BST Users
  • Content count

  • Joined

  • Last visited

About rst3

  • Rank
    1,000 Post Club!
  • Birthday 09/02/2010


  • About Me:

Profile Fields

  • Gender

Recent Profile Visitors

3,709 profile views
  1. Just make it 36 for 5 years and be done with it. This isnt rocket science, folks. 5 years at 36, then drop it to 34-- and keep it there. I'd bet a hot hooker and a fat paycheck this simple solution would solve most of the problems we face with striped bass. Sometimes people make things too complicated, when the simple solution is often best
  2. Japanese chefs talk about the umami content/flavor of the fish being at peak after a day or two. In some cases up to 5, but 1 or 2 days is probably a good baseline. Supposedly it's best to wait until the fish finishes the process of rigor mortis too, and the meat relaxes. which takes a day or so Also, if you're going to let the fish rest a day or two, it's important to continue the icing process in the fridge-- regular refrigerator temps just aren't cold enough for storing fish.
  3. That's what I use. Maximum dexterity for cheapest possible price
  4. Sort of related... For swimbaits/paddletails, note that differences in the plastic formulation lead to huge differences in the performance of the lure. Ive found thar the softest baits waggle and roll much better on a slow or normal retrieve. Stiffer plastic baits sometimes dont paddle at all-- they come in straight without any action--and aren't nearly as effective. However...the stiffer swimbaits can sometimes work well in situations when retrieving against a strong current. Like the canal
  5. If you're going for sashimi there's one other technique you can do to (allegedly) increase the quality of the fish: ike jime. Basically a Japanese method that involves spiking the brain and spinal cord immediately after death to minimize/end any further cellular activity in the meat, post-mortem. Does it matter as much as bleeding and icing properly? Almost certainly not. Does it make any difference at all? Quite a few are of the opinion it does, especially for fish to be consumed raw. For cooked fish it may not have a great impact. Figured I'd throw it out there. ymmv This video shows the process on a tuna
  6. Rob, you're spot on about the biggest menhaden showing up first. Two years ago I ran into some bruiser bunker when in RI for my annual late April pilgrimage to catch the first fresh rats. SSTs at time were 49ish
  7. Going to give the SpoolTek 9" a try in the canal. During typical "sebile" action, I'll clip on one instead and see how bass react. Fun fact: spooltek just bought by Sebile. Now made in China. Not quite as good as original, but still decent. Spoke and fished with Dave--the originator of spooltek--in March in Florida. Fun fact#2: Dave fished me under the table for snook. Not quite a "sad and embarrassing" beatdown.. but definitely a legit loss!
  8. Wouldn't be a bad choice if you did. Lots of tidal creeks harbor holdover rats and sometimes more, even before the main push of fresh schoolies hits the NS area around mother's day.
  9. The holdovers I've been tracking definitely started to perk up, beginning about a week ago. I found fish (rats to mid 30s inchers) much more willing to take a variety of baits. Here's a few from last weekend: Rat on 1/2oz zoom Keeper on 6" shad Mid 30s on 9" spool-tek
  10. Might be a little early for typical surf fishing action. Things dont really get going until mid May. Some schoolies around by very late April/May 1st. Try the estuaries as they warm up fastest
  11. More than just schoolies around. Captip to @The Riddler for this one. Gave me the heads-up fish were back on the feed.
  12. The winter holdovers have become more active in the last week. Especially those in rivers where the freshwater temps are starting to rise rapidly. Imo, this allows the fish to venture out beyond the denser and warmer 40°-ish salt tongue pushed in from the ocean where they spent the whole winter. During the winter, the freshwater shallows and surface layer drop to 32/33°, while the deeper salt tongues stay at ~40. At least in the major SNE rivers. Probably a little different scenario in coastal marshes though. Anyways, now that the surface freshwater is approaching 40, the river fish can move around more. And their feedbucket is starting to tingle with the rising temps, whether river or marsh holdovers. As for fresh fish... still a couple weeks out I think. Typically 3rd week in April is a good bet for first freshies with sea lice. I've caught bigger holdovers out front around that same time that were darker and had no lice, so the mixed availability period for fresh and holdover fish is rapidly approaching.
  13. Prostitution is orders of magnitude safer for the tricks and for the johns, when under a state legalized umbrella. Just look at Holland.
  14. Yes they do. Part of the evolution of cannabis likely has to do with the interaction of its cannabinoids and animals. Another function of cannabinoids for the plant, IIRC, is as sunscreen.. to protect the genes of the seeds from damaging Ultraviolet rays