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  1. buddha162

    Back bay fluke rig preferences

    I'm on a Hobie, so I'm constantly controlling my drift with pedals. Point is, if you're dragging your jig behind the drift, it might take 3oz to "hold" bottom. Casting up drift, I might get away with 1/2oz. Jigging this way, often times wind against current is your friend. You always want your...
  2. buddha162

    Back bay fluke rig preferences

    Anything shallower than 20 ft is prime single-jig grounds for me. 3/16 - 1/2oz jigs, gulp mullets/jerk shads, no teaser. Just a loop knot from your leader to the jig, your favorite connection knot to your braid...and cast up current, swimming/bouncing/twitching your jig back to you. Fish the...
  3. buddha162

    TEAR IT DOWN! TEAR IT DOWN! The G4 Revo Winch, I mean . . .

    Lep, that gen1 winch you recommended years and years ago...I probably logged more fluke on that reel (+ my PB) than all my subsequent fluke reels combined. And as far as I know...it's still catching fluke, albeit in someone else's hand (I think another member of this board!) Thank you for the...
  4. buddha162

    A GULP! Substitute? Maybe So . . .

    You can soak a plastisol bait for a thousand years in gulp juice and the second it hits the water everything washes off!
  5. buddha162

    DOGFISH, harvesting..

    There you go, the classic skate dish! I've been too lazy to target skate...but this year I HAVE to catch one and do a video. I just have to get over the thought of winging one off my kayak...blood and guts everywhere...
  6. buddha162

    A GULP! Substitute? Maybe So . . .

    That would be easiest experiment! It's one of the most frequent topics that come up in fluke fishing...I'm surprised that over a decade after everyone started using gulp, so few people understand just why it works so well.
  7. buddha162

    DOGFISH, harvesting..

    A splash of vinegar in the pan to lift that onion/bacon/liver meatiness...so good. I haven't had liver in years! Also, I think you must add skate to that list of undesirables lol
  8. buddha162

    Caring for your catch p2: Storage

    So you've caught, bled, and processed your catch into fillets or gutted/scaled whole fish, and now you're wondering how long they can stay fresh in the fridge. That would vary depending on the type of fish, but regardless of species the most important thing to keep in mind when storing fresh...
  9. buddha162

    A GULP! Substitute? Maybe So . . .

    Not much info on these, but unless it's made from some water-based non-plastic material...I doubt it would give Gulp a run for its money.
  10. buddha162

    DOGFISH, harvesting..

    An oldie but goodie lol!
  11. buddha162

    Caring for your Catch p1: on the water

    I've read they are protected up in MA, but I wouldn't be sad if they are regulated in NY/NJ as well. I did a sundial catch/cook couple years ago...it was honestly one of the most delicious fish I've had locally, both raw and cooked. But I've heard stories of the bucket brigade stacking them up...
  12. buddha162

    Caring for your Catch p1: on the water

    Incredible. What pin hooking fisheries are there in the NY/NJ area? Tog, fluke...bluefish? What about unregulated species like robins and skates? Do hook/line fish end up through the same dealer pipeline as the rest? The pin hookers have to get together with chefs and work something out...
  13. buddha162

    Harriman Lakes

    I've heard from a couple of people that there were giants in T...I guess I'll have to roll the dice to see if there still are any left! Thanks for the tip!
  14. buddha162

    Harriman Lakes

    George, that is a PIG of a smallie! Prespawn fish? I know the westchester reservoirs hold giants...too bad they're row boat only (correct?)...Some of the better smallie reservoirs in NJ allow boats, but no kayaks. Such an injustice lol, smallmouths are by far my favorite freshwater species to...
  15. buddha162

    Caring for your Catch p1: on the water

    And that's one of the main reasons top tier sushi chefs in the US import their fish from Japan. It's not that they don't think local species are tasty...it's that they have no control over how local fishermen treat their catch. I was talking to a couple of sushi chefs in the city...they do...
  16. buddha162

    Caring for your Catch p1: on the water

    I'm happy to hear that! I've only ever caught them in NJ. Is it no take in NY, or is there a limit?
  17. buddha162

    Caring for your Catch p1: on the water

    I was wondering about that too, I know they use rigor as a timestamp to "age" fish...I guess what some people are claiming is that destroying the nerve bundle speeds up the aging process, or eliminate the need to age. There is a definite change in texture (and flavor for some fish) freshly...
  18. buddha162

    Caring for your Catch p1: on the water

    Haha gaijin! Must've had some chew to that fish...I know Koreans generally prefer very fresh, live to plate sashimi. Most Japanese operations will wait for rigor to dissipate...although nowadays most suppliers insist on destroying the spinal cord of any fish they sell. In theory this would skip...
  19. buddha162

    Caring for your Catch p1: on the water

    No doubt, but there are different methods even in Japan. I'd like to see how they deal with the blood bloom, which can stain a good chunk of meat in the shoulder area, and there is zero chance those guys are leaving that meat on the rack!
  20. buddha162

    Caring for your Catch p1: on the water

    Most should though! Yeah that's a good spot, you're cutting the artery w/o damaging the gills at all. For raw preps I would shy away, but if you're cooking the fish it makes no difference imo.

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