recent trips to la jolla and islands - Kayak Fishing Adventures on Big Water’s Edge

RAYMO · 10-31-2013, 01:49 PM

La jolla rock fish and trips to islands recently

Dannowar · 10-31-2013, 02:04 PM

Holy hamachi look at those firecrackers!!!!!

flemdogg · 10-31-2013, 02:28 PM

nice combo!!! Man i need to get on the water before i go crazy

Tuff guy · 11-03-2013, 06:12 PM

This is going to sound stupid, but are those sculpin? And how do you handle those without getting poisoned?

lamb · 11-03-2013, 07:39 PM

The dabs and macks must be from La Jolla...

Nice haul.

Friendly advice - don't rinse anything you catch from the ocean with fresh water. If you'll fillet at home, just pad dry with paper towels.
Don't ask me why, or whether it's even true or not. If you fillet your fish on the water, it's supposedly cool to rinse with saltwater.

I just heard it from enough people that caught more fish than I have, so I've followed, and never questioned.

RAYMO · 11-05-2013, 04:11 PM

One is a sculpin and the other a cabezon, I"ve handles both only stuck by the cab, still hurt, I just usually grab by thier mouths, the cab bites harder !!! THe cab I think tastes better sweeter blue meat ...

RAYMO · 11-05-2013, 04:12 PM

I usually do wash with fresh water and have never had a problem, could you explain the reason why not??? I'm curious

jruiz · 11-05-2013, 04:59 PM

Cell osmosis is one reason. Salt will be drawn out of cells in an attempt to equilibrate the gradient in concentration.

11-05-2013, 11:16 PM

Keeping salt in the meat acts as a natural preservative and will slow the breakdown of the proteins as well as prevent infection. It's "ok" to fresh water rinse but you should immediately transfer to salt water brine. As Lamb said, just something I heard and trust from much more seasoned anglers

cajunman · 11-06-2013, 10:49 AM

pliers and a quick blow to the head takes care of sculpin as well as a fillet glove(s) to clean

Tuff guy · 11-06-2013, 02:20 PM

Cool, thanks

10-31-2013, 01:49 PM	#1
RAYMO new YAKER Join Date: Aug 2011 Location: SD Posts: 60	recent trips to la jolla and islands La jolla rock fish and trips to islands recently Attached Images

10-31-2013, 02:04 PM	#2
Dannowar Senior Member Join Date: Aug 2012 Posts: 1,823	Holy hamachi look at those firecrackers!!!!! __________________ "Beware the lollipop of mediocrity; lick it once and you’ll suck forever." — Brian Wilson

10-31-2013, 02:28 PM	#3
flemdogg Island Blood Join Date: May 2013 Location: Murrieta Posts: 237	nice combo!!! Man i need to get on the water before i go crazy __________________ These are my express opinions derived from my experiences - I know less than most and half as much as some!

11-03-2013, 07:39 PM	#5
lamb Senior Member Join Date: Mar 2005 Posts: 2,568	The dabs and macks must be from La Jolla... Nice haul. Friendly advice - don't rinse anything you catch from the ocean with fresh water. If you'll fillet at home, just pad dry with paper towels. Don't ask me why, or whether it's even true or not. If you fillet your fish on the water, it's supposedly cool to rinse with saltwater. I just heard it from enough people that caught more fish than I have, so I've followed, and never questioned. __________________ [------------------------ <)))< ....b-a-a-a-a

11-03-2013, 06:12 PM	#4
Tuff guy Senior Member Join Date: Jul 2013 Posts: 137	This is going to sound stupid, but are those sculpin? And how do you handle those without getting poisoned?

11-05-2013, 04:11 PM	#6
RAYMO new YAKER Join Date: Aug 2011 Location: SD Posts: 60	One is a sculpin and the other a cabezon, I"ve handles both only stuck by the cab, still hurt, I just usually grab by thier mouths, the cab bites harder !!! THe cab I think tastes better sweeter blue meat ...

11-05-2013, 04:12 PM	#7
RAYMO new YAKER Join Date: Aug 2011 Location: SD Posts: 60	I usually do wash with fresh water and have never had a problem, could you explain the reason why not??? I'm curious

11-05-2013, 04:59 PM	#8
jruiz Large Member Join Date: Jul 2012 Location: La Verne, CA Posts: 1,011	Cell osmosis is one reason. Salt will be drawn out of cells in an attempt to equilibrate the gradient in concentration.

11-05-2013, 11:16 PM	#9
Drake Guest Posts: n/a	Keeping salt in the meat acts as a natural preservative and will slow the breakdown of the proteins as well as prevent infection. It's "ok" to fresh water rinse but you should immediately transfer to salt water brine. As Lamb said, just something I heard and trust from much more seasoned anglers

11-06-2013, 10:49 AM	#10
cajunman Senior Member Join Date: Mar 2005 Posts: 150	pliers and a quick blow to the head takes care of sculpin as well as a fillet glove(s) to clean

11-06-2013, 02:20 PM	#11
Tuff guy Senior Member Join Date: Jul 2013 Posts: 137	Cool, thanks