Last day on the Ocean in Oregon

Got a couple of pics of the Tuna as we were taking them off the boat. This was 5 of the 22 we caught. Since this was our first trip they decided Rick and I would reel in all the fish and they gaffed them. We were pretty much worn out when this was over. They run off a good bit of line when they hit, then you can reel them to the boat and when they see the boat they head straight down and peel off another 50 yards of line while all you can do is hold on and wait.
Attachment 173386Attachment 173387

We wore rubber overalls because there is a lot of blood involved when you gaff one of these dudes. Reminds me of slaughtering hogs. Harvey's boat has a wash down hose which got a lot of use. The limit on these fish is very liberal, 10 per person. If we had to process 40 of these I might still be there.

Ray , What kind of tuna are those ? Bet you was a tired puppy after those. Anything with a fork tail dont know when to give up.

Great trip Ray. Love all the pics.

Quote:

---

Originally Posted by ofishlbizzness

Ray , What kind of tuna are those ? Bet you was a tired puppy after those. Anything with a fork tail dont know when to give up.

---

Those are Albacore Tuna. The water temp close in was 57 degrees, we ran out until it hit 64 degrees (25 miles) and we put out 5 rods with lures running just under the surface. We were in over 2000 FOW, Df would not read botton, but the fish were up in the warmer temp. When they made a run you just held on and watch the line go out.

Great trip! Hey Ray, how do you like to prepare the tuna? I have several vacuum sealed bags of blackfin and yellowfin in my freezer, and I've never tried them.

This will be my first time as well. I grilled one that Rick gave me a year or so ago that he caught in Florida. This was my first time in the Ocean out there and my first fishing for tuna anywhere. If I find a good recipe I will let you know.
I saw this on the Smoking Meat website and I am going to try it on the salmon. I think it would be good with the tuna as well.
We did smoke some tuna while we were out there and I did not like it nearly as well as the salmon, but this recipe he just cooks it on the smoker.
Smoked Filet Mignon of Salmon - Smoking Meat Newsletter

Ray, seeing all of that canning brings back my salmon fishing day on Lake Mich. We would take our large canner with us and can salmon for at least one days catch. Our limit per day was 5 each and we usually have 2 to 3 people fishing. Those were the days, 2 weeks there and we had salmon all year, any way you wanted it. Great memories... Glad you're back safe.

Glad to see you back Ray Looks like you had a reel good trip congrats on catching fish bigger than a CRAPPIE :crazy: see you on the water