Another hour and
 

a half and we'll be at the Hudson...Oh wait, this trip was blown out, big wind and seas out there now. Let's hope for fishable weather next week. Also, we need more die-hards or first-timers to fill out the last 4 November 24's--longfin time!!!
If we don't go, I'm gonna starve, freezer has a lot of space to fill!!! Chucky

Re: Another hour and
 

Just evil out there right now. My wind meter has been hitting 42+ the last hour.

What do you with the longfin? Only ask cuz I’m not a fan. I’ll poach then mix with mayo to make sandwiches. Other than that prefer YFT and BFT much more.

Re: Another hour and
 

Birds are my favorite--driest/whitest meat of the tunas. Then bluefin, next yellows. Skipjacks/'gator blues are good smoked but needed a lot (24-30hrs) of marinate time before smoking. Used alder/apple combo.
2na (Shorts) talked me into using tuna belly meat for sandwich mix. Made it with equal parts belly/loin chunks and was good---belly alone, I didn't like. Try tuna burgers with LFT's. Burgers are good with belly/loin chunks, too.

Re: Another hour and
 

Temps dropped significantly. Guys tried the areas inside after the blow and shot goose eggs. Low 60s is no bueno. Canyons to the south look a smidge better.

Re: Another hour and
 

We've caught YFT's in 60* but the temps dropped slowly, drops fast and they're gone. For a while it was pretty flat temps beach to shelf, looks like it's changed little but has cold water moving in from farther out. I'm content to use Rutgers not that great now. I go where, when and if the captain takes the PB.

Re: Another hour and
 

I hope you get a few last shots! Im hoping for one more...

Re: Another hour and
 

Damn, offshore surface temps don't look good. I have a trip Thursday to Friday on a large catamaran in LBI and looks like it could be just a boat ride.

Re: Another hour and
 

Hopefully, you get a final lick. Saw lots of bluefin signs 10 miles off, but of course, we aren't allowed to keep them.

Re: Another hour and
 

What do you with the longfin?

Longfin used to make the best tuna parmigiana. Take a steak 1/2 " thick, flour, egg wash, seasoned bread crumbs. Sear both sides in a pan real quick. Wipe out pan, cover the steak with red sauce and a slice of mozzarella cheese. Heat low temp 5 minutes or so until sauce is hot and cheese is melted. You can thank me later !--Rich