Tuna - Albacore

FaC-Dory Guy · Posted: Fri May 11, 2007 1:44 pm Post subject: Tuna - Albacore

We have a serious interest in Albacore fishing. Please email me if you plan to go for them this year.

Rich Laughing

Larry Q · Posted: Fri May 11, 2007 4:25 pm Post subject:

Fac-Dory Guy-
If the tasty rockets get as close as they did two years ago at Westport
I'll be all over them. For two glorious days they were within 14 miles of the south jetty.
If they get within 20 miles I'll start chasing them.

Wandering Sagebrush · Posted: Fri May 11, 2007 10:32 pm Post subject: Albacore

Rich,

As we discussed at Cathlamet, I am interested in running for tuna. I have scheduled the end of July and maybe the first week in August for vacation that is strictly CDory time. Will be fishing out of Garibaldi.

Steve

Mr. Fisherman · Posted: Wed Jun 13, 2007 5:39 am Post subject:

Send me your contact info.
I fish them hard every year.
We are just a couple weeks away from the staret of what we hope will be a very productive season...

Pat Anderson · Posted: Wed Jun 13, 2007 8:10 am Post subject:

Ray - Rich's contact info is right there in his sig!

Rich Reynolds
C-Dory Marine Group
Vice President/Owner
253-839-0222 Office
253-205-9925 Cell
richreynolds@c-dory.com
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Mr. Fisherman · Posted: Mon Jun 25, 2007 8:07 am Post subject:

flapbreaker · Posted: Mon Jun 25, 2007 2:16 pm Post subject:

Way to go Ray. I'm curious as to what kind of speed you are able to maintain on the way back loaded like that? I suppose you might be heavier on the way out before you have burned the gas or maybe it's a wash, exchangine fuel for Albacore. Anyway, just curious. I need to try this in my boat. Just a little more space challenged on the cruiser model.

Mr. Fisherman · Posted: Tue Jun 26, 2007 1:00 am Post subject:

My top speed varied but I was able to see just over 24 knots on the return trip. I averaged 12 to 18 knots heading up the hill to get to the Tuna grounds. I was out for just over 12 hours and only burned somewhere around 37 gallons of fuel. I love the Suzy 4 stroke 90 with the 20 pitch prop when I am loaded for Tuna. I was 1 crew member lighter than usual but I still had about #500 of ice aboard on the way out.
It was nice to get into them so close...

rogerbum · Posted: Tue Jun 26, 2007 8:42 am Post subject:

It looks like there is 59-61 degree water very close to shore all the way up past Westport. See http://www.osdpd.noaa.gov/PSB/EPS/SST/data/washngtn.fc.gif

I haven't seen temps like that near Westport for quite awhile.

flapbreaker · Posted: Tue Jun 26, 2007 10:42 am Post subject:

Mr. Fisherman · Posted: Wed Jun 27, 2007 5:44 am Post subject:

When you climb the back of a big swell going downhill pull back on the throttle just a little and let the swell roll under you a bit... pay attention to when your RPMs start to climb again and pull back even more... now watch your speed... you are going faster and using less fuel... this really extends your range. Also, when coming down the face try not to overshoot the trough... you will kind of bottom out and it will slow you or pitch you to one side as you breach the other side... it is better to back off and let the swell pave the way...
Also, always retract your trim tabs when heading down hill (heading back to port)

Byrdman · Posted: Wed Jun 27, 2007 9:21 am Post subject:

Mr. Fisherman: Nice box of fish. What brand/size of fish box is that?

Byrdman

Mr. Fisherman · Posted: Sun Jul 01, 2007 6:14 am Post subject:

Pat, That's a commercial 1/2 tote from Bomar Plastics.
You can order them from Englund Marine.
They are very heavy duty and mine has kept ice for 5 days in 100 degree heat. I like the one with the feet for the forklift. It is the perfect working height for gutting and gilling the days catch before iceing them down.
I have an Angler so I have plenty of room in the cockpit for it. I also take an insulated kill bag and either an 80 or 150 quart cooler when Tuna fishing. I can pack up to #650 of ice but usually only take #500.

When you run out of ice Tuna fishing you are done. I take VERY good care of my catch. You would be very hard pressed to find better cared for fish anywhere. They are imediately bled out, then gutted and gilled to remove as much heat as possible, then I pack them with ice and in ice.
My fish is Sashimi grade.