The boys back home always ask me why I don’t chase local snapper. Well, in my opinion, Sydney just doesn't match the Mexican snapper scene. So, when the tea-tree flowers in Melbourne, it's time to pack my rods, woollen beanie, barometer and a camera or two to cure my snapper fever. 


It was Melbourne Cup day, the barometer was rising, temperature was forecast to be mid 20s and the wind was still tucked away in bed after a chilly spring night. It seemed we weren’t the only ones with fishing on the brain. After queuing at the boat ramp for 45 minutes (with what seemed like every single other fisho in Victoria) we finally hit the glassy bay. After sounding out some jumbo schools of fish, the anchor plopped into 18 metres of chilly water and squid baits were zipped to the bottom. As first light cracked through the grey marshmallows, rod number one went off with a nice pinkie, and before I could re-bait, the second rod was buckled over – it looked like we were going to be in for a good session…


V for victory!


Les Fox sends one back to the depths.


Check out those chompers!


Deckhand Billy slept through the first double hookup...


...But luckily was awake for the fish of the day.


We continued to catch snapper from 300g to 3kg until 8am when the bite slowed. Weary from a late night before and keen to end on a high, the decision was made to pull the pin and head on home. We had the snapper on ice, the boat cleaned and the first Corona in hand at 9:30am – talk about short but sweet.




And if fishing was the main show, we were in for one hell of an encore with dinner. Have you ever had a snapper pie before? If not, try out the recipe below - it’ll blow your mind.






-150g of butter

-2 leeks

-1/4 cup of plain flour

-2 cups of fish stock

-2 tablespoons lemon juice

-1/2 cup of cream

-1kg – 1.5kg of skinned, deboned snapper.

-1 sheet of puff pastry

-1 egg


How to do it:


Step 1: Preheat oven 200 degrees

Step 2: Sautee leek in butter, stir for 3 minutes.

Step 3: Slowly add flour and remove from heat.

Step 4: Slowly add stock, return to heat and continue to stir until mixture boils.

Step 5: Add lemon juice and allow it to simmer on low heat for 2 minutes.

Step 6: Stir through cream and allow the mixture to completely cool.

Step 7: Cut snapper into small chunks and place pieces into a greased pie dish.

Step 8: Pour the cooled leak mixture over the fish and mix well.

Step 9: Cover with sheet of puff pastry and brush with whisked egg.

Step 10: Score diagonal lines in the pie to allow breathing and bake for 35 minutes.

Step 11: Enjoy with a fresh salad and glass of chilled white wine.



Is there a fish you want me to attempt to catch? A location I should fish? A photographic challenge? You tell me. Either email fishfingers18@yahoo.com or leave a comment below.


Until next week.


Jack Murphy



© JackMurphy Fishing and Photography



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