Morro Bay April 17, 2016 - Cape San Martin Trip

[johndtuttle]

Good times and great eats! 

[El Pescador]

What a slew of fresh fish!!!

Dominick, come on over for fish, please.



Jonathan, do you want the Rockfish/Ling Cod skins for your surf fishing bait???  If so, I'll freeze them until you are in the SF Bay area next.  

If you don't want the skins, I'll take them over to Dominick's and drop the bag in his trash!!!!!

Send me a PM.     Wayne

[Marcq]

What a slew of fresh fish!!!

Dominick, come on over for fish, please.



Jonathan, do you want the Rockfish/Ling Cod skins for your surf fishing bait???  If so, I'll freeze them until you are in the SF Bay area next.  Send me a PM.     Wayne

Weird color meat, which fish is the light blue meat?

Marc..

[Dominick]

Marc the blue tint comes from arsenic in ling cod.  I will go get all the blue ling cod and destroy it.    Dominick

[stoked4fishin]

You all had a great time!  Sorry I missed out.  Next time!

[Big Tim]

Marc the blue tint comes from arsenic in ling cod.  I will go get all the blue ling cod and destroy it.    Dominick

NO! Dom the blue tint is actually a result of the nuclear waste emitting from the San Louis power plant & and thus the result of REM " Roentgen equivalent man" in the salt water off the central coast of California, then the Lingcod turns green and glows in the night. Therefore all green Lingcod should be turned over to me so that my brother in law Mike who was on this trip and works as an Archaeologist for PG & E at that plant can  inspect the REM limits (with me of coarse) to make sure they actually are edible. All un used samples that are deemed to have acceptable levels of REM will be returned to the fisherman ASAP.


BT

[El Pescador]

OK Hans (Dominick) and Franz (BigTim),

Let's give the honest answer to Marc,

Per Wikipedia, about 20% of Ling Cod have blue skin & flesh, and the cooking process will destroy the blue tint.

     https://en.wikipedia.org/wiki/Lingcod

Either way, it was a FANTASTIC trip.

Wayne

[Big Tim]

OK Hans (Dominick) and Franz (BigTim),

Let's give the honest answer to Marc,

Per Wikipedia, about 20% of Ling Cod have blue skin & flesh, and the cooking process will destroy the blue tint.

     https://en.wikipedia.org/wiki/Lingcod

Either way, it was a FANTASTIC trip.

Wayne

I'm just working reel hard on putting the #### back into Sarca$$tic  Great fun Wayne.

BT

[Marcq]

You guys are pretty funny, almost believed you  Anyways, it does not look too appetizing 

Thanks Wayne 

Marc..

[Big Tim]

Sorry Marc    They all turn white when cooking and have a fabulous taste & texture. I have seen many white, blue/green an even tan color Lings over the years an am sure it's due to the food and surroundings in which they inhabit.


BT

[Marcq]

Sorry Marc    They all turn white when cooking and have a fabulous taste & texture. I have seen many white, blue/green an even tan color Lings over the years an am sure it's due to the food and surroundings in which they inhabit.


BT

Thanks Tim, that makes more sense 

Marc..

[theswimmer]

Thanks Wayne but Megan filled one of the big ziplocks with Red skin for me.
Gotta know how to schmoozz thos girls😘

[sundaytrucka]

It was great getting to meet a lot of you on Saturday, dinner was delicious and a lot of fun...the veggie lasagna was my favorite.

I dedicated my trip to Dominick, in case anybody on board the boat did not know. Lol


Thanks for taking all the pics and capturing the moments Wayne, it was great meeting you, and hopefully we can all get together again!

-Scott

[theswimmer]

Scott ,
I suffer the same malady.
My best friend is Scopolamine, I never leave home without it.
I have never been sick using the patch and we go way offshore 40-50 miles on the big sailboat.
Tell your doc what you do and they should write a script for 4 doses plus 3 refills.
I will pass the compliment about the lasagana to Mari.
Best,
Jonthan

[Big Tim]

JT & Mari, the Lasagna was great but it was even better Sunday evening! Thank you both so very much.

BT