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Topic: 200 plus yellowfin tuna out of Albion  (Read 4728 times)

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Sailfish

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Congrats on the awesome catches guys  :smt007
"Life is not about waiting for the storms to pass...it's about learning how to dance in the rain."


Hojoman

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 :smt001


Hojoman

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 :smt001


Hojoman

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 :smt001


Rock Hopper

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Legends.  :smt006

Tyja also got at least one big eye out of Bragg.

In Loving Memory of Mooch, Eelmaster, Shicken, and Cabeza De Martillo

I started kayak fishing to get away from most of you...


Hojoman

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 :smt006


Hojoman

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Reposted right-side up


Hojoman

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Kevin (Brdopry) and friends scored on albacore


Hojoman

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 :smt006


AlsHobieOutback

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so that's that it's like to carry a body huh?  :smt005
"A ship in harbor is safe, but that is not what ships are built for."

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Chockersetter

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How was the channel?


christianbrat

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Now those some happy campers!!! Epic job
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partycentral

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Damn nice fish!  Those eyes are huge!  They any good to eat?  :smt044

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.


christianbrat

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Damn nice fish!  Those eyes are huge!  They any good to eat?  :smt044

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.
Current Fleet
- 1989 Arima Sea Explorer w/ custom Pilot House
- 2018 Hobie Revolution 13

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- 1985 Hobie PowerSkiff 15'
- 1975 Valco U-14
- 2009 Ocean Kayak Scrambler XT


 

anything