fishermen

Streetview of Dooagh beach in Achill.

There is a Dog and a Comedian rowing a boat.

Niall McAuley If you keep on further down the road in your street view, the boats are still there!!

What a great photo. Looks like a very dangerous beach to be launching and landing currachs. Incredibly skillful oarsmen (and some women) in those days. Many thanks.

Looks a bit staged. Sitting into a currach while it is on rocks is and was a thing to be avoided, for obvious reasons.

Tin Can Bay, situated on the western shore of a mainland inlet south of Fraser Island, is 200 km north of central Brisbane. It is thought that the name came from the anglicization of tin-kun, an Aboriginal expression describing a narrow-leafed coastal vine, or of similar-sounding expressions meaning dugong, big fish, or mangroves. The protected shallows of the inlet were ideal for exploitation. Dugongs were hunted for their oil, and a dugong station was set up at the mouth of Kauri Creek (eight km north of the inlet) in the 1850s. Timber was rafted out for Maryborough sawmills, and oysters were cultivated and harvested at the mouth of Schnapper Creek, the waterway running through Tin Can Bay township. In 1922, after only a few humpies had been built at Schnapper Creek, township lots were put up for sale. They were bought mostly by residents of Gympie and Widgee Shires for holiday houses. In the 1930s, the cheap land and plentiful fishing attracted permanents affected by the economic Depression. A school was opened in 1934, and the town was known as Wallu until it reverted to Tin Can Bay in 1937. By the early 1950s the population had grown to about 240, with a wharf and fish market (1945). In 1957 a prawning ground was found, bringing in a trawling industry. Tin Can Bay became a fishing port and ultimately the boating and fishing resort it is today. A sealed access road, a hotel, and reticulated electricity followed in a few years. A new fish market was opened in 1971. Source: queenslandplaces.com.au/tin-can-bay#:~:text=By%20the%20ea....

Tin Can Bay is in Queensland, Australia. The most popular species caught here are Mangrove red snapper, Shovelnose guitarfish, and Surf bream. Source: fishbrain.com/fishing-waters/3Pvfo5_O/tin-can-bay

For those that don't know, Tin Can Bay is about 3 hours drive north of Brisbane and 50 minutes from Maryborough, nestled between Kauri Creek and Rainbow Beach. It is one of the last places where you can feed a wild dolphin or two. There seem to be yabbies to dig on most exposed banks at low tide. Good whiting and flathead would push up over there as the tide rises. There was a great sample of summer whiting, with a lot close to 30cm, along with some good pan-sized flathead. Bream and tarwhine were literally everywhere. Source: tackletactics.com.au/Species/Saltwater/Whiting/The-Tin-Ca...

Those are "Blue Crabs" as the have back fin / flippers for swimming in and out with the tides. Stone Crabs are rock climbers and frequent oyster beds and mangroves.

Thanks for the observation and comment. I think you are right!!

[https://www.flickr.com/photos/sheepbackcabin] They sure are, as a transplanted Marylander, I grew up eating these tasty little critters. We were delighted to find that we could catch them in some little coves near Chucaluskee, on the Gulf. We'd catch em, steam em, and eat em, right there on the beach.

Hi Ed, we'd steam up a pot of a dozen or so and pick them clean. All of the meat was made into a stuffing and placed back into the top-shells and baked. I have my grandparents recipe that dates back to the late 30's that they served in their restaurant in Sarasota called "The Chowder Bowl". We make them the same way today!

Tropic 7---When I was a kid, back on the Chesapeake, I would crab in the early morning and late evening, all through the summer vacation from school. We would accumulate the hardshells in a live box ( with a screened lid to keep the herons from picking them off) and either sell the softshells to the seafood distributor or turn them over to Mom for conversion into softcrab sandwiches for Dad. After we had accumulated a bushel or so of hardshells, Mom would steam them on Friday or Saturday night, according to OUR old family recipe. Those that weren't eaten were picked and the meat became delicious golden brown crabcakes for dinner the next evening. The other types ( beyond the hard and soft shells) were the "peeler" and the "buster." Peelers had a new leathery shell forming inside their hard shell, but were not yet "busters" in which the old hard shell had begun to split open, exposing the new shell. Busters could be placed in a separate live box to "sluff out" and become saleable or edible softshells. Peelers were the Cadillac of fishing baits. A kid could make himself a nice piece of change selling the softshells, over the summer.