View Full Version : Sonoma Coast 11/24 with pics
11-25-2007, 11:57 AM
The 20 pound lingcod eluded me this season, but not my dad. My brother, his girlfriend, my dad, and I went diving yesterday. We had around 15 feet of vis and relatively calm seas. My brother took his girlfriend out for her first dive and she got her first abalone. My dad and I looked for fish. I shot a red, a 10 pound ling, and I took 3 scallops. But my dad had a great catch. He found a cave in about 20 feet of water. He shined his light into it an saw a big head looking back at him. He shot the ling through the head with his riffe comp 2 and hauled it back to the surface. My dad thinks it weighed about 20 pounds I think it weighed about 25 pounds. We had scallop and uni sushi for dinner along with some store bought saba and unagi.
11-25-2007, 12:09 PM
nice way to wrap up the season. i'm thinking over 20 on the ling.
11-25-2007, 12:18 PM
always enjoy your reports. dinner looks delicious, right on par with what you could find in an honest to god sushi joint!
11-25-2007, 12:24 PM
My compliments to your brother on his girlfriend too.
11-25-2007, 12:28 PM
Very nice ling, it was a great weekend.
11-25-2007, 12:51 PM
11-25-2007, 01:18 PM
Great report. How is that lingcod prepared?
11-25-2007, 01:25 PM
Awsome report Justin! I wanna find a ling like that someday.
Oh, and I'm with Bill, your brother's girlfriend is a little cutie!!!
11-25-2007, 01:41 PM
Nice looking ling, congrats to you all.
That plate of food looks delicious.
Do you guys ever eat the ab raw?
11-25-2007, 01:50 PM
11-25-2007, 02:19 PM
Ahhhh thats some large scallop you got there. Kevin just cleaned the fish. That vermillion was freaking huge!
11-26-2007, 02:34 AM
Damn, how did he convince the gf to dive? I gotta figure out how to do that.
11-26-2007, 11:13 AM
Now THAT is a Lingcod:thumps:
11-26-2007, 11:14 PM
we have used abalone in sushi and it can be really good when prepared right.
We did the lingcod in a fresh tomato pasta the next day, but my favorite way to do it is:
Seafood Toban Yaki
3 Manila clams
2 medium shrimp
1 diver scallop
1 king crab
3 ounces shemeji mushrooms (rich-flavored oyster-like mushroom that grow in clumps)
1 ounce green onion
1 slice lemon
1 cup sake
2 tablespoons soy sauce
Salt and togarashi (Japanese spice blend with chile, orange peel, seaweed, ginger, poppy and sesame seeds), to taste
Combine all ingredients in a bowl and toss. Arrange in a clay dish and cover. Cook over high heat 5 minutes or until clams and scallops open and shrimp and crab turn pink.
Serve immediately, removing lid at table.
Executive Chef Gene Kato
We used a different recipe that also called for Yazu juice and clarified butter and the only sea food we used was lingcod and scallops.
Thanks Kirby. The scallops were pretty big for up here, but the red was average. I shot one that was twice that big.
11-26-2007, 11:26 PM
Cool report Justin, I as well always enjoy your reports and posts! The food presentation looked very nice. Let myself or Natedogg know when you want to come down and dive Catalina or Clemente. :beer::beer::beer:
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