Thursday, July 30, 2009

LEARN TO POPPING- Light Tackle Popping



Poppers are a fun way of catching both bass and bluefish. Everyone likes to see a fish come to the top and smash a surface popper to oblivion. It’s heart stopping and it gets your adrenaline pumping.

When most people fish poppers for stripers, they fish them too fast. Having the lure moving slowly and popping will result in a lot more hits than racing it across the top of the water. The faster you move the plug the more bluefish you will attract and the few stripers you will catch.

Some poppers are built to sink, some are built to float and still others will even swim on the surface when reeled in very slowly between pops and splashes. Using or choosing the right one for certain conditions plays a big role in just how many fish you will catch.

Poppers that sink are normally heavier than others of the same type, and thus cast a lot farther than ones of similar size and shape. I like these for beach fishing where distance is sometimes very important. On beaches where there are outer bars, rock piles or rips, it’s often necessary to be able to make a very long cast to reach where the fish are.

Sinking poppers normally requires a rod that is a bit stiffer and longer to get it up on the surface and keep it there so it works properly.

Floating poppers are good in a variety of situations and conditions. In areas where there are lots of rocks and little water depth, such as at the bottom have tide. Floating poppers will come over them and through them better with much less chance of hanging up.

When the wind is calm or there is just a slight ripple on the water surface, floating poppers can bring some explosive strikes. Fish these conditions early in the morning before the sun comes up or late in the evening as it goes down. Being able to keep the lure on the surface and in front of the fish’s face helps immensely when trying to lure him to the surface.

With technology being what it is today, poppers now come with rattles built-in to add sound besides the pops, splashes and gurgles. There are numerous times that rattles can and will make all the difference in the world.

When tying on a popper use a good quality snap swivel like a Duo-Lok, which allows the lure to move as it was designed to do. Attaching a split ring to the front eye will also help in making it work better.

Loop knots are also good to use when fishing poppers. Fly fishermen use loop knots all the time. They are easy to tie and have very good holding strength on almost any mono leader when tied properly. A good knot book will illustrate how to tie one properly. It’s’not at all hard to do.

When fishing for bluefish, remove all the trebles and use one single Siwash Salmon hook on the tail end. Since most blues will attack from the rear first, the big salmon hook usually gets them. It’s a lot easier to deal with a blue with one hook than it is with two or three sets of trebles. It’s also a lot less painful; having been stuck a few times myself. When you take off thousands of fish in the coarse of a season you raise the odds tremendously of getting stuck sooner or later. I also crush the barbs so if you do get stuck it comes out easier than it went in.

If you learn to play and fight the fish properly, you won’t loose any more fish than ones with barbs won’t. In fact, you wind up hooking more since it penetrates much more easily in a boney jaw. Just make sure you keep your hook razor sharp.

For stripers, I’ll put a single salmon hook in the front in place of the treble. Most bass will take the plug headfirst so you need a sharp hook up front. You can dress the tail hook with feathers, bucktail or whatever you like for stripers, but I leave the hook bare most times for bluefish. If you do dress the tail hook for blues, use something synthetic like Ultra hair. It will last longer and be sure to dress it sparsely.

Thursday, July 23, 2009

Knot Tying Instructions for Super Braid Fishing Line



Spectra Fishing Line Facts

Spectra fibre woven into superbraid is the ultimate fishing line for both kite fishing and deepwater jigging for hapuku, bluenose and bass. Many people ask how strong are nylon fishing lines compared to spectra? Incredibly spectra is only around one third the diameter of nylon for the same breaking strain, an important fact to consider when selecting fishing line for deepwater fishing or kite angling.

For example, a kitefisher using a pocket sled or flexiwing fishing kite rig can get three times as much spectra line on their fishing reel and fish three times as far offshore.

When using spectra lines kite fishers using dropper rigs will reduce the work the kite has to do to tow the rig out and keep the line clear of the water by two thirds. This is because the superbraid has only one third of the windage and weight of conventional monofilament or dacron fishing lines. Light wind performance is greatly enhanced.

Spectra braid is also kinder to fishing reels as it only has a stretch factor of around 1% while nylon can have a stretch factor of up to 30% (even dacron fishing line has a 10% stretch factor). Spectra is often called no stretch fishing line, superline, super braid fishing line or spiderwire to reflect it’s small fishing line diameter to strength ratio and low stretch.

When using more conventional fishing methods, such as deepwater fishing from boats for bass, hapuka and bluenose or other deepwater species. Unlike nylon fishing lines, bites can easily be felt even at great depths because of the incredibly low stretch of spectra and its ability to transfer every detail of the bite instantly to the angler.

It also works the other way round, those jigging in very deep water can easily impart real action to the jig or lure even at depths down to 200 metres and beyond. Obviously when the angler strikes, the strike is instantly and positively transmitted to the point of the hook ensuring maximum penetration and fewer missed strikes.

Probably the biggest benefit to deepwater rod and reel fishers is the spectra physics that come into play. Because it is so thin for it’s breaking strain you will only need a third of the amount of lead weight to hold the bottom in deep water or strong currents compared to those who use nylon fishing lines.

Wednesday, July 15, 2009

Catch and release


Although most anglers keep their catch for consumption, catch and release fishing is increasingly practiced, especially by fly anglers. The general principle is that releasing fish allows them to survive, thus avoiding unintended depletion of the population. For species such as marlin and muskellunge but, also, among few bass anglers, there is a cultural taboo against killing fish for food. In many parts of the world, size limits apply to certain species, meaning fish below a certain size must, by law, be released. It is generally believed that larger fish have a greater breeding potential. Some fisheries have a slot limit that allows the taking of smaller and larger fish, but requiring that intermediate sized fish be released. It is generally accepted that this management approach will help the fishery create a number of large, trophy-sized fish. In smaller fisheries that are heavily fished, catch and release is the only way to ensure that catchable fish will be available from year to year.



Removing the hook from a Bonito
The practice of catch and release is criticised by some who consider it unethical to inflict pain upon a fish for purposes of sport. Some of those who object to releasing fish do not object to killing fish for food. Adherents of catch and release dispute this charge, pointing out that fish commonly feed on hard and spiky prey items, and as such can be expected to have tough mouths, and also that some fish will re-take a lure they have just been hooked on, a behaviour that is unlikely if hooking were painful. Opponents of catch and release fishing would find it preferable to ban or to severely restrict angling. On the other hand, proponents state that catch-and-release is necessary for many fisheries to remain sustainable, is a practice that that generally has high survival rates, and consider the banning of angling as not reasonable or necessary.[2]
In some jurisdictions, in the Canadian province of Manitoba, for example, catch and release is mandatory for some species such as brook trout. Many of the jurisdictions which mandate the live release of sport fish also require the use of artificial lures and barbless hooks to minimise the chance of injury to fish. Mandatory catch and release also exists in the Republic of Ireland where it was introduced as a conservation measure to prevent the decline of Atlantic salmon stocks on some rivers.[3] In Switzerland, catch and release fishing is considered inhumane and was banned in September 2008.[4]
Barbless hooks, which can be created from a standard hook by removing the barb with pliers or can be bought, are sometimes resisted by anglers because they believe that increased escapement results. Barbless hooks reduce handling time, thereby increasing survival. Concentrating on keeping the line taut while fighting fish, using recurved point or "triple grip" style hooks on lures, and equipping lures that do not have them with split rings can significantly reduce escapement.

Tuesday, July 14, 2009

Chronicles of a Six-Foot-Four Texan in Aspen: The Food & Wine Classic



So, here I am, wine drunk standing at the bottom of a mountain range in Colorado. As I spin around, the sun in my eyes, I bump into some dude, so close, I can tell what he had for supper. “Excuse me, Sir,” I slurred. Everything comes back into focus and I can see again: Holy Shit! It’s Jose (Made in Spain) Andres. Quickly, I right the ship for a proper introduction; he has already begun to embrace me and congratulate me on my Best New Chef Award. I try to recover but the wind’s been knocked out of me and the only thing I can muster is, “Man, I love your stuff, you’re the shit!” Stupid. Oh well, hopefully the language barrier will work in my favor.


Meeting Jose Andres

As I travel, dine, fish, read, watch, purchase, ingest and dream, I find that those truly awe-inspiring, spine-tingling and fresh moments become fewer and harder to come by. But that is what this entire trip was: new. Like Senior year spring break for grown-up foodies. It was just plain cool.


Dana Cowin toasting the Best New Chefs, Class of 2009

(Before I go any further, some of these pictures might seem as if I had my own personal photographer following me around. Well, actually, I did. Thanks to Courtney Caswell, my semi-pro photographer sister. She treated the trip as a job, took it seriously, and I couldn’t be more appreciative. Thanks, Court!)

Courtney Caswell -- Thanks, Sis

When I hit the tarmac in Aspen, it was clear what my favorite thing was going to be -- the weather: clean, crisp, refreshing, like an ice-cold glass of sun tea. Surrounded by those towering mountains makes even the largest seem small. The first night there was very low-key, dinner with friends and gallons of water. Before I left and when I got there, everyone was telling me, “Drink lots of water or you’ll catch the altitude sickness.” I learned quickly: overeating, being over-served and hangovers all can easily be dismissed with a little, “No, I’m fine. Think it might be a little altitude sickness.”

The next day, we hit it hard -- full schedules, full bellies and full glasses. The whole event is highly structured from 9 am until 9 pm; then at10 pm, all hell breaks loose. There were two Grand Tastings each day with seminars and cooking demonstrations in between. I caught Jose Andres’ demo, where he cooked 10 courses using only quality canned ingredients -- white asparagus, white beans, tuna. He was the most entertaining of them all. Then there are the “Industry” seminars; Danny Meyer and Joe Bastianich talking about marrying creativity with commerce; Mario Batali, Drew Nieporent and Paul Kahan speaking about fostering home-grown talent. These were the guys, the icons of my industry. I soaked it up and pined like a 13-year-old girl at a Jonas Brothers concert. In the presence of greats like this, it’s impossible not to geek out.

photo by Allan Zepeda
Bill Floyd, Danny Meyer & Me

Another Grand Tasting and, before you know it, 10 pm rolls around. Private parties start popping up in private homes all around town, each sponsored by different big names and purveyors. The first of the night was Jose Andres (I know, sounds like I was stalking him), in a multi-level home in which each room had a different cooking and cocktail station. Next was Mario Batali, where he was giving away signed orange crocs to anyone interested (I lost out – finding a size 14 is always a problem). When I finally got a chance, I introduced myself to Mario, “Pleasure to meet you, I’m Bryan Caswell, from Houston, Texas.” (This was my standard introduction for the week, gotta represent!) He cocked his head, slicked back his hair and said, “Caswell, Caswell…Reef, right? Ya, man, I just read about you in Saveur. Dig that redfish thing.” Holy shit! Talk about being blown away.


Me & Mario

The next day, I’m back at the Grand Tasting, and I can feel it, I’m starting to hit my stride. It’s mid-day and Dana Cowin, Editor of Food & Wine Magazine, stops and asks me if I would be her video guinea pig. Well, don’t mind if I do. Next thing I know, I’m standing in line behind Tim Love, in between tents, waiting for my turn in front of the camera. Before I know it, I pop out four how-to spots: crispy skin fish; what makes a fish good for the grill; what makes a fish good for the sauté pan; and how to clean a soft-shell crab. All the while, Dana Cowin is standing next to me, out of camera range, coaching me along, giving me pointers. Wow! Super-cool.

My Coach, Dana Cowin

That night was the big publisher’s party on the mountain. We meet at the base, by the Little Nell, and ride the gondola to the top, where David Chang, Jacques Pepin and Mario Batali had just finished playing bacci ball. Outside, it was 40 degrees and the view was spectacular. Inside, the party was jumping -- insane cocktails and whole pig porchetta. The ride back down the mountain was remarkable. Being roped down, cloaked in darkness, with only the far-off lights of Aspen as our compass.


View from the Gondola

From Whole Pig to...


...Porchetta

Saturday night was our night to cook, so it was early to rise, and all of the Best New Chefs were banging it out in the kitchen for the dinner that night. Vinny and Jon (from Animal in L.A.) had lost their house-made Kimchi; when the box busted open in transit, and the folks at Fed-Ex smelled the sour waft, they figured it was rotten and trashed it. In the end, they ended up putting together a banging Pork Slider with the pork belly that had made the trip from L.A. in one piece.
a packed walk-in Vinny checking for salt

Paul (the Limey) Liebrandt from Corton in NYC was whipping up Uni (Sea Urchin) ice cream. Naomi Pomeroy from Beast in Portland -- the only girl of the group -- dropped the biggest cojones doing a charcuterie plate with Country Paté , Steak Tartare with quail egg toast and a Foie Gras Bon Bon. My two Southern brethren represented hardcore: Kelly English Iris from Memphis (Restaurant Iris) with Fried Boudin Balls and Linton Hopkins Eugene from Atlanta (Restaurant Eugene) was hitting it hard with Grilled Pimiento Cheese & Bacon Sandwiches. Christopher Kostow (my stud double) of Meadowood in Napa made a super-cool Roasted Corn Custard. Barry Madien of Hungry Mother in Cambridge put up a Smoked Trout Salad, Mark Fuller (Spring Hill in Seattle) made Columbia Sea Scallops and, rounding it out, Nate Appleman from A16 in San Francisco with Meatballs.

Check out Yum Sugar’s post for more details and pictures of the event, food and chefs.

Me, I kept it simple, with Reef’s signature Crab Cocktail shots. My secret weapon in the deal was my service staff, boy can that girl sell!

My Secret Weapon: K-Dog (aka Kennedy Caswell)

Another late night and, once again, I was over-served, damn that bartender. I mean, I was so tore up I actually thought I saw Tom Colicchio and Joe Bastianich downstairs jamming 80’s tunes.

For Real...

So I skipped Sunday morning and opened my eyes after lunch just in time to join my fellow chefs for a white water rafting trip on the Roaring Fork River (Thanks Blazing Adventures!)


Raft Full of Chefs....

New, fresh and different -- every bit of it -- and I have decided that I won’t miss another Food & Wine Classic any time soon. And I suggest the same for any of you who live to eat and drink. Let me know and I’ll meet you there next year.

More Photos:

On top of the mountain with Gail Simmons

First things first, I need a glass

Me and Ming Sai

Me and Reef's Sous Chef, Heather Deason

Saturday, July 4, 2009

Sunday Pay Dirt: Two Chefs Fishing




Luna & Caz

Last Sunday was a benchmark day for me and my three-man crew: James Cheramie, Dan Lantini (from Barstool Magazine) and Chef David Luna from Shade.


Lantini Working the Bow
Cheramie with Bull Red

Seas were 1 to 2 feet (see swell height ), blue water was in close and weed lines were forming just five miles off the beach head. In every direction you looked, the entire Gulf was alive, teeming with massive bait pods, Gulls and Terns pounding the water’s surface, thrashing Spanish Mackerel, bruiser Kingfish and Cobia!

Within five minutes of rolling up to the first rig, the anchor hadn’t even caught, and Dan was hollerin’ almost as loud as his Ambassador 7000 was screaming, “I’m on, baby!” It was that quick: four Kingfish in the boat before I could even wet a line. And that’s the way it was for about one and a half hours.



Luna with Kingfish

Then I noticed something: on the Southeast corner of the rig, a beautiful and wondrous sight -- nervous water. Large bait pods of Atlantic Bumper and Spanish Sardine huddled ever-so-close to the rig’s pylons, nervous as Tom Turkey in Dog Town.

Searching for Nervous Water

Keeping a close eye on it, I knew it was no lie, something had ‘em spooked. And then it happened…BAM! The surface erupted -- murder and mayhem, scales and hard tails flying in random directions. They scattered hard, then regrouped even tighter than the rush hour crowd on the 6 train. Then BAM!, again. Ooohh, son! Something big was methodically working the edges. This was no Mackerel, this big guy had shoulders and was throwing his weight around.

I was about to come out of my skin with anticipation. Repositioning the boat, I palmed that baby up to the edge of the ruckus. Dan chunked a frozen sardine on a float and, almost instantly, a massive shadow emerged from the rig pilings, rushing Dan’s bait but stopping inches short, turning up his nose at the frozen offering. Sure enough, it was a big-ass Cobia. As quick as I could, I snatched up my live bait rig, single hook and 80 pound mono leader (make no mistake, I might be big and a bit clumsy, but at moments like these, you sometimes only get one shot -- clarity is key and, baby, I’m a killer). I grabbed one of the live Spanish Sardine that I caught earlier jigging Sabiki and
pitched it lightly, landing it just shy of Dan’s float. The Cobia charges the frantic Sardine, mouths it, spits it, circles, takes a dramatic pause, then hits it like a Tyson right cross, inhaling the bait and then taking off like a champagne cork. It was on! A rush of adrenaline blasted through my veins as this 40-plus pound monster manhandled me from port to starboard, making me doubt what I’ve come to believe: my knots, my drag, this crew, my religion. I started coaching Luna on his gaff technique, as if he grew up in Montana, spewing anxious, incoherent chatter that gets me a stern look from him and he finally says, “Dude, I got it.” Then, the giant hits the deck – pay dirt, baby! I really should give lessons.

This was the kind of day that sticks with you, like a Rueben at 2nd Ave Deli, weighing you down, swelling your thoughts of the next trip. And I’ve been obsessing ever since.