10.11.15 La Jolla - Kayak Fishing Adventures on Big Water’s Edge

2-Stix · 10-12-2015, 11:58 AM

I was out with Mike Saturday and we couldn't make bait if our life depended on it. What size hooks were on the sabiki? Style? I have had a hard time making bait the last 3 times I was out there. I have been 50' away from guys killing the bait. Once I was with a friend. We was killing it on a #6 I had a #14. Once I switched I was killing it. I have chummed, butt juice and small squid pieces...nothing.

Geno Machino · 10-12-2015, 12:12 PM

How'd that salt cure turn out?

Geno

summers in kuwait · 10-12-2015, 06:41 PM

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 · 10-12-2015, 07:29 PM

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 · 10-12-2015, 08:45 PM

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

summers in kuwait · 10-13-2015, 05:27 AM

Quote:

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 · 10-13-2015, 08:35 AM

Quote:

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 · 10-13-2015, 05:23 AM

Quote:

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 · 10-13-2015, 07:08 PM

Quote:

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 · 10-14-2015, 06:17 PM

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!

10-12-2015, 12:12 PM	#2
Geno Machino "Relax" Join Date: Dec 2011 Location: O'side Posts: 554	How'd that salt cure turn out? Geno __________________

10-12-2015, 11:58 AM	#1
2-Stix Senior Member Join Date: Aug 2015 Location: Ventura, CA Posts: 376	I was out with Mike Saturday and we couldn't make bait if our life depended on it. What size hooks were on the sabiki? Style? I have had a hard time making bait the last 3 times I was out there. I have been 50' away from guys killing the bait. Once I was with a friend. We was killing it on a #6 I had a #14. Once I switched I was killing it. I have chummed, butt juice and small squid pieces...nothing.

10-12-2015, 06:41 PM	#3
summers in kuwait Senior Member Join Date: Jun 2014 Location: East County San Diego Posts: 657	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.

10-12-2015, 07:29 PM	#4
2-Stix Senior Member Join Date: Aug 2015 Location: Ventura, CA Posts: 376	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.

10-12-2015, 08:45 PM	#5
kayakfisherman Senior Member Join Date: Sep 2013 Posts: 715	Nice job Todd! That yellowtail looks like a beast. Salt cured yellowtail? I'm out, and you've got me thinkin'...

10-14-2015, 06:17 PM	#10
summers in kuwait Senior Member Join Date: Jun 2014 Location: East County San Diego Posts: 657	Salt cure 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!