Show off your fish

hope ya released it to fight anudder day!

 

4lb LM using 6lb test line. Used baby bass senko. Putting 8lb on all my rods tomorrow...
Forgive the glove, my thumb is pretty torn up at the moment.

 

My wife caught 2 LM over 5lb'rs back to back about 4days ago....

 

Here's my 31" x 23# one eyed, old ass Cabezon from kayak!

 

6' octopus I caught in NorCal (Shelter Cove) from the kayak.

 

That is cool

 

I caught a baby squid last night just because it was right near the minnow I caught in the dip net last night when we were on the beach look in for crabs. We tried fishin off some boat ramps but just caught a few small blue crabs in the nets and some bait fish (croakers maybe kinda looked like a small brim) hittin the pier after supper to see if we can get something goin

 

How ya gonna cook it?

 

I'd be afraid it would pick up one of those filet knives with a tentacle and stab me with it

 

Thanks.

Catching a puss on rod and reel is an experience that I wish all ocean fisherman get the chance to do. It's not the actual fight to the surface, as it it feels like you are just reeling in a snagged wet sleeping bag.

However!

Once the krakan gets a hold of your boat/kayak, gaff, your arm etc.... that is whe n it gets fun. You cannot just grab a hold of it, as they are the squishiest, slippery critters I've ever had the challenge to dick with.

But them things are tasty tasty!

 

Its actually really easy (or f'n hard).

What we do is once it's dispatched by stabbing directly between the eyes, you cut a slit in the back of the hood. Flip it inside out and remove all the black crap.

Cut the puss into managable sized lengths of say a foot or two each.

Take cheap beer and rock salt in a tub and wash scrub the slime off each piece one at a time and quickly toss in cold clean water to remove the salt.

For cooking we put the tenticle in a pot with distilled water. Generally just enough to cover the squishy meat sticker.

Boil for approx 12 minutes and check the thickest part for doneness by poking a chopstick through it. If it goes through easy, drain it and get in ice water bath to stop the cooking. 15 mins is probably all it will take for super thick legs.

If you go too long it will start to get rubbery and then you have to stew it for like an hour to get back to tender.

Once the quick cooking is done, and cooled you can do all kinds of things with it.

-Thin sliced as is and dip in soy sauce/wasabi mixture.
-Pickle it in 1/2" chunks.
-Grill it on super high heat, or directly on wood coals.
-Add to Pok'e.
-Cut into strips, batter lightly and quick fry.

 

Sounds freakin delicious.
Got to sample some great octopus (pulpo) dishes at a Peruvian tapas place in Chicago last week. I really dig the texture lol

 

Such an under utilized marine meat.
Had a buddy catch a 10 footer over the 4th of July and he gave me a 4 foot leg to take home.

 

I wonder if anybody makes jerky outta them

 

Morocco, Japan, Hawaii, etc...have octopus jerky. I've never had it.

Octopus can also be smoked.

 

I assume you would need a big-ass pipe huh?....