![]() I’d heard of chubascos, those often-regionalized, abrupt violent hurricane-like storms that strike almost without warning, but had never experienced their fury. White caps roiling the water were moving closer to us. We all noticed the abrupt change in weather. That black cloud was coming closer, and as it did the wind picked up. I battled the fish, gaining, then losing, then gaining again for about 40 minutes. The rest of the sky was bright blue with intermittent ivory clouds. Looking about, I noticed a heavy black cloud above the horizon out over the gulf. The heavy humid air along with the physical exertion had me sweating rivulets. A few years previous, my 100-pound yellowfin tuna with my same equipment took two hours and ten minutes. Pound for pound, tuna are the fightingest fish I’ve ever caught.ĭon’s 30-pound yellowfin tuna the day before took him a half hour to bring in. Tuna don’t seem to tire like marlin or sailfish, who after a few dramatic leaps in the air seem easier to boat. It was a stand-off and we’d just have to battle it out. The big fish pulled the hard-earned line right back out. I cranked the reel, gaining a little line. Jesus even helped with the 65 horsepower outboard motor, maneuvering in the same direction as the fish. I tightened the drag a little lest I get spooled too easily, while Jesus and Don pulled in their lines. The rod doubled over and my 50-pound line began singing off the reel. The tuna hit so hard I didn’t even have to set the hook. So we drifted and waited, basking in the hot, humid July sun. A half dozen boats also carried sportsfishers like us and we’d seen several tuna hookups nearby. Most of the other pangas that day were commercial fishermen hand lining for bottom species. My fishing buddy Don Lund, the skipper Jesus and I were drifting cut squid from our 23-foot panga, occasionally pulling the lines in to maneuver to another spot. Leaving Punta Arena, we were north of Cerralvo Island at a seamount called El Bajo. It was 1998 and we were fishing out of Baja’s La Paz area. And they need to change their oil.The tuna hit the bait hard, snapping me out of my reverie. I have a food allergy to garlic and onions, so I’m pretty unhappy it wasn’t listed on the menu.Įven though the fish was ok and the calamari was tender, I think overall our meal was grossly overpriced. Probably great if you like garlic, but I was well into the first ring when I noticed it. ![]() The calamari tasted like it had been brined or marinated in garlic. The flathead was okay - strangely cut, but okay. My companion opened her park to find a totally burnt potato scallops hidden under a normal looking one. In the car preparing to drive away with our meal, the smell of old stinky fishy cooking oil was unmistakeable and revolting. The fish is expensive anyway, compared to other places. still can’t work out how that isn’t factored into the running costs of the business. Our meal cost $57.70 and when I enquired about the overly steep price, I was told about the 10% surcharge on Sundays. Ordered flathead, calamari and potato scallops for two people as take away.
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