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“That’s How We Rolled”

Posted in bahia de los muertos, bahia de los suenos, Baja, Baja Fishing, Baja fishing lures, Baja Life, Baja Mexico Fishing, Baja Rockfish, Cabo San Lucas, cabrilla, camping, cerralvo, cerralvo island, charters, dorado, driving, east cape, espirito santo, fish, Fishing, fishing blogs, Fishing lures, fishing packages, fishing reports, Fishing Tackle and Techniques, Fishing techniques, fishing tips, fishing tournaments, fishing trips, fishing videos, flyfishing, freediving, giant squid, Heat stroke, holidays in mexico, humboldt squid, inshore fishing, inshore fishing in Baja Mexico, jack crevalle, Jonathan Roldan, kids, kids fishing, La Paz, La Paz Fishing, la ventana, las arenas, Leisure, light tackle, Living in Mexico, marlin, Mexican, Mexican business, Mexican culture, Mexico, Mexico economy, Mexico life, Mexico neighborhood, outfitters, packages, packing fish, panga, Panga Fishing, pargo, pompano, road trip, roosterfish, Salt Water Fishing, Salt water lures, Sea of Cortez, sierra, spearfishing, sportfishing, squid fishing, Sun stroke, Tailhunter International, techniques, tourism, tours, transpeninsular highway, Travel, trolling tips, tuna, Uncategorized, vacations, wahoo, Western Outdoor News, Western Outdoor Publications, women fishing, yellowtail, tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on September 30, 2013| 1 Comment »

BeachVW_t670

“That’s How We Rolled”      

Originally Published the Week of October 2, 2013 in Western Outdoor News

You can always tell when people think you’re a knucklehead.  Their voice goes up at the end of their sentence.   Try it.

“You’re going… SKYDIVING?”

“You ate …SUSHI?”

“You’re going to school in…THAT ?

“You went to Vegas and did… WHAT?”

And my favorite:

“You’re going to drive to…MEXICO?”

Followed by the leave-no-doubt-affirmation:

“Are you a knucklehead, or what?”

Love the, “Or what” part.

To true Baja rats, “driving the  Baja” evokes some great sensorial memories. Having taken the wheel several dozen times from border-to-tip and back, to me, the drives were truly an adventure back in the day.

Once you passed the border checkpoint, you could just feel that you had left everything unimportant behind.  Back there…back with freeways and office buildings…crowds and social vampires sucking out your essence.

Now you were in “the Baja.”

Cassettes or 8-track cartridges littered the  inside of the  truck.  Jackson Brown or the Eagles eased me down the highway and my dog cocked an eyebrow every time I hit a s sloppy high note.  Generally, he was more interested in the bag of Doritos on my lap while I sipped out of a real Coke bottle picked up at a roadside Mexican mercadito.  “I’ve got 7 women on my mind…”

Stashed among my fishing, diving and camping gear were cans of motor oil, rope, duct tape, gas can, flashlights, ice chest, tarp, flares, two extra tires, a shovel, extra hoses and, the most important thing…toilet paper!  “Well, I’m standing on a corner in Winslow, Arizona, I’m such a fine site to see…”

You prepared for the worst.  You hoped for the best.  Better to have it and not need it than to need it and not have it.

And everything including me, powdered with a good layer of Baja dust.  On the dashboard.  On the seats.  On my lips.  On the dog.  The grit of La Frontera   “It’s a girl my Lord in a flatbed Ford…”

You got there when you got there.  If your head was right, you realized that you’re south of the border so you’re already there.  No stress, Dude.  Already there.

You stopped when you stopped.  Slept in the truck, pitched a tent or paid a few bucks for a room with a single lightbulb and a great taco stand out front with plastic seats and a smiling senora searing chunks of beef and spooning up salsa to die for.

You had a general idea of where you needed to be but often a side road beckoned to a deserted beach or spectacular vista.  Sometimes the side road was a necessity.  You had no choice as parts of the highway simply weren’t there.  Washed out or under construction.  Potholes the size of your car.  Rocks and goats.  Cows and arroyos.  You got used to the word, “Desviacion” (Detour) posted on a makeshift sign.

Time was measured by the sun coming up and the sun going down and the growl in your tummy or the thirst in your mouth.  The sun gave no quarter.

Gas was sold by a guy with a hand pump and a 55-gallon drum.  You strained it through a t-shirt and were grateful it was available.  You didn’t argue about the price.  No, he didn’t offer to wash your window or check under the hood.

You drove as fast or as slow as you dared.  There were no shoulders.  Wrecks could be seen at the bottom or deep canyons where other intrepid vehicle before you didn’t make the turn.  Trucks coming the opposite way came close enough to see the color of the other drive’s eyes.  Your fingers always tightened on the steering wheel reflexively.  And eased as you continued past.  You also stopped holding your breath.

And that’s how we rolled back in the day.   The trip WAS the destination. It was the whole point…being on the road.  Whether you reached your destination was almost secondary.  You KNEW you’d be seeing gorgeous beaches and incredible mountains.  You were going to eat some great street food and make new friends along the way.  Every day was going to be it’s own “Kodak moment!”

But now…fast forward in the time machine.

There’s now pretty much a super highway from border to tip.  Mostly four-lanes of good highway.   And there’s mini-super markets along the way.  And actual gas stations with real pumps.  The Mexican government has “green angels” driving up and down the peninsula checking for and offering mechanical aid to tourist cards that might have problems along the way.  In the major towns, you’ll find the golden arches and the colonel from Kentucky smiles down from his red and white bucket .

Chain hotels dot the landscape and if that’s not your style actual developed campgrounds beckon your stay.  Police along the way greet you with smiles and are instructed in “tourism sensitivity.”  “Tenga un buen viaje senor.  Bienvenidos a Baja.” (Have a great trip and welcome to Baja, Sir!”)

Car parts?  If you need them, Walmart and Auto Zone are here now.

It’s just the way it is now …for better or worse.

But, in between all of that, there’s still adventure.  There are still deserted white beaches and aqua waters.  Somewhere along the way is a palm tree next to a palapa with a hammock waiting.  Just for you.  And you know it as you tool down the road.  You have no doubt.

And, the only snow you see will be in your ice chest or in a margarita glass.  Shoes not optional.  Shoes are discouraged!

“You’re going to…MEXICO?”

“Yea, I’m going to Mexico.  And I’m driving.  Don’t be a knucklehead.  Come with me!”

And the DVD player kicks in…”Take it Easy…”

Let’s roll.

That’s my story!

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 riplipboy@tailhunter-international.com  or drop by the restaurant to say hi!

______________

Jonathan Roldan’s

Tailhunter International

 

TAILHUNTER FISHING FLEET #1 Rated on Trip Advisor

TAILHUNTER RESTAURANT BAR #1 Rated in La Paz on Trip Advisor

 

Now follow us on FACEBOOK TOO

 

Website: www.tailhunter-international.com

U.S. Office: Box 1149, Alpine CA  91903-1149

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

Phones:

from USA : 626-638-3383

from Mexico: 044-612-14-17863

.

Tailhunter Weekly Fishing Report:

http://fishreport.jonathanroldan.com/

Tailhunter YouTube Videos:

http://www.youtube.com/user/pangapirate

“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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“You Mean I Can Keep It?”

Posted in bahia de los muertos, bahia de los suenos, Baja, Baja Fishing, Baja fishing lures, Baja Life, Baja Mexico Fishing, Baja Rockfish, Cabo San Lucas, cabrilla, cerralvo, cerralvo island, charters, Dehydration, dorado, espirito santo, fish, Fishing, fishing blogs, Fishing lures, fishing packages, fishing reports, Fishing Tackle and Techniques, Fishing techniques, fishing tips, fishing tournaments, fishing trips, fishing videos, flyfishing, freediving, giant squid, Heat stroke, holidays in mexico, humboldt squid, inshore fishing in Baja Mexico, jack crevalle, Jonathan Roldan, kids, kids fishing, La Paz, La Paz Fishing, la ventana, las arenas, Leisure, light tackle, Living in Mexico, marlin, Mexican, Mexican business, Mexican culture, Mexican Independence Day, Mexico, Mexico Christmas, Mexico economy, Mexico life, outfitters, packages, packing fish, pargo, roosterfish, Salt Water Fishing, Salt water lures, Sea of Cortez, sierra, spearfishing, sportfishing, squid fishing, Sun stroke, Tailhunter International, techniques, tourism, tours, Travel, trolling tips, Tuna jackpot, tuna tournament, Uncategorized, vacations, wahoo, Western Outdoor News, women fishing, yellowtail, tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on September 16, 2013| 1 Comment »

What do you think? It looks to me like Aiden's self-esteem is just fine!

Yes…I think we can bring this one home!

You Mean I Can Keep It?

Originally Published the Week of September 20, 2013 in Western Outdoor News

You Baja veterans should probably just web surf something else.  This might be old stuff to you.

But, often when you do something so long or something is “old hat” you forget that there’s still newbies out there who have valid questions about things that old Baja rats like us take for granted.

It’s a simple, but important issue.  I receive enough e-mails and phone calls asking if it’s OK to bring home fish.

Sometimes, my auto-response in my brain says, “Well..duh…that’s kinda dumb!  That’s like asking me if it’s OK to dip you chips in salsa!”

Of course, I can’t and would never say that because there are no such thing as dumb questions.  It’s a legitimate question and well-asked.   I mean, if you’re coming fishing in Baja, one would need to know if it’s OK to keep your catch.  Corollary to that, is it OK to bring some home!

But, I get asked about it enough as new folks are discovering Baja that I figured it was time to do another column about it and update my thoughts.

The question used to surprise me more.  But, having been in the industry now for almost 2 decades, us west-coast anglers might be surprised to learn that  there are many world-class fishing destinations that severely limit what you can keep.

Pay several thousand dollars a day and you get to keep say…one fish!  Or, you must release all fish.   Yes, it’s true!   For most of us who have fished the Baja since the age-of-dirt,  we pretty much always assume that as long as we’re within limits, everything hooked is coming home.

There may come a day when severe limits will be enforced, but that’s the subject of another column and someone with a lot bigger brain and bigger column than mine.

For now, the simple answer is yes, you may bring home your fish that you catch here in Baja.   As long as you’re within limits, by all means, bring some home.  Or have some cooked up while you’re still on vacation.  Nothing will taste better than fresh caught fish that was swimming around earlier that day!

Bringing fish home starts with taking care of the catch.  Treat it well and you’ll preserve the quality.

Once the fish is caught, if you can, have your captain or deckhand bleed it.  That’s not always possible when the action is fast-and-furious and lines are flying and it’s a three-ringed-water-circus out there.  However,  bled-fish…even lower-grade meat fish like bonito or skipjack will taste world’s better if it’s freshly bled.

Maybe the most important thing whether it’s bled or not is to keep it cold.  Warm water fish are…well…they’re warm!  As soon as they’re dead, like anything, they start to deteriorate.   And the hot Baja sun is not a friend to your future dinner!  Leaving a fish on the deck or even in a fish box without ice is pretty much like putting the fish in the oven.

So, at all levels from catch-to-stove or barbecue…keep your fish cold.  Ice is your buddy.   It’s a good question to ask when you book your trip if there’s ice aboard to keep your fish chilled.

After that, you need to store your fish while you’re still on vacation.

I see two cardinal sins all the time.  One is rinsing your fish in fresh water.  Or, even soaking it in fresh water.  That takes out all the flavor.  Secondly, the fresh water gets in and then freezes and now your have fresh water crystals in your fish which detracts from the quality and flavor.

Additionally, I often see people rinsing their fish in warm or tepid water.  Especially in Baja!  Water coming from pipes here is often very warm…or hot!  Amigo…not only is it fresh water, but moreso, you’re cooking your fish in the warm water.  If you have to use fresh water, make sure it’s cool water!    Ideally, clean saltwater is best.

The ideal method is to have your fish vacuum sealed.  It’s worth it!  Nothing is worse than beautiful fish fillets in a big giant frozen ball in your freezer.  You take it out and it’s either freezer burned or you now have a 10-pound ball of thawed fish.  And you really only need two fillets for dinner!  The rest get wasted.  Or the cats get it.

Vacuum sealing is the difference between fish that lasts a few weeks or fish that can last many months in your freezer so that your dorado caught in June tastes great in December!

If you can’t vacuum seal it, at least put it in good quality zip-lock style freezer bags.   Only put in what you’re planning to thaw for a meal.

An old Mexico trick is to put fillets in the freezer bag then lowering the bag into a bucket or sink of water.  The water forces the air out and then press the seal.  You get instant Mexican vacuum sealing!

Lastly, it’s really important to keep your fish in a good place while you enjoy the rest of your vacation.  As crazy as it sounds, we often encounter folks here who book their hotels and either do NOT have freezer or do not allow fishermen to store their catch.   That’s gonna be a buzz-kill.

Others, simply put, have crappy freezers that aren’t worth a hoot.   So, check on that.  The places that cater to fishermen or have a reputation for good fishing also have good storage facilities.  Or, if you’re booking through a charter operation, ask them about storing your fish in freezers.

Remember, that warm fish often takes awhile to freeze.  Or the freezers at a given hotel get a load of fish every night from all the anglers.  In even the best freezers it sometimes takes 24-hours to get solid.

If you’re leaving the next day, that could seem like a problem.  It’s not.  Put your least frozen fish on the bottom of your cooler.  Put your most frozen fish on the top (cold travels down).  Add extra insulation with crushed crumpled newspaper or your dirty fishing clothes and your fish will be fine!

That’s our story!

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 riplipboy@tailhunter-international.com  or drop by the restaurant to say hi!

______________

Jonathan Roldan’s

Tailhunter International

 

TAILHUNTER FISHING FLEET #1 Rated on Trip Advisor

TAILHUNTER RESTAURANT BAR #1 Rated in La Paz on Trip Advisor

 

Now follow us on FACEBOOK TOO

Website: www.tailhunter-international.com

U.S. Office: Box 1149, Alpine CA  91903-1149

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

Phones:

from USA : 626-638-3383

from Mexico: 044-612-14-17863

.

Tailhunter Weekly Fishing Report:

http://fishreport.jonathanroldan.com/

Tailhunter YouTube Videos:

http://www.youtube.com/user/pangapirate

“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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“THEY ARE LISTENING!”

Posted in Baja Fishing, Baja Mexico Fishing, Fishing, holidays in mexico, inshore fishing in Baja Mexico, Jonathan Roldan, La Paz Fishing, Living in Mexico, Panga Fishing, Salt Water Fishing, Sun stroke, Tailhunter International, Western Outdoor News, Western Outdoor Publications on May 14, 2011| Leave a Comment »

“THEY ARE LISTENING”

Originally Published the Week of May 18, 2011 in Western Outdoor News

I am a terrible eavesdropper.  I can’t help it.  Especially here in Mexico when I am usually immersed in Spanish around me, my radar cannot help but pick up on English when it drifts through my zone.

A word here…a word there…it’s not easy to tune it out.  But it’s interesting what you pick up.  Restaurants are good place.  Airplanes are another good spot. Usually confined spaces where it’s hard to miss certain conversations.  Even tho’ I try NOT to listen, Americans tend to speak loud and sometimes I think they want everyone to hear.

We can sound pretty ridiculous sometimes.  Embarrassing at other times.  Do we listen to ourselves and how we sound to others?

At a nice  restaurant several nights ago, three slightly enebriated guys wearing the de-rigueur Tommy Bahama shirts and designer sunglasses perched on their heads were escalating their conversation.

It was bad enough that they were all talking “money deals” and how they were going to do this and that and how one guy was the “CEO of this” and “everyone does what I tell ’em to do.” 

But, it wasn’t difficult to pick out that every other word was an “F” bomb.  “F-ing” this and “F-ing that.”  The universal adjective at it’s finest.  My “F-ing yacht”.  My “F-ing condo on the beach.”  What an “F-ing great fishing day!”

Whoa.  Most of the patrons, many of whom were locals,  in the restaurant were there for a nice quiet dinner at the marina and  knew what they were saying and it got uncomfortable. It was embarrassing for my wife and myself.  Many people migrated away.  The three gringos kept right on smoking the big cigars and downing the brews.

We moved to another table.

A gringo couple was close by.  Again, hard not to hear the conversation.  The woman was speaking quite loudly as she asked the water, ” We love the service here at this restaurant. So why do YOU people make such good waiters and house cleaners?” 

My wife and I stopped with our forks in mid-air. Choke.  Gaaack!

 She was serious and said it with a smile on her face, as she sipped her white wine with her manicured fingernails and gold wrist bling.  She was just trying to make conversation with the waiter who happens to be a good friend of ours.

We cringed.

The husband said non-sequitur and oblivious to his wife’s previous statement, “If YOU people would just get more education, you can really move up in the world like us.”

Double cringe.  The waiter just professionally gave a laugh and walked away as if he had to attend another table.  I mean…how do you answer that?

As he walked away he looked at us and rolled his eyes and raised an eyebrow. 

On the other side of the restaurant, we could still her the “F bombs” by the three men.  It continued to be an uncomfortable dinner.

Then a group of two families with kids and nannys in tow entered.  Kids as loud as parents.  Running around the tables.  Saying what they wanted.  Called their parents by their first names.  Nannys doing their best. Restaurant staff trying to keep everyone happy.

Again…couldn’t help but eavesdrop…they were loud enough…

“We just LOVE La Paz because it’s just NOT like Cabo or Mazatlan where there’s so much noise and traffic and so “gringo-fied.'”

“Got 18 holes to play tomorrow.”

“Glad we finally got Wi-fi. But the signal is so bad here in Mexico. You would think…”   

“I can’t believe this place doesn’t have diet de-caf Pepsi, but I did find the best little coffee place that has double latte mocha!”

“When is your hair appointment? I have a pedicure at 9 a.m. then aromatherapy at 10.”

“This restaurant has the BEST chile rellenos stuffed with shrimp cooked by REAL Mexican cooks.  Look you can even see them back there in the kitchen!”

“Next time, let’s rent a Hummer so we can don’t feel all those bumps in the roads here.  Why don’t THESE people fix the roads?  You would think they would get tired of bumpy roads and broken cement.”

“Still can’t get an electricion to fix that light in the jacuzzi.  I hate this “manana” atittude here.  Must be someone like the Better Business Bureau we can complain to.”

Sometimes I wish there was someone we could complain to. I admit that even I probably sound like this as well at times. I try not to.   We keep reminding ourselves that we’re guests here in Mexico.  Whether we live here or are just visiting.  People are listening. We represent down here and our ears sometimes don’t hear what our mouths are saying.

_______________________________________

            Jonathan Roldan has been writing the Baja Column in Western Outdoor News since 2004.  Along with his wife, Jill, 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 riplipboy@tailhunter-international.com  or drop by the restaurant to say hi!           

Jonathan Roldan’s
Tailhunter International

 

TAILHUNTER FISHING FLEET #1 Rated on Trip Advisor

TAILHUNTER RESTAURANT BAR #1 Rated in La Paz on Trip Advisor

 

Now follow us on FACEBOOK TOO

 
Website: www.tailhunter-international.com
U.S. Office: 3319 White Cloud Drive, Suite A, Hacienda Hts. CA 91745
Mexico Office: 755 Paseo Obregon, La Paz, Baja Sur, Mexico
Phones:
from USA : 626-638-3383
from Mexico: 044-612-14-17863

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

Tailhunter YouTube Videos:
http://www.youtube.com/user/pangapirate


“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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One Man’s Cat Food…Is Not a Bad Dinner!

Posted in Baja Fishing, Baja Mexico Fishing, Baja Rockfish, Fishing, Fishing Tackle and Techniques, fishing tournaments, holidays in mexico, inshore fishing in Baja Mexico, Jonathan Roldan, La Paz Fishing, Living in Mexico, Panga Fishing, Salt Water Fishing, Sun stroke, Tailhunter International, Uncategorized, Western Outdoor News, Western Outdoor Publications on April 30, 2011| Leave a Comment »

Often it ends up in the garden under the rose bushes or turned into cat food, but the bonito can actually be good eating if you know what to look for! (note the belly has no markings to distinguish it from the lesser tasting skipjack).

“One Man’s Cat Food…Is Not A Bad Dinner”

 
Originally published in Western Outdoor News the Week of May 4, 2011
 

You say Po-TAY-toe.  I say poe-TAH-toe.  Semantics can screw with you.

One man’s bonito is another man’s skipjack and is another man’s catfood and another man’s gourmet dinner!

It was a number of years ago that I was sitting with a group of fishermen in a little  palm-frond palapa bar/restaurant just north…or south of Loreto.  Details are fuzzy.   I remember the beer was chilly.  The sandy floor between my toes felt good and we were all a little wind and sunburned from a good day on the water.  A little fishing.  A little diving.  Some stupid pull-my-finger horseplay between fellow goofballs.

We sat in those scuffed -white -plastic chairs with the beer logo that every Mexican beer company gives to every restaurant with the equally scuffed-up white plastic table.  No matter.  We were hungry and ordered up some fish tacos and a plate of “filete al mojo de ajo” (grilled fish with garlic.)

It arrived on mis-matched plastic plates and served with bent forks but the tortillas were warm; the salsa spicy and the beer so cold that “smoke” came out the mouth  when popped open.  And the fish could not have tasted better!  RIQUISIMO!

We wolfed down taco after taco and plate after plate.  Shoveled it in like chipmunks stuffing our cheeks!  Lime juice squirted all over.

Then someone asked the waiter… “Que clase de pescado es? Tan sabrosa!” (What kind of fish is this?  It’s delicious!”

The waiter said with a smile…”BONITO!”

AAACK!!!!

Six guys nearly hurled and choked in unison!  Everyone stopped eating to look up and at each other. Salsa dripping from fingers and corners of mouths. More than one eye-brow arched.

Bonito?  You gotta be kidding me!  We’re eating junk fish?  Isn’t that the stuff we throw away?  Give to the cats?  Put in the garden for fertilizer?  Man…if it is…that’s danged good!

Just another chapter in my enlightenment of Mexican fish! Another fish “epiphany” as it were.

 Just as I had come to enjoy eating such fish like triggerfish and sierra mackerel over the years after thinking they were also “junk fish,” I got schooled about bonito.

Highly-prized as a sport fish, but much maligned as table fare, it’s easy to get confused.  Many of us who grew up or did any fishing on the Pacific Coast came to stereotype bonito as a throw-away species. Catch a ton, but throw them back or give them away!

But, in Mexico the lines get blurred.  Everyone runs into species confusion.  Everyone calls the tuna-look-alike-fish that has trips on it a “bonito.” But, in reality, they’re usually talking about two kinds of fish…black skipjack and real bonito!

They look very identical.  Both are hard-charging members of the tuna family and if you didn’t know better, you’d think they were tuna.  They grow to about 8-12 pounds but fight like 20 pounders. 

Easily caught on live bait, lures, trolled feathers…they’re not real fussy.  Fun at first but after-awhile, if you’re really trying to catch something else like dorado or real tuna, they’re pests!

But that’s the rub.

Most captains will say “bonito” and immediately the stigma is attached.  They make no distinction between bonito and skipjack.  So, the gringo  anglers just toss the fish back and get increasingly frustrated. 

However, a good captain knows the distinction. 

Skipjack have dots or stripes on their silver/white bellies.  Meat is dark red and frankly terrible eating. 

On the other hand, bonito have no marks on their bellies. They have white/silver bellies.   Meat is not only light color, but if bled quickly and all dark meat and blood lines are removed, will fool many into thinking they are eating tuna!

So next time, take a closer look before tossing your “bonito” back !  Or convince your buddy that you really do want those bonito he planned to throw away!  Remember, yesterdays “junk fish” is often today’s dinner. 

 Just remember the prices at your local seafood restaurant for such “junk fish” as …catfish…whitefish…shark…mackerel (yes mackerel!)…tilapia (in Hawaii, they used to bring in tilapia to eat the sewage and mosquitos in the irrigation canals for the sugar cane fields!) Now they call them “African Perch” at 2o bucks a plate.  Believe it or not…even albacore was considered a “throwaway” fish at the turn of the century!

As for us eating that day on the beach…we were just hungry!  Dos mas platos por favor!  (two more plates please!) And more tortillas!

_______________________________________

            Jonathan Roldan has been writing the Baja Column in Western Outdoor News since 2004.  Along with his wife, Jill, 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 riplipboy@tailhunter-international.com  or drop by the restaurant to say hi!           

Jonathan

Jonathan Roldan’s
Tailhunter International

 

TAILHUNTER FISHING FLEET #1 Rated on Trip Advisor

TAILHUNTER RESTAURANT BAR #1 Rated in La Paz on Trip Advisor

 

Now follow us on FACEBOOK TOO

 
Website: www.tailhunter-international.com
U.S. Office: 3319 White Cloud Drive, Suite A, Hacienda Hts. CA 91745
Mexico Office: 755 Paseo Obregon, La Paz, Baja Sur, Mexico
Phones:
from USA : 626-638-3383
from Mexico: 044-612-14-17863

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

Tailhunter YouTube Videos:
http://www.youtube.com/user/pangapirate


“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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Dude…I Don’t Feel So Great…

Posted in Baja Fishing, Baja Mexico Fishing, Dehydration, Fishing, Fishing Tackle and Techniques, Heat stroke, Jonathan Roldan, La Paz Fishing, Mexican Independence Day, Panga Fishing, Salt Water Fishing, Sun stroke, Tailhunter International, Western Outdoor News, Western Outdoor Publications on September 25, 2010| Leave a Comment »

This might be a popular way to "hydrate" while in Baja, but it's not the best way to keep liquid in your system and can lead to other problems besides a hangover.

DUDE…I DON’T FEEL SO GREAT…

Originally published the week of Sept. 27, 2010 in Western Outdoor News

 

It can happen so fast.

            The last time I saw it happen, I wasn’t even sure what I was seeing.  One moment, the guy was sitting on the terrace of our bar here in La Paz enjoying the afternoon sunshine and another cold beer and in a nano-second it suddenly changed.

            I saw the guy smiling and laughing and the next, he simply tipped over.  Like someone threw the switch. Lights out.  Chair went over.  He hit the floor.

            The next few seconds were pandemonium.  People scrambling all over.  I heard “heart attack”…”give him air”…”get an ambulance”…”the guy is out”…”someone help my husband…”

            I looked through the melee of people and all the instruction giving.  At times like that it’s a bit like herding cats.  Everyone in panic mode.  Everyone is a doctor.  People actually arguing while a guy is flat out on the floor. The wife is wailing.  She has no clue.  They’re in a foreign country and she’s not being much help either.

            Then, the guy just sits up.  Just like that.

             Kinda woozy, but grinning. “C’mon, man…” He’s pushing people away from him.  Why are you all lookin’ at me? He’s puzzled.  “What am I doing on the floor?”

            We try to keep him down and comfortable. Call the paramedics anyway.  He doesn’t want all this fuss.  Just wants to get up and get another beer.  “I’m on vacation, man!”

            But the place collectively ramps down and breathes and sighs. None larger than my wife and I since we own the place, but deep inside we suspected the problem.

            It happens quite often actually.  More than folks know.

            Call it heatstroke.  Sunstroke.  Heat exhaustion.  Whatever.  It can be pretty serious and can disguise itself pretty well.  Just this morning when we were putting out our fishermen and one guy thought he was coming down with the flu that night…

            “I was chilly and my head hurt and I was aching. My stomach was upset and I was shaking so much we turned off the air-conditioner in the hotel room.” 

            Fortunately, his buddy (who works out alot)   fed him some gatorades and water and a good night’s rest he was fine.  But both had spent the previous day fishing all day in the hot Baja sun pulling on fish.  They thought they had drank enough waters, but on afterthought figured they must have been de-hydrated.

            Two weeks ago, some of our fishing clients ate at a restaurant and complained of “food poisoning” late that night.  I got called to their hotel room.

            I’m no doctor, but food poisoning usually seems to kick-in 3 to 6 hours after eating.  The both said that they went to town for dinner came back to the hotel and went to bed exhausted right away already feeling badly.

            They had fished hard all day.  It was clear from the blazing sunburns on their shoulders and the “racoon” pattern on their faces that they had only worn sunglasses on their heads…no hats involved.   They admitted to having drunk only one or two small bottles of water, but quite a few beers.  The only food all day had been some tacos they had just eaten and a bag of chips while they were fishing.

            I had some Pedilite (given to kids when they have the “runs” to replace fluids) and Gatorade and told them to drink some and see how they felt in an hour before I called the hotel doctor about food poisoning.  An hour later, they were much better.

            “Heatstroke” is a real medical emergency and  can be extremely serious.  Basically,  the body can’t cool itself down fast enough through normal means such as dissipation through the skin or by perspiration.  You’re overheated, Bucky!  In hot conditions or under strenuous activity, e.g. fishing in the hot Baja sun, you’re wide open. 

            Symptoms can be deceiving and sound like so many other maladies…(hangover? heart attack?  bad tacos?)

  • nausea
  • vomiting
  • headache
  • cramps and muscle aches
  • dizziness
  • weakness
  • rapid pulse
  • elevated temperature
  • confusion
  • difficulty breathing
  • seizure

 

Caught early and recognized, it’s very treatable and very preventable.  Mostly it’s common sense. 

Get the person cooled down.  Shade.  Fan them to promote cooling and perspiration.  Liquids.  Ice packs under the armpits help too.

The best is prevention.  Stay as cool as possible. Hydrate!  Liquids with caffeine or alcohol actually help DE-HYDRATE you so take it easy.  Drink beverages that replace the electrolytes you’re losing out there in the sun.

The guy in our restaurant who fell over had traveled all day.  He was so excited about his trip that he didn’t eat.  He drank coffee on the plane.  He had lots of beer all day.  He had been sitting in the sun for several hours watching the ocean with buddies at our bar.  He was older.  He had not been drinking water.  Duh!

He got up and walked out helped by his wife, but he sure scared alot of people.

Read more:

http://www.medicinenet.com/heat_stroke/article.htm

_____________________________________

Jonathan Roldan has been the Baja Editor at Western Outdoor News since  2006.  He and his wife Jill live in La Paz and own the Tailhunter Fishing Fleet as well as run the Tailhunter Restaurant and FUBAR Cantina.  He can be reached directly at riplipboy@tailhunter-international.com  or through their website www.tailhunter-international.com

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