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Discussion in 'Bay Fishing' started by Easy619, Jan 27, 2020.

  1. Easy619

    Easy619 Tug Addict
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    Fished this morning in mission bay. Slept in a bit, line in the water at 8:30, fished the incoming until 11. A bit slower then usual today for me when fishing shrimp off the rocks. Landed 4 rock wrasse, a mini calico and a dink blacksmith. The blacksmith bait thieved me multiple times (I suspect), slipped on a smaller hook and a tiny bait and finally got em lol was pissing me off. A few of the wrasse were tanks today, real nice grade. Not sure if I want to hunt taco meat again tomorrow or try the surf, despite the rough conditions the last week or two.
    On the bright side the freezer is looking strong with lots of white meat and some tuna still
    20200127_153244.jpg 20200127_160442.jpg 20200127_160736.jpg 20200127_160807.jpg
     
  2. Werfless

    Werfless The Coach
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    Dammit.. gotta love that
     
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  3. B8DHOOK

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    Freezer Porn.. good looking stuff man.
     
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  4. Bird334

    Bird334 Well-Known Member

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    I really need your freezer organization skills
     
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  5. dj thrillz

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    Dayuum
     
  6. oldfogey

    oldfogey Well-Known Member

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    Looking real good there
     
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  7. B8DHOOK

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    Easy619, I bought that same freezer last year just for the tuna we were getting into. I’ve been eating mostly the yellowfin , marinated,smoke / bbq. All I have left are 2 vac bags of bluefin, and one more yellowfin. And 4 Hungry Man Salisbury Steak entrees. Lol. I need to get busy.. you’ve got a Fish House Veracruz assortment going on in there !
     
  8. Easy619

    Easy619 Tug Addict
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    Lol I got yellowfin, skipjack, some shark from a friend, rock wrasse, opaleye, barred surf perch. Also a bag of Mack's and a bag of salema for bait. About to add today's wrasse and sculpin. I like to make big batches of fish tacos and feed the family and share with friends. Know a few dudes who go nuts for skipjack tuna salad too. I took out the non fish items for the pic. I got my freezer last season too...after a few limit trips offshore my girl pretty much demanded I get one in order to restore order to the fridge/freezer.
     
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  9. B8DHOOK

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    Very cool Easy619... I don’t know how you do your yellowfin, but I’ve been doing this for years = marinate the skinless chunks in a 1 gal ziplock with Yoshidas sauce. ( it basically a sweet teriyaki / soy sauce you can buy from most stores, even Costco carries it. You can also use soy sauce and a handful of brown sugar as well.. anyway, marinate overnight and use a Weber if you have one. You can use a gas grill but you have to get creative with the mesquite chunks and aluminum foil. On the Weber, I get the coals going and and lay the chunks opposite the hot coal. ( indirect heatdge ). Wet Ishtar down your chunks of mesquite and lay them on the coals. Close lid and let the smoke / bbqing begin ! I add more mesquite one more time and then leave the vents half closed so they don’t burn the fish. It takes about 2 hours if you do it right, and you’ll have the best smoked tuna you’ve ever had. To me anyway... it’s actually better the next day cold out of the fridge. Good for 3-4 days in the fridge. Anyway, hope this helps. Would like to hear what you do with your tuna, always looking for something new to try.
     
  10. Easy619

    Easy619 Tug Addict
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    I'll have to try that, sounds pretty dam good. I'm a big sashimi fan, super cold sliced thin with soy wasabi and an ice cold beer is my favorite for yellowfin. also like to do pan seared steaks with just black pepper, salt and garlic cooked very rare, dipped in soy with wasabi. When I do cook it through I do an Italian herb mix with lemon garlic butter and grill it. I've also done a ginger vinaigrette glaze that turned out pretty good.
     
  11. B8DHOOK

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    Sweet ! Fresh tuna, the day of catch, I do the exact same thing while cleaning fish, I take a few 3/4” steaks and just sear them in butter, salt and pepper.. and a few slices of Serrano Chile’s , because I like the burn. Good stuff man. Again.. for me, the next day out of the fridge is just as good as when hot off the grill. Eat it for days...
     
  12. Easy619

    Easy619 Tug Addict
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    Fried some fish tonight, a good batch of wrasse and sculpin and opaleye. Beer battered with homemade tartar sauce. Pretty damn good...sculpin the best of em in my opinion.
    20200201_161549.jpg 20200201_162105.jpg 20200201_164540.jpg 20200201_165116.jpg
     
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  13. Werfless

    Werfless The Coach
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    Wrasse or opaleye? Curious
     
  14. Easy619

    Easy619 Tug Addict
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    Pictured on the plate is mostly wrasse and a few opaleye fillets
     
  15. Werfless

    Werfless The Coach
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    Which is better, is what I meant
     
  16. Easy619

    Easy619 Tug Addict
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    Oh duh. I would say opaleye by a little. Both taste good, opaleye is a little better consistency I think. Although wrasse is a perfect candidate for beer batter fry
     
  17. Werfless

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    I agree one hundred percent
     
  18. OPERATOR STINGRAY

    OPERATOR STINGRAY Well-Known Member

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    Ooooooo Yum
     

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