Discussion in 'Southern California Offshore Fishing Reports' started by reef, Aug 6, 2006.
Is your boat right off the I-5? I am guessing yes-nice upgrade,and congrats on the marlin
nicely done Bro
What! no electronic lure? They simply don't hit those old lures anymore, lol.
Thanks for the pics. We groomed the same zones yesterday and north for 5 dorado and 3 'tails. From Ventura.
Nice catch!! It makes great ceviche too!
Way to go Loren....Of course I've seen you do that before! (about 18 years ago on the John Henry) Good to see you're still catching fish and wrapping rods!
I called Loren and he was giving me the report on the carp, I say "thats kewl bro, clean release?" and he says " It ran into 3 of my gaffs, so i had to kill it"
Also picked up some rods he wrapped for me, that kid gets around.
You can cook a large roast size with the skin left on skin side down of the barbique. By leaving the skin on the meat will stay very moiste. Trim the skin after you finish smokeing it. Use indirect heat and lots of soaked mesquite chips over the top of your charcoal. My best marinade is: 1/4 cup Jack Daniels, 4 cloves of garlic, half cup red wine, half cup lite soy. soak for 3 or more hours and baste often on the grill. If you want a little heat rub before you grill with MacCormic's Montreal Steak Seasoning from Costco. Slow cook all the way through.
Chill and slice thin. It can also be chopped and made into marlin fish salid, like tuna.
Marlin is tough if you over-cook it steak style. Therefore if you are grilling it as a steak cut it thin 1/4 inch across the grain and sear on high heat 2 min. per side. Server with mustrad sauce. 1/ 2 cup plain yogart,
1 /4 cup gray poipone mustrad, 1 table spoon chopped fresh dill, salt and pepper to taste. Enjoy in good health.
Nice Job Loren!! kick ass pic also!!
wow, you inspired me to go back out this weekend
awesome catch man. What were you trolling with?
Great job on the Marlin and dodo's. Have a good one buddy.
Two funny...Nevermind. I won't hit the ignore button. Now I wanna watch!!
Very Nice!!!!! I am gonna get one of those on Fu's boat!!!!
Ive had it Raw on the East coast and it was fantastic. Not sure what model Marlin it was but it tasted great.
I hate when the Gaff runs into the Fish.
Loren try this you will love it.
Smoked Fish Dip.
Any kind of smoked fish chopped to the consistancey you like.
you can even flake left over fish or shark as well.
1/2 cup of mayo ( anykind)
1/2 cup of sour cream ( regular kind)
1/2 clove of garlic chopped
1/2 chopped sweet onion
1 small can chopped black olives ( i use half)
a dash or 2 of worchestshire sauce
a dash of italian salad dressing
any kind of seasoned salt and pepper to your taste
chop or flake fish to your liking and set aside.
mix ALL remaining ingredients until well mixed.
add fish and gently stir to mix well.
chill and serve with green onion garnish
to do the thicker one change out the mayo for softened cream cheese and mix the sour cream and cream cheese really well then the rest of the ingredients.
Congrats on the fish
Yeah last summer we landed a Marlin and were going to release it too, but the same problem, after I lifted it in the boat with the 9" flying gaff, it didn't seem to lively, we even tried dragging it backwards tied to a line but to no avail, so we kept it and had it smoked :-(
Don't agree with the marlin kill, but at least your wife's hot ...
I got a question Stan. How many tagged marlin have you actually re-caught or personally know of being re-caught. I hear from many top fisherman here on Oahu that they feel the mortality rate is close to 75% of yes, tagged and released marlin.
I love marlin! THEIR DELICIOUS!!!!
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