03-02-2013, 05:33 PM | #1 |
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Location: El Cajon
Posts: 512
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la jolla 3/2/13
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03-02-2013, 06:32 PM | #2 |
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Join Date: Aug 2011
Location: San Diego
Posts: 332
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Nice haul,that more than makes up for our slow day in the SD bay the other day.
Frank |
03-02-2013, 06:47 PM | #3 |
Junior
Join Date: Nov 2012
Location: San Diego
Posts: 21
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Very nice!
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03-02-2013, 07:11 PM | #4 |
Member
Join Date: Aug 2012
Location: El Cajon
Posts: 45
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Yeah we picked the wrong day to join you. Nice work!
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-Ron |
03-02-2013, 10:28 PM | #5 |
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Join Date: Oct 2012
Posts: 123
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What happened to that half a red in the middle? It doesnt look like a sea lion bite.
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03-03-2013, 09:40 AM | #6 |
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Location: Menifee
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Nice work!
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”The beauty of the Second Amendment is that it will not be needed until they try to take it.” ~Thomas Jefferson.........maybe |
03-03-2013, 11:20 AM | #7 |
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Nice haul.
Tacos time!
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[------------------------ <)))< ....b-a-a-a-a |
03-03-2013, 12:39 PM | #8 |
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Location: El Cajon
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Thanks guys it was a fun day. The fish in the middle isnt a red, its a barber pole ( I think that's the name) and he just got a little bent that's all. And I prefer frying the whole fish rather than tacos because you can really get all the meat especially in the smaller ones. Tight lines get out there and get them everyone
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03-03-2013, 02:52 PM | #9 |
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Join Date: May 2012
Location: The Beach
Posts: 290
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Way to go, enjoy dinner!
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03-03-2013, 04:25 PM | #10 |
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Location: Vista, California
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I have to ask! What kind of fish is that on the Far right? I've never seen one of those come out of LJ.
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03-03-2013, 05:26 PM | #11 |
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Location: El Cajon
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I know them as boccacio but I believe another name is salmon grouper? Can anybody second that? And the little thing on the other side is a sand dab in case anybody thought it was a monster halibut hehe
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03-03-2013, 06:54 PM | #12 |
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Join Date: Apr 2011
Location: Vista, California
Posts: 174
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Mmmm. I meant the two in just in front of your hand.
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03-03-2013, 09:17 PM | #13 |
Member
Join Date: Aug 2012
Posts: 30
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The two that are in front of his hand are salmon grouper.
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03-04-2013, 11:42 PM | #14 |
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Join Date: Mar 2005
Posts: 2,568
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Boccaccio, Salmon Grouper.
With heads twisted back to cut them out of their misery. Something I noticed about boccacio - don't leave the skin on the filletts, or storing whole in the fridge. Within 24 hrs or so, very much before the time freshly caught fish ever goes bad, it starts getting interesting. A weird smelly fishy stink develops. I narrowed it down to the skin. You won't feeling like eating it.
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[------------------------ <)))< ....b-a-a-a-a Last edited by lamb; 03-05-2013 at 06:42 PM. |
03-05-2013, 03:59 PM | #15 |
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Location: Alhambra
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love that way you put your wife's ironing board to good use.
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