LJ 5/10 PM - Kayak Fishing Adventures on Big Water’s Edge

PlasticSkipper · 05-12-2006, 11:20 AM

Thanks for the congrats everyone, and the prediction Art, I'm still stoked. That is a "catch of a lifetime" for me but is just another fish for some of the guys on these boards. I was way too busy at home and work to get out Wednesday night, glad I did it anyway. I was getting ready to clean it that night around 9:00pm and read the rules in the WSB derby, "must be weighed at one of the official stations". So I iced it down and took it to Seaforth early Thursday. They weighed it for me, 46 lbs! But they said they needed the head before I could take the rest. I didn't have knives with me and was in a hurry to get to work so I took it next door to Sportsmen's Seafoods, they set me up real fast. They cut the head off and filleted it while I waited. Packaged up in 2-serving size vacuum sealed bags and covered in ice in my cooler for $.75 lb. I spoke with Mario there who said he prefers to ice down fresh caught fish and let it sit for 18-24 hours before filleting because it is much easier to get clean fillets once it is stiff, rather than mushy. I've always filleted same day but will try this next time. Has anyone found a better way to get it weighed and turn in the head?

05-12-2006, 11:20 AM	#1
PlasticSkipper Member Join Date: Sep 2005 Location: La Jolla Posts: 61	Thanks for the congrats everyone, and the prediction Art, I'm still stoked. That is a "catch of a lifetime" for me but is just another fish for some of the guys on these boards. I was way too busy at home and work to get out Wednesday night, glad I did it anyway. I was getting ready to clean it that night around 9:00pm and read the rules in the WSB derby, "must be weighed at one of the official stations". So I iced it down and took it to Seaforth early Thursday. They weighed it for me, 46 lbs! But they said they needed the head before I could take the rest. I didn't have knives with me and was in a hurry to get to work so I took it next door to Sportsmen's Seafoods, they set me up real fast. They cut the head off and filleted it while I waited. Packaged up in 2-serving size vacuum sealed bags and covered in ice in my cooler for $.75 lb. I spoke with Mario there who said he prefers to ice down fresh caught fish and let it sit for 18-24 hours before filleting because it is much easier to get clean fillets once it is stiff, rather than mushy. I've always filleted same day but will try this next time. Has anyone found a better way to get it weighed and turn in the head?