Salmon season looks to open saturday april 3rd

http://www.dfg.ca.gov/marine/pdfs/salmonsport10.pdf
Salmon
 (a) Methods of take:
  (1) General Provisions. Only by angling as defined in Section 1.05. No sinkers or weights
exceeding four pounds may be used, except that a fishing line may be attached to a sinker or
weight of any size if such sinker or weight is suspended by a separate line and the fishing line is
released automatically by a mechanical device from the sinker or weight when any fish is hooked.
See sections 28.65 and 28.70.
  (2) Barbless Hooks. No more than two (2) single point, single shank barbless hooks shall be
used in the ocean north of Point Conception (34º27’00” N. lat.) when salmon fishing or fishing
from any boat or floating device with salmon on board.
  (3) Other Hook Restrictions. When fishing with bait in the ocean between Horse Mountain
(40º05’00” N. lat.) and Point Conception, if angling by any means other than trolling, then no
more than two (2) single point, single shank, barbless circle hooks shall be used. The distance
between the two hooks must not exceed five inches when measured from the top of the eye of the
top hook to the inner base of the curve of the lower hook, and both hooks must be permanently
2010-2011 California Ocean Sport Fishing Regulations
tied in place (hard tied). A circle hook is defined as a hook with a generally circular shape, and a
point which turns inwards, pointing directly to the shank at a 90-degree angle. Trolling is defined
as angling from a boat or floating device that is making way by means of a source of power,
other than drifting by means of the prevailing water current or weather conditions. See Section
28.65(g).
  (4) One Rod Restriction north of Point Conception. Salmon may be taken by angling with no
more than one rod in ocean waters north of Point Conception. See Section 28.65(e).
 (b) Season:
  (1)North of Horse Mountain (40º05’00” N. lat.) and Humboldt Bay. All waters of the ocean
north of Horse Mountain and in Humboldt Bay are open to salmon fishing from August 29, 2009 to
September 7, 2009.  Exception: The ocean area surrounding the Klamath River mouth bounded on
the north by 41º38’48” N lat. (approximately 6 nautical miles north of the Klamath River mouth), on
the south by 41º26’48” N. lat. (approximately 6 nautical miles south of the Klamath River mouth),
and extending 3 nautical miles offshore is closed to salmon fishing during August. No salmon may
be taken at any time in ocean waters at the mouths of the Smith and Klamath rivers and during
August and September at the mouth of the Eel River. See Section 27.75.
  (2) Between Horse Mountain and Point Arena (38º57’30” N. lat.). All waters of the ocean
between Horse Mountain and Point Arena are closed to salmon fishing. (Note: In 2010, the
season will open on April 3.)
  (3) Between Point Arena and Pigeon Point (37º11’00” N. lat.). All waters of the ocean
between Point Arena and Pigeon Point are closed to salmon fishing. (Note: In 2010, the season
will open on April 3.)
  (4) Between Pigeon Point and Point Sur (36º18’00” N. lat.). All waters of the ocean between
Pigeon Point and Point Sur are closed to salmon fishing. (Note: In 2010, the season will open
on April 3.)
  (5) South of Point Sur. All waters of the ocean south of Point Sur are closed to salmon fishing.
(Note: In 2010, the season will open on April 3.)
 (c) Limit:
  (1) Two salmon per day. See subsection (c)(2) below and Section 1.17.
  (2) Statewide Silver (coho) Salmon Restrictions: No silver (coho) salmon may be retained.
 (d) Minimum size:
  (1) North of Horse Mountain: Twenty-four inches total length.
  (2) South of Horse Mountain: Twenty inches total length.

My little bro

 Thank god he can cook because he can't fish worth a sh**. Here is a recent article on him.

       "Chef Joel Huff’s cheerful, surfer-esque disposition reflects his love for all things local, but his talent for creating world-class, globally influenced cuisine is founded firmly on his passion for adventure and travel. Four Seasons guests can get a taste of it at the legendary Coral Casino Beach and Cabana Club at Four Seasons Resort The Biltmore Santa Barbara, where Huff oversees the private membership club’s two dining outlets, including the new signature restaurant, Tydes, which opened in late 2008.
A fifth generation Ventura native, Huff began his career at 15 when he started cooking for a barbeque company at a local grocery store, a skill he had picked up at home – “My father was always standing over a barbeque,” he says. However, it was later, on a visit to Leon, France while traveling in Europe that he first began to think seriously about food. Huff attended Cuesta College in San Luis Obispo with his sights set on becoming a fireman, but ended up changing course when a friend’s invitation to come along to Denmark and cook for a summer proved a life-altering experience.Upon returning to California, he enrolled in the culinary arts program at Santa Barbara City College and then attended the Culinary Institute of America at Greystone in St. Helena. He further honed his skills working at the esteemed Stonehouse at the San Ysidro Ranch and for two years at L’Orangiere under the tutelage of Ludric Le Preve.Still, influenced by his time in Denmark, Huff felt the need to further explore the world of food and acquire first hand knowledge about cuisine in other countries. He embarked on a journey around the globe, spending time cooking in kitchens in Thailand and Australia while enjoying another love – surfing. It was in Australia that he met the influential Tetsuya Wakuda and his mentor Nori Sugie, whom he worked under at Sydney’s Restaurant VII. While there, he also met and married his wife.Huff returned to the United States in 2003 as Sous Chef at Asiate at the Mandarin Oriental, New York under Sugie, where he was able to further refine his skills cooking French and Japanese influenced cuisine. In 2005, he moved to San Francisco to join the culinary team as Chef de Cuisine of Silks, where he garnered praise from critics and media such as Bon Appetit, Wine Spectator and San Francisco Magazine. Esquire named him one of “Four Chefs to Watch” in 2006.Most recently, Huff served as Chef de Cuisine at The Bazaar by José Andrés at the SLS Hotel in Beverly Hills, where he played a key role in the pre-opening menu research, planning and creation process.Huff – who enjoys presenting a diverse palette of flavor combinations he’s discovered through travel – says his style of cooking is best described as “modern European with American influences” but is constantly evolving in his desire to stay innovative and explore new ideas. At Tydes, he has created a Mediterranean dining experience that captures the true essence of the restaurants’s unique setting. “My true goal is to explore the flavors of that part of the world in hopes of inspiring our diners to enjoy a broader combination of tastes, textures and colors,” he says."

Socal fishing history

For those of you that know me you know I am a fishing history nut. I have studied the Catalina tuna club for years, the tackle the first socal tuna fishers used and the captains that ran the boats of Catalina. There has been a fair amount of books and articles written on these subjects. What I have found though is very little has been written on the 1950's - 1970's. We were lucky to see I book published about the great Bill Poole before he passed away. My question is, what about guys like Russ Izor, Jack Ward and Dick Helgren? Last month I had put out that I was looking for old copies of western outdoor news and was given a couple hundred copies of them from 77'-81' by long ranger guru Tim Turis(thanks tim). When I crack them open here at the tackle shop guys flock to them with great laughs and smiles. Well anyway, I am still looking for more info or memorabilia. If you have anything that could help me I would love to purchase or borrow it. In the meantime I am working on another book with my friend Ward Coppersmith about commercial tuna fishing jigs. Here are a couple photos. Wish me luck eric

Then and now

Just a long range reminder

Just want to remind everyone about our two long range trips we have going this year. Our first trip will be aboard the the American Angler out of point loma sportfishing. It is 5 days long and will leave on the 2nd of september. The price is $1725 and will be limited to 26 passengers. The other trip will be on the Royal Star for ten days leaving october 13th. The price is $2995 and limited to 24. Both boats are crewed by some super guys. Tim Ekstrom and Randy toussaint own the Royal Star. The American angler is owned by Sam Patella and Brian Kiyohara. If you look at their back ground it is awesome. All four guys come from icons like Frank Lopreste, Steve Loomis, Don Sansome and John Grabowski. The 5 dayer will be targeting albacore, bluefin, and yellofin tuna. The 10 dayer we will be chasing it all, tuna, wahoo, yellowtail and grouper.

LIVE SQUID Tim Athens and the "OUTER BANKS"

Just got a call from Tim he is on his way to the east end of Santa Cruz to look for squid. I will be hearing from him again tomorrow for an update. He said if he gets squid he will be selling it over the weekend. You can get a hold of him on channel 18 or by phone at 805-987-6259. eric
Quick update just got a call from Tim, he just turned around, he is having ice maker problems. I will update when I hear from him again. eric

Some more vintage tuna fishing

Don't get in the way of a billfish

Just got this email from my friend Eric Hermann @ Executive yacht and ship
"Offshore hazards and marine life desperate for a nose job... ouch. For those not in on the lingo - FPSO = floating production storage and offloading - basically a tanker built or converted to do those 4 things. It will offload to another tanker for the 2nd tanker to transport to a refinery.These are pictures of the floating load hose on the FPSO Girassol in Angola, Africa that was pierced by a blue marlin. Load operations were shut down for a few days while they replaced the hose."

"For reference, this terminal produces about 250k barrels of oil a day and this loading hose is approx 24in in diameter"

Added another long range trip to our schedule this year

 

We now have a 5 day trip scheduled aboard the F/V American Angler. We will be leaving thursday September 2 at noon and arriving back in San Diego on tuesday the 7th in the morning. The price is $1725 per person and is limited to 26 people. The American Angler is the pride of Sam Pattela and Bryan Kiyohara she is 90' by 25' and an awesome fishing machine. You can call me any time (805)648-5665, go to their website www.americaanglersportfishing.com or talk to Lori Patella at (619)223-5414.  Thanks eric

Wow, the Fred Hall show is over.

Boy am I worn out. Spending at least 12 hours a day since last monday preparing for the show is a little tough. I was trying to remember how many years we have been doing the show, I think its been at least 15. Anyway we spent monday and tuesday setting the booth up. It was are largest booth ever with Basstrix and Bladerunner with us this year. In the past we were just selling with Big Hammer. So I would like to thank all my clients for coming by and spending time with us. Hope everyone was happy and found themselves a good deal. eric