Bugs this year... - Kayak Fishing Adventures on Big Water’s Edge

herefishyfishy! · 12-05-2010, 10:10 AM

Been buggin alot this year, jumping off my kayak, and have had some success especially recently. I got my first limit of the year (and ever) on Wednesday night. I was determined to stay out until I got my limit. Ended up only taking an hour...

go figure.

This big bug is from Thanksgiving week...

Here's my scorecard for the year. Dove on a lot of CRAPPY conditions days, just wanted to get wet, and only grabbed either one or a couple.

Water is pretty chilly now, was 55 on Tuesday and heard it was down to 52-53 in some spots...

I love San Diego.
Evan

12-05-2010, 10:29 AM

Evan,

Those are Monsters! Congrats on achieving your goal
with those beasts. Like the camo suit, but, I'd keep
an eye on that dog!!! (If you yank the tail meat out of
its skeletal structure to cook it, you can make an
awesome stock with it for sauces and whatnot...)

See you on the water.

jorluivil · 12-05-2010, 11:00 AM

Nice report card!!!!

Lobster Tortellini!!!!

T Bone · 12-05-2010, 12:00 PM

nice ! love that wetsuit! what is the thickness and how much do they run?

33 FOR THE YEAR !

BT · 12-05-2010, 01:23 PM

Nice job on the limit! You got it while a lot of folks have been struggling lately. I have gone out the last 3 times for 1 or 2 at a time, when just before I was getting 5-7 keepers average.

herefishyfishy! · 12-05-2010, 03:29 PM

Quote:

Originally Posted by T Bone

nice ! love that wetsuit! what is the thickness and how much do they run?

It is a 5mm Body Glove. The guy I bought it from has been experimenting with custom "paint jobs" on wetsuits for a while. It's a chemical application that fuses with the suit. It's all homemade. Pretty cool I think. 5mm has kept me plenty toasty as the temps have dropped. You dive? I'm always looking for new friends to jump in with me!

BT · 12-05-2010, 01:25 PM

Quote:

Originally Posted by yani

Evan,

Those are Monsters! Congrats on achieving your goal
with those beasts. Like the camo suit, but, I'd keep
an eye on that dog!!! (If you yank the tail meat out of
its skeletal structure to cook it, you can make an
awesome stock with it for sauces and whatnot...)

See you on the water.

Yani, any recipe suggestions? I hate wasting anything, and I have been giving the heads to a friend who hates the tail meat, but loves the rest.

jorluivil · 12-05-2010, 02:30 PM

My laptop is having problems reading the location codes....any chances you can send me a copy?

herefishyfishy! · 12-05-2010, 03:32 PM

Quote:

Originally Posted by jorluivil

My laptop is having problems reading the location codes....any chances you can send me a copy?

Better yet, if you dive, just come with me!

steveooo · 12-05-2010, 04:25 PM

Nice Evan! You've been killing it this year! Dig the wetsuit too!

jorluivil · 12-07-2010, 04:02 PM

Quote:

Originally Posted by herefishyfishy!

Better yet, if you dive, just come with me!

I don't dive but have considered it. Financially, I'm not in a position to by dive gear right now...perhaps next year will treat me better.

maui jim · 12-05-2010, 05:56 PM

Quote:

Originally Posted by jorluivil

My laptop is having problems reading the location codes....any chances you can send me a copy?

If you hold your moniter up to the light you can see thru the card and see the code

Aaron&Julie · 12-05-2010, 03:12 PM

Very nice, indeed. Congratulations.

12-06-2010, 10:46 AM

No Problem BT, I'll even go way Greek...

First the Stock, then a Thick Egg-Lemon Sauce to pour on
top of your cooked Lobsters or even Fish.

Lobster Stock
2 cups of good dry white wine, no Chardonnays
6 cups COLD water
2 tblsps of Salt. Add one at beginning, and one at end
One whole onion, cleaned, peeled and halved
3-4 celery stalks, cleaned chopped into 3 pieces
One bundle fresh parsley or cilantro
Tblsp of pepper corns or coarse pepper
4-5 lobster tail shells
2 carrots, cleaned chopped into 3 pieces

Add all components except for parsley/cilantro, and last tablespoon of salt.
Bring to a rapid boil, then immediately go to a simmer for 45 mins. During the last 15 minutes, add your bundle of parsley/cilantro. At the end, taste for salt and add last tablespoon as needed.
This stock can be used for soups and sauces. Freeze extra stock in washed empty plastic water bottles.

Thick Egg-Lemon Sauce (Avgolemono)
PART 1:In a med sized frying pan, melt 2 tablespoons of unsalted butter, whisk in 2 tablespoons of white flour, stirring and cooking over med heat for a couple of minutes. While whisking, stir 2 cups of boiling stock in 3 pours. Once smooth and creamy, reduce to low heat.

PART 2: Now, in a blender, whip up 3 eggs and 4 tablespoons of fresh lemon juice. To complete, slowy pour egg-lemon into your frying pan
(part 1) while whisking. Don't over heat! Taste, and add salt if necessary.

Then go to town.

BT · 12-06-2010, 04:03 PM

Quote:

Originally Posted by yani

No Problem BT, I'll even go way Greek...

First the Stock, then a Thick Egg-Lemon Sauce to pour on
top of your cooked Lobsters or even Fish.

Lobster Stock
2 cups of good dry white wine, no Chardonnays
6 cups COLD water
2 tblsps of Salt. Add one at beginning, and one at end
One whole onion, cleaned, peeled and halved
3-4 celery stalks, cleaned chopped into 3 pieces
One bundle fresh parsley or cilantro
Tblsp of pepper corns or coarse pepper
4-5 lobster tail shells
2 carrots, cleaned chopped into 3 pieces

Add all components except for parsley/cilantro, and last tablespoon of salt.
Bring to a rapid boil, then immediately go to a simmer for 45 mins. During the last 15 minutes, add your bundle of parsley/cilantro. At the end, taste for salt and add last tablespoon as needed.
This stock can be used for soups and sauces. Freeze extra stock in washed empty plastic water bottles.

Thick Egg-Lemon Sauce (Avgolemono)
PART 1:In a med sized frying pan, melt 2 tablespoons of unsalted butter, whisk in 2 tablespoons of white flour, stirring and cooking over med heat for a couple of minutes. While whisking, stir 2 cups of boiling stock in 3 pours. Once smooth and creamy, reduce to low heat.

PART 2: Now, in a blender, whip up 3 eggs and 4 tablespoons of fresh lemon juice. To complete, slowy pour egg-lemon into your frying pan
(part 1) while whisking. Don't over heat! Taste, and add salt if necessary.

Then go to town.

Now that sounds good.

Question for you...Do I but the tails in the boil for 45 minutes??? Or do I cook em the way I like em and thenpour over the sauce?

12-06-2010, 05:21 PM

BT,

Just the shells go in the water. Cook your lobster--to perfection--
the way you want.

driftwood · 12-06-2010, 06:20 PM

Yani, if your not careful you might get some kind of cooking gig. Like Sam the cooking guy. Had any offers yet?

If opportunity knocks, answer it. Do you know what i mean????

BT · 12-06-2010, 08:08 PM

Quote:

Originally Posted by yani

BT,

Just the shells go in the water. Cook your lobster--to perfection--
the way you want.

Thanks Yani,

I have seen your dishes and they all look awesome so I cant wait to give this a shot! I will post pics if my attempt is worthy!

12-05-2010, 10:10 AM	#1
herefishyfishy! Senior Member Join Date: Jun 2007 Location: La Mesa Posts: 154	Bugs this year... Been buggin alot this year, jumping off my kayak, and have had some success especially recently. I got my first limit of the year (and ever) on Wednesday night. I was determined to stay out until I got my limit. Ended up only taking an hour... go figure. This big bug is from Thanksgiving week... Here's my scorecard for the year. Dove on a lot of CRAPPY conditions days, just wanted to get wet, and only grabbed either one or a couple. Water is pretty chilly now, was 55 on Tuesday and heard it was down to 52-53 in some spots... I love San Diego. Evan __________________ "There's a fine line between fishing and standing on the shore like an idiot."

12-05-2010, 12:00 PM	#4
T Bone Senior Member Join Date: Dec 2008 Location: Redlands CA Posts: 871	nice ! love that wetsuit! what is the thickness and how much do they run? 33 FOR THE YEAR ! __________________ Barachit Baralah,Elohim-In the beginning,God-Genesis 1:1 "Who among you,if your son asked for a fish would give them a serpent " Jesus Matt. 7:10

12-05-2010, 01:23 PM	#5
BT Senior Member Join Date: Dec 2006 Location: San Carlos Posts: 202	Nice job on the limit! You got it while a lot of folks have been struggling lately. I have gone out the last 3 times for 1 or 2 at a time, when just before I was getting 5-7 keepers average. __________________ if your brain had fists, you could only hurt yourself!

12-05-2010, 03:12 PM	#13
Aaron&Julie Senior Member Join Date: Mar 2005 Location: Spring Valley Posts: 1,400	Very nice, indeed. Congratulations. __________________ "Never say die"

12-05-2010, 10:29 AM	#2
yani Guest Posts: n/a	Evan, Those are Monsters! Congrats on achieving your goal with those beasts. Like the camo suit, but, I'd keep an eye on that dog!!! (If you yank the tail meat out of its skeletal structure to cook it, you can make an awesome stock with it for sauces and whatnot...) See you on the water.

12-05-2010, 11:00 AM	#3
jorluivil Senior Member Join Date: Apr 2010 Posts: 6,856	Nice report card!!!! Lobster Tortellini!!!!

12-05-2010, 02:30 PM	#8
jorluivil Senior Member Join Date: Apr 2010 Posts: 6,856	My laptop is having problems reading the location codes....any chances you can send me a copy?

12-05-2010, 04:25 PM	#10
steveooo Senior Member Join Date: Sep 2005 Posts: 1,921	Nice Evan! You've been killing it this year! Dig the wetsuit too!

12-06-2010, 10:46 AM	#14
yani Guest Posts: n/a	No Problem BT, I'll even go way Greek... First the Stock, then a Thick Egg-Lemon Sauce to pour on top of your cooked Lobsters or even Fish. Lobster Stock 2 cups of good dry white wine, no Chardonnays 6 cups COLD water 2 tblsps of Salt. Add one at beginning, and one at end One whole onion, cleaned, peeled and halved 3-4 celery stalks, cleaned chopped into 3 pieces One bundle fresh parsley or cilantro Tblsp of pepper corns or coarse pepper 4-5 lobster tail shells 2 carrots, cleaned chopped into 3 pieces Add all components except for parsley/cilantro, and last tablespoon of salt. Bring to a rapid boil, then immediately go to a simmer for 45 mins. During the last 15 minutes, add your bundle of parsley/cilantro. At the end, taste for salt and add last tablespoon as needed. This stock can be used for soups and sauces. Freeze extra stock in washed empty plastic water bottles. Thick Egg-Lemon Sauce (Avgolemono) PART 1:In a med sized frying pan, melt 2 tablespoons of unsalted butter, whisk in 2 tablespoons of white flour, stirring and cooking over med heat for a couple of minutes. While whisking, stir 2 cups of boiling stock in 3 pours. Once smooth and creamy, reduce to low heat. PART 2: Now, in a blender, whip up 3 eggs and 4 tablespoons of fresh lemon juice. To complete, slowy pour egg-lemon into your frying pan (part 1) while whisking. Don't over heat! Taste, and add salt if necessary. Then go to town.

12-06-2010, 05:21 PM	#16
yani Guest Posts: n/a	BT, Just the shells go in the water. Cook your lobster--to perfection-- the way you want.

12-06-2010, 06:20 PM	#17
driftwood Senior Member Join Date: Feb 2009 Location: SAN DIEGO Posts: 1,086	Yani, if your not careful you might get some kind of cooking gig. Like Sam the cooking guy. Had any offers yet? If opportunity knocks, answer it. Do you know what i mean????