I know the post is late, but we are back from ICAST and wanted to share this. This is a Bluegrass Band from Las Vegas Nevada called “Out of the Desert”.
They were a refreshing break from the hectic day of doing business.
I wanted to write up about the trip I took with some Scientists I met through this process learning about Barotrauma. We have met scientists from both the West and East Coasts. Some of the research scientists from Florida were out to San Diego for a conference and we were able to hook up to get out fishing. On the trip we used the RokLees as well as several other methods for descending fish. John Stevely, Brian Fluech, Chuck Adams, Louie Zimm and myself went fishing that day.
Brian showing a Vermilion Rockfish
We left the San Diego Yacht Club on Louie’s boat early in the morning. We headed north of the Coronado Islands in Mexican waters. We targeted Rockfish with very light gear in 300 foot water. The light tackle was alot of fun. We used 20 lb test with medium size Shimano Lucanus Jigs. Louie had a great milk crate fish descending device. He used chain around the open end to weight the box. See photo
John releasing with Louies’ Milkcrate
We also used the RokLees and the Seaqualizer to release fish. It was pretty much a release trip for fish with Barotrauma only a few were kept for dinner that night. Fish released back at depth of capture or at least 1/3 depth of capture have a very high survival rate. You can check out videos on http://www.ecoleeser.com to see the RokLees in action
Today Butch, Jason and I headed south into Mexican Waters as we heard that the Yellows were biting at the Islands. Butch caught this 22 pounder around 10AM.
We caught several lings, reds and one Cow Cod which was released with the RokLees and 5 lbs of weight. The Cow was about 10 lbs, we didn’t need the 5 lbs, but wanted to be sure we could get it down to the bottom. It was released back to depth of capture. Too bad we forgot the video camera, we would have shown the release!
We are at the Long Beach Fred Hall Show
We are in Booth 737, come and visit us and check out the RokLees
It has been quite awhile since we posted. We wanted to share a link to a new video just released by some of our Scientist Friends. It shows use of 5 recompression tools and the RokLees Fish Descender is one of them! Check it out!
Retail Locations where you can buy the RokLees
Fred Hall Long Beach Show 6-10 March 2013
Fred Hall Del Mar Show 21-24 March 2013
B&J’s Sporting Goods
113 W Northern Lights Blvd
Anchorage, Alaska 99503
Fishermans Landing Tackle
2838 Garrison Street
San Diego, CA
Half Moon Bay Sportfishing and Tackle
Pillar Point Harbor, 27 Johnson Pier
Half Moon Bay, California 94019
Phone (650) 728-3377
M&M Custom Fishing Rods
3016 Garrison Street
San Diego, CA 92106
3518 Barnett Avenue
San Diego, CA 92110
Also available On-line at http://www.ecoleeser.com
Cook it!!. Years ago Terri had a really good fish dish in Hawaii. Fish in a Banana Leaf, and we wanted to try to replicate the recipe. Terri’s sisters came down to celebrate her Birthday and helped cook the meal. It is more work than we would normally do for just the 2 of us. You could make the packets ahead and have them ready to pop in the oven for an easier meal with guests, or you could make a party of it and have every one help in the preparation. It was well worth the effort and a great way to spend time together.
Banana Leaf Wrapped White Sea Bass
2 1/2 Tbsp chopped cilantro
1 Tbsp minced garlic
1 shallot minced
2 Tbsp vegetarian mushroom oyster sauce (could substitute soy sauce)
1 Tbsp lime juice
½ Tsp lime zest
2 Tsp grapeseed oil (could substitute canola or corn)
1.5 lbs Sea Bass, (4 – 6oz pieces) (could substitute other light/mild fish such as rockfish)
4 large banana leaves (10-12 inch length)
1 Tbsp sesame oil
2-3 oz canned coconut milk (use rest of can in coconut rice recipe that follows)
1 fresh Anaheim chili cut into fine strips
1/8 cup of fresh ginger, peeled and finely sliced
2 stalks of lemongrass, finely minced
1 large clove of garlic minced
1 cup roughly chopped fresh cilantro leaves
8 fresh basil leaves
Juice and zest of 2 limes
Optional – 4 rosemary sprigs for decoration
- Preheat oven to 415º
- Combine Marinade ingredients in a baking dish. Place fish pieces in marinade and turn to coat. Let stand for at least 10 minutes.
- If using fresh banana leaves, dip them in boiling water for 3-5 seconds to soften. (or you can run over open flame of stove to soften) If frozen, the boiling water step is not necessary
- Place Leaves shiny side down on work surface
- Rub leaves with a little of the sesame oil
- Assemble each leaf:
Sprinkle a little coconut milk over leaf.
Divide chilies, ginger, lemongrass, cilantro and Garlic and place on the 4 banana leaves
Place marinated Fish portion on top of ingredients
Put zest & juice of ½ line over each piece of fish
Top each fish portion with 2 basil leaves
- Fold in sides of banana leaf over fish and then fold ends over to meet in middle. Use cooking string to tie up packet.
- Optional – Tie rosemary sprig on each packet
- Place the “packets” on foil lined baking tray and place into preheated oven.
- Bake 20 minutes. Remove from oven and allow to rest for 5 minutes (If fish is less than 1″ thick, reduce cooking time to 15 mins)
- Serve with Coconut Rice recipe that follows. We also made a Broccolli and Mushroom stir fry.
2 cups Thai jasmine-scented white rice
Remaining coconut milk (from above recipe or 1 cup)
2 cups water * (enough so that coconut milk and water = 3 cups)
1/2 tsp. salt
Add 2 pinches (about 1/16 tsp) of each ground cardamom, turmeric, allspice, cloves and cinnamon (or combo that you think you might like of “sweet” spices)
3 Tbsp. shredded coconut
Place rice in a rice cooker (I have not made this on the stove, but think it would probably work if you kept the temp low). Stir in the water, coconut milk, salt, ground spices and shredded coconut. Cover and set to cook use the white rice setting)
Once your rice cooker switches to “warm” mode, let rice sit 10 minutes for rice to finish “steaming”
Gently stir and fluff rice before serving