On Sunday afternoon there was a knock at the door and the owner of the house presented us with three live lobsters. "You'll know what to do with these, don't ya"? Well luckily we did and we took then gratefully, first using them to amuse the grandchildren and then we prepared the boiling pot.
To boil lobster you take the same approach as with crab and put them in the freezer first for a few minutes to slow their senses, before plunging them into salted water that's at the boil. The big boiling pot was again perfect for this.
After about ten or so minutes they were pink all over and ready for a cool off in the washing up bowl before we set about opening them up and extracting the flesh.
On Monday the tide was just right to allow us to drive across the strand to Omey Island. This is a mile or two from where we are staying and we were able to drive to the car park and watch the waters retreat until it was clear to drive over. The channel between the mainland and island is about as deep as a vehicle so you don't want to get the timing wrong.
We also received a top tip regarding how and where to fish near the house. The owner showed us a place to stand on the rocks which would give a good cast and reduce the chances of snagging the line. Amateurs like us also needed to be told that the best time to fish for Pollock and Mackerel is around two hours before and after the high tide but not for the hour across the tide. So they need flowing water.
As other amateurs reading this will no doubt understand, standing on rocks, right next to the swell, at water level on a rising tide at the side of the Atlantic, certainly occupies your mind. I was trying to count waves, looking for the seventh one and at the same time watching the water fill the spot across which we would need to jump to get back above the high water mark.
Once I had the correct lure - a German Sprat, plus a line that wouldn't break on the first snag on the rocks or seaweed, we were in business. The first fish I landed was a 3.5lb Pollock!
To boil lobster you take the same approach as with crab and put them in the freezer first for a few minutes to slow their senses, before plunging them into salted water that's at the boil. The big boiling pot was again perfect for this.
After about ten or so minutes they were pink all over and ready for a cool off in the washing up bowl before we set about opening them up and extracting the flesh.
On Monday the tide was just right to allow us to drive across the strand to Omey Island. This is a mile or two from where we are staying and we were able to drive to the car park and watch the waters retreat until it was clear to drive over. The channel between the mainland and island is about as deep as a vehicle so you don't want to get the timing wrong.
We also received a top tip regarding how and where to fish near the house. The owner showed us a place to stand on the rocks which would give a good cast and reduce the chances of snagging the line. Amateurs like us also needed to be told that the best time to fish for Pollock and Mackerel is around two hours before and after the high tide but not for the hour across the tide. So they need flowing water.
As other amateurs reading this will no doubt understand, standing on rocks, right next to the swell, at water level on a rising tide at the side of the Atlantic, certainly occupies your mind. I was trying to count waves, looking for the seventh one and at the same time watching the water fill the spot across which we would need to jump to get back above the high water mark.
Once I had the correct lure - a German Sprat, plus a line that wouldn't break on the first snag on the rocks or seaweed, we were in business. The first fish I landed was a 3.5lb Pollock!
This morning (Wednesday 31 May) the tide was rising at breakfast so I had another hour on the rocks and landed three standard sized fish and so now we have enough to feed six plus two this evening.
Comments