Daily Fishing and Outdoor Report
Above pic goes with this email and answer:
"My 7y/o caught this fish and we were wondering what it was. After the pic we threw it back.
(That is what's known as a smooth pufferfish (Lagocephalus laevigatus), a fairly rare summer visitor hereabouts -- though a number have been caught this year. j-mann)
Saturday, July 28, 2012: It sure began nice-ish out there – until huge clouds began to bubble up over the mainland, soon achieving nimbus levels. Fortunately, the look was way worst than the bite – and the look was quite creepy. Along with odd cloud formations there was the darkness to the north, enough to pretty much de-people beaches by about 2 p.m.
The surf is much to speak of but the water temps sure are. I took an infrared reading of 77 in Harvey Cedars.
The offshore big game boats made it out (2 a.m.-ish) while passing through a few aggravating early a.m. T-storms, right off the coast. A couple of those storms were nasty but those didn’t show until most boats were well out at sea.
Today, the canyons should be calm -- but hopefully showing a bit more surface stir, which helps the trolling.
Yesterday, the BHM&TC’s WMIT www.thewmit.com saw dozens and dozens of cookie cutter yellowfin tuna between 45 and 60 pounds. Obviously that eyeful blue marlin made quite a splash when it was hoisted up for weighing. Despite its hugeness, 323 pounds, it only made the minimum 105-inch size by an inch. Make sure to stop by the club today after about 5 or so to see the weigh-ins live and in-person. By the by, the live cam on the website needs to be refreshed every three minutes. That’s a pain but it’s also what the cam company offers.
Here’s a segment I just added to my WMIT blog: … one T-shirt buying young lady asked me where all the weighed in tuna go. I offered my knee-jerk response, "Not to me."
On that tasty subject, I want to touch on a monstrous misconception, one held to faithfully by gastronomically uninclined anglers. It is alleged blue marlin can't be eaten. Hogwash. It make excellent eating, especially after marinating.
Go ahead and make obnoxious gagging sounds in intellectual protest but I have barbecued it, oven-baked it, even skillet-fried it and, my favorite, blackened it and the final product was knock-out delicious. I have given away chunks to friends who got back in nothing flat to ask if I was giving away more. I was, but now at a price.
Obviously, blue marlin meat is also one of the best smoked product on the market, easily garnering $25 a pound -- and sometimes that price for only fractions of a pound. The simple reason it is so often smoked has absolutely nada to do with any taste flaws when fresh, it's purely because such huge portions of marlin meat arrive at once.
Which brings us to the source of any bad dining experiences with "fresh" blue marlin. It does not stay fresh long and, from the get-go, the fish itself is seldom handled properly -- right up to the point of being given away, sometimes days after landing.
Like mahi, marlin quickly produces histamines -- bad-taste stuff --which means its freshness goes south faster than LBI snowbirds after Christmas. And even I'll admit I have left it an hour or two too long in the fridge -- and found those histamines leaping forth when sniffed out. Still, I stand by my conviction that ship-shape marlin is fine dining -- and fully remarkable when smoked -- or made into jerky.
Below is Big Boy's big-eye -- ahead in tuna category going into the final day of weigh-ins at the WHIT --