Monday redemption post-Albion cab ride

Cabs are delicious, but tricky to fillet.

I just gut em and cut them into steamable-sized portions.  Getting thru the backbone can be tricky, so use a cleaver, or feel for the joint.  Watch the quills!!!

My favorite is steamed...  heat up some oil very hot, and add ginger to infuse the oil...  dispose of the ginger and dribble the oil over your steamed fish, ( and rice and veggies, I suggest asparagus).  A meal fit for a King!

Good to see there ARE fish in Albion. I look forward to hitting that place up in the not so distant future.

Better hurry. Season ends August 15th there.

That is a huge toad of a cab.That must have been a drag ripper for sure.

That is a huge toad of a cab.That must have been a drag ripper for sure.

they are the best fighters down there, pound for pound! IMHO 
 

Better hurry. Season ends August 15th there.

D'oh! Forgot about that. Thanks, Tote. In that case, I'd rather make it up to Shelter Cove one more time this year.

Way to go Aaron, I shoulda joined you, great stringer!

Great fish and report Aaron, nice  to see you stick it out and find them.

I know there are plenty of fish at Albion.
Way to prove it to those nay sayers.
Already looking forward to next years event.
The whole time we were visiting I had no idea of your screen name. Too funny.

Nice looking fish Congrats on the PB

nice job aaron, good thing you ignored my talk and stayed there instead of headed down to FR!

Aaron that is a smokin cabbie!

Whole cabezon steamed in wok with butter, white wine, lemon grass, onion, lemon & a little seasoning. Served with sourdough bread, steamed broccoli & a glass of pinot grigio. Healthy & delicious. This was the smaller cab of the two...

Dude, nice feast!!!! Way to get your grub on!

Way to go Aaron.  That's the same size as the cabbie at GS I forgot to put on AOTY within the 2-week window.  Oh well, still very tasty. 

Way to be persistent. 

Nice going. That Cab is a brute!