For the swim bait do you just troll slowly with a heavy swim bait, or on the dr line?Hit opening day for Lings on Sunday. Jigged briefly but wind and current made it tough. I hate jigging for lings or rock fish so we switched to the slow troll with swim bait method. Trolled up a couple of keepers in short order.
I troll on the down rigger at about 1 - 1.5 mph. You have to watch your sounder closely but as long as you are within about 5 feet from the bottom, it seems to bring them up. Much easier than jigging and less chance of getting snagged, plus you cover a lot more ground. Works best on a reef or somewhere that is somewhat consistent in depth.For the swim bait do you just troll slowly with a heavy swim bait, or on the dr line?
On the water now since 7am.. 2 -12 pound fish on the first pass then a few small ones… then at 9am a beauty 25 to 27 pounds … will post a pic later
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Chatted with you at the ramp this morning. That’s great! We’re you dragging bottom or up? Bait?
You can’t just ask a prostitute on a date. Pay up. He’s worth it!We have to get together fishing sometime,I swear your a fishin magician.
Cabbies in the 6-8 lb range are my go-to ceviche fish as they have nice firm meat but aren't wormy at that size. How did you prep yours? I also really like them oven-baked.Fished out of Sidney for the first time and took in 2 nice Lingcod 74cm and 78cm and a big fat Cabezon. Why didn't anyone tell me Cabezon taste so good??? 9am - 1pm near zero rock, today. It's worth the drive to Sidney!
We made a Thai curry. Ceviche would be amazing! I'll try that next time. I still have the other half in the freezer. I didn't weigh it but it was probably on the heavier side as I had to pick out a few parasites. Maybe 10 lb? Anyway, how do you bake it? Salt pepper lemon? I'm super stoked on this new discovery.Cabbies in the 6-8 lb range are my go-to ceviche fish as they have nice firm meat but aren't wormy at that size. How did you prep yours? I also really like them oven-baked.
I don't do anything particularly original.We made a Thai curry. Ceviche would be amazing! I'll try that next time. I still have the other half in the freezer. I didn't weigh it but it was probably on the heavier side as I had to pick out a few parasites. Maybe 10 lb? Anyway, how do you bake it? Salt pepper lemon? I'm super stoked on this new discovery.
Sounds good. I'll give it a go. Slap ya mama???LOLI don't do anything particularly original.
I fillet them and lay the fillets on a greased baking pan with the skin down—Bake at 350 for about 20 minutes (depending on size this might change). I will usually put a pat of butter on each piece halfway through.
Slap ya mama is my favorite seasoning for fish.