How To

Capt. Woody's Grouper Head Chowder

Capt. Woody's Grouper Head Chowder

Perfect chowder for cold winter days, when the weather is rough, and you're stuck inside not fishing. Often times, the highest quality of meat in a fish is discarded after it is filleted. In groupers, the head bares the fattiest and richest meat in the entire fish, and when boiled down, makes an incredible broth base for fish chowder.

How To Make A Perfect Crimp To Pull A Heavy Dredge

As the seasons change, our gear must also change.  Scott Walker is taking his Swordfish rod and converting it to a rig for pulling a dredge for Blue Marlin.  The dredge that he will pull is very heavy and resistant.  The tackle has to be strong to simply pull it all day but also has to be strong enough to withstand (hopefully) many attacks on the dredge through the day.

One of the changes that has to occur is to cut the terminal end off the Swordfish tackle and crimp a swivel onto the end of the line with a thimble and protector.

Scott goes step by step through the process of making this crimp and shows you precisely how to crimp for maximum strength and durability.  Of course, there are tons of other uses for a crimp beyond pulling a dredge and Scott's instructions apply anywhere you may need a super strong crimp.

Check it out here:


Step By Step: How to Filet a Yellowfin Tuna

We have alot of people asking about how to clean and prepare all the different fish we catch.  This year, we really tried to shoot lots of video with step by step instructions on just what we do.

Want to see how Scott Walker cleans a Yellowfin Tuna?  Here is a video of him showing you how to clean a fresh Yellowfin he just caught.

Scott is using a Bubba Blade 9 Inch Flex knife and gives you step by step instructions on exactly where to make the cuts to pull two beautiful loins off the fish.

Yellowfin is one of our favorite fish to catch and to eat.  If you have a great Yellowfin recipe, post it to the comments.