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Old 10-12-2015, 06:16 AM   #1
summers in kuwait
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10.11.15 La Jolla

Headed out around 5am to a nearly empty launch with small waves.
Started making bait and couldn't keep away from the barracuda. Fun on 6 lb test but was trying to get some greenies. I ended up past the condo and made about 8 spanish and the one greenie I caught ended up thrashing the sabiki rig.

About 6:30am I started trolling, working my way out North. Spent about an hour trolling with no luck, so I decided to head South and work outside the kelp line. Around 8:30am the reel starts screaming. I reach back, adjust the drag and its on! I had about 80 yards out when it picked up the spanish and damn near spooled the rest on my saltist 20. After the first long run, I got back some line and then we played a little back and forth game till I see color. Got to put the new homemade gaff to use, fish was bled, gutted and inside by 9:30am.

Trolled around for another hour or so and had one more bite. Ended up passing this guy. He wasn't as lucky as I was today.



Fish measured 38 1/2 on the tape and was thick. Collars and sashimi for dinner.



Dedicated about half the fish to a salt cure.

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Old 10-12-2015, 08:01 AM   #2
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Saw that bloated carcass. Made me want to poke a hole to pop that sucker.

Nice catch. Have yet to get one on the Spanish. Only greenie bites for me.


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Old 10-12-2015, 08:14 AM   #3
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Did you pick up that Heroin brick while you were out there or did you buy that?









Hope it turns out good!
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Old 10-12-2015, 08:18 AM   #4
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Great Work!!!

I slacked off yesterday and didn't launch till 7:14 or so, and got my first yt skunk there. That will teach me.

Beautiful looking fish!

Dinner sounded awesome

Geno

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Old 10-12-2015, 08:20 AM   #5
summers in kuwait
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Originally Posted by ful-rac View Post
Did you pick up that Heroin brick while you were out there or did you buy that?



Hope it turns out good!
Tony,

Ha. When I took that picture, I thought this is going to be pretty incriminating.

"No officer, its not a kilo, just gravilox... I swear."
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Old 10-12-2015, 09:30 AM   #6
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I paddled a couple hundred yards down wind of that bloated carcass and day-am it was nasty. I thought deflating n sinking it would be a good idea. Mostly to keep the seal crazies from declaring LJ a crime scene, calling in a CSI team, and acusing an angler of murder. But I'm not the man for that job. Mike
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Old 10-12-2015, 12:58 PM   #7
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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.
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Old 10-12-2015, 01:12 PM   #8
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How'd that salt cure turn out?

Geno
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Old 10-12-2015, 07:41 PM   #9
summers in kuwait
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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.
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Old 10-12-2015, 08:29 PM   #10
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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.
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Old 10-12-2015, 09:45 PM   #11
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Nice job Todd! That yellowtail looks like a beast.
Salt cured yellowtail? I'm out, and you've got
me thinkin'...
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Old 10-13-2015, 06:23 AM   #12
summers in kuwait
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Originally Posted by 2-Stix View Post
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.
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Old 10-13-2015, 06:27 AM   #13
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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.
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Old 10-13-2015, 09:35 AM   #14
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salted

Quote:
Originally Posted by summers in kuwait View Post
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 ?
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Old 10-13-2015, 12:52 PM   #15
summers in kuwait
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Quote:
Originally Posted by govomit View Post
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 ?

Govomit,

Thanks for the info. I think it would have been fine at ~30 hrs like Yanni posted, but timing wise I wasn't going to be able to be home to do so. Most of the recipes I've seen say you can soak the fish to help reduce the salt flavor. I used sea salt + dark brown sugar at a 2:1 ratio + pepper and fresh dill. Im pretty excited and always interested in trying new recipes. My friend's dad is a tuna captain and travels all around the pacific. He salt cures tuna on the deck. Its very salty! But I've come to enjoy the taste. Thanks for sending the links.

Yanni has some great resources and creative recipes. Plus he's a really nice guy in person.

Here is his website

And here is a cool sticky on BWE for his recipes.
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Old 10-13-2015, 05:25 PM   #16
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Nice mountains of kelp behind you at the launch site.
Beautiful fish!
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Old 10-13-2015, 08:08 PM   #17
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Oh No!

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Originally Posted by summers in kuwait View Post
Yeah I was shaking off a 3 trip skunk before Sunday.
No Skunk...I hope conditions aren't changing yet.
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Old 10-14-2015, 07:17 PM   #18
summers in kuwait
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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!
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Old 10-14-2015, 07:25 PM   #19
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That snack looks super good!!
My gal wants me to bring home some fresh hamachi tomorrow. We are going to see what we can do...and if I'm lucky enough I'm going to grill some up and make those snacks! Working on my first yt skunk from Sunday. Don't want to make it a habit - don't you know.
We'll see...

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