While out with the Eight Eights team in the Dominican Republic we headed to the tower for a quick chat with Capt. Mark Pagano who was diligently scanning the water for any color deviation.
Release Marine’s vice president, Matt Hecht, takes us through the company’s Savannah, GA shop and provides an update on the latest developments in the center console space, including helm chairs and rocket launchers. Here’s a closer look at the process for what goes into developing and designing all their products.
Black Bart Lures Owner Jack Tullius shows us the unique and custom-made lures that have been used across the globe, from big-game fishing to a recreational day on the water.
Captain Chase Lake from Destin, Florida discusses ceramic coating the newly painted hull of a 76’ Viking sportfisher.
Do you have any comments or questions for us? We’d love to hear from you.
During InTheBite’s recent trip to the Galápagos Islands, we were treated to an inside look at how Sous Chef Raquel Mora makes ceviche at the Lobster Shack, located at the Galápagos Planet Hotel. Manager Juan Kayser gives a step-by-step tutorial of how to make the ceviche taste like it just came from Ecuador.
The productive waters surrounding the coast of Ecuador impart to the region a long and robust history when it comes to ceviche. Galapwonder’s Juan Xavier Kaiser and chefs from the Lobster Shack at the Galápagos Planet Hotel on Isla San Cristobal demonstrate their take on Ecuadorian ceviche.
The recipe incorporates a secret ingredient that smooths the tartness of the limes used to cook the dorado. It’s a quick and easy recipe—one that will surely keep them coming back for more. When you decide to make it, be sure you make enough (because your boat guests will inhale it).
Prep time: 3 minutes, followed by 30 minutes in the fridge.
Fresh dorado, cut into one-inch cubes
Minced red onion
Chopped green bell pepper
Diced red tomatoes
Salt & pepper
Unflavored Carbonated water (key ingredient)
Olive oil or vegetable oil
Keep in mind the order in which the ingredients are added will insure a consistent blend of flavors.
Place the fish in a glass pan or bowl and pour just enough lime juice to cover the fish. Next, add salt and stir. Add enough salt to flavor all of the fish (you can always add more later, if it’s not salty enough). Next, add minced red onion and stir.
Key to recipe flavor: Add carbonated water to cover fish and onions. The soda water will begin to foam, neutralizing some of the acidity of the lime juice. Next, add some fresh bell pepper and stir. Add diced tomatoes and stir. The onions, bell pepper and tomatoes should be in roughly equal portions.
Now add a handful of cilantro and stir. Finally, add olive or vegetable oil to bring all the ingredients together, stir. Refrigerate for a minimum of half-hour and serve. In Ecuador, it is common to eat ceviche with plantain chips or popcorn.
If you are going fishing in a place where you’re likely to catch dorado, you can prepare all of the ingredients and make ceviche on the boat. Just be sure to keep the lime juice and carbonated water separate from the dry ingredients until you incorporate everything together.
For more info on traveling to Galapwonder, Ceviches recipe or anything else send us a message.
Ron Karpanty, president of Rupp Marine, shows us the new rod holder line, an all stainless steel product that’s boltless, meaning there are no bolt heads on the actual face of the rod holder. What’s makes this product unique is the cap—check out the video to see why and to get the release date.
For more information on Rupp Marine, please e-mail firstname.lastname@example.org or fill out the form below and our InTheBite concierge service will be happy to assist you.
The Billfish Foundation — The Billfish Foundation recently held the 2019 Tag & Release Awards Ceremony on February 14th, 2020 at Jungle Island’s Bloom Ballroom.
The global reception included TBF members Chris and Elisa Sheeder from Costa Rica and his family from Hawaii, Laura Jessen and her crew from Costa Rica, Samuel Urbain and family from France, and past winner Kumie Saegusa and her husband from Japan.
The first recognized were the Tag & Release Program sponsors, whose representatives from Garmin, Yeti, Costa, King Sailfish Mounts, Casa Vieja Lodge, and the International Game Fish Tournament Observers accepted plaques highlighting their dedication to conserving billfish and promoting the sportfishing community. Well-known fishing titans, including Gray Ingram and Chris Sheeder, were also recognized during the evening. Up-and-comer Jill Yates, won five awards and Luke Lulfs won eight. Winners were presented with awards made by King Sailfish Mounts.
Top Overall Release Angler was Gray Ingram while Camila Ingram won Top Overall Release Lady Angler. Top Overall Release Youth Angler was Luke Lulfs, Top Overall Release Captain was Chris Sheeder. Top Overall Tagging Angler and Top Overall Tagging Lady Angler were awarded to Laura Jessen. Ben Horning won Top Overall Tagging Captain, and Top Overall Tagging Youth Angler was Hefner Appling.
Builder Michael Rybovich gives InTheBite a full interview walkthrough of the beautifully crafted 78’ Michael Rybovich and Sons Persistence.