Captain Mike’s Blog

Tackle day is coming! Fisherman’s Landing Tackle Shop will be having a huge tackle sale on Saturday Nov. 3 starting at 9am, but be there early! Don’t miss it!!! This is biggest tackle sale of the year. This is not your average parking lot sale. One time, one day only, insane deals on tackle. Virtually all of the major saltwater tackle manufacturers on hand, tons of great seminars by the best in the business covering topics ranging from giant bluefin, calico bass, private boats, sport boats, and so much more! Huge raffle, contests and giveaways throughout the day! This is the can’t miss saltwater event of the year. See you Saturday, November 3 at Tackle day.

Fisherman’s Landing Tackle Shop 2838 Garrison St. San Diego, CA 92106. For questions or more information call 619-221-8506.

Captain Art was on Let’s Talk Hook Up, with tons of great tackle tips and so much more. You don’t want to miss out on all the tackle talk. Click here for how to land wahoo and more. The show is packed full of fun and must haves. 

Looking for a way to prepare your Searcher-caught wahoo? How about chef Geri Sue’s Coconut-crusted Wahoo? This is one recipe you will not say “Ono” to!

Ingredients:

• 1 pound of wahoo fillets
• 1 egg
• 1/4 Cup of water 
• 1/2 Cup of Coconut (shredded, sweetened)
• 1/2 Cup of Panko
• Salt and pepper, to taste

Garnish (Optional):

• Miso Ginger sauce   

Directions: Preheat oven to 325° F.  Combine the egg and water in a small bowl, whisk until mixed. Set aside. Combine the Panko crumbs and shredded coconut on a plate or pie dish. Mix and set aside. Pat the wahoo fillets dry using a paper towel, season each side with salt and pepper(if desired.) Dip the fillets in the egg mixture and then dredge in the coconut/panko mixture. Bake for 20 minutes. If you would like more toasted coconut, broil on high for an additional 3-5 minutes.

Looking for a way to prepare all your Searcher-caught fish? How about Chef Dan’s Poke? it’s delicious and is worth a try.

It’s surprisingly…..delicious!

-Capt Art

Ingredients:

• 1- 2Lbs of skipjack (Aku)
• 3 Tbsp of Sesame Oil
• 2 Tbsp of Soy Sauce
• 1 Tbsp chile paste (sambal oelek)
• 1/4 finely minced red onion
• 1 diced avocado
• 1 Tsp of Kosher salt (to taste)

Garnish:

• 1 Tsp of Sesame seeds
• 1 green onion (sliced)

Directions: Mix all ingredients together in a medium bowl. Serve with tortilla chips, rice crackers or over rice. Serves 6 (serving size: 1/3 cup)

Looking for a way to flavor up your Searcher-caught fish, your favorite cut of meat, or really anything? 

How about chef Roger’s Blueberry BBQ sauce? Our anglers could not stop taking about this sauce!

Makes 25-30 servings.

Blueberry BBQ short ribs, pineapple rice, and braised baby boy choy. It’s what for dinner on Searcher, and now in your home!

Ingredients:

• 6 Cups of ketchup  

• 1/2 Cup of yellow mustard  

• 1/2 Cup of molasses

• 1 Cup of dark brown sugar  

• 2 Tbl of liquid smoke  

• 1/4 Cup of Worcestershire sauce  

• 1 Tsp of red pepper flakes  

• 2 Tbl of minced garlic

• 2 Tbl of onion powder  

• 5 Cups of blueberries 

Directions: Bring to a rolling boil then to a simmer. Once berries are starting to break down, blend sauce until smooth. Let cool and enjoy!

Looking for some fun appetizers to have before you serve your Searcher caught fish for dinner? How about Chef Roger’s hummus? It goes with everything and you can dress it up or down. 

Ingredients:

• 1 15.5 oz Can chickpeas (drained)

• 6 ounces roasted red bell peppers (set 2 oz aside for 

  garnish)

• 1 jalapeño, seeded, diced

• 1 tablespoon chopped garlic

• 3 tablespoons chopped cilantro leaves

• 1 teaspoon paprika

• 3 tablespoons chopped onion

• 1 teaspoon freshly cracked black pepper

• 1 tablespoon dried crushed chipotle peppers

• 1/4 cup extra virgin olive oil

Directions: Put all ingredients in a food processor and blend. While those ingredients are coming together, drizzle olive oil in until all in smooth and velvety. Salt to taste while blending. Let set in refrigerator for a minimum of 1 hour. Garnish with chopped red bell pepper and drizzle olive oil over the top, serve with chips (or veggies) and enjoy the reviews.