WrightwoodCalif.com Forum
Public Forums => Outdoors => Topic started by: Hillbillies on Jun 18, 04, 06:39:43 PM
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Going for the 1st time for a 3 day outing. Hoping to catch some Alabacore, Yellow Tail, and Blue Fin. Any tips, advice, and/or stories.
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What boat and from what landing?
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I believe the boat is "The Pegasus" and it goes out of San Diego. We will be out off the coast of Ensenada in Mexican waters.
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Be sure to have some anti-seasickness medications with you!
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If you're a person that has issues with motion sickness take a box of ginger snaps, along with some motion sickness prevention and take it at least an hour before boarding the boat.
Do you have experience with deep sea fishing or is someone going with you that has been on long range trips?
Are sure you're going for yellow tail or is it yellow fin?
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Went out to Catalina a few years ago. The swells were large and constant. Even with motion meds, Mrs. Hillbilly was frequenting the facilities on the boat. I was O.K. w/out the meds. I do plan to bring some motion meds this trip. This will be a 3 day outing compared to the 90 minute ride.
Papa Hillbilly will be showing me the ropes. He has gone several times now. Growing up we did a lot of lake and stream fishing. Back-packing and so on. I hear the fish swim faster and fight harder. Not to metion the size compared to my biggest fresh water catch.
I will have to ask again on that yellow part.
Watch out guys here comes the newbee. :o ;D
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Are you renting equipment at the landing?
Go early and talk with the people coming off boats that are carrying fish - ask about the water conditions - what they did to catch their fish, were the fish caught during trolling or bait fish.
Go into the tackle shops at the landings and tell them your new - ask what tackle setups are working best. You'll be surprised on how much information you'll get.
Tuna fishing can be a long boat ride with little action and at other times wide open fishing getting so tired in an hour or two you need a break.
Yellowtail would generally be a different type of fishing than tuna (bluefin - yellowfin - albacore). Not saying you won't do both, especially on a 3 day trip to Mexico.
Don't forget to enter the pool... Bring back some pictures 8)
Good luck!
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For anti-motion sickness, I recommend the patches that you put on the skin behind your ear. They look like those round band-aids. Put in on the night before. That way, if the meds make you sleepy, you can sleep off the drowsy portion and enjoy the day. They work for 24 hours. I had a friend years ago that got violently ill when he went in helicopters and his job on the fireline as an operations chief meant he did a lot of helicopter rides. With the patches used as described, he had NO problems. No sense thorwing a line of chum to the fishes if not necessary ;)
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As a kid, I had the privilege of living in Hawaii for 3 years. My dad shared 1/2 ownership in a small inboard cabin cruiser. There ain't NOTHIN' like fresh tuna caught from the ocean! Yummy yum yumski!!!!
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I am hoping you have one of the most wonderful adventures of your life! :)
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Congratulations!
Email them and I'll get them uploaded on our server.
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So glad to hear you are back safe and sound and WITH PICS, too!
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Hillbillies,
Glad you had fun. I love Tuna fishing!
Now the question is, what are you going to do with all that fish? Don't worry, I'm not asking for any. I've got about 80 lbs of Albacore and about 20 of the Yellow Tail (not fin) frozen in my freezer.
I've been given a few Tuna recipes that I have not tried but would be willing to share (they were given to me by a chef no less). We generally can most of our tuna. One suggestion if you have not tried it is to smoke the bellies. Many boat crews toss the belly section when cleaning the fish. We learned from an old fisherman that this is the absolute best part of the fish to smoke. Sounds strange, but anyone I've invited to try it has agreed.
-j
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Try www.allrecipes.com. We like that one.
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J&C BEST GRILLED TUNA STEAKS
1/4 c. olive oil
2 tbsp. lime juice
1 tbsp. dry mustard
2 tbsp. dried cilantro
1 tbsp. chili powder
1 tsp. black pepper
1 tbsp. whole mustard seeds
4 to 6 tuna steaks
Mix ingredients and brush onto tuna steak. Refrigerate for several hours or overnight in zip lock bag. Grill for 4-6 minutes (depending on thickness) per side or until steaks just begin to flake.
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Combine sesame or peanut oil, butter, a little soy sauce, and a pepper to taste in a frying pan. Heat and blend.
Coat the fish with sesame seeds. Sear the fish in the mixture.
Remove the fish. Add lime juice to the mixture and pour over the fish.
So, who measures? ;D
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Nolena,
I like the sound of your recipe. Here are two more which a friend advised are quite good.
Recipe By : Wolfgang Puck
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds tuna steak
30 grams black peppercorns
30 grams pink peppercorns
30 grams white peppercorns
30 grams mustard seed
1 tablespoon wasabi powder
peanut oil
handful cellophane noodles
150 grams mixed salad greens
1 small red pepper -- julienned
1 small green pepper -- julienned
1 small yellow pepper -- julienned
Miso Dressing -- see recipe
Honey Mustard salad dressing -- see recipe
Preparation
1. Trim the tuna fillet into a triangular shape about 20 cm long.
2. Combine all of the peppercorns, mustard seeds and wasabi, and grind together in a spice mill. Dredge the tuna in the mixture, coating well.
3. In a wok, heat just enough peanut oil to coat all surfaces, then quickly sear the tuna over a high heat, a few seconds on each side. Remove the fish at once and drain on a paper towel. (For very rare tuna, plunge the fish into a bowl of iced water to stop the cooking process.)
To Serve:
1. Fill the wok with peanut oil and heat to 350F. Add about a quarter of the noodles, fry for a few seconds then quickly remove. (They will expand to about 10 times their size). Drain on paper towels. Repeat.
2. Stir the miso dressing (separate recipe) then toss the mixed salad greens with enough to coat them well. Divide the dressed salad evenly between 8 plates, placing some in the middle of each. Surround the salad with the fried noodles.
3. Slice the tuna into 1/8 inch pieces. Arrange them around the salad, drizzle with honey mustard dressing (separate recipe) and garnish with sweet peppers.
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Spiced Tuna with Pineapple Glaze Recipe
Ingredients
Spice Rub:
1 tablespoon crushed star anise (optional)
1 tablespoon minced ginger
1 tablespoon ground turmeric
1 tablespoon cinnamon
1 teaspoon ground cloves
1 tablespoon red pepper flakes
1 tablespoon salt
1 tablespoon crushed cardamom
1 tablespoon cumin seeds
Glaze:
1 cup pineapple juice
1/2 cup white vinegar
1 tablespoon minced ginger
1/4 cup soy sauce
1/4 cup packed brown sugar
1/2 cup tomato catsup
1/4 cup lime juice (about 2 limes)
1/4 cup finely chopped cilantro
1 tablespoon white pepper
4 (8 ounces each) tuna steaks, about 1-1/2 inches thick
4 slices pineapple, 1 inch thick with the peel left on
Instructions
Make the spice rub:
Combine all the spice rub ingredients in a large saute pan, mix well, and heat over medium heat, shaking frequently, until they just begin to smoke, 2 to 3 minutes. Remove from the heat and allow to cool, then grind in a coffee grinder, spice mill, or mortar and pestle until fine. A mini food processor will work too.
Make the glaze:
Combine the pineapple juice, vinegar, ginger, soy sauce, and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the catsup and cook an additional 5 minutes. Remove from the heat, add the lime juice, cilantro, and white pepper, and mix well.
Rub the tuna on all sides with the spice rub. Grill the tuna over a medium fire for 4 to 5 minutes per side, or until a peek into the interior shows some pink. This is for medium-rare. Spoon some of the glaze over each tuna steak and serve with a slice of pineapple.
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These all look awesome.
Nolena, I agree about the measuring thing. Measuring is only critical in pastries and baking.
I will report on them as I make them. I will try and make one this weekend.
Thanks.
Bon appetit!
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Due to a last minute out-of-state trip. I have to forego a 2 1/2 day fishing trip to Mexico. There is a spot open now...cost $250. They will be hooking up with mostly Albacore and possibilities of Yellowtail, although the 63' boat is equipped for Billfish also. All you can eat or freeze, bring home for friends.
It's skippered by one of the Blyleven Bros, old Calif Angel Pitchers and they have a blast. Boat leaves Long Beach Pier 555 at 9 pm Fri and a 1$ buy in poker game starts shortly thereafter. Steak and Lob for dinners and all meals are great. Gear & Beer (Coronas) supplied. PM me if you want to get in for a fun trip.
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Wish I could.
Drool.
(http://www.dogbreedinfo.com/images/DroolDoguedeBordeauxDonardrooling2.jpg)
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I've gotten someone to cover my spot...on the condition I get a cut of the booty....We're cleaning out the freezer now to make room for some of that tuna that tastes like swordfish. I'm going to try some of those delicious sounding recipes....by the way....whats a Shallot?
Nolena, I would of helped sponsor you, but I was afraid you might clean out all those guys in the Poker game and the pools (first caught, biggest fish & most).
You know, that "Lady Luck" thing .....
It always seemed like when we wennt fishing, one of the ten year old girls would hook the biggest fish of the day on the Snoopy Pole. ;D
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Shallot
One of the smallest varieties of the onion family, this vegetable has a pear-shaped bulb that separates into 2 or 3 bulblets (or cloves). The Shallot has a purplish white flesh that provides a mild flavor, which is often considered a to taste like a combination of a sweet onion with a garlic overtone. Since the mild flavor will not overpower other ingredients, the Shallot is commonly used to flavor meats, stews, soups, and sauces. When used raw for salads and vinaigrettes, it provides a subtle yet distinct flavor with only a slight amount of heat, not equaled by an onion. In comparison, an onion's presence is more noticeable and requires a greater amount of cooking time to mellow the intensity of the flavor.
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I'm thinking a tad of mild purple onion might do in a pinch...Thanks.