Surplus catch is trout and about

Didymo Dave (Cade) and Farmers Quality Meats owner Ray Wilson with the fish destined for hospices around the Waikato region. Photo: Dan Hutchinson

By Dan Hutchinson

Excess fish from the Tapuaeharuru Bay Classic fishing competition at Lake Taupō have been smoked and delivered to hospices and cancer treatment units across the Waikato.

Of the 198 fish caught in the contest, 76 were donated by anglers. Dave gutted and transported the fish to Farmers Quality Meats in Taupō, where butcher Ray Wilson smoked them using native timber and his closely guarded recipe.

Dave rejected 28 of the donated fish on quality grounds before they reached Ray’s shop.

“We're looking for quality here, not just numbers."

It continues a tradition that previously saw 74 fish delivered to cardiac units in Auckland and Hamilton.

Dave does the weighing and measuring at the contest which is organised by Two Mile Bay Sailing Club.

He says the contest is a direct response to calls from the Department of Conservation to increase the harvest of trout from Lake Taupō because there are too many to sustain a healthy population.

Hunting and Fishing Minister James Meager has approved an increase from six, to eight trout, taking effect from July 1.

"There's heaps of fish out there — let's feed the community, haul them out,” Dave says.

"This is just one way of doing it."

Cameron McDonald was the winner of the Tapuaeharuru Bay Classic, catching a 3kg (6.7 pound) Rainbow trout.

Organisers say it was a record turnout and an awesome day on the bay.