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Here's the kind of report I hope for every year: "Hey Willy,
James Rice and myself came from Sacramento on Sunday and were lucky enough to come across a couple albacore (pics attached) around 38-04 x 123-47. Hope the right kind of water hangs around for a bit.
Best,
Nate Baker" Nice work, gents. Break out the bacon and toothpicks. That ain't far, at least not when you've been running 50+ nautical miles for albies for the last eight years. Those numbers are about 37 nautical miles from home. It's too bad (but not unexpected) that the water seems to be fading away to the west. We will need to run farther for a chance at even less fish. But it's a chance, and given the opportunity I hope to take it. Along with a shot at albacore, bluefin are again gracing the coastal waters of central California. Morro Bay to Fort Bragg are seeing some big fish landed on MadMacs and trolled live mackerel. There's a few at the Bodega Canyon and outside of Cordell, from the stories, but catching them ain't easy.
Salmon is still dead, so I hear, but a commercial fisherman friend of a commercial fisherman friend says that conditions are such that he believes a second run of fish is on its way to the river and may pass by here before the end of the season. Our season, at least. Fingers crossed, we may have a season in October. A catching season, that is, not just a fishing season. At least the halibut and rockcod are still here and pretty bitey.
Do you have a recipe for bacon and albacore? I'm desperate for more ways to eat all these loins.
ReplyDeleteCut albacore loin into cubes that half a slice of bacon will wrap around. Then wrap those rascals and pin them together with a toothpick or skewer. Soak them in a mix of soy sauce and orange or pineapple juice for an hour. Grill turning often until the bacon is cooked. Also good with halibut.
DeleteHey Harvest Time ~ I've got an idea for ya that I've done for a long time. This is also very good for duck and goose breasts... and, not to up-stage Willy but to expand upon...
ReplyDeleteI like to cut the tuna in strips, kinda like bacon but thicker. Marinate them in teriyaki along with whatever else you like / the orange juice, pineapple juice etc. Lay the tuna out on bacon strips and roll up like a cinnamon roll, pick 'em, BBQ and enjoy. THEN, try them with a chunk of pineapple, a pickled pepper or anything else wrapped up in the middle. First, baste the strips with some apricot jam or orange marmalade... roast them.
Thanks guys!
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