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Marron season 2020 (Read 1164 times)
 
Jan 15th, 2020 at 12:28pm

tadpole   Offline
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Marron season kicked off over here last week. Managed to get out a few times this week but without a great deal of luck. Got 2 undersize in my local spot, which looks like it's suffered a bit from poaching going by the illegal trap I found. Travelled a bit further away from home on Monday night and managed to get 1 sized marron. Back to work tomorrow then I've got next swing off so hoping to do a bigger trip somewhere for a couple of nights
 
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Reply #1 - Jan 15th, 2020 at 1:14pm

Derek   Offline
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Nice one.  Half a dozen would have been better.

What is the bag limit on them now??
 

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Reply #2 - Jan 15th, 2020 at 1:19pm

tadpole   Offline
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8 for most waters. Trophy waters it's 5. Thinking about heading to Harvey Dam when I'm home next, which is a trophy water and you're only allowed to use a snare, which I've never done
 
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Reply #3 - Jan 15th, 2020 at 2:50pm

Derek   Offline
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Five would be ok as long as they were big buggers.  Grin
 

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Reply #4 - Jan 15th, 2020 at 5:41pm

shackles   Offline
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Kangaroo Island SA.has a small population of Marron. Never tried for them but I know they are there.
 

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Reply #5 - Jan 15th, 2020 at 7:24pm

TBF   Offline
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Never tasted Marron before.
Wonder if they are anything like our Redclaw.
They are very tasty, done various ways.(Mostly Sate)
 

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Reply #6 - Jan 15th, 2020 at 7:50pm

Derek   Offline
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TBF wrote on Jan 15th, 2020 at 7:24pm:
Never tasted Marron before.
Wonder if they are anything like our Redclaw.
They are very tasty, done various ways.(Mostly Sate)


Not only not tasted one but also never seen a live one.

As for redclaw I have found the best way to cook them is in a camp oven or a skillet with a lid.

Split them in half lengthways and wash the guts out then melt a heap of garlic butter in a hot camp oven or skillet.  Pop in the redclaw flesh side down in the butter, pour over a generous swig of nice dry white wine and put the lid on and allow them to steam in the wine.

Don’t get much better than that.
 

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Reply #7 - Jan 15th, 2020 at 10:24pm

Chally   Offline
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Hopefully you will get onto them next time you are home.
 
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Reply #8 - Jan 16th, 2020 at 1:19pm

TBF   Offline
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Derek wrote on Jan 15th, 2020 at 7:50pm:
TBF wrote on Jan 15th, 2020 at 7:24pm:
Never tasted Marron before.
Wonder if they are anything like our Redclaw.
They are very tasty, done various ways.(Mostly Sate)


Not only not tasted one but also never seen a live one.

As for redclaw I have found the best way to cook them is in a camp oven or a skillet with a lid.

Split them in half lengthways and wash the guts out then melt a heap of garlic butter in a hot camp oven or skillet.  Pop in the redclaw flesh side down in the butter, pour over a generous swig of nice dry white wine and put the lid on and allow them to steam in the wine.

Don’t get much better than that.


Will try that. White wine and garlic butter is a good combination.
 

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Reply #9 - Jan 16th, 2020 at 7:36pm

tadpole   Offline
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That mix in my mortar and pestle is a little recipe I got off Graham Cahill's youtube channel. Is just garlic cloves and a little bit of rock salt pounded together and then some olive oil mixed in. Drizzled over a half of the marron, cooked for a minute flesh side down then flipped to shell side down until cooked through.
 
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