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Daily Fishing and Outdoor Report

Friday, June 3 -- Beach fluking and rays return

Congrats to Kurt Horensky for parlaying a live bunker into a 45-5 surf striper, taking the lead in the 2011 Simply Bassin' tournament. 

Friday June 3, 2011:
I'm going to begin with an interesting sand-based angle on fluking over the weekend, via this email: "Had some killies left over and an hour to kill midday on Monday. Figured I'd try for fluke in the surf at a hole I know of while the family took a walk on the beach. Jig and squid on bottom with a teaser above with Mr. Twister and a killie. Slow stop and go retrieve. Got 10 with one 19-20" keeper and one 17" almost. Everything but one on the teaser/killie. Saved a lot of gas compared to the boat! Steve.."

With a huge fishing weekend ahead, this fluking options to watching bass rods could add some early-day and sunset fun for surfcasters. Midday os doable but might be a tad too peopley.
If you don't want to haul killies, couple squid with bagged spearing or bottom jump some jigheads  -- though the jighead thing is a tad frustrating with short-hits. Beach fluke seem to hang near the rocks a lot. 

Onward to bass, they'll be a much tougher go, overall, boat and surf. 
The west winds have blown the ocean very small, which can keep the stripers out of casting distance for surfcasters. However, we're now into resident bass days so it's not uncommon to find one or even two smaller stripers hanging near every jetty. They go  for plugs and jigs. Once caught, the rocks are spent for the day. Move a bit further off and cast long, mainly for straggler bass and blues. 

 If you're part of the Berkeley Striper Club event, think pre-dawn hours. I'll bet the farm (since I don' own one) that the winning fish will be taken in the dark, or with a hint of beam-age to the west. 

It looks like the wind might finally let up by tomorrow. Those calmed down seas will make bunker locating fairly easy, though not so with the underlying bass. Per the past week, there will be a lot of dry pods out there. It looks like trolling spoons (squids) might be a better locating tool.
Also, along with snag-and-drop, try jigging one of those jumbo Sassy Shads, fake-o eels or Wildeyes. I've heard of folks nabbing bass on those despite other angler using the real thing. My guess is the big hops of jigging provoke an attack response by fish that might otherwise be contentedly full. 

The cow-nosed rays are moving in -- in force. I'm not sure this is good or bad news. An angling pilot I know saw huge schools moving northward from the Delaware. They're likely here already. Being a top angler, he also noted some were "enormous." I can't mention his name since he was on-duty -- and not really supposed to be fish-watching, per se. I'm not going out on a guess limb by predicting an insane ray -- and even shark -- year, nearshore. The ocean has been astoundingly alive so far, the baitfish are insanely thick and I don't even want to guess at how much sun-heating we'll be getting -- with air temps having already broken 90 a couple times. 

Thanks to the many folks who went to the beach access meeting last night. I had already sent in an elaborate letter (to Trenton) condemning the governor's effort to side step both the state constitution's Public Trust Doctrine and proper legislative advise-and-consent. I had a writer at the meeting, which created a bit of a conflict of interest on my part. Being an editor, showing at the meeting (much less speaking) can give an impression of influencing the writer. Not good in my business. Again, my scathing letter hit the Trenton mark in the same way. 

If you're going to be doing bay fishing or crabbing (when winds drop), bring enough bug repellent to soak yourself and fares/friends, family. It absolutely bug-hideous out there. The no-see-ums can ruin a bay session.

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FANNING SPRINGS, Fla., A sturgeon jumped into an airboat on a Florida river and broke a 25-year-old woman's leg.

Witnesses say the fish was about five to six feet long and weighed about 60- to 75-pounds.

Florida Fish and Wildlife Conservation Commission officers say Tina Fletcher was a passenger in an airboat Sunday when the sturgeon jumped and hit her leg.

According to wildlife officials, this is the fifth report this year of a person injured by a jumping sturgeon.

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© 2011 Cable News Network. 

It's the tentacles that get them -- literally, figuratively.

The slithering, searching, suction-cupped strands that lure fearless mouths to live squid -- almost always alongside soju (rice wine) -- are also the features that make eating the dish a unique experience.

For first timers as well as veterans, the sensation of a live animal wrapping around the face and tongue as it struggles for its life can be both compelling and grotesque. It's a huge part of the attraction of downing live squid.

As for the taste, the squid itself is surprisingly mild -- dunked in a mixture of sesame oil and salt sauce, it bursts with robust flavor.
Surging popularity

Live squid has long been a popular side dish for Koreans, especially when drinking. Only in recent years, however, has the squirmy delicacy shot to fame among foreigners.

Its legendary status is largely due to the notorious scene in the 2003 Korean shock film “Oldboy,' in which actor Choi Min-Sik stuffs a whole squid into his mouth and chews grimly as he plots revenge.

Choi Min-Sik in 'Oldboy' -- the gold standard in live cephalopod consumption.
Famed live squid restaurant

One of the most popular Seoul restaurants for live squid is Gasiri. With eight official branches, Gasiri has also inspired numerous copycats that bear the same name.

“Live squid is a great source of iron,” says Gasiri owner Eun-hee Sohn. “It has an antioxidant effect on your liver.”

The 43-year-old Sohn, who opened the first Gasiri restaurant 10 years ago, dispels the notion that live squid is sought out only by 'ajusshis' (older Korean men) partying after work.

“We have wedding after-parties here, and bachelor parties, too,” says Sohn. “Live squid is also popular for large family dinners.”

“Live squid is a good side dish to alcohol because it is non-greasy and has a unique, fresh taste,” says Jin-Hyung Chu, 53, a Gasiri regular. He says he also appreciates the unusual texture.

“You should eat it with raw garlic and doenjang,” says Sohn, adding that the squid dislike the smell of garlic, and thus “chase” the tentacles from sticking to the throat.



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