Sculpin
Well-Known Member
I would love to be able to hop on your boat someday
. You need to whip Slivo into shape lol. Look up the definition of boat ho ha ha.
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2013 Tuna adventures
- Thread starter Sculpin
- Start date
I would love to be able to hop on your boat someday
. You need to whip Slivo into shape lol. Look up the definition of boat ho ha ha.
Aces
Well-Known Member
Firelight and myself could be boat ho's one day this weekend lol. We are there to work gear, deal with fish, clean up, pay for gas, and get yelled at by the captain
Yeah both those guys are good boat ho's
Sculpin
Well-Known Member
Birdsnest
Well-Known Member
I have no doubts about these gents. Darkness runs through their veins. Bwahahaha.
Sculpin
Well-Known Member
How much ice do you guy's bring for those numbers? The general rule is 10#'s of ice per fish. So that is 510# of ice for 51 fish. Those fish weigh 22 lb average so that is 1120#'s plus 510#'s of ice for a total of 1632 #'s. That is the equivalent of about 8-9 exta people on board for the already 3 required for those numbers. That makes it 11-12 total capacity of the boat.
What is the person capacity of WN's boat?
I'm not trying to be a smart azz in any way just trying to sort out the reality of it is all. Every boat has it's limit which is well below the allowable catch (if based on a 2-3 man crew). The boat will decide the limit if properly iced down.
My boat is good for 20-24 fish properly iced down. I won't go over this for safety reasons. This is the only reason I am asking and I don't have small boat syndrome. This fishery is safety first. Care of the catch is right behind that in my books.
What is the person capacity of WN's boat?
I'm not trying to be a smart azz in any way just trying to sort out the reality of it is all. Every boat has it's limit which is well below the allowable catch (if based on a 2-3 man crew). The boat will decide the limit if properly iced down.
My boat is good for 20-24 fish properly iced down. I won't go over this for safety reasons. This is the only reason I am asking and I don't have small boat syndrome
. This fishery is safety first. Care of the catch is right behind that in my books.
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Slivo
Active Member
we cut the head off and gut them right away after a 5 min bleed barrel session then put in holds full of ice, and WN holds can hold about 15 in each and two 150 coolers can hold 6 to 8 fish and now a kill bag. wow that's a lot of tunners if only one day we could be so lucky he he I just finished eating the last of the tuna from last year and it was awesome on the barby.. have fun out in the canyons boys see u next weekend....
Sculpin
Well-Known Member
The only reason I asked the question was for safety reasons.
The second reason is quality of the catch. These fish are warm blooded. Not something most folks around here are used to.
The amino acids break down with these fish if not properly cared for. This causes an actual poisoning effect with the fish if not cooled down properly. This is the only other reason I bring up the ice thing. I would hate to see someone get sick from not properly caring for the catch. I think it would be rare but hey you never know. I like eating my tuna raw. I can eat a whole pound of the stuff raw in one sitting as it tastes like no other fish. It is candy!!! Give me a bottle of Ponzu (citrus infused soya sauce) and some Wasabi and I'm a pig in a trough lol.
The second reason is quality of the catch. These fish are warm blooded. Not something most folks around here are used to.
The amino acids break down with these fish if not properly cared for. This causes an actual poisoning effect with the fish if not cooled down properly. This is the only other reason I bring up the ice thing. I would hate to see someone get sick from not properly caring for the catch. I think it would be rare but hey you never know. I like eating my tuna raw. I can eat a whole pound of the stuff raw in one sitting as it tastes like no other fish. It is candy!!! Give me a bottle of Ponzu (citrus infused soya sauce) and some Wasabi and I'm a pig in a trough lol.
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Birdsnest
Well-Known Member
You can tell visually the tuna that have not seen any ice. They keep their silvers, chrome and blues and greens in the exterior color when they should be white grey and dark blue with no metallic appearance. This trip is from a while back when I went out with blocks of ice. It didn't work so well. Back at the dock with really colorful fish.
the fog ducker
Well-Known Member
How many fish you need Raper
Next time ya enter my tub without leavin me a malli peevo ,
gonna drill a 1/4 in hole in ur ride ,,on the East side..i know where she lives..... : ).. kudratz...
Next time ya enter my tub without leavin me a malli peevo ,
gonna drill a 1/4 in hole in ur ride ,,on the East side..i know where she lives..... : ).. kudratz...
Sculpin
Well-Known Member
I haven't tried the cutting off the head and gutting them thing yet. That probably gives you a lot more room in the holds. Cools the fish down faster too. I am not familiar with the capacities of some of the larger boats like WN's and was just pointing out the weight thing for discussion was all. I wasn't implying that you guys weren't being safe. I don't have holds so I have to do everything above deck. Takes up a lot of space
. (Maybe I do have small boat syndrome lol) .
juandesooka
Active Member
I posted a trip report with AllRivers in Westport in the "Traitorous Canadians" thread. http://www.sportfishingbc.com/forum...cess-tuna-barf-out-quot-Thread&highlight=tuna There are a few other recommended outfits down there, Rampage and Gold Rush being two others I've heard of. They seem to have it pretty dialed in down there. But if you find good options closer to home, please post them up ... I for one would be keen to do something more local next year, if that's a reasonable option.
casper5280
Crew Member
Not being a tuna expert, and seeing the amount of ice you guys need and the time you have out there anyway why not clean your fish and filet them and ice them down out there? Wouldn't it give you a lot more cooler room? Just thinking out loud, I will go back in my corner now.
Aces
Well-Known Member
mbowers
Well-Known Member
You also need bags and deck space and calm enough seas..
Freezing your ice in a deep freeze (-40F) compared to ice machine (maybe -10F) if possible will give a lot more cooling power to a pound of ice. Crushed ice at the dock looks cool but I bet it's often barely frozen (20F). Using a bleeding tank of straight saltwater to get the fish down to water temp (60F) before putting them on ice should save a lot of ice. I think block ice is great for saving space while it's in storage. Just hit it with an ice pick and chip it up when it's time to use on the fish so it's actually surrounding the fish.
Scombroid poisoning does happen: here's my dog's face all lumped up in an allergic reaction on the way to the ER vet after she licked some mackerel slime off my leg. The fish itself went in the cooler so it was safe to eat but the slime stayed on my leg for a few hours and got toxic.
Birdsnest
Well-Known Member
I can barely get the heads off when I am out there let alone chip ice or loin tunas, if they are chompin. when it is slow then you dont need much ice. Another issue with cleaning tuna is they have to be done in a very specific way to avoid contamination with scales and blood. ITs not like lobbing off the sides of a salmon.
Boy oh boy this week is looking good!!!
juandesooka
Active Member
Cool! That's how the AllRivers boat fishes them in Westport, on the one charter I was on. Troll til you get a hit, then live bait. Might even be the same kinda boat.
Is that how you guys do it up here too?
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