Year: 2025

Fluorocarbon Leaders Are Like Discovering Fire

Today's one-two punch when out fishing is using braided line tied to fluorocarbon leaders. You have the best of both worlds. Those two worlds are the strength and smaller diameters of braid, tied to leaders that fish cannot see. Fluorocarbon is significantly more durable and resistant to wear and tear, making it ideal for fishing around rocks, vegetation, and other obstacles. On sunny days and in shallow clear water, fishing with fluorocarbon leaders has increased my hookup ratio.

I fish a lot in kelp forests off the left coast of California. When fly lining anchovies or sardines, they tend to swim straight towards the kelp and down. Fish hear the bait splash into the water and look up. This is where the fluorocarbon has an advantage with its low visibility. Breezing fish like yellowtail inhale live baits and take off like a rocket through the kelp. Here is where the braided line becomes your best friend. Braid saws through the kelp like a sharp knife. Clearly, this configuration has solved two problems, and both lines provide better assurance against line breakage.

Baits For Fishing With Fluorocarbon Leaders

Fluorocarbon fishing line suits a variety of lures, particularly those that anglers use in clear water or when they employ finesse techniques. It's effective for lures like jigs, soft plastics (especially when Texas-rigged), crankbaits, spinnerbaits, and various finesse rigs like drop shots, wacky rigs, Ned rigs, and Neko rigs. While manufacturers often tout fluorocarbon fishing line as nearly invisible to fish, it's not entirely "invisible." It's less visible than monofilament because its refractive index is closer to that of water. However, factors like light conditions, water clarity, and the fish's perspective can all influence how visible the line appears to them. Anglers often favor fluorocarbon for its near-invisibility in clear water and when targeting line-shy species because it is less visible than monofilament.

Depending on who you ask, fluorocarbon is the best option when tying Carolina rigs. There are many perturbations of this rig, but the one commonality is that they are drug across the bottom. The toughness of fluorocarbon resists chipping, scratching, etc., from foreign objects while being transparent in shallow water. Anglers use the Carolina rig for live and plastic baits in freshwater or saltwater, cut, and plastic baits in freshwater or saltwater.

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Carolina BBQ Sauce

Growing up, I was never a fan of Mustard. I only ate it at my parents' insistence. What did happen is I tried a Carolina BBQ sauce on a pulled pork slider. It was like I had discovered fire or the wheel. The sauce was tangy because of the vinegar, and a bit spicy. That experience was enough to make me dig deeper. After researching the history and recipes for this Carolina BBQ sauce, I created Flaming Fiend.

Much to my surprise, many of my friends like me had never tried a mustard-based sauce. They like it now, and it's always a hit among family and friends. What makes it unique is its heavy reliance on vinegar, particularly apple cider vinegar, which gives it a tangy and acidic flavor. It's super-tangy and acidic with the natural spiciness of yellow mustard as well as added spices and flavors. This blend complements slow-cooked pork especially.

This sauce is not traditional, being mustard-based but it depends where you are from. We have added a few twists and turns that differentiate ours from others. One of the significant differences is the absence of additives, preservatives, or flavor enhancers. Using natural ingredients is also one of our claims to fame. If you read labels on store-bought sauces, what you see are ingredients, many of which you can't pronounce. Our research says that these ingredients are easy to make, extend the shelf life, and make products cheaper.

Our Carolina BBQ Sauce Ingredients

  • Mustard
  • Brown Sugar
  • White Sugar
  • Cider Vinegar
  • Chili Powder
  • Black Pepper
  • Water
  • White Pepper
  • Cayenne Pepper (30)
  • Soy Sauce
  • Real Butter
  • Rich Hickory Flavoring
  • Packed in 16oz Bottles

Most people can enjoy Flaming Fiend, despite its slight heat.. If I do say so myself, this sauce is good. Care was taken to ensure seasonings in this sauce do not overpower the meat you're using it on. This is a problem with many sauces you find in the market. The sauces are blended to taste a certain way, rather than complementing the food.

I like this sauce best on pork. Ribs and pulled pork are where I use this sauce the most. That's not to say you can't use it on other meats, we have, but it's like a cold drink on a hot day. Click the button below and see the sauces we have created. They are additive and preservative-free, and cost comparable to what you find in stores. Refrigeration is recommended after opening.

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"Life's Good When You're Cookin Wit' Gus"

Bent Sombrero for Awesome Mexican Dishes

Mexican cuisine encompasses the cooking traditions and styles of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Mexican cuisine's ingredients and methods originated with the first agricultural communities, such as the Olmec and Maya, who domesticated maize, developed the standard nixtamalization process, and established their foodways. Mexican food has a reputation for being very spicy, but it has a wide range of flavors, and while many spices are used for cooking, not all are spicy. Many dishes also have subtle flavors. Many dishes also have subtle flavors. To encompass the spices used to prepare Mexican dishes, we have blended "Bent Sombrero".

Chile en nogada, maize, tamales, pozole, mezcal, pan de muerto, and cóctel de camarón Mole sauce, which has dozens of varieties across the Republic, is seen as a symbol of Mexicanidad and is considered Mexico's national dish. Having grown up in Southern California, I've had the opportunity to enjoy all the traditional Mexican dishes above. Bent Sombrero can be used to make them all and then some. Traditional and non-traditional dishes will be served in the upcoming Cinco De Mayo holiday. Adding Bent Sombrero to your spice rack is just a point-and-click away.

This spice blend is made to be spicy, so our recommendation is to use it sparingly until you understand the heat index. Use too much and you'll know it. It's an awesome seasoning containing the appropriate amounts of seasonings you'll find in top shelf Mexican dishes.

Bent Sombrero Ingredients:

  • Chipotle Chili Powder
  • Hungarian Paprika
  • Sea Salt
  • Black Pepper
  • White Pepper
  • Cayenne Pepper (90 SHU)
  • Garlic Powder
  • Onion Powder
  • Dried Serrano Peppers
  • Dried Green Peppers
  • Dried Red Pepper
  • Coriander Powder
  • Chili Powder
  • Cumin
  • Mekrur Lime Powder

One of our favorite uses for Bent Sombrero Mexican Seasoning is when making chicken tacos. We mostly use thigh meat, and the end result is nothing left over. We use this sparingly because it does not require a lot of this seasoning, so we recommend the medium bottle unless you’re a food service establishment. Most of our commercial customers are food trucks, so you may have had our seasoning without knowing it.

Because we use no additives, preservatives, or flavor enhancers, we recommend you add a mortar and pestle like the ones you find in our tools section. This allows you to grind the seasoning, should it clump. Bent Sombrero is available in three sizes. Click the button below and it will take you to where you can review this magnificent seasoning.

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"Life's Good When You're Cookin Wit' Gus"

Ten Years and We’re Just Getting Started

One of the first things we were taught in Business School is that upon launch, don't celebrate too long. You should instead plan for the exit from the business you just created. One prevailing assumption is that there will be others providing services like marketing and product fulfilment. Each organization is tasked with the success of the product, relieving development to create something new. Because we launched desirable products, it was incumbent upon us to continue providing what the market wanted. Making an already successful product better should be at the top of the "things to do" list. We have been successful because our challenge to build solutions instead of products was correct. This has resulted in ten years moving forward.

Our food products are created and sold under the banner "Cookin Wit' Gus", and have been on the market for just north of ten years. Consumers are increasingly drawn to spices for both flavor and perceived health benefits. With a growing interest in global flavors and authentic ingredients, leading to a rise in demand for whole spices and healthy spice blends. We have succeeded in part because there's a growing preference for products with clear origins, single-origin sourcing, and natural/organic production. Consumers have also become more "label conscious". The next time you're in a store, view the contents of blended spice products. On those product labels, you will see ingredients clearly man-made, representing additives and preservatives whose purpose is to extend shelf life.

Our "Ten Years Moving Forward" Strategy

  • Use Quality Products
  • Be Honest With Consumers
  • Stand Behind Your Product
  • Do What You Say
  • When Wrong, Make It Right
  • Make It Right Anyway

When creating our rubs, it was understood that without anti-coagulants, these products would harden well before the end of their shelf life. Pre-sales and marketing addressed this so that consumers understood and bought into what they were purchasing. What you get is a product that's complementary to the food and aromatic to the senses. While some may debate the role of additives and preservatives, you can't debate natural products. Our sauces and seasonings are just different, and guests who taste these products always ask, "What did you use to prepare that dish?".

At the end of the day, hinging success on additive and preservative-free products was understood and accepted. Many consumers gave little thought to what was actually in commercially available spice blends. Most just went along using what they were taught. Those who bought into the concept of using natural products continue to be repeat customers. Ten years moving forward, we're working on the next ten.

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"Life's Good When You're Cookin Wit' Gus"

Assist Hooks

Designers create Assist hooks, often used with jigs, to hang freely and to be lighter than the jig. This configuration increases the hook-up rate by getting into the fish's mouth before it even reaches the jig. These hooks are frequently used for vertical jigging with heavy jigs. The beauty of fishing with assist hooks is they can help reduce fish mortality. It also increases the chances of a safe release

With the Assist hook, no matter where the point penetrates, the hook is securely fastened to the jig. Finally, the assistant offers a smaller probability of pricking in the gills and thus injuring the fish. Compared to the single hook, the assist again has advantages. Of the two most common assist hooks, the single and the double are the most common.

As single ones, which means that every assist hook end up on its own solid ring. Or the double with a single solid ring that has two assist hooks hanging from it. You can use both types but two single assist hooks in one solid ring perform better. This is because of increased joint ability, meaning that they move more freely! Inline singles have the eye in the same plane as (in line with) the hook point. That way they'll hang perfectly in line with the lure, not at a right angle to it. Many experts contend that the ratio of fish landed to fish hooked is better with singles than trebles.

Rigging Assist Hooks

Assist Hooks are rigged with a line or chord that inherently has a strength that will absorb the hit. Common materials including Kevlar and Dyneema that are woven and are available in a variety of strengths and thicknesses to pair with hooks. Monofilament should NEVER be used to make assist hooks because they could be rubbed against structure and you just lost a beautiful jig.

The size hook on the Assist Hook in the Image is a 4/0 and it would not be difficult to imagine a 5/0 on it as well. The hooks I normally use are Live Bait Hook with an eye that is straight up and down with the shank and not inclined. Not to sound corny but fishing with assist hooks can be addictive because larger fish are more inclined to inhale the jig. Hookup rates are increased so you have a better shot at catching the largest fish of the day and winning the jackpot.

Click The Button Below and Visit Our Store

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Jerk Baiting Surf Fish

Injured minnows or other sea creatures caught in the surf are easy prey for predators in the surf. Enter the surface or shallow running stick aka jerk bait. Designed to look like a minnow that's in a lot of trouble, these baits don't disappoint. They are easy targets for predators and are quick to fall victim to fish looking for an easy meal. Jerk Baiting Surf Fish is a blast and triggers explosive strikes in shallow water.

These baits are colorful and with their internal rattler, they alert predatory to their presence. When inhaled, the treble hooks lodge in the fish and don't let go. They are designed to obfuscate themselves using color and clear bodies. Fish looking for them only see a part of the body and attack what they can see and feel. The thumping made by the rattler is a time-worn trick and helps differentiate the bait from the crashing of the waves. The erratic fast action can often trigger fish in ways few other baits can. This is especially true in warmer waters. While jerk baits are great when fish are lethargic, they excite schooling fish out on the hunt.

Jerk Baiting Surf Fish Season

Remember jerk baits are one of the few baits that are truly effective the whole year through. Even during the cold water period, when the fish are more inactive and more vertical in their location, the jerk bait can be an effective tool. Ideally, a spinning reel with a gear ratio from 6:1 to 7:1 is the sweet spot. If you use a reel that's too fast, you run the risk of overpowering the action of your jerk bait by pulling in too much line. As a general rule, clear water calls for natural or transparent jerkbait colors. When fishing more stained water, solid colors and those with a little flash tend to do better.

Since you'll be using jerk baits in the surf, the water will usually be dirty because of the sand but try basing your decision on how clear the sky is. Throwing this bait around wind-blown points, banks or pockets are all great locations during these conditions. Forage is another important factor when throwing a jerk bait. Jerk baits imitate fish such as shad and bluegill, so it's important that bass feed on similar types of forage.

There's a lot more I can say about using jerk baits in the surf so the best advice I can give you is to get out there and try it out. If the fish aren't biting, just remember that is why it's called "fishing" and not "catching". You won't be disappointed.

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Surf Fishing With Poppers

Just imagine standing in the ocean with the surf rushing past your ankles. Waves crashing, foam everywhere, and the knowledge that fish are all around looking for something to eat. What I know is I'm surf fishing with poppers and the anticipation is about to get the best of me.

This is exactly where I like throwing poppers. Water crashing everywhere and a popper struggling to make its way someplace safe. And WHAM, something inhales your bait and takes off in any direction except towards you. Seeing a fish boil on your bait, exiting the water with their mouth wide open gets your blood pumping. When throwing poppers into the surf, throw the bait out as far as you can and let it tumble in the water. A few sharp jerks when the popper is in smooth water, let it coast in, and be pulled back out with the side should get you bit. Remember to vary the retrieve because what works one day may not work the next. One of my favorite techniques is to stand in knee-deep water

In my surf fishing experiences, you should expect that you have no idea what's going to inhale your bait. And that's part of the excitement. I wouldn't recommend line weight less than 12lb test for mono or 15lb test braid. The reason for this recommendation is halibut can be caught in the surf. They can get big and are mean and will take off for deeper water in an instant. Sharks and rays are also prevalent in the surf. Rays are flat and can hide in extremely shallow surf so prepare your drag accordingly. Sharks will destroy plastic baits so consider yourself lucky if you get it back if a shark inhales it.

Scouting Surf Fishing With Poppers Locations

When preparing to go surf fishing, visit a local shoreline or beach when the tide is low and look for the shallow areas and the deeper holes. These bottom features will be much easier to see at low tide when water levels have dropped with the tide. During low tide, the typical wave builds up and crashes onto the outer bar. During high tide, waves often build without breaking and roll over the outer bar. So it's always better to scout out prime fishing locations on a low tide when the breaking waves make cuts easier to spot. Fish are more active and closer to shore at night, especially predatory species like snook, tarpon, and striped bass. To surf fish safely and effectively: Use glow-in-the-dark lures or attach small lights to your line for better visibility.

When planning a surf fishing session, look for calm conditions with wave heights of 1 to 2 feet, ideally during the incoming tide from two hours before to one hour after high tide. Wear reflective gear for safety.

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Art of Scaling Fish

As a long-time fisherman, the only thought and direction when scaling fish is to ensure you get them all. With that in mind, I went about the job of scaling fish with enthusiasm. Never did I stop to consider whether there was the art of scaling fish or not. The concern was that before the next gutting and cleaning phase, all scales had been removed.

At its core, the type of scales on the fish is the center of the art of scaling fish. Technically, there are 4 types of fish scales. They are placoid, cycloid, ctenoid (pronounced 'ten-oid'), and ganoid. Most bony fish have cycloid scales. Fish with cycloid scales have the same number of scales their entire lives - the scales enlarge to accommodate a fish's growth (scales that are lost to injury will be regrown). Fish scalers make scaling fish easier and contains most of the scales. They find it better than using a knife, fork, or spoon, making kitchen cleanup easier. The scales don't fly around as much, making cleanup even easier.

To process a whole fish, start by determining what you want to do with it. In this lesson, we are preparing a fish to be roasted whole. That means it should have the scales, guts, and gills removed. If you prefer, you can also remove the head. My preference is to remove the head so the fish are not looking at me.

Art of Scaling Fish Considerations

Almost never thought about (for me) are the four categories of fish body shapes. Those shapes are:

  • Fusiform (bullet, or torpedo shape)
  • Depressiform (broad shape and flat top to bottom)
  • Compressiform (tall, thin shape and flat side to side)
  • Vertically flattened shape that is somewhat depressiform (flat top to bottom)

The only true challenge I've confronted over the years of cleaning fish is being able to hold on. To effectively scale a fish, hold it firmly, use the blunt edge of a knife or fish scaler, and scrape away the scales. Moving from the tail towards the head, ensure you rinse off any remaining scales after each side. 

In most cases, the fish scales you are likely to encounter are technically safe to eat, as long as they have been properly cleaned and cooked. However, most people prefer not to eat them due to their unpleasant texture. The potential benefits of eating fish scales are minimal.

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Preserving Freshly Caught Fish

Fish is an awesome source of healthy protein and is a part of healthy eating. Fishermen work hard to catch fish for the table. Most have their thoughts on the best way to process and preserving freshly caught fish. All post-catch processes involve chilling and/or freezing the catch. The focus here will be on preservation methods from the time the fish is caught until preserved.

There are four major methods of fish preservation and storage, namely: canning, freezing, smoking, and pickling. It is paramount to preserve high-quality fresh fish. Among all types of fresh foods, fish are vulnerable to tissue decomposition, the onset of rancidity, and microbial spoilage. Where you stand to gain more is what happens once the fish is removed from the water until it's refrigerated.

Typically, harvested fish are simply removed from water and left to suffocate to death, unconsidered.  Because fish cannot breathe out of water, it will eventually die due to oxygen deprivation. However, death caused by passive suffocation stresses a fish. This stress coupled with inadequate temperature and holding protocols, robs the consumer of the full range of expression for an individual fish. Put simply, stress has a smell, and that smell stinks. Ice is the key to fresh-tasting fish.

Pack cleaned fish in a cooler of one pound of crushed ice for every two pounds of fish. Fish held at refrigeration temperatures of 40 degrees F or lower may have a shelf life of up to three days depending on refrigerator temperature and original fish quality.

Tested Preserving Freshly Caught Fish Technique

A traditional technique used by Japanese fishermen is called Ike Jime. This process is said to reduce the stress of a newly caught fish that is struggling to breathe out of the water. When this happens, fish trigger organs that inject substances that taint the meat.

This method involves severing nerves that trigger organs to do what they're supposed to do. Once severed, gutting and putting the fish on ice yields meat as fresh as when the fish was living. The tool used is called a "fish spike", "Brain Spike", or part of a "Ike Jime Kit". There are several iterations of these devices and they do address the issue of meat taint. Once home, store fish in the coldest part of the refrigerator, ideally at temperatures below 40°F (4°C). Ice: Place fish on a bed of ice in a shallow pan, allowing melted water to drain away. This keeps fish at a low temperature. Preparation: Clean and gut the fish before freezing.

Where this process is most widely practiced is in sushi, sashimi, and their derivatives preparation. Ike Jime is said to render the highest quality fish and may not fit the model of commercial or recreational fishermen. There are many species that require rapid gutting, bleeding, and chilling as fast as possible. Many sport boats have freezers that chill "prime" species to maintain freshness. In most cases, they drop the fish live into the freezer where it dies and is later removed and fileted. To reduce fish spoilage, prioritize immediate chilling (ideally with ice), and proper storage (refrigeration or freezing), and consider preservation techniques like salting, drying, smoking, or canning.

There are fish that do not necessarily taste good. Perhaps if they are processed differently before being tossed into the cooler they may make better table fare.

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Knife Jig Fishing

When out on the Pacific Ocean, one of my favorite baits of choice and methods is knife jig fishing. When fishing deep spots at and around the islands, these jigs seem to buck the current. While heading through the water column knife jigs allow for yo-yo fishing. Rockfish hold in rocky areas, under outcroppings, and migratory species are looking for a quick meal. All are good possibilities when using knife jigs.

When fishing knife jigs, boats are just past or directly over rocky areas holding fish. When in the optimal position, the Captain tells fishermen to "let em go". At this point, you release the jig over the side in a free spool until the jig jigs something on the bottom. Ideally, you want to bounce the jig off the bottom or rocks where fish take notice and inhale the bait. A sharp jerk here and there also triggers bites especially when visibility is a problem. Visibility could be a problem down deep during night fishing or heavy overcast. At this point, the boat is drifting across the reef so a constant up and down motion will entice fish to strike. Fishermen catch multiple species using knife jigs during the same drift, showcasing the jigs' versatility.

Fishing Knife Jigs

When knife jig fishing my choice of line is 25-40 pound test monofilament. Fishermen drop knife jigs in or around 100 feet of water, and they must deal with line stretch as a reality. People often use a braided line, but it is harder to break off if your jig gets hung up in the rocks. My choice of mono has a lot to do with what happens if you break jigs off in the rocks. Braided line floats open up the possibility of fouling boat props or entangling marine animals. Any fisherman will tell you they hate losing tackle but accept the risk when fishing jigs.

It's also my preference to use single assist hooks fishing jigs less than 5 ounces. For any jig heavier than that, my recommendation is to use a double assist hook. Rear hooks are not an option because the jig will come in contact with something that may not be a fish. Hooks on the rear of the knife almost guarantee you will lose it.

Knife jigs come in many shapes, sizes, and colors. I do not have a recommendation on what the "best" knife jig or color is but what I do know is they catch fish. Click the button below and see what our tackle store offers.

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