Last Friday, I joined Mahigeer san to fish at Cabrillo Mole. I arrived at the Catalina island around noon and fished till 5:30pm. It was not too windy but overcast. New moon tide was at its lowest around 3pm right in the middle of my fishing time. Most anglers there were targeting bonito including myself. There were some AM runs so I heard but by the time I arrived, they were gone. Instead, it was a Mackerel day. Nice size mackerel herd was moving around in the bay and occasionally hit our offerings indiscriminately in their typical fashion. Others were fishing with sabikis and bombs, while I fished with casting jigs. Spanish mackerel was becoming in an impressively nice size. They inspired me to make a sun-dried aji mackerel typical in Japan. Sun curing let excess water out of their meat, while doing so it concentrate amino acids enhancing their tastes. Some large specimens of pacific chubs are good to prepare with vinegar curing (those mackerel sushi comes with those). I made some with those.
