SD bay tourney - Kayak Fishing Adventures on Big Water’s Edge

DennisMorgan · 02-01-2014, 02:03 PM

Took off with my 3 sons and 30 of my favorite friends on kayaks from shelter island this AM. It was the annual bay bass tourney, we didn't enter but didn't want to miss out on the fun and festivities. Plus we're newbies and hell you guys are pros. Either way we caught 2 fat sculpin and 10 spotties. A couple were keepers but we released so you boys could fish for the lute. Great time and next year my sons and I are definitely in. Good gents!!!!

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Grunt31 · 02-01-2014, 04:12 PM

nice numbers. hopefully you get the same turnout next year.

janines.fishtales@cox.net · 02-01-2014, 07:11 PM

did you guys keep the sculpin? Those are insanely good eating! I like them better than halibut.

J

DennisMorgan · 02-01-2014, 08:35 PM

no we didnt but I will next time if you have a recipe to share...

Lit-up1 · 02-02-2014, 12:05 PM

Good to see you guys out fishing

Sculpin
Just cook it like any bass/cod etc. very mild white filet

A word to the wise I would not recommend getting your face that close to what we call a scorpion fish for good reason-especially in a kayak
Trust one who has learned that lesson the hard way

not my face but just
just grazed my hand

when I hook them on the yak, I hang them over the side to release-
sporties clip the spines before putting them in the sack
if you want to catch them squid strips does it-

janines.fishtales@cox.net · 02-02-2014, 01:17 PM

Oh yeah. Forgot about that part. The spines have poison. I would imagine if you are allergic to bee stings, this may cause more than a little problem. Anyway, be careful.

They make an amazing soup. Gut and gill. Reserve head and carcass for stock. Make stock with onion, celery, garlic, bay, salt, pepper, parsley. Strain it all out. Then take stock and put some small red potatoes in and cook till almost done. cut sculpin in large chunks, skin on or off, toss in the stock. when your fish is done, squeeze in fresh lemon, drizzle with oil oil and add lots of fresh parsley. Don't forget some good crusty break and a nice chilled pinot grigio!

Mangia!

Janine

02-01-2014, 02:03 PM	#1
DennisMorgan Senior Member Join Date: Dec 2013 Posts: 225	SD bay tourney Took off with my 3 sons and 30 of my favorite friends on kayaks from shelter island this AM. It was the annual bay bass tourney, we didn't enter but didn't want to miss out on the fun and festivities. Plus we're newbies and hell you guys are pros. Either way we caught 2 fat sculpin and 10 spotties. A couple were keepers but we released so you boys could fish for the lute. Great time and next year my sons and I are definitely in. Good gents!!!! Sent from my iPhone using Tapatalk __________________

02-01-2014, 07:11 PM	#3
janines.fishtales@cox.net Senior Member Join Date: Mar 2012 Location: San Diego, CA Posts: 555	sculpin did you guys keep the sculpin? Those are insanely good eating! I like them better than halibut. J __________________ Fishtales

02-01-2014, 08:35 PM	#4
DennisMorgan Senior Member Join Date: Dec 2013 Posts: 225	no we didnt but I will next time if you have a recipe to share... __________________

02-02-2014, 12:05 PM	#5
Lit-up1 Senior Member Join Date: Mar 2005 Location: Point Loma Posts: 384	Sculpin Good to see you guys out fishing Sculpin Just cook it like any bass/cod etc. very mild white filet A word to the wise I would not recommend getting your face that close to what we call a scorpion fish for good reason-especially in a kayak Trust one who has learned that lesson the hard way not my face but just just grazed my hand when I hook them on the yak, I hang them over the side to release- sporties clip the spines before putting them in the sack if you want to catch them squid strips does it- __________________

02-02-2014, 01:17 PM	#6
janines.fishtales@cox.net Senior Member Join Date: Mar 2012 Location: San Diego, CA Posts: 555	sting! Oh yeah. Forgot about that part. The spines have poison. I would imagine if you are allergic to bee stings, this may cause more than a little problem. Anyway, be careful. They make an amazing soup. Gut and gill. Reserve head and carcass for stock. Make stock with onion, celery, garlic, bay, salt, pepper, parsley. Strain it all out. Then take stock and put some small red potatoes in and cook till almost done. cut sculpin in large chunks, skin on or off, toss in the stock. when your fish is done, squeeze in fresh lemon, drizzle with oil oil and add lots of fresh parsley. Don't forget some good crusty break and a nice chilled pinot grigio! Mangia! Janine __________________ Fishtales

02-01-2014, 04:12 PM	#2
Grunt31 Member Join Date: May 2013 Location: Pendleton Posts: 80	nice numbers. hopefully you get the same turnout next year.