11-12-2012, 06:20 PM | #1 |
#1 on fishstick's hitlist
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Location: Sea level
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Ed, Edd and Eddy
Location: San Diego Bay Bait: Anchovies Depth: 15-40ft Species of the day, Halibut, sandbass, sculpin and a really big fish i think was a BSB. broke the line just above the hook after 15 min fight and finally getting it to come up. on a mini mac. The stars: Ed, Edd and Eddy.
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11-12-2012, 06:25 PM | #2 |
The Kayak Peddler
Join Date: Aug 2012
Location: North Hollywood
Posts: 591
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Great report looks like a bad ass day. How big is eddy?
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11-12-2012, 06:26 PM | #3 |
#1 on fishstick's hitlist
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25, 26 and 28. now that we've go our fix on halibut meat. its time to do some door matt shopping. hopefully i can contain myself and practice CPR on the smaller ones.
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11-12-2012, 06:50 PM | #4 |
The Kayak Peddler
Join Date: Aug 2012
Location: North Hollywood
Posts: 591
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Nice thats a nice family dinner right there. Good luck with the door matts post up how you do.
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Keep your rod close, your gaff closer, and your paddle on a leash. |
11-12-2012, 07:58 PM | #5 |
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Nice work. you are putting that machine to work.
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11-12-2012, 08:09 PM | #6 |
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Location: San Diego
Posts: 664
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Good stuff Chris!
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11-12-2012, 08:41 PM | #7 |
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Location: Vista
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Nice haul!! go get a barn door!
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11-12-2012, 09:39 PM | #8 |
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Location: Menifee
Posts: 2,509
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Nice dude!
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11-12-2012, 11:56 PM | #9 |
Damn Hippy
Join Date: Nov 2011
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wicked, love their names hah hah
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11-12-2012, 11:59 PM | #10 |
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Nice haul Chris, looking good. Probably a Bat ray though, they usually come up, but stay down time to time. Maybe you found the resident 140# Broomtail grouper in SD Bay too.
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11-13-2012, 08:26 AM | #11 |
Senior Member
Join Date: Sep 2005
Posts: 1,921
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On Fire. Congrats on the white kind
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11-13-2012, 09:00 AM | #12 |
Emperor
Join Date: May 2009
Location: Buena Park
Posts: 3,649
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Good job lowpro!
Three's Company!
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11-13-2012, 09:38 AM | #13 |
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are we allowed to say
. im jealous . congrats, and good job.
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11-13-2012, 12:33 PM | #14 |
Senior Member
Join Date: Jul 2012
Location: Oceanside, CA
Posts: 419
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Triplets...I've always wanted to hook-up with triplets.
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11-13-2012, 02:54 PM | #15 |
Senior Member
Join Date: Mar 2009
Posts: 2,384
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I don't know, they look suspiciously like Larry Moe and Curley to me. Well done!!
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11-14-2012, 04:09 PM | #16 |
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Join Date: Sep 2009
Location: newbury park ca
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Ed, Fred Ted, no matter how you name em, they sure look like a few
good meals to me, congrats on the triplets...
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11-14-2012, 04:28 PM | #17 |
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Join Date: Apr 2010
Posts: 6,856
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catch two more
put some tight jeans on them feather their hair . . . . . . . . . . . . . . . . . . .
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11-14-2012, 04:50 PM | #18 |
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Location: Murrieta, CA and Bonney Lake, WA
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Just in time for thanksgiving! Congrats.
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11-14-2012, 08:49 PM | #19 |
Kayak Fanatic
Join Date: Feb 2007
Location: Cypress, CA
Posts: 200
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Nice trifecta. Good eating size too!
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11-15-2012, 11:59 AM | #20 |
Junior
Join Date: Oct 2012
Location: Escondido, CA
Posts: 19
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Nice work man... you're on fire. So after you get sick of eating tacos and ceviche you might wanna try this one:
Poor man's Lobster Well with all this Halibut flying around the desire for a different way to skin the old cat surfaced again and you won't believe it until you try it yourself! My buddy Mike who takes a trip to Alaska every other summer and catches those huge Pacific fish every time he goes shared an Alaskan treat and I thought he was cracked after he explained the recipe to me. I've caught and eaten alot of lobsters in my day and there was no way you can make Lobster out of Halibut. Or so I thought. First you take some fresh halibut and cut it into 1"cubes. Then you take 1 gallon of water, 1/2 cup of Sea Salt, and 1/2 cup of sugar and mix them while bringing the water to boil. Once the water boils, drop the fish cubes in the pot and cook for 7-71/2 minutes and then remove the cubes and place them on a plate. Melt 1/4-1/2 stick real butter in the microwave and then dip the fish individually, you will be pleasantly surprised; a great hor'deurve or a main dish if you cook enough. The fish does not fall apart, stays nice and firm. My first batch I cooked between 1-2 pounds with the 1 gallon recipe. Tonight I cooked 1 pound in 1/2 gallon of water and 1/4 cup of salt and sugar; it was fine!
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