Correctly named the red scorpion cod, the red rocky has many names, most of which I am unable to print.

Fishermen who scorn this fascinating fish don't know what they are missing out on as the fish's chunky white flesh is ideal for adding to a chowder or fish soup.

I made a chowder through the week with prosciutto, onion, celery, cream, corn and potato. The fish stock I added was the result of boiling the bones and heads of a few snapper I had caught together with a liberal sprinkling of black cracked pepper and sea salt - magnificent.

Steamed and chilled, the flesh of the "rocky" can be picked away from the bones and substituted in recipes for lobster or crab.

A word of caution when handling the "rocky" - take every precaution to avoid the spines and spikes on the head and along the fin line.

Once spiked you will do a dance that you never knew - a combination of the jitterbug, twist, stomp and hokey pokey.

In other news, we now have a garbage bin on the Nelson Bay Breakwall. Encourage locals and visitors to use it.

A statewide closure on the harvest of pipis was imposed by NSW Fisheries officers last Friday. Stinker