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Author Topic: Bloody Decks  (Read 12942 times)

Offline Forks

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Re: Bloody Decks
« Reply #15 on: July 19, 2016, 06:43:55 AM »
 A jack pole really lets a person know just how much power these fish have and it's great that some of the express charters  are letting folks experience it. Reels are for playing with a fish, "Jack" can fill a boat in a hurry if the situation is right. Great post and photos.
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Offline Taco280AI

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Re: Bloody Decks
« Reply #16 on: July 19, 2016, 07:01:57 AM »
Can't wait, tuna first timer August 6th  :tup:
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Offline bowhunterforever

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Re: Bloody Decks
« Reply #17 on: July 19, 2016, 04:22:35 PM »
Looks like a blast :tup:
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You sure you know how to skin griz pilgram

Offline bearpaw

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Re: Bloody Decks
« Reply #18 on: July 19, 2016, 04:33:46 PM »
awesome reports, glad to hear the great news  :tup:
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Offline Ddouble

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Re: Bloody Decks
« Reply #19 on: July 19, 2016, 05:09:38 PM »
We are booked for August 17th can't wait!
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Offline Buckewe

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Re: Bloody Decks
« Reply #20 on: July 19, 2016, 05:44:38 PM »
I have a trip planned for 6the first weekend in August. I can't wait it has been years since I have done it.
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Offline Mark Youngblood

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Re: Bloody Decks
« Reply #21 on: July 19, 2016, 10:26:52 PM »
just had a seat open up this Saturday out of Ilwaco if anyone is interested..contact me direct asap
mark@markyoungbloodsportfishing.com
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Offline ribka

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Re: Bloody Decks
« Reply #22 on: July 20, 2016, 08:41:53 AM »


canning like a madman
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Offline WSU

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Re: Bloody Decks
« Reply #23 on: July 20, 2016, 09:00:41 AM »
Make sure to save a bunch for poke, sushi and tuna bombs!
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Offline ribka

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Re: Bloody Decks
« Reply #24 on: July 20, 2016, 09:13:23 AM »
Eating poke for lunch and tuna bombs for supper last 3 days
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Offline et1702

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Re: Bloody Decks
« Reply #25 on: July 20, 2016, 09:40:50 AM »
Quote from: ribka on July 20, 2016, 08:41:53 AM


canning like a madman

Looking Good!  After our trip Sunday, I've done 32 pint jars already and plan to do another 16 this afternoon!  I already have 10 loins Vac sealed and frozen and lots of Tuna still in cooler for processing.  Plus, I still need to smoke the bellies.  This is going to last me for a very long time!

ET
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Offline Fl0und3rz

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Re: Bloody Decks
« Reply #26 on: July 20, 2016, 09:43:24 AM »
Will lend pressure canner for Tuna.
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Offline 92xj

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Re: Bloody Decks
« Reply #27 on: July 20, 2016, 10:19:57 AM »
Ribka and Et, bring me your leftover tuna on Friday and I can smoke it Sunday if you guys need.

Something like this looks good...
http://www.smokingmeatforums.com/t/111829/smoked-tuna-lots-of-tuna-with-qview

Or, soaked in yoshidas for 4 hours, then add a little brown sugar and throw in the smoker for 2 hours sounds pretty dang good too.

Anyhow, if you need/want it done, let me know.
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Offline 206

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Re: Bloody Decks
« Reply #28 on: July 20, 2016, 10:34:18 AM »
Quote from: Fl0und3rz on July 20, 2016, 09:43:24 AM
Will lend pressure canner for Tuna.

Whiskey for fresh frozen tuna
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Offline Forks

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Re: Bloody Decks
« Reply #29 on: July 20, 2016, 11:39:22 AM »
Quote from: 92xj on July 20, 2016, 10:19:57 AM
Ribka and Et, bring me your leftover tuna on Friday and I can smoke it Sunday if you guys need.

Something like this looks good...
http://www.smokingmeatforums.com/t/111829/smoked-tuna-lots-of-tuna-with-qview

Or, soaked in yoshidas for 4 hours, then add a little brown sugar and throw in the smoker for 2 hours sounds pretty dang good too.

Anyhow, if you need/want it done, let me know.

Might want to add a little pepper also if you're into a little kick. Just had 70lbs smoked and it's the only way to go as far as I'm concerned.
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