Bean Hollow Wolf Eel 7-15

I launched at 6:30, fished for a bit, caught a few black and yellows, then met up with Bill, Joel, Brian, and Chuck and fished a bit further out. It was a bit slow - I had a few nice strikes, one good hookup that I lost (I need to sharpen my hooks) and a cab that I lost at the boat.

I had a series of heavy strikes that I couldn't hook. This fish kept coming back and grabbing it and finally on about the 6th try, the stinger hook got it and I pulled up a 5 foot wolf eel - not an exceptionally strong fighter, just sluggish and heavy. I contemplated releasing it but as the bite was slow i kept it for tacos and eventually headed in. I've attached a few pics. It was fun having company out there for once...

As I was packing up to head in, a huge set of swells came by and scared the bejeesus out of me. It was very bumpy despite the forecast, yet I launched and landed without any trouble.

I'll let the other guys post pics and reports...looking forward to seeing them!

here's a pic

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Glad you hooked into a few.  Got any pics of prepping the eel?  I'd like to see how it's done.  I've only kept one (MFE) but I made a mess of it when I was trying to filet/skin it.

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Guess you posted the pic of the fileted eel as I posted the question 

They fillet like any other fish, but the fillets end up at about 3 feet. You can also carve a nice fist sized chunk out of each cheek. The skins a bit tough, whcih actually makes skinning the fillet quite a bit easier. I'll report on how well it cooks up.

How was the wind condition Sunday morning? It was a little windy and never died down Sat.

It was a little breezy, but with my drift chute, I was fine. The swells were much more than I'd anticipated, but still manageable.

wow, nice catch. how common are they around there? like to try one.
james

Nice catch!  Can't wait to here how it tastes.
jason

Monkeyfaced eels are excellent smoked. Might want to give that a try if you have a smoker.

Deja Vu...  Nice eel Andrew!   I tried smoking mine last year but I didn't do it right.  It was still decent, kinda fatty.   It has sort of an inner skin (kinda jelly-like) as well as the outer.  I'd recommend taking a really sharp thin filet knife and cutting off the inner skin too.   f you know how to smoke well, I'd suggest that too. 

Isn't it trippy how it kinda squirms when you net it?  Technically it's a fish but feels like a big snake when it's in the net.

You might wanna bag the carcass well, actually double or triple.  Those things hecka stink in decomposition (well, most things do, I guess).  Ask the people in my apartment building!  Uh, on second thought, let's not.

James, we are 2 for 2 in the last 2 years.  I read they max out at near 7 feet, so 5 feet is pretty old.  I'd say more are out there but I also read that they tend to stay holed up, and it would seem that the bait needs to be dropped at the mouth of their hole.   It's a pretty unlikely catch I think.

Thanks for the advice...I'm doing tacos tonight. I usually salt and pepper the fish, then fry it in olive oil for a nice flavor. I'm hoping this turns out well.

Sounds like that'd work!  Should make for an interesting taste...  That inner skin definitely will turn to a sticky, jelly-like film - it does not cook off to oil, as some fish fat seems to - my recollection of it is clearer now.  If I did it again, I'd make sure I have it off down to pure meat on both sides of the filet.

Let us know how the frying goes!  Thanks.