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Sabre Tooth Charters (ID: 57270)
undabout. At the next roundabout, take the fourth exit into Neyland. Drive through the town, following the main street. At the bottom of the hill, turn left. Follow the road around. There is parking on the right just beyond the junction, which can be used in the unlikely event of the marina's public car park being full. This is on the left, just past the Dale Sailing complex and before the marina offices. SABRE TOOTH II is on the lower of the two main pontoons (closest to the car park). The hull is bright orange with white superstructure. From S of the Cleddau Take the A477 to Pembroke Dock. Drive past Silcox' Garage on the way into the town. At the next roundabout, turn right & cross the Cleddau Toll Bridge (75p for cars). Cross the Westfield Pill bridge (the marina is on your left). At the roundabout, turn left into Neyland. Drive through the town, following the main street. At the bottom of the hill, turn left. Follow the road around. There is parking on the right just beyond the junction, which can be used in the unlikely event of the marina's public car park being full. This is on the left, just past the Dale Sailing complex and before the marina offices. SABRE TOOTH II is on the lower of the two main pontoons (closest to the car park). The hull is bright orange with white superstructure. This Page Last Updated 20th February 2006 Boat Crew History Angling Birdwatching Workboat Fish 2006 News Lyn's Recipes 2005 Tagging 2005 Catches Tariff Free Dates Conditions of Hire Lyn's Recipes Newsletters Tagging Fishing Boat Local Services Weather & Safety New for V5.0 Latest Update Site Map Help Brochure SABRE TOOTH II - New for V 5.0. SABRE TOOTH II - Pembrokeshire Angling Charters New for V 5.0. Version 5.0. represents a complete redesign of our web pages, with severalnew features. However, the overall layout should still be familiar to regularvisitors. Major changes include - Navigation. You will already have discovered that the 3 menus that drove the old sitehave been replaced by others that appear when the mouse pointer is positionedover buttons at the head of the page. This arrangement shows the layout of thesite at the top level & reduces the number of clicks to get to the bottomlevel from 3 to 2. This should obviate the need for the help & site mappages, but they have been retained just in case. SABRE TOOTH II To the details of the boat, which are largely unchanged, we have added asection on the crew & a history of SABRE TOOTH Charters. This last issub-divided into a page on what we did before going chartering, one about theold SABRE TOOTH for the nostalgic & another on the building of SABRE TOOTHII, a much-shortened version of the diary that appeared in V 4.2. SERVICES For anglers, birdwatchers & a new page for workboat duties. FISHY BUSINESS Anything to do with fish that's current. Thus info about the fish we catch,Lyn's Recipes & news for 2006, 2005 catches & tagging record. BOOKING Booking info. What does it cost, which days are available?; also terms &conditions of hire. ARCHIVES We've grouped together recipes, newsletters & the tagging records fromprevious years. CONTACT US Contact us via email, post or telephone; how to find the boat. SITE SERVICES Now includes a facility to download a brochure in .pdf format. This Page Last Updated 20th February 2006 Boat Crew History Angling Birdwatching Workboat Fish 2006 News Lyn's Recipes 2005 Tagging 2005 Catches Tariff Free Dates Conditions of Hire Lyn's Recipes Newsletters Tagging Fishing Boat Local Services Weather & Safety New for V5.0 Latest Update Site Map Help Brochure SABRE TOOTH II - Brochure SABRE TOOTH II - Pembrokeshire Angling Charters Brochure Sometimes it's useful to have information on paper. The brochure we used to print & post is now available online. It's in .pdf format & the whole file is 585K. Click on the button below to download, print odd-numbered pages, turn each one upside down, return to the printer & print even numbers. Fold each sheet in half, collate & you have a 16 page A5 document. This Page Last Updated 20th February 2006 Boat Crew History Angling Birdwatching Workboat Fish 2006 News Lyn's Recipes 2005 Tagging 2005 Catches Tariff Free Dates Conditions of Hire Lyn's Recipes Newsletters Tagging Fishing Boat Local Services Weather & Safety New for V5.0 Latest Update Site Map Help Brochure SABRE TOOTH II - History - General SABRE TOOTH II - Pembrokeshire Angling Charters SABRE TOOTH II - History- General 14 years in operation means SABRE TOOTH Charters has a significant history & we often get asked about backgrounds & how we got into chartering in the first place, so these pages are intended to satisfy that curiosity. Here we cover in general terms, the period from when we started to consider setting up the business to today. Use the SELECT CATEGORY button to access info on what we did before, a specification for the original SABRE TOOTH & the story of building SABRE TOOTH II. In the late 1980s, Phil & Steve were living & working in SE England, in Surrey & Kent respectively. The final Thatcher years proved a watershed for many people - in our case, much experience of fishing from private & charter boats combined with professional disappointments & the ambition to return home to Pembrokeshire; the idea of SABRE TOOTH Charters was born. With Lyn's ready agreement, for which the boys are eternally grateful, we set about selling up & moving West. We acquired Upper Thurston Farmhouse in the spring of 1991, bought SABRE TOOTH in August & were ready to go for the start of the 1992 season. The Before Chartering page tells this story in more detail. A new business rarely pans out as originally envisaged; ours certainly hasn't. For example, we had planned to offer packaged angling holidays with accommodation at Upper Thurston, but, for various reasons, it wasn't to be. However, after 15 years & despite the inevitable setbacks, we're still here & as enthusiastic as ever. From the start, we've published annual newsletters which together form a history of SABRE TOOTH Charters. They are available in the Newsletter Archive . Highlights of the 14 complete seasons are - 1992 - First year with more exploratory trips than paying charters. Home Internationals in August. 1993 - First shark charter (a failure), autumn Conger fishing discovered. Tenby Tope festival in June. First GPS/Plotter installed. 1994 - Catches steady in a 'year of consolidation'. Sandeel tank installed. First Blue Shark boated. 1995 - Year's low - engine rebuild in July. Year's high - Welsh Conger record in September. 1996 - Sea Empress disaster. Success with Bass fishing. First successful sharking charter. 1997 - Very poor weather, but fishing holding up well. 1998 - Weather even worse than 1997. Pelagic birdwatching starts. dGPS fitted. 1999 - Much better weather. Welsh Record Blue Shark in August. European Championships in September. Tagging scheme starts. Pelagic birdwatching outstanding. 2000 - Poor weather again, but good fishing. First threat of fuel surcharge. 2001 - Outstanding fishing, particularly for flats. 2002 - First double-figure Bass in record year for species. Other fishing good, but not in 2001's class. 2003 - Difficult year due to weather. 2004 - Engine rebuild. Home internationals in June. SABRE TOOTH II under construction; SABRE TOOTH sold. Weather good until autumn, excellent fishing. 2005 - Completion & launch of SABRE TOOTH II. Very good weather with some fine fishing. This Page Last Updated 20th February 2006 Boat Crew History Angling Birdwatching Workboat Fish 2006 News Lyn's Recipes 2005 Tagging 2005 Catches Tariff Free Dates Conditions of Hire Lyn's Recipes Newsletters Tagging Fishing Boat Local Services Weather & Safety New for V5.0 Latest Update Site Map Help Brochure Before Chartering SABRE TOOTH Building SABRE TOOTH II General SABRE TOOTH II - Archives - 2005 Recipes SABRE TOOTH II - Pembrokeshire Angling Charters Archives - Lyn's Recipes2005 Here are the recipes we published during 2005. Dogive them a try & don't forget to let Lyn know how you get on. You cane-mail her on lyn@sabre-tooth.co.uk . Pollack with Butter Beans Green FishCurry Fish & Cherry Tomato Rarebit Chilli Pollack with Basil & Coconut Milk Spurdog Masala Soused Herrings Poached Turbot with Coriander Hollandaise Crab & Basil in Filo Pastry with a Rich Tomato Sauce Ling Baked with Coriander & Lime Tartare Sauce Fried Bass with Orange Sauce Roasted Fish with Sun-Dried Tomato Tapenade Topping Fish Pasties Pollack in Mushroom Cream Sauce Chilli Fish Fajitas Spicy Fish Balls Cajun Blackened Fish with Pepper Sauce January 2005 Pollack with Butter Beans February 2005 Green Fish Curry Here's a much-simplified version of a recipe in Rick Stein's 'Taste of the Sea' (BBC). Although this was the inspiration, Lyn's modifications are such that she claims it as her own. As usual, you could use any white fish; in this case Pollack, but Cod would probably be better. Ingredients - Sauce 8 oz (225g) chopped mixed carrot, leek, celery & onion 2 oz (50g) butter 1 tbsp brandy 1/4 oz (10g) dried or 2 oz (50g) fresh, chopped mushrooms 1 tbsp balsamic vinegar 1/2 red chilli, chopped 2 tbsp olive oil 1 tsp Thai fish sauce 1 pint (600ml) fish stock (or veg stock; cube is fine) 1/2 tsp salt 4 fresh basil leaves, finely sliced Ingredients - Fish 4 oz cooked butter beans 2 eggs 1 lb (450g) skinned Pollack fillets Melted butter 8 basil leaves, thinly sliced 2 tsp sea salt Freshly ground black pepper Cook Heat half the butter in a large pan & add the vegetable mixture; cook until soft, Add the brandy, allowing it to boil, then the rest of the sauce ingredients except the remaining butter & the basil leaves. Simmer for 30 minutes, strain through a fine sieve, then boil the sauce to reduce it to around 5 fl oz (150ml). While cooking the sauce, heat the butter beans in salted water & boil the eggs until just hard (about 8 mins). Shell & quarter the eggs & set aside to keep warm. Lay the fish in a single layer in a greased baking dish. Season the fillets & brush liberally with butter. Add the basil. Bake in a pre-heated oven (230C/450F/Gas 8) until the fish is just cooked through (up to 10 minutes with Pollack, 10-15 minutes for Cod). Be careful not to allow the fillets to dry out. Finish the sauce by whisking in the remaining butter & adding the basil leaves. Arrange the eggs & beans on the cooked fish, pour over the sauce & serve. Serve Serve with a staple & a vegetable dish, or perhaps a salad & crusty bread. We had rice & roasted tomatoes. This one is based on an idea of Cyrus Todiwala in his book 'Caf Spice Namaste', published by the Ebury Press. It's quick & easy to prepare, ideal for when you come home after a hard day's work. Lyn has used Coley, but any white fish would do fine. Ingredients 2 tbsp oil 1 onion, finely sliced 6 cloves garlic, crushed 1 1/2" (4cm) piece fresh ginger, crushed 2 green chillies, finely chopped 1/2 tsp turmeric 12 oz (400g) can coconut milk 4 green cardomoms 4 cloves 6 curry leaves 1" (2.5cm) cinnamon stick 2 tbsp chopped, fresh coriander Skinned fillets of Coley for 4 people or fish steaks Salt Cook Heat the oil in a large pan or wok. Add the onion & fry until translucent, but not coloured. Add the garlic, ginger & chilli & cook for 2 minutes without browning. Stir in the turmeric &, a few seconds later, the coconut milk. Mix thoroughly while bringing gently to the boil. Season with salt, then add the remaining spices & simmer until the mixture starts to thicken, then add the coriander & cook on for a further 2 minutes. Add the fish. If you are using thin fillets, remove from the heat now, cover the pan & leave aside for 5 minutes. The hot liquid will cook the fish. If using thick fillets or steaks, simmer for a couple of minutes to start the cooking process before leaving aside to finish off. Serve Serve with popadums & a rice dish. This can be simply boiled basmati rice or something more spohisticated. We had a pullao with turnips & orange, an unusual, but outstanding combination. March 2005 Fish & Cherry Tomato Rarebit March 2005 Bonus Chilli Pollack with Basil & Coconut Milk Lyn has based this dish on a recipe of Maxine Clark's published in the March 2004 issue of the BBC Good Food magazine. You're supposed to use smoked fish, but Lyn didn't; the results are still superb. Ingredients - Sauce 1 oz (25g) butter 1 oz (25g) plain flour A splash of Worcestershire sauce 1/2 pint (300ml) milk 2 oz (50g) strong cheddar, grated 1 tsp grain mustard Salt & freshly ground black pepper Ingredients - Fish 1 oz (50g) butter 1 clove garlic, crushed 1 1/4 lb (550g) Cherry tomatoes, halved 1 1/2 lb (650g) trimmed & washed fresh spinach Salt & freshly ground black pepper Pinch of freshly grated nutmeg 1 1/4 lb skinned white fish fillet 2 oz (50g) grated cheddar Cook Melt the butter for the sauce in a pan then add the flour & Worcestershire sauce. Cook for 1-2 minutes. Remove from the heat & slowly whisk in the milk until smooth. Reheat gently & bring the mixture to a boil whisking constantly. Simmer for 2 minutes then stir in the cheese, mustard & seasoning. Set aside. Melt the about one third of the butter for the fish in a frying pan, add the garlic & cook until it starts to colour. Immediately add the tomatoes, toss them in the garlic butter to warm them through then tip the mixture into a shallow baking dish. Arrange evenly. Now cook the spinach in the remaining butter over a high heat, until it wilts. Unless you've a huge frying pan, you'll need to do it in batches. Put the cooked spinach in a colander & press out as much liquid as you can. Season with salt, pepper & nutmeg. Lay the spinach on the tomato mixture & the fish on top. Reheat the sauce & spoon it over the fish covering the fillets completely. Sprinkle on the grated cheese & bake in a pre-heated oven (190C/375F/Gas 5) for 30 minutes or until the fish is cooked through & flakes easily. If the top is not brown enough by this stage, finish under a hot grill. Serve Serve with boiled rice or any other staple to make sure you get to eat all that delicious sauce. This one started life as a recipe for chicken in the Australian Women's Weekly booklet 'Easy Thai-Style Cookery'. With care, you can use white fish instead of chicken breast in a whole range of recipes. In this instance, Lyn has cooked the fish in the sauce instead of first stir-frying the chicken strips. There's a lot of chilli in this dish, so, if you're nervous about heat, cut the amount down. Ingredients 1 lb (450g) skinned Pollack fillet, cubed 2 tbsp vegetable oil 1 onion, finely chopped 2 tbsp fresh red chillies, finely chopped 1 good handful shredded fresh basil 2 tbsp Thai fish sauce 1 tsp finely chopped ginger root 1/2 a 12 oz (400g) can coconut milk 1 1/2 tsp sugar Cook Heat the oil in a large pan or wok. Add the onion & chillies & stir-fry until the onion is soft. Add the basil, fish sauce, ginger & sugar & stir-fry for 1 minute. Add the coconut milk, Bring to a boil, add the fish & simmer gently until the fish is just cooked through. Serve Serve with rice & a salad. April 2005 Spurdog Masala April 2005 Bonus Soused Herrings Probably through overfishing, the huge packs of Spurdog we used to see in the spring have been absent in recent years, but there are signs that they are making a welcome, albeit small-scale reappearance. We have Rick Stein (Seafood Lovers' Guide, BBC) to thank for the idea behind this recipe. You could also use Bull Huss or even the humble dogfish. Ingredients 1 tsp aniseed 4 cloves 8 black peppercorns 1 tsp coriander seeds 1/2" (1cm) piece cinnamon stick 1/2 tsp cayenne pepper 1/2 tsp ground turmeric 1 small onion, chopped 4 cloves garlic, chopped 2" (5cm) piece fresh ginger, peeled & roughly chopped 2 tsp soft brown sugar 2 tbsp white wine vinegar 2 tbsp sunflower oil 4 tbsp thick coconut milk 2lb (900g) skinned Spurdog meat 2 oz (50g) butter, melted Salt & freshly-ground black pepper Lime wedges & sprigs of coriander Cook Dry-roast the whole spices in a heated small, heavy frying pan, until they darken slightly & give off a rich aroma. Put them in a mortar or spice grinder, add the cayenne & turmeric & grind to a fine powder. Transfer half the ground spices to a food processor. Add the onion, garlic, ginger, chillies, sugar, vinegar, 1 tbsp of oil & 1 tsp salt, & blend to a smooth paste. Heat the remaining oil in a small pan. Add the curry paste & fry until it starts to separate. Add the coconut milk & 3 fl oz (85ml) water, & simmer to reduce & thicken to a sauce consistency. Check for seasoning & set aside to keep warm. Cut the spurdog into 1" (2.5cm) steaks, brush them with butter & season both sides. Place under a hot grill for 4-5 minutes, until cooked through. There's no need to turn. Transfer the fish to serving plates, spoon over the sauce & garnish with lime wedges & coriander. Serve Serve with a staple & a vegetable side dish. We had a curry of spinach & dal & a naan bread, but plain boiled basmati rice would be great. You'll definitely want to make this one again, so the left over curry paste will come in handy - keep it in the fridge in an air-tight container. Our primary use for the Herrings we catch in the spring is as bait. However, they do make very good eating, so here's an idea inspired by a recipe in Susan Hicks' book The Fish Course, published by the BBC. The curing process does take 3-4 days, but involves little effort & the wait is well worth it. Other oily fish like Mackerel would work equally well. Ingredients Fillets from 6 Herrings 1 large onion, finely chopped 4 Gherkins, finely chopped 1 blade mace 1 bay leaf 4 cloves Pinch salt 8 black peppercorns 1 tsp brown sugar 5 fl oz (150ml) water 5 fl oz (150ml) white wine vinegar Cook Lay the fish fillets skin-side uppermost in a single layer in a shallow dish. Combine all the other ingredients in a pan, bring to a boil & simmer for a few minutes to allow the flavours to infuse. Pour the hot liquid over the fish & allow to cool. Then cover with cling film & set aside in the 'fridge for 3-4 days. Serve Serve with a salad & crusty fresh bread. May 2005 Poached Turbot with Coriander Hollandaise June 2005 Crab & Basil in Filo Pastry with a Rich Tomato Sauce Sometimes, unusual combinations yield unexpectedly outstanding results. This is one example of such culinary serendipity (has he swallowed a dictionary?). The unconventional flavouring of a classic hollandaise sauce with coriander leaf produces a stunningly effective accompaniment to simply poached fish. Lyn has used Turbot, but any other flatfish large enough to fillet would serve equally well.. Ingredients - Fish Enough Turbot fillets for everyone, skin on Court Bouillon stock cube Hot water Ingredients - Sauce 3 tbsp white wine vinegar 2 tbsp water 6 peppercorns 4 oz (125g) butter 3 egg yolks Squeeze of lemon juice 2 tbsp finely chopped, fresh coriander Pinch of salt Cook Dissolve the Court Bouillon cube in hot water, pour into a wide pan & reheat. This is the poaching liquor. You can, of course, make your own court bouillon if desired. Add the fish, skin side down & poach gently until just cooked through. Time will vary with the thickness of the fish, but won't take more than a few minutes. Remove, drain & set aside to keep warm. Put the vinegar, water & peppercorns in a small pan & boil until reduced to 1 tablespoon. Strain into a bowl which you will need to heat over simmering water to make the sauce. Gently heat the butter until melted & beat the egg yolks until frothy. With the vinegar reduction rested over, but not touching, a pan of simmering water, beat in the egg yolks very gradually. With the same care, trickle in the butter & whisk continuously, until the sauce thickens to a creamy consistency. Stir in the lemon juice & coriander, then check for seasoning. If the sauce splits, you can rescue the situation by whisking in another egg yolk. Serve The sauce needs serving immediately, with the fish alone as a starter, or with new potatoes & a salad for something more substantial. In the spring, our fishing the banks to anchor coincides with the migration inshore of huge numbers of spider crab & they often tangle with our lines. This recipe, based on one of Rick Stein's (Taste of the Sea, BBC), is a tasty way of using this rich bonus. As a guide, we took 5 large crab home & Lyn used just under half the leg & claw meat for this dish. Ingredients 4 sheets filo pastry 1 oz (25g) melted butter 1 medium onion, finely chopped 1 clove garlic, finely chopped 1 fl oz (25ml) olive oil 14 oz (400g) can chopped tomatoes 2 fl oz (50ml) red wine vinegar 2 teaspoons sugar 8 oz (225g) white spider (or brown) crab meat 10 basil leaves, thinly sliced 1/2 fl oz (15ml) extra virgin olive oil Juice of 1/4 lemon Seasoning Cook Brush 1 side of 2 of the sheets of filo pastry with butter. Lay the other sheets on top & cut each pair into 6 equal rectangles. Bake in the oven preheated to 180C/375F/Gas 5 until crisp (5 mins or so). Fry the onion & garlic in the olive oil, until translucent, but not coloured. Add the tomatoes & simmer for 30 minutes. Meanwhile, boil the vinegar & sugar until reduced to a teaspoon of liquid. Mix the tomato sauce with the vinegar residue & sieve, using a spoon or ladle to force as much through as possible. Reheat the sauce & simmer until it coats the back of a spoon. Season to taste. Mix the crab, herbs, good olive oil & lemon juice & gently warm through. Build each portion by layering pastry, crab mixture & pastry again. Spoon the sauce around. Serve Serve as a starter or with new potatoes & a salad for a main course. July 2005 Ling Baked with Coriander & Lime Tartare Sauce August 2005 Fried Bass with Orange Sauce This recipe is based on a a Delia (Summer Collection, BBC). Ling works particularly well, as would any species with a dense meat. Don't try to get away with a commercial tartare sauce; your own makes all the difference. Ingredients - Sauce 1 large egg 6 fl oz (175ml) light olive oil 1 clove garlic 1 dsp lime juice 1 tbsp chopped capers 4 tbsp coriander leaf, chopped 1/2 tsp mustard powder Salt & pepper Ingredients - Fish 4 portions Ling fillet, skinned Salt & pepper 2 tbsp breadcrumbs 3 tbsp grated strong cheddar 3 tbsp coriander leaf, chopped Pinch cayenne Zest of 1/2 a lime 1/2 oz (15g) butter Cook Combine the egg, salt, pepper, garlic & mustard in a food processor. Turn the machine on & add the oil very slowly, allowing it to emulsify, but not split. When the mayonnaise has thickened, put it into a bowl, stir in the other ingredients & check for seasoning. Season the fish, lay it in a greased baking dish & spread some of the tartare sauce on each fillet. Mix the other ingredients except the butter & sprinkle on top, covering evenly, then dot with the butter. Bake in a pre-heated oven (190C/375F/Gas 5) for around 20 minutes, or until the fish is just cooked through & the top is crisp & golden. Serve Serve with any remaining tartare sauce, new potatoes & a salad. The Australian Women's Weekly publication 'The Best Seafood Recipes' has an entry that bears a passing resemblance to this dish & was the inspiration for Lyn's version. As usual with Bass, the trick is not to do too much with the fish & create a sauce that brings out rather than swamps the natural, delicate flavour. Ingredients - Fish 4 fillets Bass, skin on & scaled 2-3 tbsp sunflower oil Salt & freshly ground black pepper Ingredients - Sauce 5 fl oz (125ml) unsweetened orange juice 1 tbsp caster sugar 1 tsp cornflour 1 tsp water 3/4 oz (15g) butter Cook Heat the oil in a frying pan & put in the fish, skin-side down. Press the fillets with a slice or palette knife if necessary to prevent curling. Season the fish, then, when the skin is brown & crisp (a few minutes only), turn the fillets over & switch off the heat. Meanwhile, heat the sugar without stirring, in a small saucepan until it melts & turns golden. Add the juice & stir until the sugar is absorbed. Blend the water & cornflour together, stir the paste into the juice mixture & stir it over high heat, until the sauce boils & thickens. Remove from the heat & stir in the butter until it melts. By this time, the residual heat in the frying pan should have completed cooking the fish & you're ready to eat. Serve Serve the Bass with the sauce & a salad or, as in the photograph, a vegetable pilaf. September 2005 Roasted Fish with Sun-Dried Tomato Tapenade Topping September 2005 Bonus Fish Pasties This dish is quick & simple to prepare, easier still to cook & eats very well indeed. The recipe comes from Delia Smith's 'Winter Collection' (BBC). As usual with a 'Delia', Lyn has made only minor modifications, but you may like to note that the quantities of tapenade specified are far in excess of what's needed for one cooking, but the surplus can be partly used in the adjacent recipe for Fish Pasties. Ingredients 6 oz (175g) skinned white fish fillet per person 10 oz (275g) jar of sun-dried tomatoes in oil 6 oz (175g) pitted black olives 1 oz (25g) basil leaves 1 heaped tsp green peppercorns in brine, rinsed & drained 2 cloves garlic, peeled 2 oz (50g) tin anchovies in oil 3 heaped tbsp capers, drained & dried on kitchen paper 3 tbsp oil from the tomatoes Freshly ground black pepper Cook Drain the tomatoes, reserving the oil. Blend all the ingredients except the fish into a coarse paste. If the fillets are thin, fold them into a compact, slightly-rounded shape; thicker ones can be left alone. Place the fish on a greased baking tray, season them & top with a layer of the tapenade, as thick as you fancy. Press gently onto the fish, then lightly roughen the surface with a fork. Bake in a pre-heated oven (200C/400F/Gas 6) until cooked through (20-25 mins for Cod & Haddock, a little less for Pollack). Serve Serve immediately with a salad & a staple or pasta; we had spaghetti with pesto sauce. Carol Tennant's book 'What's Cooking - Fish & Seafood', published by Parragon has a recipe for Fish Pasties, which is the inspiration for this dish. However, Lyn's version is very different. Cornish pasties they are not; very tasty they are! Ingredients - Pastry 12 oz (350g) self-raising flour Pinch salt 6 oz (175g) margarine or butter, diced 1 egg, lightly beaten Ingredients - Filling 2 oz (50g) butter 3 oz (80g) diced leek 3 oz (80g) finely chopped onion 3 oz (80g) diced carrot 8 oz (225g) diced, par-boiled potato 12 oz (350g) skinned white fish fillets, cut into 1" (2.5cm) cubes. Pollack is ideal. 2 tbsp tapenade paste, or to taste. To make your own, see the recipe for Roasted Fish with Sun-Dried Tomato Tapenade Topping, or use a shop-bought variety. 1oz (25g) grated cheddar cheese Freshly ground black pepper Cook Sift the flour & salt into a large bowl. Add the fat & rub it in with your fingertips, until you have the texture of coarse breadcrumbs. Add enough cold water to form a dough. Use 2 tbsp to start with, then more if necessary. Knead the dough briefly, until smooth, then wrap in cling film & refrigerate for 30 mins. Meanwhile, melt half the butter in a pan & gently fry the leek, onion & carrot until they soften, but don't brown (7-8 mins). Allow to cool slightly. Put the cooled vegetable mixture in a large bowl & add all the remaining ingredients for the filling. Set aside. After the pastry dough has rested, roll it out & cut 4 discs around 7 1/2" (19cm) in diameter, using a suitable plate as a template. Divide the filling equally between the 4 pasties, leaving space on the margins. Moisten the edges of the discs, fold over & pinch to seal. Complete the sealing process by crimping the edges, giving a traditional pasty shape. Place the pasties on a greased baking sheet, brush liberally with beaten egg & bake in a pre-heated oven at 200C/400F/Gas 6. After 15 minutes, remove the pasties, egg-wash again & return to the oven for a further 20 minutes. Serve The pasties are superb hot or cold & are substantial enough to form a meal in themselves. Just serve with a mixed salad. October 2005 Pollack in Mushroom Cream Sauce October 2005 Bonus Chilli Fish Fajitas This simple, tasty dish is one of Lyn's inventions. It's quick to prepare & cook, ideal for those evenings when you need a meal in a hurry or when you come home from the pub with an attack of 'the munchies'. Ingredients 1 lb (450g) skinned Pollack fillet 12 oz (325g) mushrooms, sliced 1 medium onion, finely chopped 5 fl oz (275ml) single cream Salt & pepper Knob of butter Cook Melt the butter in a frying pan. Fry the onions for a couple of minutes. Add the mushrooms & cook until they soften. Remove the mixture, leaving the liquid behind. Lay the fish in the pan & cook for 3 minutes on one side. Turn the fish & cover it with the mushroom mixture. Season, add the cream & heat through. Serve Continuing with the quick & easy theme, serve the fish with boiled basmati rice for a satisfying supper for 4. Lyn invented this one, which is quick to prepare & makes for a great supper. It's one of those 'do what you feel' dishes, so quantities are largely omitted from the ingredients list. Just follow your own taste & appetite. . Ingredients 1 onion, finely chopped Finely chopped garlic Finely chopped green chillies 1 large tin chopped tomatoes 1 red pepper, chopped Tomato pur e Salt & freshly ground black pepper Sunflower oil Skinned white fish fillets, cut into bite-sized chunks Cooked shelled prawns Tortillas Grated, strong cheddar cheese Soured cream Cook Heat the oil in a pan & fry the onion, garlic & chillies until soft. Add the tomatoes & tomato pur e; season to taste. Simmer until the sauce thickens to the extent that it will hold within a tortilla wrap. Allow to cool slightly, then stir in the fish & prawns. Use the fish & sauce mixture as a filling for the tortillas, roll them up & place in a baking dish, join side down. Sprinkle generously with grated cheese & bake in a pre-heated oven at 180C/375F/Gas 5, until the cheese is bubbling & brown. Serve Serve with a salad, or rice & a vegetable dish. Garnish with soured cream. November 2005 Spicy Fish Balls December 2005 Cajun Blackened Fish with Pepper Sauce In the Australian Women's Weekly booklet 'Easy Curry Cookery' is a recipe for Sesame Fish Balls. Lyn's version omits the sesame seeds - she forgot - but the dish works equally well with or without. If you want, add some to the coating. Ingredients 1 lb (450g) skinned, white fish fillets, any species will do 10oz (275g) stale breadcrumbs 2 1/2 fl oz (65ml) plain yoghurt 2 eggs, separated 1 small onion, finely chopped 1 clove garlic, crushed 1 tsp grated ginger 1/2 tsp ground cumin 1/4 tsp chilli powder 2 tbsp chopped, fresh coriander Oil for deep frying Cook Cook the fish (steam, poach or microwave) & allow to cool. Break the cooled fish into small pieces, removing any residual bones, & blend in a food processor until smooth. Put the fish, 4 oz of the breadcrumbs, yoghurt, egg yolks, garlic, ginger, spices & herb into a bowl & mix well. Shape the mixture into 1 1/2" (4cm) balls. You should get 20-25. Dip each ball into lightly-beaten egg white, then roll in the remaining breadcrumb until well coated. Heat the oil & deep-fry the fish balls in batches, until golden brown. Drain on kitchen paper & keep warm. Serve Serve with rice & a vegetable side dish. We had a curry of chickpeas, tomatoes & herbs. Regular visitors may remember a recipe for Cajun Blackened Whiting we published in October 2003. Here's a variation on the idea. Ingredients - Fish Around 2lb skinned fillets of any white fish 2 tsp salt 2 tsp paprika 2 tbsp ground black pepper 2 tsp ground oregano 1/2 tsp cayenne pepper 2 tbsp vegetable oil Ingredients - Pepper Sauce 1 medium red pepper 3 fl oz (80ml) white wine vinegar 3 fl oz (80ml) water 3 fl oz (80ml) dry white wine 2 kaffir lime leaves 5 1/2 oz (150g) butter, cubed Cook Quarter the pepper, remove seeds & pith. Place the pieces under a hot grill, skin side up & allow to blister and blacken. Peel the skin. Don't worry if there's a little left on the pepper quarters; it all adds to the flavour. Process the pepper in a blender until you have a smooth paste. Combine the salt & spices in a bowl & stir to mix. Coat the fillets on both sides with the mixture. Heat the oil in a large frying pan &, when hot, put in the fish in a single layer. Cook until just done, turning once. Transfer to a serving dish & set aside to keep warm. Add the vinegar, water, wine & lime leaves to the fish pan, stir & pour the lot into a saucepan. Heat & simmer to reduce to around 1/3 the original volume. Reduce the heat & whisk in the butter a little at a time. When all the butter has been absorbed & the sauce has thickened slightly, stir in the pepper. Pour the contents of the pan over the fish. Serve In the photograph, the fish is shown served with a salad of avocado, tomatoes & walnuts, & new potatoes. This Page Last Updated 20th February 2006 Boat Crew History Angling Birdwatching Workboat Fish 2006 News Lyn's Recipes 2005 Tagging 2005 Catches Tariff Free Dates Conditions of Hire Lyn's Recipes Newsletters Tagging Fishing Boat Local Services Weather & Safety New for V5.0 Latest Update Site Map Help Brochure 2001 Recipes 2002 Recipes 2003 Recipes 2004 Recipes 2005 Recipes SABRE TOOTH II - FAQs SABRE TOOTH II - Pembrokeshire Angling Charters FAQs If what you have read thus far has whetted your appetite you will have a lot ofquestions to ask us. Let us try to anticipate you. 1. How many people in the party? 2. What about individuals and small parties? 3. How much? 4. What tackle is needed? 5. Is bait provided? 6. Who keeps the fish? 7. What about conservation? 8. Where are you and what about car parking? 9. Do you require a deposit? 10. What if the charter is cancelled? 11. What about the weather? 12. What about safety at sea? 13. Are you licensed and insured? 14. How do I book? 1. How many people in the party? As many as you like subject to a few restrictions. SABRE TOOTH II is licensed for 12paying passengers plus two crew, but, 12 anglers is too many - 10 is a realisticmaximum, 8 is comfortable, 6 is luxurious. Bassing is most effective with 6 orfewer fishing & we only allow 4 baits to be deployed when sharking. You may, of course, bringmore than 10 and leave some ashore each day or we could try to arrange a second boat, but,in such a case you would negotiate with the skipper separately and we would take noresponsibility for the service he offers. If yours is a party of beginners, we recommendyou have no more than 6 on board. This makes your trip more expensive, but does allow ustime to give each of you personal attention. Beginners should also note that weonly carry 6 sets of hire tackle. Back to Table of Questions 2. What about individuals and small parties? We regret that we can only accept bookings for the entire boat. Individuals& small parties are recommended to contact the local tackle shops(details below) who may be able to help, particularly in the height of thesummer. Anglers Corner, Milford Haven, 01646 698899. Pembroke Angling, Pembroke Dock, 01646 622712. County Sports, Haverfordwest, 01437 763740. Back to Table of Questions 3. How much? Reference to our tariff should enable you to work outapproximate costs. If you require accommodation, remember that this is a holiday area andprices vary according to season. In the peak months you should expect to pay more and needto book earlier than during the rest of the year. If you like,tell us what you can afford and we'll try and suggest something to suit. Back to Table of Questions 4. What tackle is needed? Apart from a good collection of swivels, booms, lures (especially Redgills& Shads orequivalent), feathers etc., you are likely to need a 30lb class outfit plus optionally anuptider capable of casting 8oz. Leads of 4oz - 2lb should be available, nylon for tracesin the range 20 - 60lb, fine-wire hooks between sizes 4 & 2/0, & medium-wire hooksfrom 2/0 to 6/0. The above will cover you for most of our fishing, but there are specialisedapplications you could consider. When fishing with live sandeels you need strong hookswhose size matches the bait - size 2 carp or Cox & Rawle are perfect. Bass traces mustbe neutral-coloured as should be the reel line; avoid the fluorescent pinks & yellows.For Pollack fishing you may like to scale down to 20lb or even 12lb class gear. Wreckcongering requires 50lb class tackle with 250lb nylon traces & 8/0 or 10/0 heavy-dutyhooks. Tope traces require a long rubbing-piece of 60lb nylon attached to a hook-length ofwire or heavy nylon. Shark traces require at least wire biting-pieces,preferably wire throughout; bicycle brakecable is ideal. Back to Table of Questions 5. Is bait provided? With advance notice, we can provide such as Herring & Squid at reasonable cost andMackerel, Launce etc. can be caught in season. We offer no guarantees, but if we havethem available, we supply live sandeel free of charge. Tackle, bait & goodadvice is available from - Anglers Corner, Milford Haven, 01646 698899. Pembroke Angling, Pembroke Dock, 01646 622712. County Sports, Haverfordwest, 01437 763740. Not all of the above stock fresh bait. AnglersCorner will open early or late by arrangement. Back to Table of Questions 6. Who keeps the fish? The catch is yours to do with what you will, but you should bear in mind that SABRETOOTH Charters is a sportfishing operation. We discourage large-scale fish kills in anattempt to cover the cost of a trip. Where practical we prefer a 'catch & return'approach for inedible species & for table fish in excess of those required forpersonal consumption. Please note that SABRE TOOTH II is not a registered fishing vessel, soit is illegal to sell any fish you catch. Back to Table of Questions 7. What about conservation? Our conservation policy is simple. If the skipper says put the fish back, do so! Thismeans we can be flexible and prevent you from, for example, taking too many Bass as well as ensuring that all size limits are adhered to. Also, weobserve any bans on landing particular species that may be in force at the time of yourtrip. Back to Table of Questions 8. Where are you and what about car parking? Out directions page contains writteninstructions & access to a map. There is ample parking within easy 'tackle carrying' distance of our berth. There are very good roads leading into our area. We estimate travelling times to be 31/2 - 4 hours from London, 2 1/2 - 3 hours from Birmingham, less than 2 hours fromCardiff. Back to Table of Questions 9. Do you require a deposit? We certainly do! In order to have your booking confirmed you will need to send us 50or 10% of the total cost, whichever is the larger. The balance is due on completion of thecharter. Circumstances under which the deposit is returnable are explained in ourconditions of hire, a copy of which can be found in our 'Contact Us' pages. Back to Table of Questions 10. What if the charter is cancelled? It depends on who cancels and when. The full story is told in our conditions of hire, acopy of which can be found here , butbroadly if we cancel there is no charge & if you cancel late, the full fee is payable.If one of the party drops out, it makes no difference to overall boat costs; anyaccommodation concessions are at the discretion of the establishment where you arestaying. Back to Table of Questions 11. What about the weather? Call us on the evening before a day trip & we will try to make a decision then. Ifyou are not travelling too far, we may delay until the morning. For charters of longer than one day, you must travel regardless of the weather. Whenyou arrive and are settled, call us to discuss prospects. If you loseone or more days due to the weather, there are plenty of things to do instead. If youfancy some shore or freshwater fishing we will give you all the help we can. Back to Table of Questions 12. What about safety at sea? The safety equipment that SABRE TOOTH II carries is outlined in the specification page. When you first sail with us, you will be given a brief lecture and shown thelocation of such as the lifejackets and how to put them on. The idea is that, in thehighly unlikely event of an emergency, everyone on board knows what to do. Back to Table of Questions 13. Are you licensed and insured? SABRE TOOTH II carries a Category 2 (60 miles from safe haven) certificate underthe Maritime & Coastguard Agency's code of practice for small commercialvessels. The skipper (usually both crew members) hold RYA Yachtmaster Offshoretickets. We are insured for charter operations. SABRE TOOTH Charters is a member of the Professional Boatmans Association . Back to Table of Questions 14. How do I book? We don't have a facility for booking directly via the web, so you need to call(01646-602672) or e-mail ( fishing@sabre-tooth.co.uk )us and tell us your requirements. Before you do so, you might like to have a look at our 'Free Dates' page to see what's available. Any dates agreed arereserved pending your sending us a deposit. Within a few days, you will receive a pricequotation and any other information youhave requested or we think relevant. Send us your deposit within 2 weeks of the date ofthe quotation & your reservation is confirmed. Be warned! If your deposit is late, youmay lose the charter. Back to Table of Questions This Page Last Updated 4th April 2006 Boat Crew History Angling Birdwatching Workboat Fish 2006 News Lyn's Recipes 2005 Tagging 2005 Catches Tariff Free Dates Conditions of Hire Lyn's Recipes Newsletters Tagging Fishing Boat Local Services Weather & Safety New for V5.0 Latest Update Site Map Help Brochure SABRE TOOTH II - Conditions of Hire SABRE TOOTH II - Pembrokeshire Angling Charters Conditions of Hire There follows a copy of the conditions of hire that form part of ourbooking support documentation. No examples of the appendix referred to is published onthis site. Introduction. The following sets out the terms and conditions under which SABRE TOOTH II may be chartered. The document forms an agreement between SABRE TOOTH Charters (the owner) and the club or individual hiring the vessel (the charterer). The Vessel. The owner will make available the vessel SABRE TOOTH II, licensed, insured and carrying regulation safety equipment, as set out in Appendix A, below & subject to the conditions detailed in the main body of this document. Crew. The owner will provide a suitably qualified skipper, with or without a crewman at the owner's discretion. Accommodation. If required, the owner will supply contact details for accommodation anglers have used in the past, but accepts no responsibility for any arrangement the charterer may make. The charterer should pay special attention to paragraph 8.(iv), below. Payment. A deposit is required to secure this booking; the amount required is detailed in Appendix A, below. For a single charter, the balance is due on completion. For multiple charters, the full amount is payable on completion of each trip; the deposit is taken into account on the final date. The price quoted in Appendix A is subject to a variable fuel surcharge. Size of Party. Our licence restricts us to a maximum of 12 passengers plus two crew & we will not exceed these limits under any circumstances. If you find that your party is depleted, let us know in good time & we will try to help you make up the numbers. Please remember that the charter is for the boat & the charterer is responsible for the full fee, regardless of how many people are on board. Weather For single day charters, please call us on 01646 602672 on the evening prior to the trip to check conditions. For multiple day charters, please call us on your arrival. Weather information is gleaned from a number of sources; shipping forecast, inshore forecast, internet, TV etc., and is used in deciding whether or not to sail. Intelligent interpretation of the best data available does not guarantee a correct decision; the owner cannot be held responsible if the charterer has a wasted journey. Cancellation. If the owner cancels the charter due to adverse weather conditions, problems with the boat, illness or indisposition on the owner's part, no boat charter fee is payable & the deposit is returnable if applicable. If deteriorating weather conditions force an early return to port, only that portion of the trip spent at sea is chargeable, with any part of an hour counting as 1 hour. A decision to return early to port is the skipper's & his alone. A return at the insistence of the anglers qualifies as a complete trip & the full fee is payable. If the charterer cancels a trip within 4 weeks of its date, the deposit is forfeit. If such cancellation is within 2 weeks of the charter date, the entire fee is payable. These conditions are only to apply if the owner is unable to secure an alternative charter on the date in question. The effect of cancellation of accommodation depends on the terms & conditions of the establishment where you stay. This Page Last Updated 20th February 2006 Boat Crew History Angling Birdwatching Workboat Fish 2006 News Lyn's Recipes 2005 Tagging 2005 Catches Tariff Free Dates Conditions of Hire Lyn's Recipes Newsletters Tagging Fishing Boat Local Services Weather & Safety New for V5.0 Latest Update Site Map Help Brochure SABRE TOOTH II - Free Dates SABRE TOOTH II - Pembrokeshire Angling Charters Free Dates Here's a calendar for 2006. Each day is colour-coded as follows - nn Booked. nn Not available. nn Small tide. Available for party booking. nn Mid-range tide. Available for party booking. nn Big tide. Available for party booking. Please pick out the date or dates that interest you. You will need to contact us to confirm that your selections are still available. If we can't help or you need a second boat, you might like to try our neighbour in Neyland Marina, the Celtic Wildcat . M Tu W Th F Sa Su M Tu W Th F Sa Su M Tu W Th F Sa Su M Tu W Th F Sa Su M Tu W Th F Sa Su M Tu May 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 Jun 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 Jul 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 Aug 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 Sep 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 Oct 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 Nov 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 Dec 1 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 This Page Last Updated 15th May 2006 Boat Crew History Angling Birdwatching Workboat Fish 2006 News Lyn's Recipes 2005 Tagging 2005 Catches Tariff Free Dates Conditions of Hire Lyn's Recipes Newsletters Tagging Fishing Boat Local Services Weather & Safety New for V5.0 Latest Update Site Map Help Brochure SABRE TOOTH II - Latest Updates SABRE TOOTH II - Pembrokeshire Angling Charters Latest Updates 5.0.2. - 03/05/2006. 2006 News - for March & April Recipes for May & June loaded. Free dates updated. Minor changes to boat links. 5.0.1. - 04/04/2006. Angling services - wrecking section modified . 2 recipes for April loaded. Free dates updated. Minor changes to FAQs & brochure. 5.0.0. - 20/02/2006. Initial load. This Page Last Updated 3rd May 2006 Boat Crew History Angling Birdwatching Workboat Fish 2006 News Lyn's Recipes 2005 Tagging 2005 Catches Tariff Free Dates Conditions of Hire Lyn's Recipes Newsletters Tagging Fishing Boat Local Services Weather & Safety New for V5.0 Latest Update Site Map Help Brochure SABRE TOOTH II - History - Before Chartering SABRE TOOTH II - Pembrokeshire Angling Charters SABRE TOOTH II - History- Before Chartering The days when owning a suitable boat was the only qualification needed to run a successful charter operation have long gone. Today it's necessary to have good experience of angling & seamanship, so it's no surprise that both Phil & Steve had many years fishing from both private & charter boats under their belts before taking paying parties to sea. As a teenager, Phil had access to a dinghy owned by his mate's father, which they trailed all round the Pembrokeshire coast & caught fish with notable success. He also worked as crewman on the Pysgotwr M r (Sea Angler in Welsh), a local charter boat. Steve did little fishing at home, only taking up the sport seriously after moving to Kent. Here he fished regularly from famous angling ports such as Dover, Rye & Bradwell-on-Sea. The first Cod he ever caught weighed 23lb (a bitterly cold December day off Folkestone) & it was another 15 years before he managed another as big. There's no photograph extant of the first fish, but the second is the one on the left. In 1975 Steve went to the Pentland Firth in a vain attempt to catch a Halibut. There were 4 small groups on board, all independent, & 3 had Pembrokeshire connections! There were 2 lads from Saundersfoot plus Mike & Keith Browning, the same father & son with the dinghy who Phil was fishing with - small world. The result of this meeting was to afford Steve some fine small boat fishing whenever he was home. Some five years later, Mike booked a week's charter on the Deso, a live-aboard MFV then operating out of Milford. This was the first time we went shark fishing. Apart from Phil having a free ride in a helicopter after getting a hook embedded behind his ear - ask him some time & he'll tell you the gory details - we had a 100lb+ Blue, which opened our eyes to the possibilities, some 20 years before this fishery became generally known. By this time, Phil had left Pembrokeshire for Surrey University, graduated, met Lyn, was living in Guildford & working in London. Steve was still in Kent, so with all of us in SE England, it was inevitable that we'd buy a boat. Masala was a Maritime 21', which we kept in Newhaven in Sussex. Her displacement hull & 6 knot performa