Rob

Happy Birthday Al!

Good old Fishlocker from Falmouth. He does a few vids, quite basic mostly be comes across and a decent chap. R

This is the twin filter setup on JV. Only single tank, but if one gets clogged, it can be switched across in seconds with the red valve handles. R

I'd say you should have a twin if not quad fuel filter setup. Nothing like redundancy, and hope to never use the link tube. Rob

Sunday looks superb

And Jim is still using the same tank of fuel from when he joined! Welcome back. Rob

Enjoy!

Adam had bust a ring on one of his 12/20 Daiwa Kenzakis and needed a ring to repair it. I was popping in to Bournemouth Fishing Lodge as it's 2 mins from me and asked about repairs. Wayne was helpful and advisef he has a chap who collects rods on the weekend and retuned the following week if the rings are available. He said (taken with pinch of salt) he is as good as original. Yeah right. No, he is better! The repair was immaculate and is the best whipping and varnish on the rod! All for £13. I need say no more, Rob

No wonder you didn't have time to cook the fish I'd you don't have time to cut a lime! (Good excuse for a G&T if you ask me!) R

just incse the link dies: Ingredients 1 600-g fresh sea bream, filleted, boned, skinned, diced into 1⁄2″ cubes 1 tsp kosher salt 1 clove garlic, minced Marinade 1⁄2 cup Goya bitter orange juice 3 1⁄2 tbsp fresh-squeezed lime juice 3 1⁄2 tbsp fresh-squeezed lemon juice 1 tbsp tamarind concentrate 1 tsp minced ginger 1 tsp kosher salt 1 tsp white sugar Topping Vegetable oil, for frying 1 leek, white and light green parts, washed well, thinly julienned 1 red Anaheim chili pepper, seeded, thinly sliced 1 Serrano pepper, seeded, thinly sliced 1⁄8 red onion, thinly sliced 1⁄4 cup cilantro leaves 1⁄4 cup mint leaves 1 ripe avocado, diced into 1″ cubes Kosher salt, as needed Directions Yield: Serves 2 Season sea bream in medium mixing bowl with salt and garlic. Toss and let sit 5 minutes. To make marinade, combine all ingredients in second medium bowl. Reserve 1⁄4 of marinade, and add rest to bowl with sea bream. Marinate fish in fridge 15 minutes, stirring every 5 minutes. Meanwhile, heat oil to 350°F in frying pan. Fry leeks about 1 minute, until crispy. Transfer leeks to paper towel-lined plate; season with salt. Remove fish from fridge and add peppers to taste, red onion, small handful each cilantro and mint, reserving some leaves for garnish. Toss gently. Add reserved marinade and avocado to fish mixture. Gently toss again. Taste and add salt if necessary. Top with fried leeks and garnish with remaining cilantro and mint leaves. Serve with extra chilis if desired.

Sorry ya'll thought I had posted these already!!! Round 1 13/14 July Round 2 10/11 August Round 3 / Final 15 September Thanks Rob

if only it was this weekend coming up! R

Bass on live launce

Hello

Ian, Adam & Rob Saturday Joint Venture