Friday... Cape Kiwanda 4/10

http://www.sharkresearchcommittee.com/pacific_coast_shark_news_2008.htm

Not many reports from oregon on that site, most of the Oregon reports are from northern Oregon..strange, you would think there would be more from southern Oregon. These are reported by private citizens so take them for what there worth.


I like the last story on this page, somehow they got pics of it feeding on the whale but no pics of the sharks numerous charges on the boat..hmmm

http://www.sharkresearchcommittee.com/dist.htm

Great report Insayn. I'm sure it will get even better. You've probly heard this before: Try riding waves all the way in without a huli. Otherwise it will only be a matter of time before you do one that won't be fun, & could be expensive & painful. (Don't ask me how I know). Practice low & high bracing techniques. Your paddle is an extension of your body, especially in the surf.

As for chumming: Have you tried Marezine or Bonine yet? They've worked for me, they may work if you take it about an hour beforehand. If your out more than 4 hrs, take another at that time. Have you checked out the threads on scopolamine? the pills are what work best for me when I still needed to take something. I used to become nearly incapacitated from motions sickness, barely making it back in to lay on the beach & take a nappy before I could move around again. My friends have said I was the only person they had seen who literally turned pale green after getting seasick. Here's a site that may help  http://www.healthline.com/galecontent/motion-sickness-1/3

As far as preparing Black RF for the table; have you tried the manly art of barbeque? You won't waste any meat that way. I like to gut the fish & throw it on a wood fired (or charcoal, if your in a hurry) Weber whole. For a 3 lb fish, about 15 minutes at 350^o on each side. When done, peel back the skin & the meat should almost fall of the bones. It'll be easy to pick out the cheek meat also. A 5 lb RF is about as big as a Weber BBQ will take whole. Needless to say, cooking time will vary with heat & size of fish. Leaving the skin (w/scales) & head on will keep the fish moist. I like using alder, maple, apple or oak. The more smoke, the better. I use a LARGE spatula & tongs to flip the fish. Next time I cook one, I'll post pics on the recipe thread.

As far as preparing Black RF for the table; have you tried the manly art of barbeque? You won't waste any meat that way. I like to gut the fish & throw it on a wood fired (or charcoal, if your in a hurry) Weber whole. For a 3 lb fish, about 15 minutes at 350^o on each side. When done, peel back the skin & the meat should almost fall of the bones. It'll be easy to pick out the cheek meat also. A 5 lb RF is about as big as a Weber BBQ will take whole. Needless to say, cooking time will vary with heat & size of fish. Leaving the skin (w/scales) & head on will keep the fish moist. I like using alder, maple, apple or oak. The more smoke, the better. I use a LARGE spatula & tongs to flip the fish. Next time I cook one, I'll post pics on the recipe thread.

Wow. That sounds great! I'll be waiting for that post!

I can smell it already! 

Along those same lines (whole fish cooking)  try deep frying one whole.  Gut and scale then deep fry in hot oil.  I use a large commercial style steel wok on a crab cooker burner.  Helps to have a large wok spoon to ladle oil over the fish.  Thin down some black pepper sauce and roll the whole fish in it and serve with rice.  Tasty!  Makes a great shore lunch.

Suddenly... I'm really hungry!