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>> Huntington pier 10/23/16 [topic: previous/next]
PostPosted: Mon Oct 24, 2016 8:13 pm
EgoNonBaptizo


Posts: 42
Location: Somewhere over the rainbow

Finally was able to save my grades and get out on the water.
I arrived at the pier by roughly 6 am. It was dark, but at the end there were many fisherman. There was a pretty good mackerel bite, with a few bonito thrown in. I fished with a sabiki tipped with mackerel strips, but after a few fish, it was tangled beyond recovery. I rigged up with a micro-jig, sweetened with a strip of mackerel belly, and continued to fish. The fish were all over it. Once the sun came up the fishing slowed considerably. The mackerel bit intermittently, but the lizardfish started coming in hordes. I was able to get a few more mackerel, giving the smaller ones to the shark fishermen. After an hour of fishing, I heard one of the shark setups start screaming. He grabbed the rod, and set the hook into a 4-5 foot thresher shark. It jumped a couple times before getting loose. By now I had to go, so I packed up, cleaned off my gear, and headed home.

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PostPosted: Tue Oct 25, 2016 10:00 am
RobF


Posts: 567

My whole family disagrees, but I think there is not much better than fire grilled mac's. Nice catching!
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PostPosted: Tue Oct 25, 2016 10:12 am
Ken Jones


Posts: 9447
Location: California

Always fun when the macs and bonito are around.
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PostPosted: Tue Oct 25, 2016 8:49 pm
EgoNonBaptizo


Posts: 42
Location: Somewhere over the rainbow

RobF wrote:
My whole family disagrees, but I think there is not much better than fire grilled mac's. Nice catching!

I agree with you. I prefer the local mackerel to the fancy Norwegian imports.

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PostPosted: Tue Oct 25, 2016 9:36 pm
Ken Jones


Posts: 9447
Location: California

I don't think I've ever had them but Atlantic mackerel are supposed to be better than these Pacific (chub) mackerel. Not sure why.
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PostPosted: Tue Oct 25, 2016 9:45 pm
EgoNonBaptizo


Posts: 42
Location: Somewhere over the rainbow

Ken Jones wrote:
I don't think I've ever had them but Atlantic mackerel are supposed to be better than these Pacific (chub) mackerel. Not sure why.

Atlantic mackerel are from colder waters, and (just my theory) thus need more fat to stay warm. When I'm cleaning them they leave a greasy residue that takes some effort to get off. Our warmer water mackerel are leaner, with more of the "mackerel" flavor coming through not masked by fat.

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