NorthWest Kayak Anglers
Kayak Fishing => Product Discussions => Topic started by: Kyle M on July 10, 2018, 06:52:47 AM
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They're catching tuna off southern Oregon in 62 degree water. That's only a few miles offshore now. Something to keep an eye on. :embarassed:
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Yesterday, the water at the 140 foot contour out of Depoe Bay was 63 degrees. There were huge mackerel chasing bait on the surface. But the water was still the typical nearshore green color. The forecasted north winds this week may chill things again.
That being said, I too will be keeping an eye on it 8).
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If I recall correctly, tuna came to within 13miles one year (offshore from Depoe). That's still a long distance for me to be self supported in a kayak. A mothership has it's own challenges with deploying and retrieving kayaks and launching close enough to a school that you can get into some fish before they move or you get swarmed by sharks (eating your chum or tracking the blood). Tuna also require lots of ice, so there's a practical limit to how many tuna a kayak could carry and the tuna still be edible. I don't think I can fit a half tote on my revo. Pretty sure I'd want to keep more than one tuna if I was kayaking!
Tinman rowed his wherry to the Oregon tuna grounds last year - it was an epic feat of endurance and seamanship!
Kayakers catch tuna offshore from Florida - the tuna water is a little closer for them compared to Oregon.
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I was 4 miles off PC Sat, unsuccessfully prospecting for halibut, blue sharks and mackerel are here, I'd love to have a chance for tuna
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I saw 2 lost tuna a few years back several miles off PC. They were gone before I could get my gear to the surface.
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I'll hopefully be trying for kayak tuna in August. Though it'll be ahi. Off Kauai. :-*
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As mentioned above, 62 degree water and mackerels and sharks 4 miles off PC last weekend. I had a blast catching mackerel, kept 3, one guy looked at me with disgust. I thought they might smoke up okay. Wow I was wrong!! Barely choked down the first bite. Threw them in the compost bin.
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As mentioned above, 62 degree water and mackerels and sharks 4 miles off PC last weekend. I had a blast catching mackerel, kept 3, one guy looked at me with disgust. I thought they might smoke up okay. Wow I was wrong!! Barely choked down the first bite. Threw them in the compost bin.
Awesome Lutefisk! That Mackerel fishery sound like a blast & a new bucket list to try. I’ve rarely appreciated them as table fare, mostly raw in sushi, but they have their place. The only way I’ve liked them is lightly fried crispy with a robust fresh tomato, caper, and garlic sauce. This is how they serve Mackerel in Ligurian cuisine out of the Tyrrhenian Sea.
Hugh
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Unfortunately the chloro charts don't show the right water anywhere close enough to the shore. So it would be a crap shoot.
Regarding mackerel, I love me some mackerel. Two styles I particularly like are Saba Shioyaki (salt grilled mackerel) and Daing na Bangus style, but using mackerel instead of Bangus. In this style, the fish is marinated overnight in vinegar, garlic, salt, and pepper, then fried.
-Allen
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Unfortunately the chloro charts don't show the right water anywhere close enough to the shore. So it would be a crap shoot.
Regarding mackerel, I love me some mackerel. Two styles I particularly like are Saba Shioyaki (salt grilled mackerel) and Daing na Bangus style, but using mackerel instead of Bangus. In this style, the fish is marinated overnight in vinegar, garlic, salt, and pepper, then fried.
-Allen
Is ono similar enough to mackeral that you would use the same recipes, or is it different enough to support other methods?
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Unfortunately the chloro charts don't show the right water anywhere close enough to the shore. So it would be a crap shoot.
Regarding mackerel, I love me some mackerel. Two styles I particularly like are Saba Shioyaki (salt grilled mackerel) and Daing na Bangus style, but using mackerel instead of Bangus. In this style, the fish is marinated overnight in vinegar, garlic, salt, and pepper, then fried.
-Allen
Is ono similar enough to mackeral that you would use the same recipes, or is it different enough to support other methods?
Nope, ono is much different. The above works well with most small to medium "silver" fish. Think herring, sardines, mackerel, shad, and even planter trout.
-Allen
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Unfortunately the chloro charts don't show the right water anywhere close enough to the shore. So it would be a crap shoot.
Regarding mackerel, I love me some mackerel. Two styles I particularly like are Saba Shioyaki (salt grilled mackerel) and Daing na Bangus style, but using mackerel instead of Bangus. In this style, the fish is marinated overnight in vinegar, garlic, salt, and pepper, then fried.
-Allen
Is ono similar enough to mackeral that you would use the same recipes, or is it different enough to support other methods?
Nope, ono is much different. The above works well with most small to medium "silver" fish. Think herring, sardines, mackerel, shad, and even planter trout.
-Allen
Since ono are supposed to be there by Kauai in good numbers in August hopefully I'll hook into some. What are some popular methods for cooking and serving ono?
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Unfortunately the chloro charts don't show the right water anywhere close enough to the shore. So it would be a crap shoot.
Regarding mackerel, I love me some mackerel. Two styles I particularly like are Saba Shioyaki (salt grilled mackerel) and Daing na Bangus style, but using mackerel instead of Bangus. In this style, the fish is marinated overnight in vinegar, garlic, salt, and pepper, then fried.
-Allen
Is ono similar enough to mackeral that you would use the same recipes, or is it different enough to support other methods?
Nope, ono is much different. The above works well with most small to medium "silver" fish. Think herring, sardines, mackerel, shad, and even planter trout.
-Allen
Since ono are supposed to be there by Kauai in good numbers in August hopefully I'll hook into some. What are some popular methods for cooking and serving ono?
Actually ono shioyaki is quite good. I wouldn't do the Daing style on it though. When in the Islands, can't beat grilled ono with mango or papaya salsa. Or sushi. Or poke. Think Hawaiian Style. You will be there after all! And cut the fillets on an angle, sort of steaking them out, skin on ... it just looks nice!
-Allen
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Unfortunately the chloro charts don't show the right water anywhere close enough to the shore. So it would be a crap shoot.
Regarding mackerel, I love me some mackerel. Two styles I particularly like are Saba Shioyaki (salt grilled mackerel) and Daing na Bangus style, but using mackerel instead of Bangus. In this style, the fish is marinated overnight in vinegar, garlic, salt, and pepper, then fried.
-Allen
Is ono similar enough to mackeral that you would use the same recipes, or is it different enough to support other methods?
Nope, ono is much different. The above works well with most small to medium "silver" fish. Think herring, sardines, mackerel, shad, and even planter trout.
-Allen
Since ono are supposed to be there by Kauai in good numbers in August hopefully I'll hook into some. What are some popular methods for cooking and serving ono?
Actually ono shioyaki is quite good. I wouldn't do the Daing style on it though. When in the Islands, can't beat grilled ono with mango or papaya salsa. Or sushi. Or poke. Think Hawaiian Style. You will be there after all! And cut the fillets on an angle, sort of steaking them out, skin on ... it just looks nice!
-Allen
Awesome!
Other than sushi and poke, what do you like for ahi preparations? Hoping for a good sleigh ride from a big yellow fin.
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Unfortunately the chloro charts don't show the right water anywhere close enough to the shore. So it would be a crap shoot.
Regarding mackerel, I love me some mackerel. Two styles I particularly like are Saba Shioyaki (salt grilled mackerel) and Daing na Bangus style, but using mackerel instead of Bangus. In this style, the fish is marinated overnight in vinegar, garlic, salt, and pepper, then fried.
-Allen
Is ono similar enough to mackeral that you would use the same recipes, or is it different enough to support other methods?
Nope, ono is much different. The above works well with most small to medium "silver" fish. Think herring, sardines, mackerel, shad, and even planter trout.
-Allen
Since ono are supposed to be there by Kauai in good numbers in August hopefully I'll hook into some. What are some popular methods for cooking and serving ono?
Actually ono shioyaki is quite good. I wouldn't do the Daing style on it though. When in the Islands, can't beat grilled ono with mango or papaya salsa. Or sushi. Or poke. Think Hawaiian Style. You will be there after all! And cut the fillets on an angle, sort of steaking them out, skin on ... it just looks nice!
-Allen
Awesome!
Other than sushi and poke, what do you like for ahi preparations? Hoping for a good sleigh ride from a big yellow fin.
For ahi and albacore (bringing this full circle), I really like variations on sushi. Take a cut that yields small medallions, dip it for a few seconds in a pot of boiling water, then cut thin medallions and arrange. Some people like to sear on a grill and I do to, but dipping in boiling water results in a more consistent product. Take some thin slices of sweet onions (or regular onions that have been soaked in water to reduce the onion zing), shake them out, then arrange over the top. Drizzle with ponzu sauce. Top with toasted sesame seeds. Serve with wasabi.
Or if you like grilled tuna, marinade in your favorite Italian Dressing before grilling.
Party favorite ... bacon wrapped on a toothpick, grilled or in a cast iron pan, then drizzled with Heinz 57. Yes, use Heinz 57, not sure why that ends up so much better than generic BBQ sauce.
Shall I keep going, or wait for you to catch up? >:D
-Allen
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As mentioned above, 62 degree water and mackerels and sharks 4 miles off PC last weekend.
That water is long gone. The reports I am reading say the tuna fishing has pretty much died. 62°F is about 16.7°C.
-edit- Looks like the link updates itself so you can see the latest ocean surface temperature images. Anyway what a difference a few days makes. The 62°F water is close again. Also the tuna reports were way better yesterday and today.
(https://www.ospo.noaa.gov/data/sst/contour/washngtn.fc.gif)
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Thank you for the update. I didn't catch this thread the first time around. I think that mackerel fishery sounds intriguing.
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When I was in NH we used to have fun catching 4-5 12" mackerel at the same time on sabiki rigs on a light rod to catch bait for Stripers, they really go nuts. Never used them for anything else, heard they were nasty and didn't want to try one!
Kevin