by Dan Simmons
–
Photo Above: Jeff and Megan on right
Here’s a story for my old fishing and hunting buddies Jeff Miller and his charming daughter Megan. They are both Tuna veterans and aficionados:
We all know tuna. It comes in little cans as one of several species: Starkist, Chicken of the Sea or Bumble Bee
Well, there’s another tuna and the hunt for them is in full swing, or I should say full run; it’s off the California coast. These tuna can weigh over 200 pounds (we call them cows) and have several species as well.
On a recent long-range trip to Baja waters, on a tuna boat out of San Diego, the action was fierce with many hundred pounders coming over the rail. These weren’t shy fish, but swam in a large school, and believe me, they were the teachers. A big “cow” would hit like a freight train and either head straight for Hawaii or dive to depths which would challenge the length of line on your two-speed Schimano, Okuma or Fin-Nor #50 salt water reel. At other times they would circle the boat as if they knew by tangling with others they could cut the line and break away. Big tuna fishing is not for the faint of heart, but with the exception of bill fish like marlin and sails there are few things that get the adrenalin flowing as quickly.
Unlike the bill fish the fight doesn’t let up when they are brought along side. Rarely are they tagged and released, or brought aboard tied on the heavy leader. They’re gaffed or tailed and the fight continues even as they are brought aboard and land on deck. Many a tired fisherman has been injured while being careless and thinking it was over.
This is real world class fishing, but you can take it one step further by fishing for those 500 to 700 pound bluefin that congregate off the northeast coast with maximum congregations off the legendary ports of Newfoundland and Nova Scotia, Canada.
For those satisfied with a bit less adventure, and with perhaps shallower pocketbooks as well, the yellow tail, yellow fin and albacore tuna offer more than abundant thrills. With limits of 20, 30 and 40 pounders coming in regularly, the boats of less extreme range offer a two and three day excursions that are, if not the trip of a lifetime, at least the trip of the year, or even the decade.
These fish are more abundant and the action is non-stop when a school is found. It’s not unusual to bring in several in a relatively short period of time. You’ll not come away unscathed, however, as your arms will feel as if each also weighs 40 pounds and your back and shoulder muscles will scream at you as if to say, “I didn’t sign up for this; I want to go home and back to the couch and television.” At least that’s what mine say.
The options out of San Diego, or San Pedro, are optimal in August when you have the opportunity of seriously targeting several species of tuna, but may also still have a good bite of white sea bass off Catalina Island as well as various cod and grouper species.
A good quality medium action rod and the best saltwater reel you can afford will be sufficient for all but the biggest tuna and some good 50 to 80 pound braided line will spool you well. It’s best to ask your charter captain about leaders, hook-ups, lures and bait as these will be determined by the area and species fished. Don’t worry about taking along food as the galleys on these boats are well-equipped and it’s nice to have a wholesome breakfast or quick lunch as the day progresses. On the longer trips it’s usually steak or chicken with all the fixin’s, so forget about the diet for the duration, you’re gonna need the energy.
For up to the hour fishing reports or for charter information go to www.hmlanding.com or www.biggame90.net.
If you have a story or comment about this or other articles, please contact me at sportsmansquestdan@gmail.com
Recipe
Jeff Miller’s Grilled Tuna Steaks
Ingredients:
1 cup olive oil
1 cup balsamic vinegar
2 T minced fresh garlic
1 T dry Italian seasoning
1 t salt
1 t pepper
Directions:
Jeff is a master with the barbecue and the smoker. He cooked up a batch of fresh tuna steaks for me and they were the best I have ever tasted. Here’s how he did it.
First he marinated 4 one-inch thick tuna steaks for one hour, turning once.
Then he prepared the barbecue and grilled the tuna steaks 4-6 inches from heat for 5 minutes on each side, basting them with a mixture of chopped chilies, dill seed and butter.
He served with rice pilaf, a salad of field greens with a light vinaigrette.
“Targeting Tuna” first appeared in the Las Vegas Review Journal’s Pahrump Valley Times