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Messages - nando

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1
CA Regulations / Re: 2024 Nearshore Rockfish Season Survey
« on: January 20, 2024, 12:52:30 PM »
Hey Johnny good to see you. I was at the meeting with the biologist who is drafting these regs. He says they are open to continuous or staggered nearshore months. They suggested around 4-6 months is the negotiable range.

For me personally, the ideal would be May - October continuous nearshore. Least swells and wind, and still catches a good chunk of big ling season (fall-winter). If that's not possible, then maybe May - July and Sept-Nov. Again that's just my personal preference.

In any case, I'm encouraged by how willing the CDFW was to hear our points and work with us to hopefully get us a decent season in 2024.

2
Non-motorized and motorized need to be defined.  Are sailing vessels motorized or non-motorized?  Battery powered motors?  Is there a horsepower cutoff?  Why 19’ limit? 

I appreciate all the effort that goes into something like this.  Good job.

Paul after reading comments here i think we should re-include the definition we came up with. I.e. max 18.5' and no backup motor. And explain the reason for the length cutoff (i.e. less people on board, less take per vessel).

3
Fish Talk / Re: Rockfish Reg. Petition Workgroup - Need your help
« on: June 22, 2023, 10:01:32 AM »
I'm in as well, Paul. Keep me posted am happy to volunteer. We need numbers and we need to consistently call and show up to meetings to get ourselves in the conversation. I think a petition might not be enough. We need to be a "squeaky wheel". Kayak angling is not even on their radars right now.

4
"Coho Kid" is a fantastic nickname

Glad you passed the inspection! Had one follow me last year too. I felt like retracting my legs and nuts into my torso. Also do not recommend lmao

5
Also if you're just starting out, I strongly recommend not surf launching with crab pots until you know what you're doing.

To illustrate the point: do you know ideal wind/tide/swell conditions for launching in the particular spot you're considering? Do you know hazards along that particular stretch of coast? Do you have an experienced buddy? Have you practiced self rescue? Do you have all the necessary safety gear, including redundancy?

I understand the froth to get out there, but try easier spots first and get some experience under your belt.

6
CA Regulations / Re: Daisy chaining crab snares
« on: November 18, 2021, 01:52:57 PM »
I was very excited about this idea at first, but thinking more about it, wouldnt it be better to just use a second rod so you can cover more ground? Im not sure the extra loops in the same location will be worth much unless youve hit the jackpot. So overall two rods may produce more is my guess?

7
Watching videos of people "dunking" in Hawaii, crabs are an easy go-to bait there and seems to work.  I was also intrigued by your video, and was totally wanting to know the same thing, since I've seen so many cabs with a crab in their belly. Was really hoping you would score one with crabs you harvested!  Either way, it was another fun episode, and really enjoy your channel.  :smt002

Yessir!
I've caught many a cab from the rocks as a youngster using striped shore crabs in the Fort Ross area. 3oz river sinker (or sparks plugs) below a snelled #1 hook on a dropper loop. The cabs just inhale them and swim off. Fun stuff.

Might be a dumb question but how do you snell a hook on a dropper loop?

8
Introductions / Re: Hi everyone
« on: November 07, 2021, 11:25:33 AM »
Welcome and hello from Berkeley! Understanding currents and wind patterns in each spot in the bay is also a critical safety skill. Keep going!

9
Great job and thanks for the report. Enjoy the well-earned crab karma :)

10
Adam, you should try it again, but cut the crab in half. I think the crab mustard adds scent, and it's a big part of the attraction.

That's how they catch Grouper in Australia. Here's a vid:

https://youtu.be/YnjH4nTIB3E?t=1186

Keep going, i think you're onto something. :)

11
General Talk / Re: Tough yellotail meat?
« on: October 28, 2021, 04:50:49 PM »
Quote
Hmm, that should only be in the tail section. Usually I would just cook the tail portion. Was the belly and shoulder tough as well?

Someone will probably chime in with a more technical/accurate description of what occurs, but letting it sit will let it come out of rigor mortis and allow enzymes to break down the fibers some.

As for freezing, I personally wouldn't freeze yellowtail, bonito, tuna, etc. WSB I do freeze, but the ones I shoot are particularly wormy, old fish. Definitely freeze salmon.

edit: would -> WOULDN'T

Hm yeah great point on not freezing. I just assumed i was supposed to do it given FDA guidelines. But yeah sounds like these darker fish might not hold up as well. Im going to unfreeze some more now and see if it was just a bad piece. Fingers crossed!

12
General Talk / Re: Tough yellotail meat?
« on: October 28, 2021, 04:48:05 PM »
As for freezing, I personally would freeze yellowtail, bonito, tuna, etc. WSB I do freeze, but the ones I shoot are particularly wormy, old fish. Definitely freeze salmon.

I don't usually freeze YT before eating raw either. Wonder if that had something to do with it. Was it vac packed? Some portions can definitely be particularly sinew-y. Tail like others have mentioned. Picked up a few at the Coronados last year and the sashimi was like butter. 

Anyway, awesome catch. I had a couple go's this month out of LJ and it was a slow bite both times. Couldn't even get macs to bite one sesh.

Thank you sir. Was very slow on my day as well. I was the only one who lucked into one out of 30+ yakkers. Fresh livey mac helped. Dropper loop in 90 fow at the edge of the canyon.

13
General Talk / Re: Tough yellotail meat?
« on: October 28, 2021, 04:46:21 PM »
Thanks so much everyone. Brilliant ideas on smoking and cioppino, i'll give that a try for sure.

Eddie, care to share your brine recipe?  :smt002

14
General Talk / Re: Tough yellotail meat?
« on: October 27, 2021, 03:23:56 PM »
You talking sinew/connective tissue or the flesh itself was tough? Pics?

Did you let the meat sit/breakdown on ice or in the fridge for several days before eating it?

I dont have pics unfortunately, but yes i think the main issue was sinew. How do you deal with that? I did not let it sit/break down. How would that affect things? I froze it the necessary number of days recommended by FDA, then unfroze and ate.

15
General Talk / Tough yellotail meat?
« on: October 27, 2021, 12:30:27 PM »
Caught this guy a few months ago in LJ. Didn't write a report here because it didn't seem norcal relevant.

I was psyched to make some poke/sashimi/carpaccio. I found however that a lot of the meat was very fibery and very tough raw. I cut it into cubes that were probably too big for poke, but they were super hard to chew.

The carpaccio came out aces though, 11/10. I think because of the lemon/ponzu cooking it a bit, and also because they were sliced more thinly.

I also noticed that the meat was darker than I expected. I since read that west coast yellowtail is not exactly the same as hamachi, and that the ones you eat in sushi restaurants are usually brought over from Japan.

So my question is: did I do something wrong?

I caught it around 11 am, and my buddies had not caught anything so I had to stay out in the water with no fish bag or burlap for a couple of hours. I heard it's extremely important to ice yellowtail right away - so my guess is that didn't help.

But overall, what's a good way to deal with the tough meat / fibers?

Cheers

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