02-13-2016, 09:44 PM | #1 |
Senior Member
Join Date: May 2013
Posts: 157
|
La jolla 2/13
__________________
fish forever, work whenever |
02-13-2016, 11:00 PM | #2 |
Senior Member
Join Date: Feb 2013
Location: Carlsbad
Posts: 140
|
Same story here. Easy making bait, but couldn't find the big fish. Didn't see anyone bendo either.
Dogs were absolutely relentless today... |
02-13-2016, 11:03 PM | #3 | |
Senior Member
Join Date: Aug 2012
Posts: 1,823
|
Quote:
How'd the vis look Chalie?!
__________________
"Beware the lollipop of mediocrity; lick it once and you’ll suck forever." — Brian Wilson |
|
02-14-2016, 05:48 AM | #4 |
Brandon
Join Date: Jul 2011
Location: San Diego
Posts: 2,345
|
|
02-14-2016, 08:39 AM | #5 |
Senior Member
Join Date: Feb 2013
Location: Carlsbad
Posts: 140
|
Water looks good old seabass green, I would say it's about 10-15ft on the outside.
|
02-14-2016, 09:56 AM | #6 |
Senior Member
Join Date: Sep 2013
Posts: 715
|
In the winter, yellows are found mostly on the bottom since
bait hangs out there because of the lower atmospheric pressure. But with the red crabs still around, yellows can be found anywhere these days. Watch for the bait on your FF. Rakes are generally halibut indicators. Make sure and waypoint the spot when you get raked for future reference. Good luck. |
02-14-2016, 10:14 AM | #7 |
Senior Member
Join Date: Sep 2011
Location: San Diego
Posts: 901
|
Last edited by ctfphoto; 02-14-2016 at 10:19 AM. |
02-14-2016, 10:18 AM | #8 | |
Manic for Life
Join Date: May 2015
Location: San Diego
Posts: 839
|
Quote:
__________________
Another ho-hum day in Paradise |
|
02-14-2016, 02:49 PM | #9 |
Senior Member
Join Date: Sep 2013
Posts: 715
|
Love to eat Macks. If you have a taste for oily fish.
Keep them fresh, fillet them, put them on the grill and bath them in olive oil, lemon, oregano baste. There's small bones to contend with, but that's part of the fun. Oh, leave the skin on the fillets. Or, have them sushi Japanese style: fillet with skin on, them immerse in salt (dry) for an hour, then vinegar for another hour. Slice into thin ribbons and add to your salad. Wow, there you go. Yanni |
02-14-2016, 06:13 PM | #10 |
Senior Member
Join Date: Aug 2015
Location: Yucaipa, CA
Posts: 1,136
|
I've got a real good looking recipe for mackeral that I'm waiting to try, it even shows you how to get rid of the small bones. I need to make a Newport trip soon to pick up a few macs to try it on.
|
02-14-2016, 09:31 PM | #11 |
Senior Member
Join Date: Nov 2014
Location: SGV
Posts: 848
|
It's edible. Pretty sweet tasting too if you bleed and chill them farily quick. They have the stigma of being poor tasting, but they're pretty darn good. They're not really oily at all compared to Norwegian or Japanese Macs.
|
02-15-2016, 10:09 AM | #12 |
Senior Member
Join Date: Jun 2006
Location: El Toro, CA
Posts: 244
|
There goes Yanni again, eating all the bait.
|
02-15-2016, 01:28 PM | #13 |
Member
Join Date: Aug 2010
Location: MISSION BEACH
Posts: 76
|
|
|
|