This is the time of year to head to the beach in the mornings and evenings to chase a winter bream on a rising tide. Winter bream are simply magnificent!
Big, broad-shouldered, bright-eyed thumpers, tenacious battlers on the end of your line and excellent performers in the kitchen.
So, what makes them so different from their skinny cousins who choose to reside in the shallow waters of the estuary system?
Like the mullet and luderick before them, the bream leave the rivers and bays along our coastline and swim north as part of their life cycle.
In the open ocean the bream are purged in the clean sea water and they take on a new snowy-white appearance and a fresh taste.
Filleted, boned and crumbed, cook the fish in hot olive oil until golden brown. Serve with a crisp salad or place on a bed of fried rice before drizzling with a sweet and sour sauce.
Best baits include pipis, worms and fresh strips of mullet. Lately the bream have been going nuts on pipis, which are underfoot on Stockton Beach.
Don’t be surprised to hook a tailor, salmon or a lurking mulloway.
- Got a pic or tip for Stinker? Email it to email@example.com with your contact number and details of your catch.