awesome project! I've heard lots of good things about Greenland paddles both efficiency and safety/rescue-wise! looking forward to seeing more!

thanks wildly, another window is shaping up quick for this coming week.... Hmmmmmm

you wouldnt rake your garden with a shovel right? going to have hard itme casting a perch rig on a rod that can huck a 12oz snare.  Get a SST rod for the Perch, your kayak gear will be fine for rockfish on the rocks; its what im using. The crab snares you'll want a tall 10 to 12 foot heavy rod that can huck weight.

Quote from: christianbrat on October 09, 2023, 08:29:17 AM

were the macs right out front of jaws? would be ideal tuna candy

"ish". within the first 45' 1/4 circle, out from the jaws, towards the green then towards the beach up to .8mi.  If that makes sense.  Wherever the massive bait ball was, with flipping surface chovies, had potential Macs pushing them up...

wow that's awesome! thanks for the information; maybe weather will let me back out

https://www.amazon.com/SeaSense-Mooring-Inhibitor-Snubber-24-Inch/dp/B000WN7TYK/ref=sr_1_7?crid=1T2Y1J0889YQ8&keywords=mooring+snubber&qid=1695419935&sprefix=mooring+snubbe%2Caps%2C497&sr=8-7

Quote from: christianbrat on September 18, 2023, 06:36:41 AM

Quote from: AlsHobieOutback on September 18, 2023, 05:40:00 AM

Damn nice fish!  Those eyes are huge!  They any good to eat? 

I like it a lot more than the BFT. It's more like Ahi imo.

Oh man, any tips on how you cooked that collar?
Maybe I'm getting ahead of myself - I'm not even tuna fishing this year! But the next time I ever get my hands on that class of fish I need to try to replicate those results.

I have a gas webber grill but put a foil packet of apple wood under the flavor bars along the back and left it on low until it was smelling sweet and smoking a bit then put the collar on the opposite side for about 25 to 30 mins. Then I turned the back burner off and cranked the front and middle where the collar still was (skin side down) and let it cook and keep heating until the internal temperature was around 132ish. Pulled it off and tented for a few mins to let it rest and finish coming to temp.

The marinade was ponzu, sake, a little bit of chili oil, and a bunch of chopped garlic scapes. Salt the skin side liberally prior to seasoning the meat side.

So good.

YUM!!! That sounds and looks fantastic!! I'll have to give this one a go

Hey Christian, what lure and terminal gear were you using to land those monsters?

Nothing fancy. We were running 4 80# class setups and 2 meatlines as our albie spread and had 2 100# setups as the longer lines. Got the 165lb gilled n gutted fish on the 80# setup which were Penn Fathom 60ld2s (gen1) and this was on a okuma PCH 80-130 rod (we had 2 of these), but we had also an sct 60-120 with mak16 and a graftech 60-80 with a fathom 40nld2. These 4 rods all had around 500yd of 80lb with a 80# topshot. We did run our albie leaders at 100# knowing these big fish with large teeth were around.. That fish took 20 to 25 mins but we were being more gentle with the drag (around 24#).  The 188 gilled n gutted fish took me 15 mins solo (drag around 30#) and was on a 100lb setup which was a penn fathom 80nld2 (gen 2) with 700yd 100# hollow, and a 150# windon leader I tied. Rod was 80-unlimited Daiwa Proteus Tuna Special The other 100# setup was the same reel and line on another pch 80-130.

Springer knot on the smaller fish and SDjam on the bigger one. Both worked great.

https://youtu.be/f2CaeTFDskY?si=dJJ1DwKegiEUTzjB

The Albie lures are just tuna clones of various colors rigged with Mustad double hooks 7/0. we ran zucchini, Mexican Flag, and Black/Purple.
the lure in the pic is a Nomad MadMac 200mm with a Owner ST66 5/0 Rear Hook.