Topic: Newbie question of the day (Read 2448 times)

June 10, 2016, 05:44:32 PM #15

Up here my rule is lip grippers, onto the big game clip, remove hook, cut gills with forceps/scissors combo on my vest .... Cold weather on the deck, hot and sunny under burlap on the deck and wet often. My burlap is actually on my stringer at the bottom of the loop and before landing I turn it inside out over my catch and tie off with the clip and all inside the burlap so if I huli the fish are better protected.

June 10, 2016, 05:59:42 PM #16

Quote from: Mojo Jojo on June 10, 2016, 05:44:32 PM

Up here my rule is lip grippers, onto the big game clip, remove hook, cut gills with forceps/scissors combo on my vest .... Cold weather on the deck, hot and sunny under burlap on the deck and wet often. My burlap is actually on my stringer at the bottom of the loop and before landing I turn it inside out over my catch and tie off with the clip and all inside the burlap so if I huli the fish are better protected.

NCKA really needs to wholesale adopt the term "huli". It's a good word and its use needs to be encouraged. So far it's only sporadic.

If not obvious from the context, it means rolling the yak and taking an unplanned swim.

June 10, 2016, 06:05:29 PM #17

Quote from: LoletaEric on June 10, 2016, 04:15:14 PM

Yep, rip out gills, bleed over the big net, THEN bonk and deposit in burlap.

Last step - give thanks to the fish and celebrate the fact that you hit your target.

Have fun.

Best answer yet ..give thanks

June 10, 2016, 08:02:55 PM #18

Quote from: crash on June 10, 2016, 05:59:42 PM

Quote from: Mojo Jojo on June 10, 2016, 05:44:32 PM
Up here my rule is lip grippers, onto the big game clip, remove hook, cut gills with forceps/scissors combo on my vest .... Cold weather on the deck, hot and sunny under burlap on the deck and wet often. My burlap is actually on my stringer at the bottom of the loop and before landing I turn it inside out over my catch and tie off with the clip and all inside the burlap so if I huli the fish are better protected.

NCKA really needs to wholesale adopt the term "huli". It's a good word and its use needs to be encouraged. So far it's only sporadic.

If not obvious from the context, it means rolling the yak and taking an unplanned swim.

We mostly call it a "Yard Sale" due to the gear distribution from the roll. Huli reminds me of the Hawaiian chicken dish

June 10, 2016, 10:28:50 PM #19

Huli is a hawaiian term for turn, flip or rotate. Hence Huli Huli or rotisserie chicken. It used often by the local island surfers and kayakers for what is called a yard sale here. I like it. My family always used yard sale when referring to a crash while snow skiing. Skis, poles, gloves, goggles everywhere!

But...we are getting off subject. I digress. Back to the topic at hand.

My process. Net, lip gripper, thump, ring (clip), cut gills, rinse, quick gut (most of the time) and rinse again. Then I toss them in my Icemule OTW depending on how long I'll be out, but if not OTW, as soon as I'm back to the beach. I give them a better cleaning on the beach.

I think the main thing for flavor is bleeding, gutting, and cooling as soon as you can. Same as hunting.

June 10, 2016, 10:32:00 PM #20

Quote from: Fisherman X on June 10, 2016, 08:02:55 PM

Quote from: crash on June 10, 2016, 05:59:42 PM
Quote from: Mojo Jojo on June 10, 2016, 05:44:32 PM
Up here my rule is lip grippers, onto the big game clip, remove hook, cut gills with forceps/scissors combo on my vest .... Cold weather on the deck, hot and sunny under burlap on the deck and wet often. My burlap is actually on my stringer at the bottom of the loop and before landing I turn it inside out over my catch and tie off with the clip and all inside the burlap so if I huli the fish are better protected.

NCKA really needs to wholesale adopt the term "huli". It's a good word and its use needs to be encouraged. So far it's only sporadic.

If not obvious from the context, it means rolling the yak and taking an unplanned swim.

We mostly call it a "Yard Sale" due to the gear distribution from the roll. Huli reminds me of the Hawaiian chicken dish

A lot of our guys up here use the yard sale term as well and as for a Hawaii dish.....either give me the recipe or at least post a picture.... Great now I'm hungry...... Another term I have heard is "turtle" due to the down side up looking like a turtle shell.

June 11, 2016, 06:14:39 AM #21

What I found:

Huli-Huli Chicken

In 1955 Ernest Morgado cooked up a big batch of chicken for a farmer's group. It had been marinated in his take on the classic Japanese Teriyaki Sauce, and painted with the sauce on the grill. It was such a hit that, by the time he died, it had become a signature dish beloved throughout Hawaii, served mostly by shade tree cooks from roadside stands, parking lots, and parks at fundraisers. Drive around Oahu and if you see smoke rising and smell something sweet, it is likely Huli-Huli chicken. The locals keep napkins in their glove compartment just in case.

Clearly a pioneer in the concept of branding, Morgado knew that he couldn't just call his dish "teriyaki chicken". He needed a unique name for his specialty to fend off competition. Then it came to him while cooking a batch.
Rather than turn scores chicken pieces one by one when he was catering an event, he sandwiched the meat between two mesh grates, and, with the help of an assistant, flipped the whole contraption. Sort of Hawaiian rotisserie. When it was time to turn, he would shout "huli" which is Hawaiian for "turn" to his assistant who would shout "huli" back, grab the handles on the other side of the grates, and turn the chicken over, lickety split. Huli-Huli Chicken was born.

June 11, 2016, 06:26:24 AM #22

Huli-Huli Chicken

Makes: Enough for 2 whole chickens cut into quarters

Takes: 30 minutes

Keeps: Because it has a high acid, salt, and sugar content, it can keep for months in the refrigerator.

Ingredients
1 cup pineapple juice
1 cup white wine
1/4 cup soy sauce
1/4 cup ketchup or red barbecue sauce
1/4 cup rice vinegar
1/4 cup dark brown sugar, packed
4 tablespoons fresh ginger, skinned and grated fine
2 tablespoons Worcestershire sauce
1 teaspoon dark Asian sesame oil
2 teaspoons Sriracha Sauce
4 medium cloves of garlic, pressed or finely minced

About the vinegar. If you wish you can swap some fresh lemon or lime juice for all or part of the vinegar.

Method
1) Mix all the ingredients together in a saucepan and simmer gently for about 10 minutes. You can refrigerate it for several weeks.
2) Pour it in a large bowl, or a large ziplock. Add the chicken. Marinate for at least 3 hours, as long as 24 hours.

Start the chicken using indirect heat turning frequently to keep from burning the sauce. Baste with sauce to make a nice coating, finish over direct heat to crisp skin.

June 11, 2016, 08:53:56 AM #23

Quote from: Mojo Jojo on June 10, 2016, 10:32:00 PM

Quote from: Fisherman X on June 10, 2016, 08:02:55 PM
Quote from: crash on June 10, 2016, 05:59:42 PM
Quote from: Mojo Jojo on June 10, 2016, 05:44:32 PM
Up here my rule is lip grippers, onto the big game clip, remove hook, cut gills with forceps/scissors combo on my vest .... Cold weather on the deck, hot and sunny under burlap on the deck and wet often. My burlap is actually on my stringer at the bottom of the loop and before landing I turn it inside out over my catch and tie off with the clip and all inside the burlap so if I huli the fish are better protected.

NCKA really needs to wholesale adopt the term "huli". It's a good word and its use needs to be encouraged. So far it's only sporadic.

If not obvious from the context, it means rolling the yak and taking an unplanned swim.

We mostly call it a "Yard Sale" due to the gear distribution from the roll. Huli reminds me of the Hawaiian chicken dish
A lot of our guys up here use the yard sale term as well and as for a Hawaii dish.....either give me the recipe or at least post a picture.... Great now I'm hungry...... Another term I have heard is "turtle" due to the down side up looking like a turtle shell.

Sorry! Didn't mean to make anyones mouth water! But now that you mention it and thanks to Fisherman X I know whats for dinner tonight!

June 12, 2016, 11:47:30 PM #24

Bleeding and gutting a salmon in the water on a kayak makes me extremely nervous. I was in the process of cleaning and bleeding a salmon once in an 18ft PB. I dunked the fish in the water to rinse it. As I pulled it out of the water a huge bull sea lion followed it and was on the gunwale of the boat, mouth fully open, attempting to relieve me of my fish. We almost hulied! With the salmon in my right hand and a massive sea lion in my face, I swung and connected with a hard left hook. He didn't flinch. Luckily I had a bat within reach. After another solid blow, this time from my bat, he gave up. Don't think for a second a sea lion won't try to jump in your yak with you, especially when salmon is involved. Unless you are absolutely sure there are no fur bags in the area I would think twice about dangling a salmon over the side, just my opinion.

July 28, 2016, 05:21:02 PM #25

Rip gills, bleed out, bonk stuff in bag. Perhaps stab in head ten times if its any type of flat flounder fish.

July 28, 2016, 05:31:10 PM #26

Salmon and halibut: Bonk, cut gills and bleed out, toss into my Sea Angler kill bag with ice, and resume fishing the same area ASAP. On the next pause, I'll pull the fish out, gut it, and pack the body cavity with ice in the Sea Angler bag.

Rockfish and Lingcod: Bonk, cut gills and bleed out, then toss in the Sea Angler bag with ice. When I'm ready to head in for the day, I gut my catch and toss it back in the bag.

(No guts come home with me)

Sent from my iPhone using Tapatalk

July 28, 2016, 09:11:26 PM #27

Do you guys filet your rock fish/lings/cabizon or gut and cook whole? I filet all my white fish leaving the end trails in the carcass for crab bait or toss it in the grinder in the fish cleaning house.

July 29, 2016, 06:22:34 AM #28

I filet just about everything. Rockfish carcasses get buried in the garden. Salmon carcasses either get scraped clean before cooking to make salmon burgers or they get pan fried up and picked as an appetizer. All the salmon collars, bellies, etc get smoked.

Sent from my iPhone using Tapatalk

July 29, 2016, 06:39:57 AM #29

Rockfish unless making tacos ..cook whole.lings fillet out but save bellies,heads cheeks collars for Fish soup/stock or for appetizers ..Salmon ,like Alex B does .. Any fish we use up as much as possible....my family were old school Italian fishermen nothing gets tossed and my wife is Chinese if it can fit in a rice steamer or Wok it gets eaten

User Area

Recent Topics

Support NCKA

Articles

Topic: Newbie question of the day (Read 2448 times)

Mojo Jojo

crash

VK

Fisherman X

Pau Hana

Mojo Jojo

Fisherman X

Fisherman X

Pau Hana

native

707dragger

AlexB

Mojo Jojo

AlexB

VK