Claire Corlett

Fish Food, Fish Tanks, and More
Fishing Hand – Try it for 5

Fishing Hand – Try it for 5


Seventy-four foot, five crew; the
easiest description is we drag nets across the bottom the ocean floor and
pick up the prawns that we find. I went into it through the TAFE: Certificate
II in the fishing operations, and it was a fun course, you know, five
days a week and it was really hands on. You’ve got everything on the boat
that you’d have here, except the fast food, so it is a healthy lifestyle.
And you never go hungry. A lot of the guys judge their cooks
by how soon they repeat a meal. Chop it finely –
into little cubes. Put it quickly into the smallest pan you
can find with a little bit of water. Cook it until it’s soft. And then
it’s going to be roughly mashed – not mashed into a puree but
just really roughly chopped. Yeah, have a look
at the colour that’s, a little bit
more, and try not to use an eggslice when
you’re using a pan. Everyone cooked different things
so they knew what you had cooked, and if it was bad then
they would know about it. I was lazy at home
before I left, you know, you leave stuff all
over your bedroom… But at such a small space,
and it is everyone’s home, that you can’t
leave stuff lying out. It’s very important, from a health
and safety point of view, to have the galley clean – you can’t afford
anyone to be sick out there. Unless you’re a really
strong, muscly person, you need someone to
lift your tank on for you, and one person
helps get the tank on and vice versa.
Help them buckle up. Everything’s in order! You sort of feel a bit funny
at first, cos you’ve got all this stuff on you, and gauges
and tank for a starter. The thicker the wetsuit, the
more uncomfortable it is. Sometimes, you won’t realise,
but your air goes down quickly. The first time I got in the
water, I chewed through my oxygen, so I was just
sort of [shallow breaths]. You’ve got to tell yourself:
you know, relax, there’s three instructors and a whole group of
people – nothing can really go wrong. We went diving on a jetty and
there’s bicycles, fishing rods and knives and there’s the odd
starfish and little pretty fish. Don’t touch anything you’re unsure
of and also stay with someone, it’s really easy to get lost, especially
if the visibility’s really bad. The main problem you’ll
get with your engine when you’re at sea is oil –
if you’ve got oil leaks. Everything’s hydraulic on a boat – all
your winches, all that sort of stuff. So, there’s a lot of
oil going around. Start with the fuel pump and then you can
find your way down to the distribute area and then to the spark plugs, and if you
follow the lines you’ll find all the parts. If it doesn’t work, you’ve
got to pull it apart and do it again and really
remember how you did it. A lot of people refer to us as ‘feral’
especially trawlers, and it’s not true. That’s the olden day. The government has
since come through and cleaned up a lot. And the fisherman have realised that
if they’re not running a good boat, they’re not going to catch any prawns –
and you don’t get any money from it. VN60I Fremantle Sea Rescue, this is
VHW5537 Maritime Image, do you read? Over? Maritime Image, VN60I
Fremantle Sea Rescue, go ahead. We are doing fishing exercises approximately
five miles nor-west of the fairway buoy; we’ve got ten people on board and our ETA’s 15:30
at Fremantle Fishing Boat Harbour. Over. VN60I standing by.
Cheers. Martime Image standing by on channel 16.
Maritime Image standing by on channel 16. – Over. Over. When you’re at TAFE learning, it is important
to actually listen to your lecturers – they do know what they’re talking about,
most of them have been there and done that. And it takes a while to get
used to walking around on a boat – you know, everything’s
shorter and you’ve got to go through hatches and there’s stairs and it’s rough so you do get a few bruises for
the first couple of days. You come back very toned and muscular
because you are always moving – using your legs and your arms –
so it is good for your fitness. You’ll have hiccups; when someone doesn’t like
what they’re doing or if someone’s off with the
fairies that day, it’ll slow the whole system down. And
if you don’t like someone, you have to get over it
and still cooperate. All we have to do is go
get that rope off. So… It is quite labour-intensive and it is
24 hours a day, so you can’t be slack. You’ve got to be able to get dirty
– there’s no princessing around. And being a girl can be a
bit difficult as well. It is quite a traditionally
male industry to be getting orders from a female, they
normally don’t like it very much The nets are attached to boards,
which come off the end of the boon. They’re used to separate the net,
that’s what drag along the bottom, and they angle right and with the
water drag they open the net up. Onto the winch. Uh-huh, other way. Turn the winch on.
Bring it down. Trawling is exciting because you never
know what’s going to come up in the net. You get sharks and stingrays
and all sorts of weird fish. Sort away! And it just becomes, like, a
second nature thing just to sort through a whole pile of
stuff and keep what you want. You could be awake for three days
straight, standing on your feet, not eating very much at all and
you have to cope with that. The nets get beaten up
so much, they’re down on the bottom of the ocean
floor 24 hours a day, for 20 days at a time and then when
you’re about to go into port you’ve got to bring them up and clean them
and they can be pretty grotty. If you have a hole in your net, you won’t
catch any prawns because they’ll all escape. It’s a bit overwhelming, when
you see this massive big net, but you’ve just got to try and remember
that it’s only made of a tiny mesh so it’s just thousands of
those; so you’ve just got to bring it back to basics
and you can deal with it. The craypot making – that was funny.
A lot of people can’t use a hammer and nails A lot of people came away with pebble fingers
and bruises and all that sort of stuff. You have to know how to read instructions and
follow them without being too eager to finish, because a lot of people miss the minor
details – cutting wood too short, and then you’ve got all this spare
wood you don’t need and can’t use. You’ve got to make sure your angles and
all your measurements are right otherwise your pot just won’t turn out at all
and you won’t catch many crayfish. Craypots are attached to
rope and have two buoys attached to them, so they’re
fairly easy to spot. The boat will come up very slowly
to the buoy and the winchman or grapple will pull the line
in and hook it up to the winch. It’ll get caught in a tilt
tray, which flips it up so you don’t have to actually
drag it from the boat. You have to measure every crayfish
with a gauge for it to be legal size. Anything too small
has to go back; if you keep the little ones there
wouldn’t be any big ones. Every now and again you’ll get a pot
with a broken slat and you’ll just have spare slats and spare nails and you
can really just bang another slat on. Once you’ve picked all the
pots up and have got them all rebated you’ll go and drop them
all back off at their sites. Every two years or so a
boat will get brought in and put up on the tarmac
at the boat harbour. We’ll use the high-pressure
hose and the paint scraper to get the
barnacles and slime off. There’s a technique to
hosing and scraping, otherwise you’ll come out
drenched in the end. If you’re hosing
downwind and scraping, you’ll
generally stay dry. He takes it, safely,
and he passes it back. Then, the way he’s holding
it, I actually draw the knife towards his hand
and cut is fingers off. Aw, you don’t do it like that
either – this knife is sharp. Now, take the knife, go through the motion, thank you. You’ve got two – use them. You’re going to go from
this corner to that corner. The tip of it at the top corner of the
stone and we glide down. So: tip to heel. Now, it says 10 degrees –
what does 10 degrees mean? That’s 90; half of that’s 45; half of that’s 22.5;
half of that’s 11, so we’re getting closer
to the 10 degrees. So off you go. Get started! Despite what you think, the knife
theory classes do actually help. You know, you would think
that most people know how to handle sharp
objects, but they don’t. Or you’ll get the childish
people that pretend they do and pretend they know
everything about a knife. I know lots of guys
that have lost fingers. Whereabouts is the EPG? At first, I was a bit funny about sticking
a knife through a fish’s head to kill it, and then slitting its
throat so it bleeds You try not to think about it.
Everyone does it. If you’re going to eat it,
you’re not wasting it. There are the large, medium
and smallish. I want you to take one of each,
go and get some weights. 5.244. Um, 5.192. You lay your fish up and you’re going to
be assessed from this stage here, so just
proceed at your rate. Especially when you work as a
filleter, you get paid by kilo, so if you’re leaving fish on the skeleton,
you’re not getting paid for it. You’re better off taking your time
until you can actually do it properly. I mean, I’ve seen guys out
there go: ‘Yeah, I can fillet a fish’, and they’ll leave
half the meat on the fish. You’ve gone way too far down the tail.
You probably should have stopped about here somewhere,
maybe even a bit further. Now that bone there, you think
that’s an interference? That’s a bone. You think so? Oh, now you’ve got
pin bones, right. Feel them all through there. 1.310. Don’t worry about speed,
because it won’t make any difference, you’ve
just got to be thorough. It’s important to clean the area after every
time you’ve processed – otherwise you’ll be mixing old fish with the new fish and
that’s where you risk bad seafood sent out. So you do have to scrub down
after every time and, you know, you pick up the bulk
of it and then you rinse it, and then you scrub it, and then you rinse
it and then you dry it… So it is a long process, but once you’ve done
it a few times, you quicken the pace. Leigh: 5.304; 1.618. There are your figures. Now, the average for the fillet, like I said to
you in the past, is about 39 to about 42%. Just that little bit of meat makes a
considerable amount of percentages difference. Most of us out there love what they’re
doing and they all want to drive. I want to go up the line and
get all my tickets, hopefully, drive oil tankers down the
coast and stuff like that. You learn a lot about yourself. You grow up quite quickly
as well, you haven’t got a mother or father
to go and crawl to if something goes wrong
– if you can handle being at sea you can
handle most things.

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