The Cove , beautiful pictures, as usual, thanks for sharing

For cabs, 20' - 50' sometimes even shallower, I've had good luck using big grubs with pig tails or just big hammer swimbaits, bouncing off of rocks. tipping the hook with chovies or squid helps too

I can vouch for Epic Graphics and Noyo Kayak rentals as I've seen them on the north harbour for a at least 10 years. They are legit businesses. I've never been inside but they do exist and are definitely local. They are right next door to a Ca fish and wildlife office

I left a comment, so we will see if he responds.

I was considering reaching out to see if there could be a partnership with any local shelters or food banks. Personally, I wouldn’t need 20lbs of rockfish filets in my freezer after the tourney (where am I gonna keep my ice cream, err …salmon and vegetables). I’ve seen something similar done with Philosophy D on YouTube in SF, but I was wondering what other fisherman think. Would you want to take home all your fish, or does a big fish fry or giveaway seem feasible given the short notice? Think out loud!

This depends on the status of my freezer. At the moment, that much rockfish sounds great to me because I'm down to my last package of bronze rf. I like the idea of donations to a shelter and a big fry fest. With the short notice  of this event and the current pandemic situation, I doubt the numbers of registrants would be very large.
Although I have seen what happens to the fish population around the cove after the Albion Open. It's a good thing that tournaments like this aren't planned more than once or twice a year. I agree with Tim and respect his sentiment.
This flyer coming out on the 21st of July for a tournament scheduled for Aug. 7, and no other info posted anywhere is a bit odd.

The Eel River looks amazing.
 I'm sure it's cold water is refreshing, especially in the recent heat wave. As always, thanks for posting!

Brooktrail was a mess, our power outage went 8 days. On the bright side, we've got firewood and mushroom logs for years to come! Sorry about your truck

New to the board from Texas and wanted to share this recipe for tartar sauce from a famous south Texas restaurant named kings inn.

1 medium yellow onion diced
2 stalks celery diced
1 jar pimentos
1 half bell pepper diced
1 boiled egg chopped
16 Chile pequins fresh. Sub other fresh Chile’s if you can’t get these
1 qt Mayo.
2 garlic cloves
Juice of a lemon
Few dashes of Worcestershire and Louisiana hot sauce
Sleeve or two of ritz crackers or saltines smashed

Put everything but the crackers in a blender and purée. Pour mixture into a large mixing bowl it should be liquid. Mix in crackers to thicken and it will thicken the longer it sits so initially make it slightly runny.

This is good on anything fried and is delicious as a dip or spread over fresh tomato slices

Doing this one again, I got fresh chilli pequins from Texas
Yehaw