Three MUST KNOW Fishing Knots for SoCal

BD Outdoors Knots 

 

 Update - Winner Posted n FaceBook Page - https://www.facebook.com/boothbayharbortunachallenge/

Boothbay Facebook 

 

 

Boothbay Harbor Tuna Challenge returns with $30K first prize cash payout

BILL PEARSON

Fri, 09/02/2022 - 10:15am

Catching a big tuna could mean catching a big prize. Pictured are past participants Ben Lewis and Howard Brewer at Brown Bros. File photo

The Boothbay Harbor Tuna Challenge returns Sept. 4-8 for the first time in 43 years. A captains’ meeting is Sept. 3. Pictured are past participants from left, Steve Branch, Rusty Court and Michael Jarrett at Brown Bros. File photo

The Boothbay Tuna Challenge returns Sept. 3-8 with a $30,000 cash first prize. Pictured are past participant Arno Rogers and an unidentified fisherman at Blake's Boatyard. File photo

After a four-decade hiatus, the Boothbay Harbor Tuna Challenge returns next month with a big, big cash prize. On Sept. 3, up to 60 contestants paying a $750 entry fee will convene at Carousel Marina for a captains’ meeting on the Sept. 4-8 event. 

Whoever lands the heaviest tuna will win $30,000. And there are other big cash prizes, as the challenge pays the five heaviest tuna catches. Second place pays $15,000; third, $7,500; fourth, $3,500; and fifth, $1,500. Carousel Marina’s new owners, the van deer Veens, are the impetus behind the tuna challenge’s return. On June 3, the van der Veen family bought Carousel Marina and Whale’s Tale pub, but the tuna challenge’s return began even before the business changed hands.

In January,  Jax van der Veen, who manages Carousel Marina, began planning  a community event to fill the void created by Fishermen’s Festival’s loss. She researched popular coastal Maine events and discovered the defunct Boothbay Harbor Tuna Tournament. She consulted with her father, Mike van der Veen, about past challenges. This led her to contact fishermen Dan Williams and Mark Brewer. This collaboration led to an idea about creating a major tuna fishing event benefiting the Fishermen’s Memorial. “We wanted to give something back to the community as a business owner,” Jax van der Veen said. “Something that would breathe new life into the community and benefit the public.”

As a non-profit organization, a board of directors was installed. Boothbay Harbor Tuna Challenge directors include Williams, Brewer, Jax and Michael van der Veen, Evan Hepburn, Russell Marinari, Kipp Farrin, Nick Ripley, Michele Barter, Peter Ripley, Nick and Kristin Page, Nick and Andrew Morley, John Shostak, Troy Lewis and Tom Clark.

Organizers hope to make a big splash with the event’s return. The challenge has already filled over half the 60 slots with 42 entrants who have paid the entry fee. “We’re looking at doing something really big. This is the largest cash prize in Maine, and we expect contestants from Fort Lauderdale, Florida to Maine,” Jax van deer Veen said.

Fishermen are restricted to fishing in waters in Zone 1A which runs from the Massachusetts to the Canadian border. Hepburn expects the daily weigh-ins will generate a tremendous amount of excitement. He predicts some tuna will weight 800-900 pounds.“The idea is bringing fishing back to Boothbay Harbor. Fish weighed at the marina will draw crowds to town and generate revenue for many local businesses,” he said.

While the purse is a major draw,  competition is also a driving factor for entrants. Williams fished in Boothbay Harbor Tuna Challenges in the 1970s. He is excited about the tournament’s return and about competing against other skilled fishermen and giant tunas. “This is not just about the money. It’s about competition,” he said. “You don’t realize what it takes to catch a fish like this. It’s a magnificent fight.”

Brewer is also a tuna fisherman. He described catching a large tuna as an epic struggle. “I’ve hunted deer and moose, but there is nothing like catching a tuna,” he said. “It’s the toughest struggle I’ve ever come up against. The tuna gives one helluva fight. It’s truly man versus nature,” Brewer said. 

There is another tournament for younger fishermen. Mackerel Mania on Sept. 3 will have no entrance fee, but will provide prizes and every participant gets a T-shirt. The Boothbay Harbor Tuna Challenge has several local sponsors: Pat Farrin & Sons, Pinkham Gourmet Market, Harold W. Bishop Agency, Atlantic Edge Lobster and BACC Inc.

Jax van der Veen says more sponsors are welcome. 

Brewer said the tuna challenges’s return wouldn’t have happened without the van der Veens. “It’s all very exciting, and we have a good plan, but none of this would’ve happened without the van der Veens,” he said. 

On Sept. 9, there will be an end of the tournament banquet and lobster bake. The winner receives the $30,000 prize money and a trophy to keep for a year. The banquet is from 1 to 9 p.m. at Carousel Marina. The public is welcome. Tickets are $75 apiece. 

For more information, visit the website, boothbayharbortunachallenge.com

EPIC DORADO BITE! (Mahi Mahi) in San Diego with Brothers Sportfishing

Great BlueFin Nigiri Recipe - BloodyDecks

 

https://www.bdoutdoors.com/recipes/sushi-recipes/easy-and-delicious-tuna-nigiri/?utm_source=BD+Outdoors&utm_campaign=6711b3c3f2-weekly-recap090222&utm_medium=email&utm_term=0_a616bd7d62-6711b3c3f2-326555658&mc_cid=6711b3c3f2&mc_eid=08b9b9292b 

 

San Diego has become a world renowned fishing destination for Bluefin over the past 10 years. As a centennial event, Bluefin migrations shifted around 2015, bringing a bulk of the Pacific biomass within day range of the California coast during the summer months. San Diego has been the epicenter of West Coast Bluefin fishing with fish being caught exceeding 300lbs. Amazing topwater displays have become common with massive foam spots of tuna attracting jig oriented anglers from all over. With such large fish being caught, a common concern is ensuring all the fish gets eaten. People are amazed at the amount of tuna loin they leave with following a successful tuna trip. It is no secret that Bluefin taste delicious. They are rich in flavor, buttery when served raw, and amazing seared. 

 

 

Ingredients

4 - Infinity

• Bluefin or Yellowfin Tuna Loin
• Instant Sticky Rice (Tamaki Gold Recommended)
• Jalapeño
• Avocado
• Spicy Chili Crisp
• Avocado
• Cilantro
• Soy Sauce
• Lemon
• Water

Preparation

1. Pat Tuna dry of all excess moisture.
2. Slice Tuna 1/4 inch thick and trim to 1 inch long.
3. Cook instant sticky rice according to package instructions.
4. Let rice cool.
5. Slice lemons and jalapeños.
6. Dice avocado and cilantro.
7. Mix 2 tbsp soy sauce with I tsp water in a bowl.
8. Squeeze one lemon slice into soy/water mix.
9. Take rice and mold into 1 1/2 inch long beds of rice.
10. Place sliced tuna on beds of rice.
11. Place jalepeno slice on one end of the tuna.
12. Squeeze desired amount of Hoisin sauce into Jalapeño slice.
13. Place desired amount of diced avocado on tuna.
14. Dollop Spicy Chili Crisp on top.
15. Spinkle panko breadcrumbs.
16. Garnish with chopped cilantro.
17. Lastly spoon soy mix lightly over each bowl and allow remaining to settle at the base of the plate or bowl.
18. Enjoy and impress everyone!

 

San Diego Fishing Report! FISHY HOUR TALK SHOW (8-29-22)

Fishing Tips and Tricks: Make Sure your Tackle is Labeled up..

 Fishing Tips and Tricks:

Make sure your labeled up and you know what line is on your reels or rods. 

One Cool Tuna Has the Best labeling system out there to help you do just that. 

Line Labels are printed with all the standard Line weights. that cover a wide range of fishing styles. 

WWW.onecooltuna.com

FRESHWATER

Saltwater

Heavy

Spectra ( Braid)

Mixed 

Fatty Katsuo Sushi - In Trouble in Japan

https://www.reuters.com/business/environment/fatty-katsuo-fish-may-foreshadow-climate-change-threat-japans-sushi-2022-07-12/ 

 

 

Fatty 'katsuo' fish may foreshadow climate change, threat to Japan's sushi.

 

By Kantaro Komiya 

 

NAKATOSA, Japan, July 12 (Reuters) - For half a century, Takeo Nakajo has been catching katsuo, or skipjack tuna - indispensable in Japanese cuisine whether eaten raw, dried or used as a base for the broth.

But he and other fishermen in Kure, in Kochi prefecture in southwest Japan, have seen something worrying in the past two years - an unprecedented number of unusually fatty katsuo.

While heavier katsuo means more money, locals and experts say it indicates climate change and a risk for katsuo numbers already under threat due to growing demand and overfishing.

Register now for FREE unlimited access to Reuters.com   Photo essay:

NAKATOSA, Japan, July 12 (Reuters) - For half a century, Takeo Nakajo has been catching katsuo, or skipjack tuna - indispensable in Japanese cuisine whether eaten raw, dried or used as a base for the broth.

But he and other fishermen in Kure, in Kochi prefecture in southwest Japan, have seen something worrying in the past two years - an unprecedented number of unusually fatty katsuo.

While heavier katsuo means more money, locals and experts say it indicates climate change and a risk for katsuo numbers already under threat due to growing demand and overfishing.

Advertisement · Scroll to continue

"The fatty katsuo must have something to do with the water temperature," said the 70-year-old Nakajo. "I have a sense of urgency thinking what if katsuo doesn't come to the bay some day." (Photo essay: https://reut.rs/3AFtYSQ)

Noriaki Ito, the head chef at a century-old restaurant Tsukasa in Kochi City, said he too had "never seen such fatty katsuo during this season of the year".

This is worrying as changes in the sea and climate have already wiped out some other fish "including a shellfish called chambara-gai that used to be Kochi's speciality", Ito added.

Register now for FREE unlimited access to Reuters.com Photo essay:

NAKATOSA, Japan, July 12 (Reuters) - For half a century, Takeo Nakajo has been catching katsuo, or skipjack tuna - indispensable in Japanese cuisine whether eaten raw, dried or used as a base for the broth.

But he and other fishermen in Kure, in Kochi prefecture in southwest Japan, have seen something worrying in the past two years - an unprecedented number of unusually fatty katsuo.

While heavier katsuo means more money, locals and experts say it indicates climate change and a risk for katsuo numbers already under threat due to growing demand and overfishing.

Advertisement · Scroll to continue

"The fatty katsuo must have something to do with the water temperature," said the 70-year-old Nakajo. "I have a sense of urgency thinking what if katsuo doesn't come to the bay some day." (Photo essay: https://reut.rs/3AFtYSQ)

Noriaki Ito, the head chef at a century-old restaurant Tsukasa in Kochi City, said he too had "never seen such fatty katsuo during this season of the year".

This is worrying as changes in the sea and climate have already wiped out some other fish "including a shellfish called chambara-gai that used to be Kochi's speciality", Ito added.

Advertisement · Scroll to continue

Report an ad

Originally from tropical waters, some Pacific katsuo migrate northward on a warm ocean current every spring, making Kochi's arc-shaped bay a fertile fishing ground.

The average surface temperature of the bay in winter has risen by 2 degrees Celsius in the four decades to 2015, local fisheries lab data shows, and the fatter katsuo may be due to ample prey in the warmer sea.

But longer term, this warming may prevent mineral-rich water from rising to the surface, resulting in a drop in plankton and smaller fish to feed on, leading to fewer katsuo, said Hiroyuki Ukeda, an agroscientist and vice president of Kochi University.

Register now for FREE unlimited access to Reuters.com

• Photo essay:

NAKATOSA, Japan, July 12 (Reuters) - For half a century, Takeo Nakajo has been catching katsuo, or skipjack tuna - indispensable in Japanese cuisine whether eaten raw, dried or used as a base for the broth.

But he and other fishermen in Kure, in Kochi prefecture in southwest Japan, have seen something worrying in the past two years - an unprecedented number of unusually fatty katsuo.

While heavier katsuo means more money, locals and experts say it indicates climate change and a risk for katsuo numbers already under threat due to growing demand and overfishing.

Advertisement · Scroll to continue

"The fatty katsuo must have something to do with the water temperature," said the 70-year-old Nakajo. "I have a sense of urgency thinking what if katsuo doesn't come to the bay some day." (Photo essay: https://reut.rs/3AFtYSQ)

Noriaki Ito, the head chef at a century-old restaurant Tsukasa in Kochi City, said he too had "never seen such fatty katsuo during this season of the year".

This is worrying as changes in the sea and climate have already wiped out some other fish "including a shellfish called chambara-gai that used to be Kochi's speciality", Ito added.

Advertisement · Scroll to continue

Report an ad

Originally from tropical waters, some Pacific katsuo migrate northward on a warm ocean current every spring, making Kochi's arc-shaped bay a fertile fishing ground.

The average surface temperature of the bay in winter has risen by 2 degrees Celsius in the four decades to 2015, local fisheries lab data shows, and the fatter katsuo may be due to ample prey in the warmer sea.

But longer term, this warming may prevent mineral-rich water from rising to the surface, resulting in a drop in plankton and smaller fish to feed on, leading to fewer katsuo, said Hiroyuki Ukeda, an agroscientist and vice president of Kochi University.

Advertisement · Scroll to continue

This comes as Japan's ageing population is threatening the sustainability of local fishing and related businesses such as the production of dried and fermented katsuo, and wasabi horseradish - an eye-watering condiment tucked under fish in a piece of sushi. read more

In Kure, a district in Nakatosa town, many fishermen have gone out of business in the past three decades, said Takahiro Tanaka, a fourth-generation owner of a fishmonger who calls himself a "katsuo sommelier".

"We can distinguish different tastes of katsuo, just like ordinary French farmers may savour subtleties of wine ... this place might be one of Japan's last communities where katsuo is part of the daily culture," he added.

"But without fishers, this won't last," Tanaka said.

Fisherman Nakajo also rued the ageing community and fewer successors. "I asked my grandson if he would take over, but he's now studying to work at a government office," Nakajo said.

SUSHI CULTURE AT RISK

Overfishing has already hit catch numbers and dealt a blow to the fishermen in Kochi who have stuck to traditional single pole fishing methods versus large-scale seine fishing across the western Pacific.

Government data shows catch numbers in Kochi are only at a quarter of their 1980s peak.

"We have observed a catastrophic decline in landings over the last 10 years or so," said Ukeda.

"A growing number of people fear we may no longer be able to eat katsuo in the near future if things continue like this."

Production of katsuobushi, dried and fermented katsuo, often used as a shaved condiment over traditional Japanese dishes or as a broth base, is already suffering.

The number of katsuobushi manufacturers in Kochi has plunged from dozens some forty years ago to only a few, said Taichi Takeuchi, who runs one in the town of Usa.

"I'm really unsure if we can continue this," said Takeuchi.

Wasabi, the tangy horseradish that is an essential for Japanese food, especially sashimi and sushi, is facing similar production challenges. read more

Typhoons and rising temperatures have hurt production in Okutama, a mountainous area to the west of Tokyo, said Masahiro Hoshina, 72, head of the local wasabi growers' association.

"I am extremely worried about the future of our farming," Hoshina said.

The number of farmers in the area is down 75% from the 1950s due to depopulation, and unless something changes, some worry sushi itself could be endangered.

"The combination of raw fish and spice, as in katsuo and wasabi, is an art, and we must maintain both," said Ukeda. "I never want to think about a future" without them, he added.

(The story corrects name in paragraph 8, Hiroyuki Ukeda not Hideyuki Ukeda)