Randy and Pat StillwaterS May 19

We finally made it out this morning.  Yesterday I did a shakedown paddle and it was glass in Stillwater Cove so we headed out early this morning for the Pinnacles.

Like the fellas found up north, it was the lowest tide we have ever launched into at Stillwater.....I didn't know the beach was so rocky nor that there were that many big rocks on our normal path out.  The kelp looks lots healthier this year.

We came home with only one ling (26inches) and one beautiful cabezon of at least 18inches.  The ling is in brine for smoking tomorrow and the cabbie joined us for supper tonight.  We left the plentiful and varied rockies to play another day.  We worked structure and didn't come up with even one canary.  Thanks for the warning sakyak.

Wow...that is FAC!!!

Pretty Cabbie, Pat.  That kelp looks like you could walk on it!!

-- Dave

I am going to avoid the areas with all those Canaries for a while.  Nice job on the ling and Cabby.  Fishing was really nice yesterday.  I have yet to catch a legal ling this season though I have caught and released many underlings.  Strange how two lings of the same length can have such different sized heads and girth.  I had one hog yesterday but it still did not break 24-inches.

Woohoo! Way to go, Randy and Pat--that's one beautiful fish! And don't you just love that new camera?

Janice aka "Big J"

great pics!
Jason

Pat and Randy

Cool looking cabbie.

scott

Nice cabbie, I want to smoke a ling this year, what brine/wood species do you use?

Wow!  Nice pics, the ocean looks nice there.  Nice cabbie too.

Unbelievable tide!!

Those snaggle tooth rocks are the reef to the North of the island, right?  I got dumped there once with Steve S by an *almost* breaking wave.

WTG nice CABBY!!

Allen

Yep, those are the ones.  When it is bad, there are steady breaking waves over those rocks.  I've never seen them before.

I use the recipe I got from Howard McKim in Ketchikan for smoking fish.  The ling was melt in your mouth yummy.

Smoked Fish

Brine –    ½ gallon Water
4 cups Brown sugar
¼ cup Salt

Brine the fillets overnight in the refrigerator.

Rack the fillets for 4 hours or until “tacky”.

Smoke for 4 hours at 120º – 140º. 

Increase temperature of smoke to 200º.  Smoke fish until it is 140º.  This may take 10 hours.

Lovely Cab Pat.
I think I'm going to have to do a new Cabbie carving using that red color phase. Your pic is inspiring!
Absolutely one of my favorite fish.

Well isn't that quite the coincidence..........I've been wanting a nice cabbie piece for quite some time.  The fishprint I made of a cabbie head is more amusing than artsy.

Please send pics when it is done.

I have always wondered if there was any meaningful difference between the red cabs and the green cabs..? I KNOW it has nothing to do with sex of the fish.
Anybody know?

Thanks for the great report and pics!
PK