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View Full Version : la jolla 3/2/13

Ggiannig89
03-02-2013, 04:33 PM
fished la jolla today, tried catching some squid but that didnt go so well so i busted out the frozen stuff. depth of fishing was between 150 ft and 175 ft. had a steady pull on rockfish all day. launched at 630 am, finished up around 1:00 pm. it was a great day to be on the water that's for sure, lots of sun and a nice breeze. good luck out there everybody
finyak
03-02-2013, 05:32 PM
Nice haul,that more than makes up for our slow day in the SD bay the other day.

Frank
ebrake180
03-02-2013, 05:47 PM
Very nice!
RGB
03-02-2013, 06:11 PM
Nice haul,that more than makes up for our slow day in the SD bay the other day.

Frank

Yeah we picked the wrong day to join you. Nice work!
Dail14
03-02-2013, 09:28 PM
What happened to that half a red in the middle? It doesnt look like a sea lion bite.
blitzburgh
03-03-2013, 08:40 AM
Nice work!
lamb
03-03-2013, 10:20 AM
Nice haul.
Tacos time! :cheers1:
Ggiannig89
03-03-2013, 11:39 AM
Thanks guys it was a fun day. The fish in the middle isnt a red, its a barber pole ( I think that's the name) and he just got a little bent that's all. And I prefer frying the whole fish rather than tacos because you can really get all the meat especially in the smaller ones. Tight lines get out there and get them everyone:D
Sully1
03-03-2013, 01:52 PM
Way to go, enjoy dinner!
"jjcawjj"
03-03-2013, 03:25 PM
:confused: I have to ask! What kind of fish is that on the Far right? :bigear: I've never seen one of those come out of LJ.:reel:
Ggiannig89
03-03-2013, 04:26 PM
I know them as boccacio but I believe another name is salmon grouper? Can anybody second that? And the little thing on the other side is a sand dab in case anybody thought it was a monster halibut hehe
"jjcawjj"
03-03-2013, 05:54 PM
:oMmmm. I meant the two in just in front of your hand.
Bigfishhunter96
03-03-2013, 08:17 PM
The two that are in front of his hand are salmon grouper.
lamb
03-04-2013, 10:42 PM
Boccaccio, Salmon Grouper.
With heads twisted back to cut them out of their misery. :)

Something I noticed about boccacio - don't leave the skin on the filletts, or storing whole in the fridge. Within 24 hrs or so, very much before the time freshly caught fish ever goes bad, it starts getting interesting. A weird smelly fishy stink develops. I narrowed it down to the skin. You won't feeling like eating it.
tagyak
03-05-2013, 02:59 PM
love that way you put your wife's ironing board to good use. ;)