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Monday 9am - 5pm Tuesday 9am - 5pm Wednesday 9am - 5pm Thursday 9am - 5pm Friday 9am - 5pm

Chris Bolton Fishing

Name: Chris Bolton Fishing
Address: 470 Murdering Point Road, Kurrimine Beach, 4871, AU
Telephone: 0400956585

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A family owned and operated fishing business. Supplying Australia with supreme quality fish, direct from our boat. Qld Fishing licence 13193.

28/10/2026

Clear eyes, beautiful colour, a perfect intact slime coat, and no bruising or indentations.
Coral trout in the coldroom, about to be packed into airfreight boxes.
Looking every bit as good, if not better, than when they first came out of the water 👌
From the second they're caught, every step, every detail matters 💯
Quality over quantity. Always.
🇦🇺💪

22/10/2026

High 80cm PCB barra from a recent trip.
Bit of a 🐊 bite on it so I thought I'd keep it for ourselves and give some away to friends.
I'll post another video in a week or so when I pull it out of the dry ager and cut it up.
If you're interested in knowing more about what I'm doing here, or want to know more about handling your catch and reducing waste, jump on the waitlist for 'The Perfect Fish'. I won't bother anyone with annoying emails, it just means you'll be the first to know when its ready, and maybe get something extra 😉
https://the-perfect-fish.subscribepage.io/

08/10/2026

You’ve learnt how to catch them, now learn how to look after them. 🎣
What you do after landing a fish makes a huge difference to how it tastes, how it looks, and how it lasts 💯

As our followers know, over the years, Kim and I have built our fishing business around quality over quantity. Supplying fish to some of Australia’s best chefs and restaurants, and of course, supplying premium quality bait to fishermen right around Australia 🇦🇺

Now I’m putting that experience into THE PERFECT FISH — From Hook to Plate, an online course for those who want to respect their catch and get the very best from it.
I'll show and explain in detail, everything about quality, from the second a fish comes out of the water, to the minute it gets to the kitchen. Ikejime, bleeding, brining, storage, and a whole lot more.

Join below to follow the progress and be notified when the course is ready 👇

https://the-perfect-fish.subscribepage.io

04/10/2026

Plenty around today so I thought I'd catch one

27/09/2026

Just a couple.......and you can't see a quarter of them in this video!!
And before anyone says it- no, there was absolutely no scraps, fish, meat, anything whatsoever thrown into the water. Anchored here, NOT fishing!!

24/09/2026

What I believe will be a world first…
No bu****it, no yew yew yew garbage, just explanations and demonstrations from years of hands-on experience catching and handling fish, and supplying some of the best restaurants in Australia—if not the world—condensed into a few hours of video. 🙏

The Perfect Fish — From Hook to Plate.

The ball is rolling 👌

31/08/2026

Got a tree full of big juicy guava's at the moment, and a couple of trout from last week in the fridge (we always leave fish 4 days minimum before we eat it) so I thought I'd see what I could come up with.
15 minutes later.....
It was horrible, you wouldn't like it.....🤥😁
For anyone interested. Very simple. Very quick. Very tastey. 👌👌👌

Ingredients
250g sashimi grade fish fillet
1 firm fresh guava
2 tbsp rice vinegar
2 tbsp fresh lime juice
1 tbsp extra virgin olive oil
1 tsp white miso paste
Sea salt
Fresh microgreens or coriander leaves (for garnish)

Instructions
Pickle the guava: Slice the guava in half. Use a spoon to scoop out and discard the seeds. Using a sharp knife, cut the firm outer flesh into paper-thin slices. Toss the guava slices in a small bowl with the rice vinegar and a pinch of salt. Let it sit for 10 minutes to flash-pickle.
Make the dressing:
In a small jug or cup, whisk together the fresh lime juice, extra virgin olive oil, and white miso paste until completely smooth.
Slice the fish using a very sharp knife held at a slight angle, roughly 3mm thick.

Plate the dish: Arrange the fish slices flat across a cold serving platter so they overlap slightly.
Drain the pickled guava slices. Interleave the guava slices between the pieces of fish.
Drizzle the lime-miso dressing evenly over the top.Scatter over the microgreens or coriander leaves.
Finish with a sprinkle of sea salt just before serving.
Tips- Place your serving plates and your knife in the freezer for 5–10 minutes before prepping. Cold plates keep the fish fresh, and a cold knife yields much cleaner, sharper cuts.
- Do not dress the fish until the absolute last second. If left to sit in the lime juice for too long, the acid will "cook" the fish like a ceviche, altering its texture
✌️

15/08/2026

If you click on this and swipe across, you’ll hear a bit of what Josh Niland had to say. Something worth thinking about for anyone who catches fish, I reckon...

We’ve worked with Josh for many years now, but it’s pretty special hearing him talk about our Changemaker Award and the way we operate.
As I always tell my crew, catching the fish is less than half the job. What happens after it’s caught — that’s the biggest and most important part of what we do.

(I thought our conversation was being videoed on my phone but it wasn't so this will have to do)

13/08/2026

A bit of footage from the last few days doing day runs targeting coral trout.

I've had quite a few people tell me I should put together some sort of subscription, course or video series on how to properly handle fish from the second they come out of the water.
For a long time my answer was basically, bu**er that — I'm not giving away all my secrets. 😂
But I'm starting to come around to the idea.
Over the years, I've learnt a huge amount about fish handling, particularly since we started working directly with some of the best chefs and restaurants in Australia — and, I'd argue, some of the best in the world.
There's a hell of a lot more to getting the absolute best out of a fish than simply catching it and throwing it on ice. Far more than most realise. Small things at every stage can make a massive difference to the end result.
I won't teach you how to catch more fish. But whether you're a recreational fisho who wants to take home the best possible feed, a charter operator wanting to give your clients a better product, or a commercial fisherman wanting to lift quality (and prices) I reckon there's plenty I could share that would be genuinely useful.
Some of that knowledge I've kept pretty close to my chest over the years...
That could change.... 😏
I'd have to charge something for it, but I'd want to keep it reasonably priced and make sure people actually get some real value from it.
So, before I go to the trouble and cost of putting it all together (which will take quite some time) — would there actually be reasonable interest in it?
Tell me what you think
If there seems to be enough interest, and I think there would be, I'll get the ball rolling. 🤷‍♂️

21/07/2026

Not all bait is the same.....
Here's where you'll find our 5 spot garfish. And maybe some mullet and sardines at times 😃

📍 Top End Tackle World
📍 Fishing & Outdoor World - Darwin
📍 Tackleworld Weipa - Fishing the Far North
📍 Tackle World Cairns
📍 Compleat Angler Cairns
📍 Tackle World Tully
📍 Torque Auto Babinda
📍 Coastal Marine & Outdoors
📍 The Tinnie Shack – Mission Beach

Delivery soon to:
📍 The Lure Shop Tackleworld Cooktown
📍 Tackle World Townsville

We sincerely thank these stores for supporting us. And of course, thanks to those of you buying our bait from these businesses 🙏🇦🇺

We also regularly send directly to fishermen right around Australia. Perth, Sydney, Gold Coast etc. (Airfreight)

I'm not sure how much more we'll catch this year, so if you've been meaning to grab some, grab them while you can. Being such good quality, and cryovac packed, they'll hold for a bloody long time in your freezer if need be.

BTW- the sharks are so bad this year, we're only really concentrating on 5 spot gar- higher return....
We have caught some very small amounts of mullet and sardines, but unfortunately the sharks are making a mess of my nets. Fine mesh bait nets and insane amounts of sharks isn't a good combination. Every time the net goes in the water the sharks are putting holes in it, which makes a lot of work, and adds a lot of cost 😫

Address

470 Murdering Point Road
Kurrimine Beach
4871

Opening Hours

Monday	9am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 5pm

Telephone

0400956585

Website

http://www.cbfishing.com.au/, https://the-perfect-fish.subscribepage.io/

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