outbackjoe

a camping trip of ridiculous proportions

mal with salmon


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Anzac Day Salmon Mission

Wow it’s been over a year already since our last long weekend salmon hunt. This time we headed down for the Anzac Day long weekend.

There are many things different between this camp and our camp from a year ago. A big change is that this time we took quite a varied supply of food rather than just potatoes, carrots and onions. But perhaps the most significant change is the addition of a little mini miss outbackjoe!

joe with baby

baby in the dunes

We’re training her up nice and early to become an expert salmon spotter just like her dad.

teaching baby to spot salmon

On this camp we experienced an amazing salmon feeding frenzy. Salmon arrived in plague proportions and were jumping around everywhere right in front of our camp. The salmon were chasing herring into the shallows and were swimming right around us, even bumping into our feet. The herring were jumping out of the water and beaching themselves on the sand in an effort to escape the pursuing salmon.

We caught a butt load of salmon. More salmon than I’ve ever seen. And as a bonus we had a free feed of beached herring that even the staunchest animal activist would be happy with, since the herring died of natural causes. We chucked back most of the salmon we caught but cruelly slaughtered a couple.

Catching so much salmon is extremely tiring.

salmon fishing is tiring

We tried something different with our salmon preparation this time – salmon civeche. Civiche is marinading raw fish in vinegar and citrus juice (plus whatever extra flavours you want, we used onions and chilli). The flesh goes white like it’s been cooked and remains mild flavoured and relatively tender. Sharni even described it as tasting “nice”, which is tremendous for Australian salmon. Last time she said it tasted like shit. There is a risk of getting food poisoning by eating salmon this way, but fortunately we have the finest sashimi chef skills so that we can safely prepare the raw salmon for marinading.

We also smoked some of the salmon. Last time we smoked salmon it was over cooked and pungently fishy. This time we were extra careful not to over cook it and it actually turned out pretty good. Also it helped that we discarded the darker coloured meat which minimizes the strong fishy flavours.

We had a great camp and improved our salmon preparation skills with some good civeche and smoked salmon. Bring on next salmon season! Maybe we’ll revert back to bringing bugger all food and living off fresh salmon and beer.

tailor with nice beard


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Peak Beard at Wilbinga Camp

Just as I was starting to push through the itchy phase, sadly, a stern order was issued: the beard must go. What a tragedy it would be to have the beard removed without some photos of me flaunting it whilst fishing and camping. So a camping trip was commissioned to Wilbinga Beach north of Perth.

We caught a nice flat head and a tailor, both of which were deliciously prepared in the fish smoker. Fishing conditions weren’t ideal with the usual wind and weed keeping our bounty quite low. Other highlights included beach bocce and hours of fun watching people getting bogged on a particularly treacherous section of beach right near our camp.

The beard was promptly removed back home during the post camp washdown. I hope one day it will return bigger and better.

What’s Hong doing squatting on top of that sand dune?

nonna camping


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Lane Poole – First Redfin

A couple of nights camping mission at Lane Poole with Mum and Nonna saw me land my first redfin perch! This perfectly complements my recent freshwater success with trout.

I caught two perch from the Murray River running nearby our camp site. One was too small to keep and the other a bit bigger but good enough to fry up for breakfast. We camped at Baden Powell camp ground which is perfect for camping with the oldies, with good toilets and fancy camp kitchens. We camped a couple of months ago, before the fires in the area that devastated Yarloop. It was quite cold as you can see by nonna rugged up catching some early morning rays.

camping under the bridge


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More Warren River Trout

There’s no better way to cement our trout fishing prowess then to immediately follow up our first ever trout success with another successful trout fishing mission. This time round Mal, Hong and James joined in the action.

The trip started out with beers and pizza at the Pemberton Hotel. The pizzas were delicious and huge! We boxed up the left overs, chucked them in the car fridge and headed into the forest to find camp by the Warren River.

It drizzled throughout the first day but since we’re super tough we went fishing in the rain. Wet, steep, muddy slopes along the river bank, combined with a couple of beers, was a recipe for a few muddy bum slides and some exciting close calls at the water’s edge.

A few trout were caught, some undersized and a couple just a tick over the minimum 30cm mark. We smoked them up in the fish smoker using banana peel and garlic for the smoke source. The trout tasted fantastic. I’m glad to report the lingering salmon flavour from the fish smoker has completely disappeared after we burnt it all off on the previous camp.

James did not come prepared with waterproof boots or waders so suffered with soggy boots for most of the trip. After drying them off by the fire one night, he was keen to try to keep them dry the next day. He improvised a solution for the wet boots but it was a dismal failure – see photos.

trout fishing warren river


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Warren River First Trout!

After years of demoralising failure, finally, Hong and I have caught our first trout! And what a feeling! No longer are we taunted by this long running black mark hanging over our fishing capability. We are successful trout fisherman.

First trout was caught in the Warren River, near Pemberton, over the course of a camping mission during the Western Australia Day long weekend. Sharni came along for the camp too, although did not do any fishing, instead enjoying some reading and relaxing in the awesome forests in the area, as well as some fancy coffees and food back at Pemberton. The gargantuan trees and beautiful waterways in the region are really tremendous and make a great place to camp, trout fishing or not.

Both Hong and I caught a few undersized trout which we chucked back in. Then one of us caught a sized trout big enough for keeps. I won’t say who actually caught it, not because it wasn’t me who caught it (it could have been me), but because it was a team effort. I’m not just saying that coz it was Hong that caught the fish. We both posed for photos to celebrate the awesome teamwork. Although we will always remember the great moment of catching our first trout, the specifics of who actually caught it are so unimportant that it won’t be long until we’ve forgotten who actually caught it.

We cooked our sole trout in Hong’s fish smoker. The same fish smoker we used a couple of months before to cook Australian Salmon. We noted the pungent smell of leftover fermenting salmon before cooking the trout but didn’t think it would affect cooking. How wrong we were. It was Australian Salmon flavoured trout for dinner. Yummy. We left the fish smoker on the fire that night to burn off any remaining salmon remnants.

Whilst camped up at Big Brook Aboretum, mushroom hunters visited to collect some orange mushrooms to eat. They said they weren’t sure of the name of the mushrooms. To me they did not seem very knowledgeable about mushrooms. It is not known whether they survived.

Visiting the facilities in Pemberton to download a brown-load, we noticed some black nightshade growing in the park. The ripe black berries are edible and taste slightly sweet with hints of savoury tomato-like flavour. They’re supposed to be pretty good for you, plus they’re free food, so we chowed down on a few. Apparently the leaves can be boiled up and eaten too but we didn’t try. Don’t eat the unripe green berries, they’re poisonous. They’re ripe when they are black and effortlessly fall off the plant.

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