Year: 2026

Circle or J-Hooks – What’s your Pleasure?

I've been a fisherman for more years than I would like to believe. Like everything else, old habits are hard to break or change. So when trying something new, it's considered evolution. For years, I used the basic J-Hook and caught plenty of fish. Threw back many undersized fish as well. I always wondered how many deep-hooked fish recovered, how long it took to recover, and if, in fact, they lived. On this trip, I was wondering if I should be using circle or J-Hooks.

Fishing for me has always been a means to a good meal. Catch-and-release has never been my style. You get caught, you get cleaned, and you get eaten. A local tackle shop introduced me to circle hooks, saying the hookup ratio would be higher once you learned how to use them. So I figured I'd take a cut at evolution; what could go wrong other than catching fewer fish?

So we anchored up at San Clemente Island off the California coast, just outside a kelp forest. I pinned on a large Anchovy on my 15lb bass rig and tossed it into the kelp. A calico bass boiled on the bait and took off. I had my thumb on the spool still and was attempting to put the reel in gear. Unbeknownst to me, the bait inhaled within seconds of hitting the water, so I did not swing as I would have with a J-Hook. So essentially, I hooked up the first time using a circle hook as designed. The hook lodged in the corner of the fish's mouth exactly where it was supposed to be. The bass was undersized, and removing the hook from the corner of the fish's mouth proved the worth of circle hooks.

Circle or J-Hooks - Preference or Mandate?

To this day, I still use J-Hooks. In fact, we got into a wide-open bite on Yellowtail. I had a J-Hook tied onto grey 25lb test and went 4 for 4 that day using Sardines. In freshwater, I primarily use J-Hooks. I fish for easily caught fish on anything for no particular reason. In saltwater, I prefer circle hooks, usually in red. "I use red hooks because some guys get frustrated when they don’t catch anything and claim other anglers' fish while sorting out tangles." I simply point to the red circle in the corner of the fish's mouth, and the argument ends.

So what are your experiences, Circle or J-Hooks? And while you're at it, take a look at what we sell and use in our tackle store. Any fisherman claiming they have enough or too much tackle hasn't been fishing long.......

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Black vs. White Pepper – Is There A Difference?

So you're preparing a fantastic meal for friends, and somebody asks you when to use one pepper vs. the other. Being generous, I can say it really depends on taste in deciding black vs. white pepper. Black pepper often serves as an everyday seasoning, while white pepper serves more as a specialist item. The key differentiator driving the taste is the fermentation process.

To make white pepper, someone soaks fully ripened black peppercorns in water for several days (a process called retting). This allows microbes to break down and shed the tough outer skin, leaving only the pale inner seed. This rotting/soaking process releases volatile compounds that leave behind earthy, barnyard, or manure-like odors. On the good side, white pepper is anti-inflammatory and may lower blood pressure. It makes it heart-friendly. Thanks to its benefits in lowering blood pressure, white pepper regulates blood flow. It may result in the prevention of heart attacks. The wind leaves the berries on the vine until they are fully ripe and turn a deep red or yellow.

Black pepper, often called the “King of Spices,” has a rich history spanning millennia. It originates in the tropical forests of the Malabar Coast in Kerala, India. From its humble beginnings, this potent spice became a symbol of wealth, drove empires, and reshaped global trade. For everyday culinary use in normal amounts, black pepper is highly beneficial. But taking medicinal-level supplements can be hard on the Stomach and may interfere with prescribed medications processed by the liver. Farmers harvest the berries (or "peppercorns") while they are still unripe and green. They then briefly cook them and leave them to dry in the sun. During this drying process, enzymes cause the outer skin to shrink, shrivel, and turn black.

Sourcing Black vs. White Pepper

White and black pepper come from the exact same plant (Piper nigrum). White and Black pepper differ drastically in how they are harvested and processed. Black pepper is stronger, sharper, and leaves dark flecks. White pepper is milder, earthier, and blends seamlessly into light-colored dishes. They’re harvested in clusters and dried in the sun or by machine until the outer shell, or pericarp, shrinks. It then becomes wrinkled and dark brown. White pepper is milder and has fewer essential oils. This can make it gentler on the stomach for individuals who experience digestive discomfort from black pepper.

Chefs prefer white pepper for two primary reasons: flawless presentation and a distinct, earthier flavor profile. Because its dark outer skin has been removed, it offers the heat and complexity of pepper. The benefit is does not leave dark specks in light-colored dishes. So when making the decision on using black vs. white pepper, we recommend trying both. We have both to offer in our online store under the category of "Everyday Spices".

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