The only thing better than taking your daughter fishing is taking her skiing.I have fished off and on for years. Good memories with both father and father-in-law. Both have passed to early.
Have taken the kids a little. The best/worst story I have is taken my middle daughter at 12, walleye fishing. She caught her first walleye and when I went to net it, the fish went right through the net. Apparently mice liked the net that winter. She was not happy.
This year at 19 she has been fishing some in the U.P. at college. When she came back, we went shore fishing. She caught all the keepers.
You can hardly not catch fish off of Jupiter Inlet, that place has everything swimming by in abundance. Looks like your uncle is working the edge of the Gulf Stream, nice rig.Trolling with my buddy bob the seafood purveyor off the Marin headlands/GGB. View attachment 47559View attachment 47558 View attachment 47557
Out on my uncles boat off Jupiter Fl Fishing for swordfish and mahi-mahi. Pretty sweet 70 footer! You can see the camera next to my uncles head that records video feed of the swordfish action. View attachment 47560
Here you go @karlo, corvina caught in California, many moons ago.When in Chile, do not order Chilean Sea Bass
It took 1-1/2 hours to clear immigration and customs, then to exchange a bit of cash, then hire a taxi. But, I made it in the nick of time. By 5 PM at Mercado Central, stalls selling fresh fish are shutting down. So are the restaurants. No Chilean Sea Bass seen anywhere, not at the stalls, not at the restaurants. Merluza (Hake) can be found in abundance at either, but not Merluza Negra. What the heck?
I haven’t had lunch. So, I settle in at El Galleon, whose restaurant in Mercado Central has shut down. But, they walk me down a ways, along the market, to their street-side restaurant, which is open. Here I am, having enjoying a delightful dinner. And, while doing so, I look up Chilean Sea Bass in Santiago. To my chagrin, it’s not served in Chile,
For dinner, I start with a reineta ceviche, a fish that is “endemic”, https://en.m.wikipedia.org/wiki/Brama_australis, which, to me, means what the locals enjoy. I forgot to take a photo, but here,
After, I have oysters on half shell. That was a mistake. Very, very salty oysters. Surprising though, when presented. Small. Looked like I was served clams.
For a main course, I decide on sole, concato style, which according to Kraft
is whole grilled fish with a chorizo tomato salsa. What I got instead was a casserole of sole, shrimp, scallops, crab, and oysters with melted cheese, albeit not Kraft cheese. I’m going to assume I got the real cancato style.
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One taste of the crab convinced me that, next time, I have to order crab.
Here are the goods at one stall,
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and some beautiful corvina, sea bass that real Chileans consume,
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the dorado looks awesome too.
Now that the Chilean Sea Bass thing has been put to rest, time to find out what real Chilean cuisine is.
I am now on the look out for dried horse meat, abalone, and chicken-in-mud.