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06-27-2016, 10:26 AM | #1 |
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Dana Point 6/25 & 6/26
Sunday still had some big swells but it was also a lot bumpier out there. I didn't see any other kayakers out in the afternoon but I decided to slow troll a rapala to the Headlands anyway. Nothing on the troll, but at around high tide 3:00 I found myself in the middle of a wide open bass bite for about 20 minutes before birds started crashing nearby and then all around me turned to Macs busting up anchovies at the surface. I couldn't even get my zman down to where the bass were without Macs tearing up my lure. I never destroyed zman lures this fast before, but the Macs managed to rip them up pretty well. The bass were spitting up anchovies and were mostly short and maybe barely legal, didn't measure any and lost count after about a dozen. I didn't mark anything bigger in the area and the texture was getting bumpier so I took a tank full of Macs on a stressful trip back to the harbor to look for Halibut. I really dislike traveling with following seas. In the harbor I hooked up with a decent 4-5 foot leopard that finally bit through the 40 pound mono at the kayak after a good struggle. All fish released. With the warm water it shouldn't be long now before the bonito, cuda, and hopefully yellowtail will be around.
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Hobie PA 14 ¸.·´¯`·.´¯`·.¸¸.·´¯`·.¸><(((º> Jackson Kraken ¸.·´¯`·.¸.·´¯`·.´¯`·.¸¸.·´¯`·.¸><(((º> Malibu X-Factor ¸.·´¯`·.´¯`·.¸¸.·´¯`·.¸><(((º> Malibu Stealth-12 ¸.·´¯`·.´¯`·.¸¸.·´¯`·.¸><(((º> Its not a spelling B its a fishing B ~yakjoe |
06-27-2016, 10:32 AM | #2 | |
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2018 Hobie Outback 13 I do not fear the storm as it will teach me how to sail my ship. |
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06-27-2016, 12:00 PM | #3 |
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06-27-2016, 12:18 PM | #4 | |
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Quote:
Take a torch and seer the top...just like a steak. Rare in the middle nice smoky seer on the outside. Throw a sprinkle of green onions on top and serve with ponzu sauce which is like a vinegary soy sauce mix. No more gamey fishy taste.. Torching is awesome for salmon sushi as well Last edited by pingpangdang; 06-27-2016 at 12:24 PM. |
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06-27-2016, 12:37 PM | #5 | |
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They lose their appeal when not properly cared for ASAP after being caught, bleed 'em and put on ice. They might taste a little gamey if this procedure is skipped, besides the flesh getting soft in a hurry.
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"Never say die" Last edited by Aaron&Julie; 07-01-2016 at 06:27 AM. |
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06-27-2016, 01:20 PM | #6 |
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I'm going to have to agree with all three posts above me.
They do fight great especially the larger models. The really pack a punch and test your light tackle. The searing I have not yet tried. I am going to have to give it a shot! Looks really good. We just brought one back from a trip to San Clemente island this Saturday and made some simple sashimi cuts. It was delicious. And I agree, if they aren't bled and iced quickly they do become what everyone sees them as... lobster bait.
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2018 Hobie Outback 13 I do not fear the storm as it will teach me how to sail my ship. |
06-27-2016, 01:42 PM | #7 |
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I believe it's Pacific Bonito, not Bonita
I love catching those feisty little firecrackers on light tackle. For those of us that don't eat raw fish, we used some last season to make the most delicious "tuna salad" sandwiches using Yanni's recipe for tuna salad. Bleed em and ice em fast, they are very good.
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Hobie PA 14 ¸.·´¯`·.´¯`·.¸¸.·´¯`·.¸><(((º> Jackson Kraken ¸.·´¯`·.¸.·´¯`·.´¯`·.¸¸.·´¯`·.¸><(((º> Malibu X-Factor ¸.·´¯`·.´¯`·.¸¸.·´¯`·.¸><(((º> Malibu Stealth-12 ¸.·´¯`·.´¯`·.¸¸.·´¯`·.¸><(((º> Its not a spelling B its a fishing B ~yakjoe |
06-27-2016, 02:45 PM | #8 | |
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06-30-2016, 07:37 AM | #9 |
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Personally, fresh bonito is excellent when prepared.
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So long and thanks for all the fish... |
06-30-2016, 09:54 PM | #10 |
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Yep, sashimi or smoked they are as good as it gets!
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06-30-2016, 11:00 PM | #11 |
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Theyre good but not a good fish to sit in a fish sack on a 3/4 day etc. I was on a boat once and the cook took one from the water to the flattop and seared up some and brought out a plate for us. It was great and everyone started sacking bones. Once home the barracuda and other 3/4day fish were in good shape but the bones were awful.
Gotta hand it to the cook though he scored some fillet money for the crew w that simple seared fresh bonito.
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Give a man a fish and he'll eat for a day. Give a fish a man and he'll eat for a week. |
07-01-2016, 06:20 AM | #12 |
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Thanks for sharing. Glad the water has finally warmed. Now if we could Only drop the wind.
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07-01-2016, 04:02 PM | #13 | |
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might try that recipe
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07-01-2016, 04:16 PM | #14 |
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How do u cure Bonita or any fish for sashimi?
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07-01-2016, 04:46 PM | #15 | |
Brandon
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Bleed, gut and ice as soon as you possibly can. Throw it in the freezer for at least 24 hours, back in the fridge and cut it while its still a little firm and nice and cold! Same for any fish. Thats my routine. Sent from my iPhone using Tapatalk |
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07-01-2016, 04:59 PM | #16 | |
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Thanks Sent from my iPhone using Tapatalk |
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