10.11.15 La Jolla

[Geno Machino]

How'd that salt cure turn out?

Geno

[summers in kuwait]

Taggermike

ha. I got about as close as I could, but the thought of popping that thing, gross.

2-Stix

I'd say that was a #10 or so.


I usually stay around that size. +-1 size. Tried different colors, didn't notice a difference. I don't have a fish finder so I move a lot till I find a honey hole.
I use a cheap trout rod for entertainment value. 6-8 mono to sabiki. I cut my rigs in half(less to fuss with) and crip the barbs and drop a 2oz sinker. I have had a hell of a time getting greenbacks for the last two months, but the Spanish work.

Geno,

I sliced a little at 24 hrs and tried. "Wow". Really good and almost candy like around the edge. I'm going to let it go a little longer and check it after work tomorrow, Prob closer to 2 days.

[2-Stix]

Thanks for the info. I think it's just been unlucky for me combined with tough bait making. I'm heading back out tomorrow. Thanks again.

[kayakfisherman]

Nice job Todd! That yellowtail looks like a beast.
Salt cured yellowtail? I'm out, and you've got
me thinkin'...

[summers in kuwait]

Originally Posted by kayakfisherman

Nice job Todd! That yellowtail looks like a beast.
Salt cured yellowtail? I'm out, and you've got
me thinkin'...

Yanni,

Thanks for the killer recipe. I checked @ 24 hours and was still pretty soft in the middle. ( Thick yellowtail) I'm not going to be able to check it until tonight. (Probably closer to 48 hrs) Is there any concerns with over doing the salt curing? I know Ive heard of longer cure times with some recipes.

[govomit]

Originally Posted by summers in kuwait

Yanni,
Thanks for the killer recipe. I checked @ 24 hours and was still pretty soft in the middle. ( Thick yellowtail) I'm not going to be able to check it until tonight. (Probably closer to 48 hrs) Is there any concerns with over doing the salt curing? I know Ive heard of longer cure times with some recipes.

One rule says "salt for 24 hours for every inch of meat" - maybe a little too salty for me. With YT, I had good taste after 18 hours curing. I've tried 24+ hrs, but it gets too salty. You can "fix" it however by immersing it in water for 5 min and drying it with a paper towel. Smaller bonito fillets are ready in 9 hours. I'm using rock salt (Morton ice-cream salt). Here are two links:
http://www.fishfiles.com.au/handling...s/salting.aspx
http://arcticdream.me/2011/10/06/how-to-salt-dry-fish/

BTW, where is this Yanni recipe posted ?

[summers in kuwait]

Originally Posted by govomit

One rule says "salt for 24 hours for every inch of meat" - maybe a little too salty for me. With YT, I had good taste after 18 hours curing. I've tried 24+ hrs, but it gets too salty. You can "fix" it however by immersing it in water for 5 min and drying it with a paper towel. Smaller bonito fillets are ready in 9 hours. I'm using rock salt (Morton ice-cream salt). Here are two links:
http://www.fishfiles.com.au/handling...s/salting.aspx
http://arcticdream.me/2011/10/06/how-to-salt-dry-fish/

BTW, where is this Yanni recipe posted ?

Govomit,

Thanks for the info. I think it would have been fine at ~30 hrs like Yanni posted, but timing wise I wasn't going to be able to be home to do so. Most of the recipes I've seen say you can soak the fish to help reduce the salt flavor. I used sea salt + dark brown sugar at a 2:1 ratio + pepper and fresh dill. Im pretty excited and always interested in trying new recipes. My friend's dad is a tuna captain and travels all around the pacific. He salt cures tuna on the deck. Its very salty! But I've come to enjoy the taste. Thanks for sending the links.

Yanni has some great resources and creative recipes. Plus he's a really nice guy in person.

Here is his website

And here is a cool sticky on BWE for his recipes.

[summers in kuwait]

Originally Posted by 2-Stix

Thanks for the info. I think it's just been unlucky for me combined with tough bait making. I'm heading back out tomorrow. Thanks again.

Your welcome. Yeah I was shaking off a 3 trip skunk before Sunday.
Best of luck out there.

[iethinker]

Originally Posted by summers in kuwait

Yeah I was shaking off a 3 trip skunk before Sunday.

No Skunk...I hope conditions aren't changing yet.

[summers in kuwait]

Ended up going about 45hrs or so. A little long, but I soaked them for few mins in water. Really good flavor and color. My mother in law wasn't into the flavor alone, but a few guys at work enjoyed it. I ended up making this snack: rye cracker, provolone, yellowtail, avocado, pepper and a dill dressing. Easy and really good. I'm thinking a sourdough roll sandwich next!

[Geno Machino]

That snack looks super good!!
My gal wants me to bring home some fresh hamachi tomorrow. We are going to see what we can do...and if I'm lucky enough I'm going to grill some up and make those snacks! Working on my first yt skunk from Sunday. Don't want to make it a habit - don't you know.
We'll see...

Geno