all_saint_trip

2001 "All Saints Day" Trip

Home --- About the Club --- Trips of the Past --- 2001 "All Saints Day" Trip

November 1, 2001, the Feast of All Saints, fifty Prep students and Prep parents, assembled at 7:00am in Belmar ready to do battle with whatever Mother Nature was preparing to throw in their direction. Peter, Patron of fishermen and no landlubber in his day, must have used some divine intervention. Although there was a constant 15 to 20 mph wind with some higher gusting, the brutal storm off the New England coast had moved farther east and the 8 to 10 foot seas of the last five days were now only 4 to 6 feet. Even with this concession, a higher toll of lunch losers resulted than in recent memory. One must also be aware though, that almost ALL of the wounded admitted they had not taken the necessary precautions suggested for preventing such a situation from occurring. Working against the wind on the way out, whitecaps broke over the bow frequently as the charter boat knifed through the open ocean waves.

This trip was by far the most prolific in the club's history. Heretofore, the best outing ever experienced was 216 fish brought aboard and succumbing to the skills of the club's members. This old salt is still in awe of what I witnessed and it will probably take a Herculean or Ripken type effort to surpass if considered. The crusty old salt captaining for 35 years had never experienced anything like it. For many who did attend it will be a once in a lifetime event and will not realize it for many years. For the 10 or so who ventured going deep-sea fishing for the first time in their lives, they have nothing to compare it to. So what a rude awakening is in the store for them for the next morning they choose to climb aboard and try their luck again! I did mention 216 as the previous total high hook count. Well try to imagine bettering that by ONE THOUSAND!!!!!!

The new high hook total for the club now stands at 1,232!!! That's ONE THOUSAND TWO HUNDRED AND THIRTY TWO!!

Accolades go to the following individuals: Pool winner-Steve Paredes: Nausea pool-John Kubilus: Most fish caught-Andrew Sharkey & Francis Ortega 45+ Special thanks go to Travis Johnson, Dan Istok and Rich Sullivan (Class of 1999) for their assistance before, during and dockside on the trip.

FGR (Frequently Given Responses) About Sea Bass:
    1. No they do not have a fishy taste. The meat is one of a sweet taste.
    2. Yes, it still contains bones but not many and they are easy to find. Use your fingers to feel and remove them before preparing to cook.
    3. I do. Take a sharp knife with the fillet's skin having the scales on the cutting board and separate the fillet meat from the skin. It should separate easily as you press cutting away from you.
    4. Uh huh. I usually marinate it overnight sometimes in raspberry vinaigrette or Italian or even honey mustard dressing.
    5. Yeah. You can dip it in breadcrumbs and any spices to your liking before cooking or go w/o the breadcrumbs.
    6. I usually broil it. It doesn't take long, a few minutes, longer if thicker.
    7. Baked? Usually 325 naturally it takes longer than broiling but check it every few minutes
    8. No matter how it's cooked, like all fish, the meat separates easily with a fork (flakes) when it's done.
    9. The sooner the better. It will be far superior to fish bought retail.

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