InTheBite

A Captain’s Culinary Guide to Pairing and Preparing

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by Alexandra Stark

Thankfully for you, the boss probably hired you for your ability to put him on fish and not because of your knowledge of fine dining. That said, there will be times when the boss and his family and friends will appreciate the finer touches in the culinary department. While the boss may not can you for serving an overdone, char-grilled hunk of tuna with a warm glass of Cabernet Sauvignon that has been open for a few days…but he’d probably be glad if you didn’t.

Our Captain’s Guide to pairing and preparing is a sportfishing culinary blueprint that focuses on how to best prepare fresh fish and how to optimize the dinner experience by pairing it with the best wine. A sportfishing boat makes catching fresh fish for dinner easy. In fact, the yellowfin or wahoo that hit the deck are the envy of chefs the world over—even the best restaurant in the world can’t get fresher fish than you can. The information below then provides you with the tools you need pair this fresh catch with the right type of wine. Whether you utilize this information for a surprise dinner for the boss or a romantic occasion with your significant other, it is a winning proposition.

Fresh wahoo anyone?

The Experts

We have enlisted some of the top minds in the world of fine dining to help us.  Here they are:

Wesley True is headliner of the American culinary scene. He is a two-time semifinalist for the James Beard Award for best Chef in the South. The James Beard Award is the highest award for chefs in the United States. Wesley has been featured on the Food Network extensively. A native of Alabama, True’s specialty is southern coastal cuisine.

Ian Cauble is one of only 236 Master Sommeliers in the history of the world (the master sommelier exam was first given in 1969). In 2011, Ian won the gold medal for the ‘Best Young Sommelier in the World,’ taking first place as the TOP|SOMM in the United States the same year. In short, when it comes to wine Ian is an internationally renowned expert of the highest order.

Manny Frias is the sales and marketing director at Napa Valley’s Frias Family Winery. He is a competitive bass fisherman and expert in the mingling of wine with fishing experiences. He is also a very nice guy and knows how to create a good time.

Captain’s Guide to Wine Pairing

I can hear the questions now: How am I supposed to get the wine out of the box? Do you mean rum and coke doesn’t go with everything? Are you sure I can’t drink this out of a Solo Cup?

Wine has the tendency to scare people off. Unlike cold beer, there are a few basic rules that govern how to drink it and what to pair it with. Without knowing this background, wine can be intimidating. These rules, however, are not difficult to learn or to execute. Knowing a bit about the basics can provide dinner guests not only with more enjoyment during their meal, but leave them impressed with your knowledge and your consideration.

Manny Frias Breaks down The Basics:

The general rule about wine and fish is that you want to pair the acids in the wine to the fats in the fish.  Say what? When talking to Manny Frias of Frias Family Vineyards – he broke it down so that even the deckhand can’t mess this up. Manny and his family have owned their property in Napa, California since 1977. In 1985, they planted five acres of vines. The Frias Family Winery has grown to include perhaps the finest Single Vineyard Cabernet Sauvignon, a small production red blend and the ever so popular Rose (the trendy pink-colored elixir that is pronounced “Rosay”).

Manny is a particularly engaging person to speak with. This became apparent when I had the pleasure of meeting him at the Emeril Lagasse Foundation’s Line, Vine and Dine Fishing/ Culinary event in Fort Lauderdale. Manny refers to fish that you can eat – regardless of species – as “edibles.” (Insert reference to the legalization of marijuana in California here).

He speaks swiftly and knowledgably about the challenge that most have with wine. “It can be intimidating – many people just never get that basic introduction to wine and get scared off,” Frias says.  “How then, do you propose, creating a wine list for InTheBite readers whose wine knowledge runs the entire spectrum,” I asked.  I thought I stumped him on that one. Nope. Manny eased into the conversation with a fluid answer. An answer that I wish I had tape recorded so I don’t have to reference my six pages of illegible notes that I took while on the phone.

Here is Manny Frias’ DIY Boat Wine List. Difficulty Level: Reely Easy. The next time you are provisioning the boat, keep this list in mind. It provides the basics for your very own sportfishing wine cellar. This list is a breakdown of particularly versatile wines that generally pair well with most anything from the sea.

  • Rose – white wine made with red grapes, can have bubbles for your heavier fish (i.e. swordfish, mahi mahi, wahoo—big, meaty fish generally. Grilled octopus and rose is awesome). Recommendations: Azur Rose $32, Frias Rose, Lorenza Rose
  • Champagne – universal, goes with everything!
  • Chardonnay (in US)/ White Burgundy (French Chardonnay) – goes great with lighter fish that’s not really fatty: redfish, speckled trout, grouper, snapper and raw tuna, can be full-bodied and okay with a buttery or vanilla flavor.

Recommendations: Peter Michael Chardonnay, $130, Moon Tsai Chardonnay, $63

  • Sauvignon Blanc – crisp, tastes of green apple and citrus—goes well with oysters, tuna, dorado—in its food application, Sauvignon Blanc is generally similar to Chardonnay.

Recommendations: Frias Sauvignon Blanc, $35, Azur Sauvignon Blanc $32, Matua Sauvignon Blanc, $12

  • Montrachet – French white, more expensive chardonnay, similar in its pairing abilities.
  • Pinot Noir/Red Burgundy – light bodied red wine tasting of earth, spice and black cherry—goes with nearly everything from the sea, except for oysters.

Recommendations: Peay Family Wines, $58, Freeman Wines, $50, Lando, $65

With all the beautiful wine options, no one will ask for a Bud. There is always one poor soul, however, that may make the honest, yet unforgivable mistake of asking for a glass of Cabernet Sauvignon. Manny boldly states that this is not a culture he is comfortable with.

The Advanced Course – Ian Cauble, Master Sommelier

If you have ever wanted to know what it is like to speak a wine savant, talk to Ian Cauble. Ian has quite the resume. It includes the credentials of MS (Master Sommilier) – this is the highest level of wine mastery possible. Ian is one of just over 200 master sommeliers in the ENTIRE WORLD.  In 2011 Ian was named ‘The Best Young Sommelier in the World under 35’ and was star of the 2013 documentary “Somm.”

Based on bio alone, you might be intimated to ask Ian about wine. Nothing could be further from the truth. Ian was kind, courteous and genuine in his discussion. He took time to carefully answer my questions with thoughtful consideration. He provided answers very specifically and in a manner that best served our readers’ needs.

Ian co-owns the revolutionary web-based company Somm Select (www.sommselect.com). The site sends out daily wine picks with a description and tasting notes written by Ian himself. The email also lists the price of the wine. Somm Select takes all the leg work out of wine selection for anyone and would be excellent for the captain or boat owner. You could even subscribe to the service without telling anyone and claim that all of the great wine pairings were your, or the deck hand’s, inspiration.

Ian Cauble, MS: When it comes to wine, Ian is the man.

This ingenious company can create a custom wine list for your boat, gather the wines and hold them for you at your port of choice. Somm Select also allows for several membership options, including a blind tasting club, to receive sommelier selected wines each month right to your door step. If it seems that this business is tailormade for the fishing industry, it very well may be. Ian’s business partner in Somm Select is Larry Drivon, a principal in the Maverick Boat and charter company in Costa Rica.

When it comes to enjoyment of drinking wine, Ian stressed the absolute importance of temperature and proper glass. He concludes that most red wine is served too warm and most white wine is too cold and with the improper glassware. When a Master Sommelier gives you a lesson on wine service, you really should listen.

A red must be served at 55-60 degrees Fahrenheit. A big, fruity red may be appropriate for service on the boat. Because the temperature is more likely to rise due to summer sun, it is best to ensure that if you will be serving a red it is at proper temperature. Serving wine at the right temperature allows to it to taste the way it was made to taste. Using an ice bucket to keep your red chilled is perfectly acceptable. When drinking white wine, it must be cold, but not too cold – 45-55 degrees Fahrenheit to be exact. Ian suggests putting your white in the freezer for 10-12 minutes before service.

Captain’s Guide to Fish Preparation

When given the opportunity to speak with Chef Wesley True – whose phone interview had to be scheduled through his public relations agent – I knew I was in for the real deal. Chef True was born and raised on the Gulf Coast. After studying and mastering his craft in NYC – Chef True worked in several of the top restaurants in The City. He then returned to Alabama where he opened a southern cuisine style restaurant for which he was twice semi-finalist for the James Beard Award (the Emmy Awards for cooking) in 2011 and 2012. Wesley appeared on Bravo’s respected show Top Chef Season 13.

Chef True is a down to Earth guy. He speaks with just a hint of a southern accent and has an obvious passion for his craft. He talked swiftly while explaining that there are a few basic rules that can make or break your preparation experience. Central to Wesley’s approach is the Japanese tradition of treating the fish gently and with respect. He highlighted that the preparation is not only about the seasonings and the temperature of the grill, but encompasses the holistic treatment of the fish from the time of catch to the time it is eaten.

Chef True recommends handling the fish with care, keeping it as cold as possible, and minimizing movement. Once the fish is in the boat and in the box, ice it thoroughly and keep it from bouncing all over the place on the ride in. Try not to beat it up when you are processing it, either.

When it comes to preparing fresh, high quality seafood (like the contents of your fish box), True’s philosophy is marked by simplicity. He recommends letting the quality of the fish speak for itself. When you have a fresh tuna or dorado steak, you don’t need an intricate recipe or lots of marinades. True recommends using olive oil, salt, pepper and lemon juice. He recommends leaving the complex recipes to those with professional culinary training and a commercial kitchen – the same way a first time fisherman might not want to deploy the kites.

True explains the importance of simplicity. “Cooking at home and cooking in restaurants are different animals,” he explains. From the power outputs of the burners and the ovens to the endless array of equipment, restaurants are equipped to do things that you simply can’t do cooking at home, much less on a sportfisher. “Keep it simple and easy. There is a lot of over complication—marinades and the like, which really aren’t necessary.”

True prefers grilling his fish. Chef True reminds us that there is flavor in the char of the grill. This provides yet another reason to avoid getting too fancy. Serve the grilled fish with simple sides like steamed or grilled veggies and play off the flavors of the fish.

In conversation with Chef it became apparent that many people, fishermen included, are never given proper knowledge or training on how to prepare a fish. If you plan to freeze the fish, do so as soon as possible (rather than eating as much as you can and freezing what you have left after four days). Frozen fish should be stored in clean, ready to use portions in vacuum-sealed packages. Chef True recommends keeping fish for a maximum of one month.

Fancy garnishes, sauces and the like are best left to the pros. Keep your cooking simple for best results.

Captain’s Guide to Preparing – Pro Tips:

  • If you’re just learning to grill, you can apply a light coat of mayonnaise to help keep the fish from sticking.
  • Don’t get too fancy – salt, pepper, extra virgin olive oil and lemon juice – that’s all you need. He also recommends fresh lemons, not the yellow lemon-shaped jar.
  • Cook when the fish is at room temperature – high heat with a quick sear.

Chef Wesley True’s tip on how to season food – make plain mashed potatoes. Add salt, taste, add salt, taste – repeat until you can taste the flavor of the salt. Once you can master this technique and flavor by understanding the ratio of seasoning vs. portion of the food – you are ready for your own cooking show – or at least ready to serve and elegantly simple dinner for your guests.

Conclusion

Your boat gives you access to the best seafood you can get. The boat’s credit card, when properly harnessed, gives you access to the wines necessary to creating a dinner experience like no other. With fish and budget in hand, we hope that the Captain’s Guide to Pairing and Preparing will do the rest.

Greenstick Licenses Approved for Commercial and Charter Fleets in Costa Rica

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When it comes to fishing regulations, changes in Costa Rica are usually slow and deliberate. The government typically requires extensive technical and scientific support before it considers adding or changing fishing laws or agreements. The studies are also usually conducted in Costa Rica territorial waters.

Greenstick fishing or “palo verde” as it is known in Spanish is not a new technique. It has been used successfully for years in Japan and the United States in commercial and sport tuna fishing. The set-up of a tall single center outrigger trailing surface baits behind the boat’s stern is an effective way to harvest tuna without almost any bycatch.

Studies on local greenstick fishing were directed by fisheries biologist Moises Mug of FECOP (a Costa Rican sport fishing advocacy group), INCOPESCA, (the government agency in charge of fisheries) and INA, the technical learning institution that teaches different trades including preparing students to work in the fishing industry. The joint project to study greenstick fishing began in late 2016 with the purpose of offering an alternative method to capture tuna by the national fleet and reduce bycatch at the same time. Mug was appointed last month to head INCOPESCA by Costa Rica’s new president, Carlos Alvarado.

The required criteria was submitted to the government by FECOP in December 2017, approved this past March and recently published in the Government Gaceta, the official publication of Costa Rica’s Laws and Decrees. Commercially, only yellowfin tuna, bigeye tuna, skipjack tuna, swordfish and dorado (dolphinfish) can be harvested using the greenstick method and all other species must be released alive.

“The possibility is approved that, for a period of 12 months counted from the publication of this Agreement, any interested party that holds a longline fishing license, whether commercial or medium-scale commercial fishing, may request INCOPESCA to add it to their vessel the art of Green Stick; or completely change the traditional longline for the art called Green Stick. For this purpose, the interested parties must comply with all the requirements established by INCOPESCA for this purpose,” the agreement states.

“These boats will be authorized to carry up to six lures with lines attached to the rod and reel or winch. In no case shall INCOPESCA allow a boat that uses the Green Stick to carry and use other fishing gear in the same boat, except for the traditional longline and the hand rod (rod and reel).

“In cases in which INCOPESCA serves as certifier that the catches have been made using the Green Stick art on a vessel that also has traditional fishing gear, the Institute should require that the vessel carry an observer on board or a technological device that guarantees the traceability of the product. In this case, when the longline vessel has an observer on board, catches of non-target species made with Green Stick, should be released alive in the best possible condition.”

Recreational fishing in Costa Rica is divided into two categories: sport-fishing and tourist fishing for those that hire for charter. The new agreement allows boats with tourist fishing licenses to fish green sticks but not boats with regular sport-fishing licenses. The charter boats are allowed to pull three lures at a time attached to rod and reel. No type of winch is allowed.

Changes to better protect Costa Rica’s marine resources are slow coming and this one regulating greenstick fishing will need to be fine-tuned. But the country also recently joined Global Fishing Watch to combat illegal fishing and the equivalent of the Supreme Court upheld the ban on shrimp trawling for the second time, outlawing the practice. So FECOP and concerned citizens are hopeful the country continues in this positive direction.

For more information, contact: info@fecop.org

Final Results from Captain of the Year Sanctioned Tournaments: May 2018

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The Hatteras Village Offshore Open, Orange Beach Billfish Classic, and Production vs. Custom Shootout are all InTheBite Sanctioned Tournaments that finished up this past weekend (May 15-20). Here is a look at the final results.. Congratulations to all the winners!

Hatteras Village Offshore Open-

Winner Capt. Bull Tolson on Sea Toy: 1st Place – Levels I, II & IV and total of 800 pts.

Sea Toy’s 690.4 lber. (Photo Courtesy of Nicholas Hamann)

Capt. Bull Tolson and Sea Toy Crew – 1st Place – Levels I, II & IV

Photo Courtesy of Nicholas Hamann

Orange Beach Billfish Classic- 

Winners: Captain Jason Buck and Angler Katie Gonsoulin on the Done Deal with a 740.6lb Blue Marlin.

Captain Jason Buck and Angler Katie Gonsoulin on the Done Deal heading to the scales at the Orange Beach Billfish Classic with their winning 740.6lb Blue Marlin.

Scores and Photo Courtesy from Orange Beach Billfish Classic Facebook Page

Done Deal-Angler Katie Gonsoulin with a 740.6lbs Blue Marlin.

Chasin’ Tail- with 164.6lbs Tuna.

Wynsong -with 110.4lbs Wahoo.

Geaux Time- with 35.4lbs Dolphin.

Production Vs. Custom Shootout-

Winner Capt. Ricky Spikes of Free Spool, a 62′ Viking – With 6 Blue Marlin and total of 2400 pts.

Photo Courtesy of Debra Todd Photography

Bait School: 20 Tips for Better Live Bait Fishing

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Four captains, 20 tips for better live bait fishing

by Ric Burnley

Live bait is both the best bait and the worst bait. Nothing entices a fish to bite better than a wriggling and writhing forage fish dangling from the hook. Nothing gives anglers more trouble than catching, keeping and rigging livies. That’s right, you can’t live with live bait, and you can’t win without. Even if it takes a Master’s in biology and a PhD in engineering to effectively fish live bait, the only way to earn a degree is trial and error – lots of error. We asked four professors of baitology for their tips and tricks to success. Prepare to get bait schooled.

Captain Bouncer Smith

Location: Miami, Florida

Target Species: Sailfish

Live Bait: Bluerunners, goggle eyes

Fishing for sails with live bait came of age in the swift, wind-swept, ocean waters off of South Florida. Bouncer Smith (www.captbouncer.com) has spent 40 years chasing live bait and Atlantic sails. His small-boat live bait tactics, rooted in an eye for detail and driven by an iron will to win, have resulted in a long list of tournament wins.

Tip: We use two livewells. One is for baits that go from the hook to the livewell. The other livewell is for any bait that hits the deck or was touched in anyway.

Tip: Hold the sinker and keep the bait rig horizontal so the baits don’t rub against the leader. We keep the pristine baits for fishing or storing in a bait pen.

Tip: To remove dead baits from the live well, spear it with a tagging stick or wait for it to float to the surface and remove with a small net. Never put your hand into the tank.

Tip: We’ll go down to 30-pound fluorocarbon so the drag pressure must be reliable. I set the drag on my spinners to four-pounds, so I know I get five-pounds if the angler raises the rod tip. If the fish is hot, I tell the angler to point the tip at it. If the reel gets low on line, I’ll let the angler increase the drag ½ turn. I know that increases the drag pressure exactly one pound.

Tip: On the full moon and new moon, we always fish a bait 60-feet down. I let the bait out 30 feet. Then fold the leader over and slip the loop through the eye of a four to six ounce egg sinker. Stick a three-inch piece of No. 64 rubberband through the loop as a stopper.

Tip: It’s important that the bait move at the same speed as the current. During the last Miami sailfish tournament, the wind was going with the current. The rest of the fleet was fishing balloons but we decided to drift the baits. We hooked up on each drift through the fleet.

Captain Kevin Beach

Location: Venice, Louisiana

Target Species: White marlin, sails, tuna

Live Bait: Blue runners

“Live baits work perfect for targeting finicky fish focused in a small area,” explains Captain Kevin Beach. On his 37-foot catamaran, Pale Horse (www.mgfishing.com), he carries hundreds of live baits to the sea mounts and oil rigs off Venice, Louisiana. Pulling finicky fish from their twisted iron lair requires a flawless presentation and rock solid rigging. “I need enough power to turn a big marlin or tuna,” he starts, “while rigging light enough to fool a fish that’s seen it all.”

Tip: In early fall, whites and sails will hang over open water structure and temperature breaks. One or two degrees difference in temperature will get my attention. I’ll fish in one to 1.5 knots of current all day long.

Tip: Fish three baits. I use 80-, 100- and 130-pound leader. I always fish the biggest bait on the heaviest leader closest to the boat. Big fish aren’t afraid of the boat.

Tip: Use a rod and reel combo that you can cast. Lobbing the bait 30 yards away from the boat allows me to keep a bait in the water when we’re already hooked up to a fish. Also, I can set my spread without having to put the boat in gear.

Tip: Love your baits and they will love you back. I have three livewells and I use each of them. I spread the baits out to give them plenty of room. I’ll take 100 frisky baits over 500 less-than-frisky baits.

Captain Tony Berkowitz

Location: Cabo San Lucas, Mexico

Target Species: Striped marlin, sailfish

Live Bait: Big eye scad, Pacific mackerel

When serious anglers want to learn how to fish with live bait, they head south of the border. Captain Tony Berkowitz (www.sanlucasyacht.com) conducts daily seminars from Baja, Mexico. His courses on billfish and tuna are backed by tournament victories. Even in the land of live bait legacies, Berkowitz says staying ahead takes constant innovation and a lot of hard work.

Tip: If we know we’re going to use live bait and pitch baits we keep the spread simple. I run four baits: off the long riggers and short riggers and a bridge teaser. I leave an open lane down the middle to drop a pitch bait.

Tip: Bridle a caballito or big eye scad with floss and a matching hook. We tie a small swivel in the middle of our short leader to keep the line from twisting when we put a rigged bait in the livewell.

Tip: Slow down and drift into working fish. We drift one bait fly-lined and one deeper behind a barrel sinker.

Tip: I can’t cover a lot of ground while slow trolling live baits, so I wait until I mark the fish or see good sign before I deploy my baits.

Tip: We use a mackerel tube for pitch baits. It keeps the bait convenient to throw and prevents the leader from twisting.

Captain Randy Butler

Location: Virginia Beach

Target Species: White marlin

Live Bait: Tinker mackerel

Live bait fishing for white marlin is a relatively recent development on the mid-Atlantic. Captain Randy Turn has had Rebel (www.rebelsportfishing.com) in the middle of the action from the start. After hundreds of trips and thousands of hours targeting whites with livies, he’s created a system that he continues to develop. “I’ll never figure them out,” he admits, “something is always changing and I have to change to keep up.”

Tip: Switch up the teasers and dredge to find what the fish want. We’ll run one dredge, two dredges, big squids, small ones or flippy-floppys. We can rig live or dead tinkers as a teaser chain. Sometimes we’ll get more bites by pulling the teasers out of the water.

Tip: We always keep the spread out when we stop to catch more live bait. Many times we’ll draw marlin to the surface while we’re catching bait.

Tip: Find tinker mackerel on the bottom in 50 fathoms. Sometimes the bait will be higher in the water column. If we don’t catch bait right away, bring the rig up a few feet off the bottom.

Tip: A mackerel rig baited with strips of squid will catch tinker mackerel for bait. Add a waterproof strobe light to attract more tinkers to the rig.

Tip: Tinkers are a large meal for a white marlin. Give them time to eat. Let the fish turn the bait in its mouth and swallow it before coming tight on the line to set the hook.

Tip: As the line comes tight, give the rod a couple quick jabs to ensure the hook found its mark.

From the Archives — The Case for Fishing: Guatemala

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This article first appeared in our January/February 2018 issue Volume 17 Edition 1 of InTheBite The Professionals’ Sportfishing Magazine.

The Case for Fishing: Guatemala

by Elliott Stark

“Marlin, left teasah!” The man behind the voice is Captain Chris Van Leeuwen. Van Leeuwen is well travelled fisherman, resourceful and full of stories. The fish, a blue of about 400 that would gobble the pitch bait 15-feet off of the transom, had apparently not been informed that Guatemala “is just a sailfish destination.”

Van Leeuwen is the owner/operator of the Allure II, a yellow-hulled 40-foot Capps, and a charming, boutique handle-all-the-variables resort known as the Sailfish Oasis. Van Leeuwen is laid back and full of perspective. Since leaving his native New Zealand, he has done it. Van Leeuwen ran a boat for Tim Choate’s operation in the Galapagos, before following Choate to Guatemala. Though he’s been in Guatemala since 2002, the world knows him as “Kiwi.” His mates, brothers Julio and Enio Morales, are highly skilled and adaptable in their ability to relate to clients. In other parts of the world, the lodge’s hospitality would take top billing. In Guatemala, however, nothing compares to the fishing.

The sailfish numbers in Guatemala make daily fishing report numbers sound like snapper fishing off of a chum bag. Raising 31, catching 16 out of 27 bites, could just as likely be catching 73 in a day or the groups that with some regularity catch 300-some odd fish in four days of fishing. The sailfishery here is astronomical. To label Guatemala as simply a sailfish destination, however, may miss the point. The following is a breakdown of the many reasons that constitute the Case for Fishing: Guatemala.

An Ocean Alive
The consistent, well-rounded fishery on the Pacific Coast of Guatemala results from waters teeming with bait. Deep currents interact with bottom topography, to send oxygenated, nutrient-rich water to the surface. These upwellings set the stage for clouds of ballyhoo, bonito all over the place, shoals of squid and generally lots of bait. The bait holds sailfish, blue marlin (with the occasional stripe and black mixed in), dorado and yellowfin tuna. Beyond the creatures taggable and gaffable, there are schools of spinner dolphins swimming with tuna and baleen whales feeding on bait, too.  If you’re in to that sort of thing, there are an awful lot of sea turtles floating around as well.

Marlin Fishing

Someone forgot to tell the blue marlin that Guatemala is a sailfish destination. On the second and third day of our trip, we raised six blues and saw a tank of a marlin free jumping. Captain Mike Sheeder turned loose a grand slam fishing near us—adding a blue and a black to a pile of sails. The marlin fishing near shore—eight to ten miles from the marina, is consistent. Unless someone is targeting marlin specifically, the fleet often runs past the marlin grounds to target sails. That said, blue marlin bites are consistent offshore as well, with a reasonable expectation to raise a few on any given three or four day trip.

Brad Philipps runs the Decisive, a 40-foot Gamefisherman. Philipps and his wife Cindy also operate the Billfish Inn in Puerto San Jose and a hotel in Antigua. “Imagine how many more marlin we’d catch if we were targeting them. Remember, any time we spend going backwards on sailfish, we’re not marlin fishing.” How much time might be spent going backwards? In any given year a Guatemala charter operator like Van Leeuwen or Philipps might fish anywhere between 150-200 days. Over the course of a season, depending on such things as the skill of their anglers (or, perhaps as accurately, how many of the anglers let the crew hook the fish for them), high lining captains may release anywhere between 1,600-2,200 sailfish. That’s quite a bit of time with the square side of the boat going forward.

A broad-shouldered blue marlin on the leader. Caught aboard the Allure ll in November.

Van Leeuwen’s spread is telling of the consistent presence of creatures with broad shoulders. He runs two swimming ballyhoo out of the riggers, squid chains from the bridge and hookless plugs from the cockpit. If a sail noses around a teaser, it’s fed a ballyhoo on a chugger head. If something in a blue or black suit shows itself, out goes the mackerel. In addition to the one that is ready, there will be two or three more mackerel in the cooler ready for rigging. In a good year when the marlin are around, their marlin release numbers are measured in dozens—all while not specifically targeting them.

The Shots

Learning how to hook fish from the riggers or feed them off of a teaser can be difficult in many places in the world. In other parts, you troll all day for two or three bites. If a fish does come up, everyone on the boat goes nuts. People jump around, teasers get crossed up, and baits are thrown around like a Chinese fire drill. The stressfulness of the situation is twofold: a. because you’re not likely to get many shots, you need to make the most of them, and; b. because you haven’t had many shots lately, it’s been hard to work up the chemistry for everyone on board to know what they’re supposed to be doing.

How then is a new boat owner or a new addition to the tournament team expected to be able to learn? After all, unless you’ve grown up on the charter docks of Manteo or Islamorada, consistently circle hooking billfish can take some repetition. Enter Guatemala— the land of opportunity.

As Capt. Kiwi puts it, “If you miss one in Guatemala, who cares? You’ll get another shot.” While the number of fish raised and released varies as with every type of fishing, the consistency of double digit days in Guatemala is the cornerstone of the fishery. It is the consistent presence of fish that allows for plenty of all of the necessary backlashing, whiffing, and bird-catching that it takes for a novice or intermediate rodsman to become a confident, competent angler.

Capt. Chris “Kiwi” Van Leeuwen is a pleasure to fish with.

The number of shots, in this line of reasoning, offers the following advantages: it decreases stress per opportunity; the repetition slows the process down (a first time angler who only sees a marlin every third trip—each time with the crew hollering like the boat is on fire—will believe that marlin swim 800-miles per hour); feeding fish from the teaser—and seeing the bite—will also help novice and intermediate anglers see the fish as they enter the spread, and; a stress-free environment in which anglers can alternatively miss fish and catch them on their own produces more technically competent anglers, but also more confident ones.

For a tournament fishing operation, a trip to Guatemala, or some other high volume fishery, is a way to hedge your bets. The charter tab becomes a team tune up before the high stakes, high pressure environment where a missed fish can swim away with tens of thousands of dollars. The experience works for everyone on board.

Mates get a chance to see how high volume operations work, the way lines are cleared and how to best manipulate fish on the teasers. Owners and anglers can get their shots on the reel, leaving with a great experience and increased confidence. Captains can come down and see how to run the boat to increase multiple hook up opportunities. For someone with the right body of experience, Van Leeuwen will even let the captain run the boat for the trip to get his team dialed in.

Lots of Fish and Calm Seas

While a sentence such as this is generally reserved for the opening line of obituaries, it actually applies to Guatemala. According to Van Leeuwen, about 80% of the time Guatemala is calm (not 2-3 or 3-4, but calm). Beyond the generally pleasant proposition this provides, a tranquil sea state also enables the prescribing of very specific fishing applications. Think kids, wife or prospective clients who can’t deal with rough weather.

Guatemala is a great place to introduce kids to the world of bluewater trolling. With short attention spans, the numbers are a great force to counter the I-pad. A calm ride is great for the kids and for that special lady, as nobody really likes to get bounced around. The March 2017 issue of InTheBite contains “Child’s Play: An Expert’s Approach to Fishing with Kids.” The setting for the article was the Rum Line with Captain Chris Sheeder, fishing in Guatemala.

Billfish on the Fly, Light Tackle

Because you generally don’t have to worry about whether you will catch sailfish or marlin in Guatemala, you can get fancy and try to catch them in special ways. Bring out the two-pound and the bug slinger! As it is illegal to kill billfish in Guatemala, there is no record fishing here but it is a great place to get accustomed to catching billfish on alternative tackle. Van Leeuwen, like most of the captains operating here, is accomplished in the art of targeting billfish on the fly.

Anglers wishing to target fish on the fly may do so to catch their first, target their biggest or to search for numbers. The approach involves teasing a fish up close to the boat, placing the boat in neutral and casting the fly in across the boat in front of the fish. The mate then snatches the teaser away and, if all goes according to plan, the fish eats the fly. As there are a number of steps to this process, it works best in high volume fisheries.

In order for it to work, the fish must be aggressive enough to follow the teaser to within casting distance. We switched to the fly for the last afternoon of our trip. When everything came together, Van Leeuwen found two blue marlin that were willing to show us the process. The first was a small one that nosed about, but didn’t eat the fly. The second was a good fish who treated the fly with all of the gentleness that you’d expect from a starving cat jumping on a pigeon. Two hours and 20 minutes later, the fish went nuts—jumping off into the sunset. It left us a video (available on www.inthebite.com) that starts with, “****, it’s huge!”

The Atmosphere—The Dock

There is one marina on the Pacific coast of Guatemala. All of the reports and astounding numbers you read about come from here. All the captains, all the boats, and all of fishing is centered in one location.

There is something quaint and charming about it. Captain Chris Van Leeuwen has been here for 15 years, Captain Brad Philipps arrived in 2000; Captains Chris Sheeder, Jason Brice, Mike Sheeder, David Salazar and others have all fished out of the same marina for years. Joining the retired Captain Ron Hamlin, these active captains are all among the leaders in most billfish caught. In terms of sportfishing history, this unassuming dock is steeped in tradition. Guatemala holds the record for sailfish releases in a day, on both conventional and fly tackle.

The stable of captains here is really incredible. Beyond simply the number of fish caught, it is the perspective and diversity of background that makes the marina here so interesting. Van Leeuwen hails from New Zealand, Philipps is a native of South Africa, the Sheeder brothers are Hawaiian, Brice is American. They are joined by Guatemalan captains, many of whom have grown up as mates. These are headlined by Eddie Baires, who cut his teeth with Ron Hamlin, and Kennedy Hernandez whose cockpit wizardry graced the Decisive for many years. The result is an amalgam of culture and perspective that makes a walk down the dock in itself is a great piece of fishing perspective.

Another charming aspect of the fishery in Guatemala is the relative lack of travelling boats. Compared to other of Central America’s premier destinations, the area is much the same as it was ten years ago. The lack of traveling boats is neither a good or bad thing, but it imparts a sense of intimacy and community to the dock and the men who make their livings fishing here.

It’s Really Fun

In a world that’s increasingly driven by plans made three months ahead of time and by actions that are the result of analyzing lists of pros and cons, the most compelling reason to fish Guatemala is perhaps the simplest. It’s really fun. The people are nice, the lodging is great, the food is good and the fish are more than gracious in their hospitality. There’s a reason it’s a bucket list destination that brings people back over and over. See for yourself.

One of the best things about consistent dorado and yellowfin? Boat lunches.

A Warm Blooded Tuna Tribute

By

Reel-Worthless-TunaHow Large Predatory Game Fish Use Body Heat To Their Advantage –

Including a Tuna Photo Gallery

By April Huffman, Msc

From a young age, we were all taught that animals generally fall into two categories; warm-blooded and cold-blooded. Personality associations are often associated with these groups, hence phrases like “cold-blooded killer”. We were also taught that fish, snakes, turtles, and frogs are all examples of cold-blooded animals. However, in some of our most prized game-fish species, the opposite is true.

The basic difference between an animal that is warm-blooded (or endothermic) versus an animal that is cold-blooded (exothermic) is its ability to maintain its core body temperature. What this means is that warm-blooded animals can maintain a constant body temperature despite the [Read more…]