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Archive for the ‘Salt water lures’ Category

NOT A SURE THING

Big yellowtail roger 6-13 tags

Bait…it is what it is and you make the best of it!

NOT A SURE THING

Originally Published the Week of Dec. 4, 2018, in Western Outdoor Publications

With the cooler months descending rapidly over the Baja, a fisherman recently asked me, “Where’s all the live bait that was around all summer?”

 

Good question.  In many areas, live bait gets harder to acquire during the winter months and for good reason.

 

Many “warm month” fishermen who visit Baja assume that bait is ALWAYS around and ALWAYS available to either catch or purchase. They come down in the other times of the year and it’s a different ballgame.

 

For many reasons.

 

First, it’s the weather and conditions.  During the cooler months in the Baja, winds are stronger.  There’s a lot more wave action and rougher water.

 

As many of you regulars know, there are some days when it’s impossible to launch a panga.  Even in a big cruiser, you can go out and just get beat up getting tossed and bounced on an angry ocean.

 

Maybe in my younger days, I’d be out there.  I’m older and smarter now.  Fishing is supposed to be fun…especially in Baja.

 

It’s not an exercise in endurance.  So much nicer to hang out at the pool with a cold one and work on that tan!

 

But those same waves and winds batter the bait areas.  Bait tends to stick together, especially if you’re talking sardines or mackerel.  It’s all about survival.

 

To that end, they like shallow sheltered areas or areas where there’s structure be it rocks, reefs, docks, floating objects and similar. Or at least shallow areas along a beach or bay where they can feed, breed and not be subjected to as many predators.

 

If waves are crashing on those beaches or smashing into rocks and docks or currents are impeding their abilities to stay together, they’ll find somewhere else.

 

Or, alternatively, they’re so scattered so they’re difficult to locate and catch.

 

I often get fishing clients who say, “Two years ago, we caught tons of bait over by the wreck,” or “The south end of the island had tons of bait according to the reports.”

 

“How come we don’t go there to get bait?”

 

Or. . .

“Why is it taking so long to catch bait now?  It was easy last July!”

 

Yes, bait moves, amigos!

 

If there was someplace easier to find or easier to catch, don’t you think we’d be doing it? Duh.

 

Some folks think it’s like a big bait receiver out there in the ocean and you just take a big dip net; throw net; or Lucky Joe rig and get all you want.

 

Like going through the drive-through at McDonald’s.  You order.  You drive up.  No big deal.  It’s not like that.

 

There’s another aspect of the bait dilemma as well.  It’s the human element.

 

If the bait sellers are having a hard time finding bait, it’s gonna take awhile for them to get enough to sell.

 

Or, maybe that’s ALL they might have to sell for the day.  And their prices will be…well…whatever their prices will be.

 

It’s a seller’s market.

 

Better to “light one candle than curse the darkness” is the old saying.  You take what you can get and make the best of it.

 

If you have to wait, you wait.  If you can only get a handful of bait, you go with it. You pay the going-rate.

 

You’re not going to pay a couple thousand on a fishing trip then argue because bait costs $30 instead of $20.  If the bait guy doesn’t sell it to you, the next guy will surely take it.

 

What are you going to do, go fishing with no bait?  Troll all day?

 

You can’t get mad at the poor bait guy who’s been working all morning or night doing his best to have enough to sell. He needs to make a living too.

 

Sure, it’s frustrating.  However, believe me, getting angry with the bait guy, your captain or your outfitter won’t make bait magically appear.

 

 

The other aspect to remember is that if the bait is hard to get, the bait guys may feel it’s not even worth going out.  Why waste the energy?  No one likes to work for small returns on effort.

 

Conversely, during the winter, there’s a lot fewer fishermen on the water.

 

The bait guys might not go out at all if there’s no one to buy their bait in the morning.  You might just have shown up on one of those days. It’s like getting rained on the day YOU decide to go fishing.  No one to blame.

 

 

So, just either be patient or go with whatever is happening.  You might find yourself catching your own bait or using something unusual like chunks of bonito or squid.  Or trolling.

 

It is what it is. You’re still in Baja.  You’re not at work.  You’re not at your desk or whatever you do.  There’s worse places to be.

 

 

In the next column, I’ll chat about some ways to fish dead bait like squid.

That’s my story!

signature June '18 two 1

Jonathan

 

______________

Jonathan Roldan has been writing the Baja Column in Western Outdoor News since 2004.  Along with his wife and fishing buddy, Jilly, they own and run the Tailhunter International Fishing Fleet in La Paz, Baja, Mexico  www.tailhunter.com.

They also run their Tailhunter Restaurant Bar on the famous La Paz malecon waterfront.  If you’d like to contact him directly, his e-mail is: jonathan@tailhunter.com

Or drop by the restaurant to say hi.  It’s right on the La Paz waterfront!

_____________

 


Jonathan Roldan’s
Tailhunter International


Website: 

www.tailhunter-international.com

Mexico Office: Tailhunter International, 755 Paseo Obregon, La Paz, Baja Sur, Mexico
U.S. Mailing Address:  Tailhunter International, 8030 La Mesa Blvd. #178, La Mesa CA  91942

Phones:
from USA : 626-638-3383
from Mexico: 044-612-14-17863
.

Tailhunter Weekly Fishing Report:  http://fishreport.jonathanroldan.com/

Tailhunter YouTube Video Channel:

https://www.youtube.com/channel/UCBLvdHL_p4-OAu3HfiVzW0g


“When your life finally flashes before your eyes, you will have only moments to regret all the things in life you never had the courage to try.”

 

 

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WHEN NOTHING WAS EVERYTHING

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WHEN NOTHING WAS EVERYTHING

Originally Published the Week of Aug 28, 2018 in Western Outdoor Publications

Back in the day, I used to teach fishing seminars and give fishing classes at the venerable old Hotel Las Arenas east of La Paz and about 30 miles north of the East Cape.  Sitting on a small hill on about 9 miles of beach, it looked right across at Cerralvo Island.

 

It’s been closed for many years now, but it was a gem.

 

Some sprocket guys from Europe in skinny tight black pants and “Flock of Seagulls” bleached-gel haircuts bought it to turn into a Club Med or something (“We don’t want ‘stinky fishermen’ in our hotel!” they told me.), but it never got off the ground.  LOL.

 

I’m glad it didn’t.  The old girl was too good for that indignity.

 

The last 10 miles were on a dirt road. As the hotel was built on the reverse slope of a hill facing the sea, you never saw the hotel until you came over that last rise.

 

And suddenly you were there!

 

What a place.  Old Mexico.

 

An oasis of two long white 2 story buildings nestled in the palm trees with curved tile roofs.  An administrative building where Patricia, the manager checked you in; assigned rooms and gave you the fishing schedule.  (She loved getting a bottle of red wine!) And a dining hall, bar and the swimming pool.

 

Carry your own bags, Senor.

 

You know how hotels have marquee signs that tell you all the amenities they offer?  (pool…cable TV…etc.)

 

The wooden sign for the Hotel Las Arenas would have been funny.

 

“Welcome to the Hotel!” 

No designer beds. No laundry. No in-room coffee maker or hair dryer.  No TV.  No ice machine.  No phones.  No room-service.  No spa.  No Air.

 

What else did you need?

 

You kept the windows open and let the breeze blow through.

 

The hotel had thick old walls that held out the Baja heat and cool tile floors you could lie on after a long day of hot fishing.  The tiles would simply pull the heat out’ve your body while a tired overhead ceiling fan bumped and whirred.

 

But, the hotel had the three most important things in a hotel back then.  It had a bar.

 

It had a great bartender who had a mighty arsenal of all the drinks he could concoct.  And Gabriel had a great memory. He not only knew everyone’s name he could remember your favorite drinks.

 

And it had ice.

 

No craft beer.  They had Corona, Pacifico and Modelo.  They were cold and that’s all that mattered.

 

It had an old tile pool that was just deep enough to reach your shoulders.  Any deeper and your beer would get wet.  No one swam. That would have been bad form.

 

Everyone just sort of bobbed with a beer bottle in hand.  It wasn’t a swimming pool.  It was a bobbing pool.  A dozen fishermen with a Corona-buzz would have laughed you out’ve the pool if you started actually swimming.

 

No menu.  It was whatever the great kitchen staff cooked.  But it was always fresh and no one complained and always centered around homemade Mexican dishes the Mexican moms in the back whipped up.
Tacos…enchiladas…bistec ranchero…ceviche…guacamole…fresh fish and salsas… You have not eaten until you’ve had a Mexican mom cook for you!

 

You could always smell the fresh tortillas, chorizo and other spices across the compound.

 

Three hearty meals a day.  If you missed it, you waited until the next one.  It was always communal and a great social event.  No one missed!

 

Breakfast was early because everyone wanted to get going fishing.  Lunch was a bag carried down to the waiting pangas on the beach along with ice and your fishing gear.  Those were exciting mornings.

 

Dinners were always fun and lively after a long fun day of fishing.

 

You definitely did not skip dinner which was always followed by bull-sessions around the pool or back on your room balcony to watch the sunset over the ocean.

 

The lights of the hotel would wink on while the setting sun painted the Baja twilight.

 

With no TV’s and in the halcyon days before laptops, ipads and smartphones, people actually talked.  After a day of fishing; a full happy tummy and some sipping tequila nothing better than fun conversation among fishing friends.

 

No one retreated to isolation unless it was to sleep or read a good book.

 

With nothing else around, darkness would come quickly.

 

But the ambience always held the congeniality of a campground as ambient laughter or the sweet smell of someone’s cigar wafted through the evening.

 

Like all fishing trips, mornings would come early.  Sometimes too early.

 

With no alarm clocks in the rooms or cell phones to set a wake-up, one of the staff would knock on your door about 4:30 a.m.  to tell you to come down for breakfast.

 

One evening, I had just gone to bed.  Having about 20 anglers there at the hotel taking one of my seminars, I was beat.

 

When you’re tired, the nights go quickly.  It seemed like I had just gone into deep sleep when I got the wake-up knock on my door.

 

I opened the door and Salvador, the night manager told me it was time to get up.  It was still dark.  Of course.

 

So, I sleepily went around from room to room and woke everyone up as was my habit when I had a group.  I then went back to my own room to get ready for the day and get down to breakfast so we could get to the boats.

 

It was then, Salvador came running frantically up to my room.  In a panic. It wasn’t 4:30 in the morning.  It was only 2 a.m.!!!!

 

Salvador’s battery-operated clock in his office had stopped.

 

Guys were already coming down with fishing gear…bleary eyes…and looking for the coffee pot.  If anyone had actually looked at their wrist watches, they’d have figured something was wrong.  But no one questioned the wake-up!

 

He and I crazily had to run around to all the room to tell everyone they could go back to bed!  We also had to tell the hotel staff as well, as they had already started cooking breakfast! Turn off the ovens and stoves! Put the eggs back in the frig.

 

There was a little grumbling and a few choice words were thrown my way, but everyone was more than happy to go back to bed.  Me included.

 

I can’t imagine that happening these days at a Hilton or a Wyndham Hotel.

 

Old Baja, back in the day.  You really had nothing, but you had everything.

Thats my story!

signature June '18 two 1

Jonathan

______________

Jonathan Roldan has been writing the Baja Column in Western Outdoor News since 2004.  Along with his wife and fishing buddy, Jilly, they own and run the Tailhunter International Fishing Fleet in La Paz, Baja, Mexico  www.tailhunter-international.com.  They also run their Tailhunter Restaurant Bar on the famous La Paz malecon waterfront.  If you’d like to contact him directly, his e-mail is: jonathan@tailhunter.com

Or drop by the restaurant to say hi.  It’s right on the La Paz waterfront!

_____________

 


Jonathan Roldan’s
Tailhunter International


Website: 

www.tailhunter-international.com

Mexico Office: Tailhunter International, 755 Paseo Obregon, La Paz, Baja Sur, Mexico
U.S. Mailing Address:  Tailhunter International, 8030 La Mesa Blvd. #178, La Mesa CA  91942

Phones:
from USA : 626-638-3383
from Mexico: 044-612-14-17863
.

Tailhunter Weekly Fishing Report:  http://fishreport.jonathanroldan.com/

Tailhunter YouTube Video Channel:

https://www.youtube.com/channel/UCBLvdHL_p4-OAu3HfiVzW0g


“When your life finally flashes before your eyes, you will have only moments to regret all the things in life you never had the courage to try.”

 

 

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BAJA SMORGASBORD

Victor rack 4-18 tags

SIX DIFFERENT GOOD-EATING SPECIES ON ONE DAY and OTHERS RELEASED! (Pargo mulatto…red snapper…yellowfin tuna…yellowtail…cabrilla…white bonito)

BAJA SMORGASBORD

Originally Published the Week of April 24 in Western Outdoor Publications

I was on the beach a few days ago waiting for our fishing fleet pangas to come back that afternoon.  I could see them slowly making their way towards me maybe 10 or so minutes out.

 

I had my toes scrunched in that fine warm Baja sand, having kicked off my flip-flops and my drivers and fish cleaners were all waiting to see what showed up.

 

Dang, that sun felt warm on my shoulders.  Not too hot. No humidity.  Just a slight off-shore breeze.  My legs sure need some color.  Too many days in long pants.

 

Just one of those awesome spring days in Mexico.

 

I think spring-time is my favorite time to be here.  It’s the “tweener” time between the end of March and the beginning of June.  It’s not quite winter.  Not quite summer.

 

It’s always sunny.  Temps in the low to mid-80’s.  Nights, you still use a blanket.  Good to have a sweatshirt or light windbreaker in the morning for fishing.  It comes off quick enough!

 

There can still be some strong bouts of wind, current and swells as winter doesn’t always slide out easily.  But, much of the time, it’s just something I call “non-weather,”  It’s so pleasant you don’t even think about it.

 

Conversations don’t center around how hot or cold it is. No one talks about how cloudy or rainy it will be.  You just know the sun is up and then it goes down and in between, it’s mighty pleasant.

 

After Easter and before the summer vacation, it’s also a slower easy time.  The big summer crowds aren’t here yet.  A lot of visitors are refugees from wherever they spend their colder wet winters like Canada, the Pacific Northwest and Alaska. If even for just a few days.  Or so it seems.  I can’t blame them.

 

When they arrive, they tell me about snow on the ground or not having seen the sun “back home” for several weeks.  They just want to see the big warm yellow “orb” in the sky.  They often don’t even care if the fish are biting or what’s biting!

 

And that’s one of the really special things about fishing during this time.  I thought about that as I continued to revel in the warm sun on my back waiting for the boats.

 

You honestly just don’t know what you’re going to catch.

 

There’s a lot of anglers who will argue that the hotter warmer months are their favorites.  That’s when the “glamor” fish like tuna, wahoo, billfish and dorado are centerstage.  And rightly so.

 

But during the springtime, there seems to be a lot of variety.

 

The cooler water fish are still around like yellowtail, amberjack, several varieties of pargo and snapper . You can find cabrilla as well as triggerfish and sierra.

 

There are some fish much more specific to this spring-time bite like roosterfish, pompano and palometta  as well.

 

Additonally, as the waters warm or you find the patches of warmer currents, you’ll also get shots at the aforementioned bluewater species like the sailfish, marlin, yellowfin tuna, wahoo and dorado.

 

Then, there are always the seemingly ever-present fish like bonito, jack crevalle, bullet tuna and others.

 

I’ve had our fleet come back with as many as a dozen species in a single day scattered among the various boats.  You might not catch a lot of any one species, but you might get some of these…two of those…3 of these and another of that!

 

And the next day might be completely different.  Even two boats next to each other might have completely different catches.

 

Several years ago, I had one Outdoor TV crew that wanted to see how many different species they could catch in a single day.  By the end, we tallied 16 different species of fish!

 

By the same token, anglers can return to a “hot spot” from the day before and find completely different fish have taken over the area the next day.  Or what was biting one day has completely changed depending on conditions.

 

This offers some incredible challenges to anglers.

 

It’s a super time to check off some fish on the bucket list, but also presents new twists on fishing.  Does one use light tackle or heavy tackle?  Spinning gear of conventional gear?  Maybe a flyrod if the winds are down?

 

Are you fishing the warmer water where conditions are blue and clear or will you be fishing the cloudier colder waters?  What about depths?  With both warm and colder waters mixing it up, there will be different temperature thermoclines holding different layers of fish.  Should you use weights? Jigs? Plastics?  Will the fishing be offshore or closer to shore?

 

Or geographically, where are you fishing?  The Pacific side of Baja or the Sea of Cortez?  Also what’s happening in Cabo San Lucas is probably way different than what’s biting in Mulege or San Quintin!

 

Many times during the year when fishing Baja you can get away with one or two rigs and be good for 90% of the targeted species.  But during the spring, you just never know.

 

It does make for some interesting decision making and trips to the tackle store.  Next time, consider a trip in the spring.  It’s a pretty fine time.

 

That’s my story!

Jonathan signature

Jonathan

______________

Jonathan Roldan has been writing the Baja Column in Western Outdoor News since 2004.  Along with his wife and fishing buddy, Jilly, they own and run the Tailhunter International Fishing Fleet in La Paz, Baja, Mexico  www.tailhunter-international.com.  They also run their Tailhunter Restaurant Bar on the famous La Paz malecon waterfront.  If you’d like to contact him directly, his e-mail is: jonathan@tailhunter.com

Or drop by the restaurant to say hi.  It’s right on the La Paz waterfront!

_____________ 

 

Jonathan Roldan’s
Tailhunter International


Website: 

www.tailhunter-international.com

Mexico Office: Tailhunter International, 755 Paseo Obregon, La Paz, Baja Sur, Mexico


U.S. Mailing Address:  Tailhunter International, 8030 La Mesa Blvd. #178, La Mesa CA  91942
 

Phones: 
from USA : 626-638-3383
from Mexico: 044-612-14-17863
.

Tailhunter Weekly Fishing Report:  http://fishreport.jonathanroldan.com/

Tailhunter YouTube Video Channel:

“When your life finally flashes before your eyes, you will have only moments to regret all the things in life you never had the courage to try.”

Read Full Post »

Tell Them Bring the Salad Next Time!

cs1_26_595_01

PEACE OFFERING or DID THE SPANISH GET PUNKED?

NEXT TIME TELL THEM TO BRING THE SALAD INSTEAD!

Originally Published the Week of March 14, 2018 in Western Outdoor News

I’m a fan of history and enjoy finding little obscure bits of historical trivia.  I recently came across a story about our own city of La Paz where we live.

 

If you ever have a chance to visit the city,  I hope you get  the opportunity to visit the city cathedral in the town square.  It’s not a big city.  The cathedral is not hard to find.

 

 

The first thing that will strike you is that it sure doesn’t look like your typical Spanish-style mission so common up-and-down the Baja and into California.

 

It is strikingly absent of the long sepia-colored arched breezeways and adobe walls usually associated with mission architecture.  On the contrary, the La Paz cathedral is kind of square and blocky-looking.

 

It has two atypical  massive bell towers that look more fortress-like than other mission churches.  Heavy stone blocks and concrete masonry have been described as “sober neo-classical” in design.  It doesn’t sound too exciting, but nonetheless, it’s a big church!

 

Indeed, it looks different because it is.

 

Most other missions were constructed by Spanish Jesuit missionaries and conquistadores in the 1600’s and 1700 hundreds.  La Paz didn’t complete it’s house of worship until the latter part of the 1800’s.

 

According to the history, when the Spanish first arrived, they didn’t come as benevolent emissaries of church and crown.  Actually, they showed up as violent buttheads and took a heavy brutal hand to the local indigenous population.  They had no problem applying armor, cannons and musket to get their point across.

 

The locals didn’t take kindly to it and battled back.  And won.  Booted the Spanish right out.

 

This happened again and again.  Something between 5 and 8 incursions by the Spanish were made in La Paz to set up a colony.  In each case, the locals either whupped up on the padres and their military escorts or simply made it difficult to for the Spanish colonists to sustain the outpost.

 

The natives would cut off water; damage crops; and made it impossible for supply trains and ships to replenish and re-inforce the beleaguered  colonists. Life in the New World was hard  and brutal enough let alone being harassed by belligerent tribes.

 

So, the Spanish would pack up and sail away.

 

At least until the next intrepid group of helmet-headed imperialists showed up.

 

According to the story, during one of these attempts, the Spanish thought they were making some headway with the locals.  Rather than attack, the tribesmen presented the Spanish with many loaves of native papaya bread.

 

A welcome gift and gesture indeed!  The Spanish were thrilled with this apparently peaceful overture.  So, thrilled that they decided to have a fiesta to celebrate the wondrous gift of the delicious bread. A bit like the colonists at the first Thankgiving.

 

It was during this fiesta that the Spanish found out that the natives had a special method to making their bread.

 

The natives loved papaya and would consume the entire fruit wasting nothing.  This included the skin, meat and seeds.  It was their traditional way.

 

So far so good.  The key words are “wasting nothing.”

 

The most interesting part was that the tribespeople would then gather up the “previously digested seeds.”  Use your imagination.

 

The seeds ground into the flour used to make this special “Baja Bread” …wasting nothing!

 

Upon hearing this, the Spanish pretty much choked and gagged in” mid-chew” thinking about the origins of their yummy bread.

 

They were mad. Fighting mad at what they perceived was a cruel and sinister joke.  No one was laughing.  The Spaniards thought they got punked big time.  Talk about a “party fail!”

 

And once again, hostilities broke out.  The Spanish had no sense of humor and much blood was spilled over breaking bread.

 

A peace offering misunderstood and gone awry?  Or a dastardly prank pulled on the Spanish masters and padres?

 

We will never know.

 

But the natives again rose up and pummeled the Spanish back to the mother country.

 

I love history.

 

That’s my story!

Jonathan signature

______________

Jonathan Roldan has been writing the Baja Column in Western Outdoor News since 2004.  Along with his wife and fishing buddy, Jilly, they own and run the Tailhunter International Fishing Fleet in La Paz, Baja, Mexico  www.tailhunter-international.com.  They also run their Tailhunter Restaurant Bar on the famous La Paz malecon waterfront.  If you’d like to contact him directly, his e-mail is: jonathan@tailhunter.com

Or drop by the restaurant to say hi.  It’s right on the La Paz waterfront!

_____________ 

 

Jonathan Roldan’s
Tailhunter International


Website: 

www.tailhunter-international.com

Mexico Office: Tailhunter International, 755 Paseo Obregon, La Paz, Baja Sur, Mexico


U.S. Mailing Address:  Tailhunter International, 8030 La Mesa Blvd. #178, La Mesa CA  91942
 

Phones: 
from USA : 626-638-3383
from Mexico: 044-612-14-17863
.

Tailhunter Weekly Fishing Report:  http://fishreport.jonathanroldan.com/

Tailhunter YouTube Video Channel:

“When your life finally flashes before your eyes, you will have only moments to regret all the things in life you never had the courage to try.”

Read Full Post »

I SWEAR IT WAS THIS BIG

exaggeration

I SWEAR IT WAS THIS BIG! 

Originally Published the Week of January 3, 2018 in Western Outdoor Publications

 

“All fishermen are born honest…but they eventually grow out’ve it.”…Anonymous sign posted on a fishing shack

 

“Jonathan, come down quick, I’ve got a huge fish.  It could be a record!”

 

Over the several decades in the fishing business down here in Baja, I can’t tell you how many times I’ve heard that.

 

There was a day and time when I’d go rushing over with camera, scale, and tape measure.  Hey, it’s Baja!

 

More world records pop out’ve Baja waters than any other place on the planet.  Line class and weight class records are set every year.

 

I used to stumble over myself sprinting over to the massive fish and beaming fisherman.  Couldn’t get there fast enough.

 

If it wasn’t a call for a “world record” it was a call to check out some no less massive creature from the deep.

 

I admit I’ve gotten older and slower through the years, but I don’t quite sprint over like I used to.   At least not with the same urgency!

 

I have not curbed my enthusiasm by any means.  If an angler is excited and thinks it’s a big fish, then by gosh, I’m excited about that big fish too!

 

But logically, not every fish is going to be a “world record.”  Logically, not every dorado is a “fifty-pound beast.”  Not every roosterfish or wahoo weighs 80 pounds!

 

But, if someone is excited about it, then it’s very likely the largest fish that proud angler has caught…or the first…or prettiest…  It really doesn’t matter.

 

It’s an important fish and I’m excited about it too.

And, despite jokes to the contrary, “size matters.”

 

Actually, it’s all that matters.  But, like we all know, size is relative.

 

I’ve gotten pretty good after all those years after handling thousands of fish.  I can  eye-ball the size of a fish and can give a pretty good estimate on size.

 

So, like I said, I don’t quite hustle down the beach with all available speed any longer.

 

I don’t want to bust anyone’s bubble or temper their excitement so I’ll “conveniently” say, “Darnit,  I forgot my scale, but that’s a dandy fish!”

 

I’ll give a generous estimate and I make sure I take a photo if at all possible with lots of well-deserved genuine high-fives…low-fives…knuckle-bumps and back-slapping.

 

The best part is listening to the stories of the great catch.  Having clients who return year-after-year, gives me a great opportunity to hear the story over and over.

 

Having our own restaurant and bar is also an excellent venue to hear the stories, especially as the beer and margaritas flow.

 

And sometimes, oh my…how the story and size change!

 

There’s the quote that goes, “May I catch a fish so big that I don’t have to lie about the size when I tell the story later.”

 

Fishermen are among the best story-tellers on the planet.   Ever since the first cave-dwellers came back from the hunt to share exploits around the fires with the rest of the tribe, story-telling is part of the excitement and fun.

 

But, y’know, there really ARE some fish that need to be put on the scale and remove all doubt.

 

We finally got a very expensive IGFA scale that will weigh fish up to 2000 pounds and has to be certified ever year.  It’s come in handy a time or two.

 

Now, I don’t suggest you go out and do that.  For years, I got along very well and still carry some inexpensive hand-held devices in my tackle bag.

 

One is a little battery-operated hand-scale.  A number of companies make them and, although there are still numerical scales, the digital ones are handier and seem more accurate.

 

They have a big hook on them to hang the fish and, will give you a pretty accurate read-out of the weight of a fish.  They’re pretty handy to weigh your luggage as well.

 

They come in several sizes, but for Baja purposes, I have the ones that have 50-pound limits.  It seems to cover most Baja fish.

 

While normally not certifiably accurate, I’ve actually had several of my devices sent in to check their accuracy.  They were all within ¼ to ½ pound of our expensive certified rig.   Surely close enough!

 

Great for settling debates among friends. Great to decide who wins the jackpot over the largest fish and will be buying drinks at the cantina that night.

 

For larger fish up to 100 pounds, there’s the boga-type grips that look like a handled tube with a claw on the end.  They’re a little pricier and spring loaded.

 

They’re also a bit heavier, since they’re made of steel, but also fit easily in a tackle bag.

 

Using the trigger on the device, the hooks grab a fish by the lips.  When lifted, the springs inside the tube give a read-out of the weight.

 

Works great on larger fish although if it’s a long fish like a wahoo or dorado and you’re short like me, you might need to stand on something so the fish is off the ground.

 

But, it’s also handy if you plan to release the fish.  By “lipping” the fish, you minimize harming it.  You weigh it.  You take a photo and you release the fish to fight another day.

 

But, now you know the truth!  What you do with it and how you tell the story is still up to you.

Honest!

That’s my story (Really!  Believe me!!!)

Jonathan signature

Jonathan

______________

Jonathan Roldan has been writing the Baja Column in Western Outdoor News since 2004.  Along with his wife and fishing buddy, Jilly, they own and run the Tailhunter International Fishing Fleet in La Paz, Baja, Mexico  www.tailhunter-international.com.  They also run their Tailhunter Restaurant Bar on the famous La Paz malecon waterfront.  If you’d like to contact him directly, his e-mail is: jonathan@tailhunter.com

Or drop by the restaurant to say hi.  It’s right on the La Paz waterfront!

_____________ 

 
Jonathan Roldan’s
Tailhunter International
 
TAILHUNTER FISHING FLEET #1 Rated on Trip Advisor
TAILHUNTER RESTAURANT BAR Top 5 – Rated in La Paz on Trip Advisor
 
Now follow us on FACEBOOK TOO
 

U.S. Office: 8030 La Mesa, Suite #178, La Mesa CA  91942
Mexico Office: 755 Paseo Obregon, La Paz, Baja Sur, Mexico
Phones:
from USA : 626-638-3383
from Mexico: 044-612-53311
.
Tailhunter Weekly Fishing Report:
http://fishreport.jonathanroldan.com/

“When your life finally flashes before your eyes, you will have only moments to regret all the things in life you never had the courage to try.”

 

 

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A Better Fish Fillet

Pancho gaff

Taking care of your fish starts before you even get the fish in the boat!

Sasime tuna chunks

Unbruised firm chilled and ready!

A Better Fish Fillet

Originally Published the Week of Dec 4, 2017 in Western Outdoor Publications

In addition to having our fishing fleet here in La Paz, we also commercially pack fish as well.  During the season, I’m personally in our “fish cave” 2-5 hours a day handling the fish for our clients.

 

Needless to say, I see a heck-of-a-lot of fish.  We get fish that belongs to our clients as well as other anglers who fish elsewhere or have their own boats.

 

It’s very rewarding to send folks home with some really nicely done fish.  Whether they fish with us or not, isn’t important. I like seeing the smiles knowing they’re taking home the very best memories that go along with those packages of fillets.

 

Even better to get calls or e-mails from folks months later.  Or, even longer!

 

They tell me how surprised they are that the fish still tastes steller and just as good as the day they got it.  It’s gratifying.  YESSSS!!!

 

I love it when folks bring me their fish.  Most of the time, it’s at least already cleaned by the captain or deckhand and I’m just fine-trimming, weighing and portioning it so we can vacuum seal it.

 

However, there are times when I simply cringe seeing the fish that’s brought to me.  I literally hate to send it home with folks.

 

What’s that old adage? “Poop in…poop out?” (add in your own derogatory expletive).

 

It’s like anything else.  If you start with good stuff, you end up with good stuff.  If you give me great fish to work with, I’m gonna send you out with some good stuff too.

 

If only folks would think a little bit, and take better care of their fish, it would make a big difference.  That starts long before they bring me their fish.

 

For example, I know you don’t always have control over it, but whenever possible, go for…or ask for head gaffs on a fish. Not always possible.  And it takes a certain level of skill between the gaffer and the angler.

 

A lot of anglers don’t realize that it takes a bit of finesse to lay out a hot fish “just so” whereby the captain can gaff it in the head.  Sometimes, a captain is just anxious to get the fish in the boat so the client doesn’t lose the fish.  I get it.

 

But, sticking the fish in the head, avoids damaging the tasty valuable meat.  When a fish gets stuck in the body it continues to pump blood into the flesh.  It “bruises”, if you will. A big ugly bruise.  Especially, muscular fish like tuna.

 

So… I get these gorgeous chunks of valuable fish and so much of it is ruined by huge bloody “bruises” in the meat.   It has to be cut-out and discarded.  I’ve had to toss out 10-20% of otherwise perfectly good meat due to bleeding.

 

Along those lines even if you don’t get a head gaff…Once you do get your fish in the boat, give some thought to “bleeding” your fish.  Time constraints in the middle of a hot bite will sometimes prevent this, but if you can do this or ask for it, it makes a huge difference.

 

Simply, while the fish is still alive, cut it by the heart and bleed it. If you can, hold it in the water, the heart will pump out excess blood.

 

When any creature dies, it starts to deteriorate immediately. Logically, so does the blood.

 

When you let a fish pump out it’s blood, it greatly enhances the quality of the meat and taste.  You’ll notice a fresher less fishy flavor and the flesh will have a lighter color to it.

 

Of course, the worst kind of fish I receive is when the fish has not been kept cool after it dies.  Ice is critical.  If not ice, at least, don’t leave it out in the hot Baja sun as some folks do.  It’s literally cooking!

 

The fish comes to me and it almost “dissolves” in my hands.  It falls apart.  It’s mushy. It falls off the bone.  It’s grey and discolored.

 

Tasty tuna, wahoo, snapper…it doesn’t matter.  It might already be starting to stink.  I wouldn’t serve it to our cats.  Unsalvageable.

 

Often, so much if it, I can’t even pack.  In all fairness, I have to throw it away.

 

If it’s somewhat salvageable, I know it’s gonna be crap when the folks eat it and there’s no way to explain once they walk out the door and go home with their fish.  Just such a waste.

 

Another peeve is letting fish sit in water after it’s cleaned.  No plastic bag.  Just sitting and floating around.  Often it’s in the melted ice.  Maybe it’s cool.  Maybe the water is already tepid and warm.

 

Just floating and maybe getting warm.  A lovely “soup” in the making. But either way, two things are happening.

 

It’s breaking down into mush. Maybe not so fast just sitting out in the sun, but on it’s way to falling apart.

 

Second, the fresh water is getting infused into the flesh.  For one, it might not be the best water to begin with.  But, sitting in fresh water, the natural saltiness that makes ocean-fish so tasty is getting lost.  Want bland-tasting fish? Let it soak in fresh water.

 

A quick fresh water rinse is OK.  Letting it soak is tragic.

 

Lastly, you would think it’s common sense.  But avoid the urge to put your fish in the same ice chest as bottles of beer!  If you must join them, use canned beer.

 

You can imagine what happens when beer bottles break in an ice chest full of fish fillets.

 

I’m good, but not that good.  Impossible to pick little pieces of glass out’ve your fish fillets.  I have to tell you all your fish is headed into the trash unless you want to eat pieces of glass!

 

A little thought is well worth it.

That’s my story!

Jonathan signature

Jonathan

______________

Jonathan Roldan has been writing the Baja Column in Western Outdoor News since 2004.  Along with his wife and fishing buddy, Jilly, they own and run the Tailhunter International Fishing Fleet in La Paz, Baja, Mexico  www.tailhunter-international.com.  They also run their Tailhunter Restaurant Bar on the famous La Paz malecon waterfront.  If you’d like to contact him directly, his e-mail is: jonathan@tailhunter.com

Or drop by the restaurant to say hi.  It’s right on the La Paz waterfront!

_____________ 

 
Jonathan Roldan’s
Tailhunter International
 
TAILHUNTER FISHING FLEET #1 Rated on Trip Advisor
TAILHUNTER RESTAURANT BAR Top 5 – Rated in La Paz on Trip Advisor
 
Now follow us on FACEBOOK TOO
 

U.S. Office: 8030 La Mesa, Suite #178, La Mesa CA  91942
Mexico Office: 755 Paseo Obregon, La Paz, Baja Sur, Mexico
Phones:
from USA : 626-638-3383
from Mexico: 044-612-53311
.
Tailhunter Weekly Fishing Report:
http://fishreport.jonathanroldan.com/

“When your life finally flashes before your eyes, you will have only moments to regret all the things in life you never had the courage to try.”

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BUDDY DO YOU HAVE SOME CHANGE?

 

money exchange

Buddy Do You Have Some Change?

Originally Published the Week of Oct. 10, 2017 in Western Outdoor Publications

In all the years and all the columns that I’ve written, I don’t know how I could have passed up the subject of money changing.   But, lately, I’ve gotten a number of folks asking so I guess that’s the genesis of this week’s subject.

 

If you’re coming to Mexico, is it a good idea to change dollars to pesos?

 

The answer is yes.

 

Using the “coin of the realm” is always a good idea, but especially now.  With the dollar-to-peso exchange rate at 16 to 18 pesos to the dollar, you stretch your purchasing power by having a pocketful of pesos.

 

There’s more “bang for the buck” as you wander around buying t-shirts for the kids; a sombrero that will end up in a garage sale; and another round of tequila against your better judgment.

 

Don’t get me wrong.  U.S. dollars are really welcome down here and we love having you spend them, but pesos are just handy to have.

 

With pesos in hand, if you see the shrimp dinner costing 150 pesos, you don’t have to do the mental gymnastics to figure how to convert to dollars.   It’s sure easier to figure out the 10% tip too.  It’s also easy math  to calculate if you received the correct amount of change.

 

Additionally, many local business, charge a little more for taking dollars.  We accept them as a “convenience” for visitors like you, but it actually costs us to accept those dollars.  So, there might be a small “visitor tax.”

 

Let me explain.

 

In order to deposit our earnings into the Mexican bank we have to convert them to pesos.  There’s a bank transaction fee attached so Mexican businesses lose some money by doing that.

 

Additionally  some Mexican banks only allow a certain amount of dollars to be deposited by the week or month. If you have more than that, you have to hold onto it and sit on it.

 

For a business, money sitting there doing nothing is not doing anyone any good.  Can’t pay bills.  Can’t make payroll.  Can’t purchase inventory with money that has to sit and, at some point, be accounted for.

 

So that begs the larger question for visitors.  Where should I exchange my money?

 

Out-of-hand, I used to  tell folks to change your money at the airport.  You’re already there.  It’s handy.  They have plenty of money. And the rates seemed about right for the market.

 

WRONG!

 

I didn’t realize that those exchange offices at the airport tack on huge “transaction fees” that pretty much erase any real pragmatic reason for using them.  If you have to use them, use them.  But, there’s better places.

 

For one, there’s your bank at home. Start with them.  You know them.  They know you.  You have an account or two with them. They won’t ding you so hard.

 

If you didn’t get it done before you left home and now you’re in-country, the next place I’d hit is the various money exchange houses around town.  In tourist places like Cabo San Lucas or larger cities like Ensenada or Tijuana, you’ll find them all over.

 

Some are just little kiosks.  Others have small offices.

 

But, they’re easy to find.   And they’re competitive.  Not just with the market rates, but against each other.  The want your business.  They want your dollars and are eager to hand you pesos.

 

Also in the larger tourist areas, they’re open all the time.  You suddenly realize you’re out’ve pesos for a late night taco run.  Or, you know that no one will be able to accept or break your $100 bills, you can usually find someone to change your money.

 

If you’re in a smaller community like La Paz, where we live,  or even smaller places, the money exchange houses will be harder to find and their hours will be more limited. But, they’re there.

 

So, try to think ahead.  If you need change after 5 p.m. you might be out’ve luck.  They‘ll be closed.

 

However, secondary and tertiary options can be found.

 

If you’re at a larger hotel, they can often exchange smaller amounts at the front desk.   For example you need to change $40 bucks that’s fine.  If you’re trying to change $500 dollars, not so fine.

 

But it’s subject to them having dinero in the til.  Don’t always count on the reception desk being able to make change or conversions.  But, it’s an option.

 

There are also larger grocery store chains that have “customer service desks” just like back home. They usually have more money on hand and offer pretty good exchange rates.

 

Just be aware that many places do not accept bills over $20 because of fear of counterfeit.  So, bring five $20 bills.  Don’t bring one $100 bill.

 

There are also ATM machines all over.  Personally, I avoid them.  There’s too many opportunities for fraud, especially in ATM’s on street corners or willy-nilly in markets or bars.  If your card gets eaten by the machine, it’s not like you can ask the bartender to get it out for you.

 

If you have to use an ATM, use one at a bank.  That way if there’s an issue, there’s bank personnel who can assist.  The ATM’s will dispense 200 peso notes (about $11).  And you’ll see a transaction fee on your next statement.  But, in a pinch, it’s better than nothing!

That’s my story!

Jonathan signature

Jonathan

______________

Jonathan Roldan has been writing the Baja Column in Western Outdoor News since 2004.  Along with his wife and fishing buddy, Jilly, they own and run the Tailhunter International Fishing Fleet in La Paz, Baja, Mexico  www.tailhunter-international.com.  They also run their Tailhunter Restaurant Bar on the famous La Paz malecon waterfront.  If you’d like to contact him directly, his e-mail is: jonathan@tailhunter.com

Or drop by the restaurant to say hi.  It’s right on the La Paz waterfront!

_____________ 

 
Jonathan Roldan’s
Tailhunter International
 
TAILHUNTER FISHING FLEET #1 Rated on Trip Advisor
TAILHUNTER RESTAURANT BAR Top 5 – Rated in La Paz on Trip Advisor
 
Now follow us on FACEBOOK TOO

 

U.S. Office: 8030 La Mesa, Suite #178, La Mesa CA  91942
Mexico Office: 755 Paseo Obregon, La Paz, Baja Sur, Mexico
Phones:
from USA : 626-638-3383
from Mexico: 044-612-53311
.
Tailhunter Weekly Fishing Report:
http://fishreport.jonathanroldan.com/

“When your life finally flashes before your eyes, you will have only moments to regret all the things in life you never had the courage to try.”

Read Full Post »

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