5/11 The San Diego offshore

Discussion in 'Sport Boats' started by Easy619, May 11, 2021.

  1. Easy619

    Easy619 Tug Addict
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    Fuuuuuuuuuuuuk that was good hahaha. Hard to beat a fresh, seared steak with soy and wasabi and an ice cold beer. Life is good
     
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  2. MrMajors

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    No plate pics...? WTF...
     
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  3. Easy619

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    Look above, I just posted one a few posts back. Several of my neighbors are eating the same tonight hahah
     
  4. MrMajors

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    My bad!! I think you posted that the same time I was posting. Looks legit!!
     
  5. HK_Supermarket

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    how you guys cooking them up? I usually do poke or sashimi
     
  6. B8DHOOK

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    Beautiful ! That’s what it’s all about right there. It’s still good after being frozen, but it’s an orgasmic experience when it’s fresh the first couple of days. Like tuna butta... BBQ / smoke those bellies..
     
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  7. Chriwilson

    Chriwilson I'm your Huckleberry ...
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    Same, but I find they’re really good Tempura’d
     
  8. Easy619

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    I usually poke or sashimi them, though actually I think bonito cooked is as good or better than yft and bft. Coaches beer braise is a winner
     
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  9. Easy619

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    Agree 100%. They freeze really well if you dry the fillets with paper towel a few times, vacuum seal and freeze super cold....but fresh is undeniable
     
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  10. Chriwilson

    Chriwilson I'm your Huckleberry ...
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    Ceviche is always a winner with Bonito and Skipjack as well...
     
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  11. Easy619

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    Dude skipjack seared steak is fire as well. In my opinion a skipjack seared steak is better than yellowfin. Poke and sashimi I'll take the YFT and bft
     
  12. Easy619

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    Collar today, with some sashimi and beer while waiting.. I gave the other collar and the bonito to a coworker
    20210514_155124.jpg 20210514_162328.jpg
     
  13. Chriwilson

    Chriwilson I'm your Huckleberry ...
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    I usually get the collars to myself, my girls get wigged out over how it looks - LoL
     
  14. B8DHOOK

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    Absolutely correct Easy.. Fish freezes real well if you take the time to dry them well with some paper towels before vacuum seal. I’m usually tattered after a long day of fishing, but I still carve a couple nice 1” slices from a quarter and sautéed in just butter, salt and pepper till it’s a tad pink in the middle. Oh man... I save a few pieces to go with coffee in the morning. Heaven I tell ya..
     
  15. Easy619

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    Not gunna lie, first time I cooked one I was skeptical looking at it before cooking lol but man they are pretty tasty. It's like fish pork ribs
     
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  16. Chriwilson

    Chriwilson I'm your Huckleberry ...
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    image?url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F5377251.jpg

    I grew up eating fish like this, moms would gill n gut and toss on the grill whole
     
  17. MrMajors

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    Daaaaaaamn. Eatin good buddy. Cheers.
     
  18. Catchalot

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    Nice job! The San Diego is a Great Boat.
    Ryan or Matt will put you on the Fish!
     
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  19. Kian.K

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    Wow, awesome trip from the looks of it. Great report.

    Those larger grade bonito are some of the most fun to catch IMHO, there are few fish more aggressive than bonito in the way they hit irons/coltsnipers I caught some last year who had hooked themselves on two of the trebles at once!

    I've never used the flatfalls, do you just use a strong and stiff rod and just let it drop down like a sinker then reel it up? Looks super fun.
     
  20. Easy619

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    Some guys jig them up, I was just casting it out and letting sink to what I thought was a little deeper then they were holding and then fast retrieve, sometimes yoyoing in the zone or sometimes casting out again. Monitor it on the sink, 2 hit it on the sink and one hit it right as I started to retrieve
     
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