the new ling cod king - hmb 5/10/2016

some guys are just unstoppable......  ;D

this boat is now 10 years old.  it didn't get much use when my father-in-law was sick, but i retire in a month and i certainly intend to get some use out of it this summer.  other than a few temperamental rocker switches, it runs perfectly.  even the 10 year old electronics package is more than advanced enough to get the job done.  kudos to the guys and central valley marine and johnson-hicks that put everything together.  



tuesday was just another magical day in paradise!  well, we actually could have used a little more wind.  it was so dead out there that there was really no drift to speak of.  roger shu was back on board, along with his co-worker, harry franklin.  also joining us were ben tsutaoka and ted yamagishi.  it was harry that would steal the day!



harry was just on fire! the first two drops, the first two fish.  



after a few schoolie browns, blacks and blues, this 18 pound slug came over the rail.  then his second 18 pounder a half hour later.



ted caught most of our cabezon and i got a nice pair of vermillion, weighing in at 6 and 7 pounds.



we ended up with day with an ice chest full of fish!  there were six ling cod, four cabs, two vermillions, 15 blacks and a mix of 15 total for the browns, grass cod and blues.  

we now have an official ling cod king!



oh, and the vermillions got an invitation to dinner!

Nice! Congrats on the retirement!!

Right on!  Nice work Alan.  Thanks for the delicious verm shot.

Nicely done guys!!

Thanks for the trip report and fish porns Alan.

we picked up one of the big ling cod within easy paddling distance of bean.

big fish alan!
I have not paddled the bean in a long time.
last time was with mooch.
the day after adam has his epic encounter.
we figured that shark would have a sore mouth and learned it's lesson.

there are big lings out there.  surprising to see this early in the season.  i had one on during the first trip that ripped a blue right off the hook.  no fishing this week.  got a bad cold and the winds are up.  maybe next week.

I am a big fan of the whole fish presentation. Nothing wasted, especially the best parts around the collars and cheeks. Would love to see a list of .what the toppings/condiments are.