alan tani @ alantani.com fishing reel repair rebuild tutorial Cedros Sport Fishing, September 2-6, 2019
Reel Repair by Alan Tani
December 15, 2019, 10:07:55 AM *
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Author Topic: Cedros Sport Fishing, September 2-6, 2019  (Read 15962 times)
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Crow
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Dauphin Island Sunset


« Reply #165 on: September 11, 2019, 04:58:13 AM »

Wow ! Great trip !
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There's nothing wrong with a few "F's" on your record....Food, Fun, Flowers, Fishing, Friends, and Fun....to name just a few !
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« Reply #166 on: September 11, 2019, 09:41:59 AM »

fun time. We caught some exotics ......................... at least for me. Looking forward to trying the SH and White fish.

Cheers:


* cedros tub of fish 2019.jpg (1624.36 KB, 4032x3024 - viewed 19 times.)

* Cedros sheeps head 2019 2.jpg (459.87 KB, 756x1008 - viewed 19 times.)
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Todd
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« Reply #167 on: September 11, 2019, 09:49:03 AM »

GOATS-ARE-GOOD!!!
The Man
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Ronald Jones
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MarkT
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« Reply #168 on: September 11, 2019, 09:55:52 AM »

White fish taste quite similar to Yellowtail.  They call them poor mans yellowtail on the local boats.
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SoCalAngler
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« Reply #169 on: September 11, 2019, 10:13:53 AM »

Try steaming the sheephead.

Place fish on rack above water. Add Old Bay seasoning to water and maybe some lemon or lime. Not too much on the seasoning or citrus. Steam until the fish flakes with a fork.

Poor mans lobster.
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steelfish
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« Reply #170 on: September 11, 2019, 12:07:41 PM »

fun time. We caught some exotics ......................... at least for me. Looking forward to trying the SH and White fish.

Cheers:

mi Wife loves white fish more than YT

when I have the luck to catch some, we always prepare it as sashimi, not the normal sashimi way or japanese style, its more a cross style of Baja style ceviche and sashimi.

we cut it as for sashimi, but use lots of lemon juice as for ceviche, let the lemon juice work on the fish for 15-30 minutes and stir.
then use salt, pepper, red onion, avocado and ponzu sauce over the fish and some of your choice of hot sauce or fresh jalapenos, your choice.

we missed the avocado but pretty similar to this tostadas which were prepared on the panga




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Alan, great report, awesome time

I also love YT collars, normally I always get the whole YT and processed at home, collars, upper loins, lowe loins, head, etc all in separated bags
 


* 20171126_160729 ss.jpg (550.39 KB, 1122x1303 - viewed 15 times.)

* 20171126_160731 ss.jpg (615.42 KB, 1210x1613 - viewed 16 times.)
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Keta
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« Reply #171 on: September 11, 2019, 01:25:27 PM »

I am making whitefish ceviche right now.
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Hi, my name is Lee and I have a fishing gear problem.
A man who carries a cat by the tail learns something he can learn in no other way.
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« Reply #172 on: September 11, 2019, 02:14:20 PM »

I didn't come home with any Whitefish but I did get a couple of bags of Calico which is just wrong!
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Marc Fong
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« Reply #173 on: September 11, 2019, 02:41:40 PM »

So far I've seared the Whitefish and served it with a Mango Salsa; Yellowtail Sashimi; and seared Yellowtail with a  brown butter lemon sauce. Any recommendations for the Grouper?
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steelfish
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« Reply #174 on: September 11, 2019, 02:47:38 PM »

I am making whitefish ceviche right now.

I envy you Lee.  enjoy
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steelfish
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« Reply #175 on: September 11, 2019, 02:55:27 PM »

.. Any recommendations for the Grouper?

I like to get the fillets from the grouper and fry them on half butter half olive oil, pour some some white fluor or cornstarch on the fillets before put them on the hot butter to get a crispy coat on the fillet, once the fillet is crispy you can have it like that, or add some "pico de gallo" veggies over the fillet, or prepare some Alfredo sauce and cover the fillets with that and add some mozzarella cheese over that, my kids love the fish this way.

Grouper is also great deep fried on big thick chunks

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OneDay
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« Reply #176 on: September 11, 2019, 03:05:59 PM »

Hi Mark,

I've cooked it in foil with fresh ginger, soy sauce, a splash of sesame oil and spring onions.  Most important thing is not to over cook it or it gets tough.  My favorite way was to drizzle olive oil and a little Cajun seasoning.  Put it on a hot BBQ.  Watch is closely and take it off when it is still translucent in the middle.  Let it rest while it finishes cooking.  Really moist and delicious!

Cheers,

Ed
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Wally15
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Tres Marias 347 LB YFT (Puerto Vallarta, Mexico)


« Reply #177 on: September 12, 2019, 12:38:57 AM »

I wasn't the only one that took a siesta while fishing Cedros!
GA Mike


* AT-Cedros.JPG (2932.32 KB, 4032x3024 - viewed 16 times.)
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« Reply #178 on: September 12, 2019, 03:52:39 AM »

The small piece of grouper I had got rolled in Panko and pan fried in olive oil and butter for my wife, she does not eat ceviche, and I tried it....IT WAS DELICIOUS!

I took a nap or two on the boats in the afternoon too Mike.
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Hi, my name is Lee and I have a fishing gear problem.
A man who carries a cat by the tail learns something he can learn in no other way.
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alantani
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« Reply #179 on: September 12, 2019, 06:51:09 AM »

yeah, that nap really saved me!  one of my superpowers is the ability to all asleep anywhere!   Grin
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send me an email at alantani@yahoo.com for questions!
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