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About Shane_O

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  1. Saragossa and slammer III’s go on sale on amazon for less than 200 from time to time. Got my Slammer III 6000 for like 175
  2. My spinfisher v mh and heavy boat combos have put up with some serious abuse and fish as good as new. The 7’ heavy fiberglass rod especially.
  3. Paired with the right rod, I definitely prefer the largest and heaviest size. On my lamiglass rated from 2-6 oz, it loads up and sends perfectly with my normal casting style, definitely further than the floaters. If I were using my 1-3 oz 11’, I would have to totally change my casting style to achieve the same result, but I wouldn’t fish the ccc with that rod anyway. They’re easy to swim, holds its action in heavy current, but takes some getting used to to achieve whatever desired popping cadence that you want.
  4. I like my 8’ Star Stellar Light fast taper but it’s more of an ultralight setup. The heavier version of the same rod might be worth a look. That or the 8’ Tica Samira medium weight
  5. The past couple of weeks have been pretty bleak for me fishing the RI south shore. The only keeper sized bass and larger blues I’ve had have been from the boat. And it hasnt been for lack of effort either. My guess is that most decent bass are following the bunker schools that have now shown up on the reefs and in the race. I’ve had a few all-nighters fishing both plugs and chunking just for a small handful of schoolies and bycatch. About a month ago I got into some 28-34” fish and big blues but that only lasted two nights and was the best fishing I’ve had all spring. No bueno
  6. I know that three way rigs post a problem when it comes to casting, but was thinking that using one during outgoing tide at a breachway might make a good presentation for a swim shad, sluggo, bucktail, or eel similar to how it works on a boat during a drift. Has anybody tried this?
  7. I was describing how I kept too many last year, and after reflecting on that am changing my approach when it comes to keeping fish.
  8. I get a little freaky. Prepare one dish of whipped egg wash and one dish of dry ingredients (all purpose flour, allspice, coriander, chipotle chilli, garlic powder, onion powder, paprika to give it more color, salt, and pepper in proportions that I can’t disclose. Gut and scale the whole fish, then wash it and pat it dry. Get your favorite frying oil in a large skillet (about 1/4” deep) hot to the point that a drop of water makes it sizzle aggressively but not explosively and try to maintain that heat throughout the process. It takes adjusting based on the pan and the size of the fish. I prefer cast iron since once I get it up to temp, it’s relatively stable. Thoroughly coat the fish inside and out with egg wash, turning it around a bit to make sure it’s even, then thoroughly coat that with the dry ingredients, turning and lightly shaking off excess as needed. After that, you’re just frying a fish. Try to do it with as little movement in the pan as possible. One flip. Dinner time
  9. I bled, filleted, iced, and processed the fish quickly and saw no signs of parasites while slicing. Between the 5 friends and myself that ate it, we had zero issues. With that said, every fish is a little different so it’s always good to keep an eye out. Field dressing your catch ASAP after catching and bleeding is also a good precaution to avoid parasite issues and preserve the meat. Parasites abandon fish once they know it’s dead, which drives them into the meat. So gut it. Old school tip: If you’re far from your cooler or way out on a jetty and want to keep fishing, gather a bunch of fresh seaweed and find a shady area where waves and crabs won’t get it. Make a seaweed bed, put the fish on top, and cover it with the rest of the wet seaweed. It’s a hell of a lot better than nothing and worth not spoiling a good fish.
  10. I’m relatively young, so some of my plugs and methods don’t fit in this category. But one that might fit in is hiking streatches of rocky shorelines below the high tide line to find new rocks and spots to fish from and get away from the crowd.
  11. I’d love that recipe! I usually brine and smoke a few if I really get into them and have ice handy.
  12. Good catch and release practices are a key part of what we do. Nobody wants to injure shorts, and safely releasing a good fish can put a bigger smile on my face than bringing it home and eating it. But I still enjoy eating a striper that I caught, processed, etc. from time to time. I’ve recently adopted a different mentality when it comes to keeping fish than I had in the past: I’m keeping a 28-36” fish if it’ll all be eaten fresh within 1-4 days. Give a fillet to a friend or family member to make that happen if you have to. It’s 100X better fresh than frozen, and I don’t want to disrespect the fish by letting it deteriorate in the freezer before eating it. Once you start stuffing your freezer with fish, you usually end up with more than you need, and some will go to waste. Just a thought, I found myself with a freezer full of fish last year even after passing out fillets to friends and family and ate fish for a month straight so it wouldn’t be wasted. To me, it should be an occasional treat enjoyed while it’s at its best, especially with big striper populations declining. What are your thoughts on catch and release/keeping stripers?
  13. I love my 8’ MH one piece Tica Samira rod, great for short-range plugging, fluke jigging, the kayak and the boat, but definitely not a chunker. If you want something that will be good for both chunking and plugging from shore, you’ll have to make some comromises. It won’t be great for either type of fishing but should get the job done. For instance, an 11’ MH Lamiglass Insane Surf will set you back 1-150$ and are rated for 2-6 oz. But I throw 1 oz jigs and plugs with no problem and it still retains some feel from the action on the plug. I can also throw a bunker head with 6 oz of lead ahead of it with no problems, you just have to adjust and slow your cast down so that it’s more of a lob that lets the weight do the work. If you’re only interested in chunking then there are far more experienced people that can chime in since I’m plugging 90% of the time.
  14. I’m reading this while actually eating bluefish ceviche, it’s stronger flavor goes well with the other strong flavors (lime, cilantro, hot pepper, red onion). However the texture is soft as expected. I’ll be cutting the fish into smaller dice-sized pieces next time to counter that.
  15. Cocahoe minnow action on my 8’ ultralight setup a few weeks ago, (1/8-5/8 oz rated rod). I was able to get a handful of 20-24” blues on one before it was finally cut off. Not a bad little bait for 50 cents a pop.