Lobster trap bait. Blackfish (luderick) sun drying after being heavily salted. Originally these racks were on the road at Boat Beach. The aroma obviously required a change of location after visitor numbers to the village began increasing the the late 1970s
Rock lobster of this size are not permitted to be taken because they are breeding stock. It took decades for the fisheries department to figure out what professionals always knew was correct, but the theory had to be proven on paper. Scientists have been reluctant to converse with fishermen in the past but that shortcoming has improved with a better media.
Cooking the catch in the era before plastic tags were required on each lobster, pro fisherman Joesph Bloe cooks his catch in the era before tags were law to limit poaching of the catch. Eastern Rock Lobster is the variety common to New South Wales waters. My opinion is they are more tasty than Victorian or Queensland lobsters. The best and also the less in number being caught.
We knew them as ‘crayfish’ in the 1960s.
(Above ‘cooking lobsters’ picture is hereby now in the ‘free-use public domain’ world wide providing credit is given to the source).