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
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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!
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Jonathan Roldan’s
Tailhunter International
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