We are live from the Rosarito
Beach Hotel having a blast in sunny Baja with a great saltwater show for you.
Polaris Supreme skipper Tommy
Rothery has the latest bluefin tuna news and more on the yellowfin tuna down
the Baja coast.
Independence skipper Paul
Strasser talks about the huge catches he has made recently on tuna, yellowtail
and over 80 white seabass one night at Cedros Island in Baja. He also talks
about the huge pod of blue whales just offshore from where we are; the Rosarito
Beach Hotel.
Captain Buzz Brizendine from
the Prowler with 100 bluefin tuna in a single stop.
The Big Bad Bass & Barracuda
Bash starts Friday & Saturday Fishing with Phil on the Enterprise.
The “Fishing Weatherman” joins
us live from the CBS news studio in Phoenix Arizona with weather and more
fishing expertise.
Don Ashley talks about what’s
happening in Los Angeles/Orange county and how you can donate to help the Baja
orphanages.
Angler Cruz Soto calls in about
a recent great trip on the Mirage in the Channel Islands.
And that’s not all. Lots more
great show for you.
"FISHING with PHIL Trips.
Text of call Phil to join us this Friday or Saturday night!
424 237 0250
ONLY $40 Barracuda & Sand Bass
Book with Phil for more raffle tickets and future discounts 424 237 0250
Read, see, and hear more on Phil Friedman Outdoors
It's heaven down here at the
Rosarito Beach Hotel and we have a great Freshwater show for you.
John Cassidy from Anglers Arsenal joins us with a great round up of what’s
happening in San Diego including bass and some fantastic tips on how you can catch a monster catfish.
We’ll check in with Louis Flynn
for a Lake Michigan update and see what his noodling exploits have led him to.
We’ll get a check from Tom
Raftican and the Sportfishing Conservancy about how to release fish so they
survive.
Eastern Sierra update including South Lake closed.
That and a whole lot more on
the Freshwater Show.
"FISHING with PHIL Trips.
Text of call Phil to join us this Friday or Saturday night!
424 237 0250
ONLY $40 Barracuda & Sand Bass
Book with Phil for more raffle tickets and future discounts 424 237 0250
Read, see, and hear more on Phil Friedman Outdoors
Don't miss another great Baja Now Show on Phil Friedman Outdoors Radio. Reports from all of Baja's Hot Fishing Spots as well as a tremendous show of blue whales right off the Rosarito Beach Hotel.
Captain Paul Strasser checks in from some wonderful fishing and so many blue whales off Rosarito Beach that he had to be very careful not to hit one.
Don Ashley from Pierpoint Landing talks about his love for Baja and tells you what he like to do there.
Jonathan Roldan checks in from Tailhunter International in La Paz while we also hear about some great Cabo San Lucas fishing including leopard grouper in the surf.
All that and a lot more on BAJA NOW with Phil Friedman.
"FISHING with PHIL Trips.
Text of call Phil to join us this Friday or Saturday night!
424 237 0250
ONLY $40 Barracuda & Sand Bass
Book with Phil for more raffle tickets and future discounts 424 237 0250
Read, see, and hear more on Phil Friedman Outdoors
Tremendous bluefin tuna action continues with most every single boat out of San Diego catching 5-fish Mexican limits of the hard fighting gamefish today. There were big schools of bluefin as close as 60 miles from Point Loma.
The water temperatures are up to 68 degrees which has the bluefin in a biting mood. In addition to the bluefin, there are still kelp paddy yellowtail, some dorado and a few yellowfin tuna moving up the Baja Coast.
You'll hear Prowler skipper Buzz Brizendine tell you all about this magnificent bite on Phil Friedman Outdoors Breaking News.
"FISHING with PHIL Trips.
Text of call Phil to join us this Friday or Saturday night!
424 237 0250
ONLY $40 Barracuda & Sand Bass
Book with Phil for more raffle tickets and future discounts 424 237 0250
Read, see, and hear more on Phil Friedman Outdoors
There were so many blue whales feeding just a few miles off the Rosarito Beach Hotel that Independence Captain Paul Strasser said he was in danger of hitting them on several occasions as he returned from another remarkable long range fishing trip.
"It's an incredible sight with blows to 40 feet all around you," said Strasser. The blue whale is the largest creature to have ever inhabited the face of the earth with a tongue that weighs more than an elephant and a heart the size of a small car.
You can hear Strasser's incredible account of this spectacle of nature on this edition of Phil Friedman Outdoors Breaking News.
Note: Photo courtesy of Harbor Breeze Cruises of a blue whale named Delta which has been seen recently off Los Angles/Orange County recently.
Read, see, and hear more on Phil Friedman Outdoors
More and more great white sharks are being sighted off the Southern California coast every week. Now, an estimated 18 foot great white shark has been seen biting a sea lion in two near the Palos Verdes Peninsula.
Hear the eye witness account from the veteran skipper who saw the attack less than 1 mile off the coast. Triumphant Captain Danny Salas has the shocking details.
Shark expert Ralph Collier also joins Phil to discuss the significance of these sightings as well as bring you up to date on even more great white sharks seen off the Southern California coast.
Ralph will also be taalking about how you can AVOID A SHARK ATTACK! Are you safe to go in to the water?
Don't miss this very SPECIAL EDITION of the Phil Friedman Outdoors Radio Show.
Read, see, and hear more on Phil Friedman Outdoors
Very tough conditions and tough fishing on this Saturday evening but you know what? We still had a great time. There was a ripping current on this Saturday night which made for miserable conditions and really tough fishing.
You could drop down with a 6-ounce torpedo sinker in the bow and end up in the stern in less than a minute. Can anyone say tangles?
But thanks to the great crew on the Enterprise, special guests like "The Corona Girls" and Peter and John Slonsky from Pirhana Custom Rods and of course all of YOU, this was another FUN Fishing with Phil Trip.
Don't forget, our BIG BAD BASS & BARRACUDA Derby starts August 2-3. It's FREE when you sign up with Phil at 424 237 0250.
Thank you for coming out and making for another great night on the water, FISHING WITH PHIL!
"FISHING with PHIL Trips.
Text of call Phil to join us this Friday or Saturday night!
424 237 0250
ONLY $40 Barracuda & Sand Bass
Book with Phil for more raffle tickets and future discounts 424 237 0250
Read, see, and hear more on Phil Friedman Outdoors
The California Department of Fish and Wildlife (CDFW) will again head to the Eastern Sierra to help support the annual Mammoth Lakes Kids Fishing Festival to be held on Saturday, July 27 in beautiful Mammoth Lakes. Now in its 26th year, this popular family summertime event is sure to again draw hundreds of young anglers and parents from throughout the state for a day of fantastic fishing.
Children 14 years and younger are invited to fish the well-stocked Snowcreek trout ponds for trophy-sized fish and receive CDFW’s California Fishing Passports and Passport Stamps to recognize their fishing accomplishments. CDFW staff will provide loaner fishing rods, reels and tackle to every child who needs them and will teach the best casting techniques to use. Each child may catch and take home one fish and volunteers will be on hand at a fish cleaning station to help everyone who would like to take their fish home ready to cook.
For a glimpse of some big trout swimming in their natural environment, check out the “Living Stream” exhibit provided by Hot Creek Hatchery. Kids will receive free junior fishing licenses at this event and everyone will be able to learn more about California’s hatcheries and all of the fish they produce and stock in California’s many lakes, streams and rivers.
In addition to all of this, professional fishing guides are volunteering their time and expertise to help kids throughout the day learn both spin and fly fishing techniques, and how to catch fish! Attendees can also learn about proper fish handling, the aquatic insects that fish eat, knot tying, outdoor ethics and California’s fishing rules and regulations. Aside from fishing, the kids may also want to make their own fish print shirts and everyone will be eligible to win a variety of prizes provided by the festival’s sponsors.
The Mammoth Kids Fishing Festival runs from 8 a.m. to 2 p.m. at the Snowcreek Ponds located on Old Mammoth Lakes Road in downtown Mammoth Lakes. Please join us for this event that is sure to be fun for the whole family and will likely inspire even the youngest kids to become new anglers! For more information, please go to www.KidsFishFest.com.
"FISHING with PHIL Trips.
Text of call Phil to join us this Friday or Saturday night!
424 237 0250
ONLY $40 Barracuda & Sand Bass
Book with Phil for more raffle tickets and future discounts 424 237 0250
Read, see, and hear more on Phil Friedman Outdoors
If you’re an experienced angler, you’ve become pretty good
at the basics and more advance fishing techniques. However, it might be a good time to revisit
what you do and why you do it. Changes
in line and gear, along with some over-confidence in what you do, make a review
worth your time.
First, go through your tackle box and clean out the odds and
ends that have accumulated since the last time you cleaned your box. This includes hooks that need to be washed,
sorted into the right bin or slot, and re-sharpened. If necessary, empty out your entire box and
wipe out the crud at the bottom. In
extreme cases, a toothbrush will let you get the grit and other gunk out of
tight corners.
Check the handles and hinges, depending on whether you use a
box or a bag. Use that toothbrush if
it’s necessary to get crud out of tight places.
Use a drop or two of oil on latches, zippers and other mechanical
fasteners to keep them operating smoothly.
You don’t want to be in the middle of an epic bite hammering at a
stubborn latch to get to hooks, jigs or other items.
Next, dig out your dykes and hit them up with that
toothbrush, making sure to get as much crud out as possible. Let dry and them apply a drop of light oil to
keep them working smoothly. Another
trick to try is to retain some bacon fat (grease), filter it through
cheesecloth, and them stick the dykes in the container overnight. The story is that dykes treated this way will
not build up salt crystals in the hinge.
Sort out all the weights, hooks, swivels, etc. by size and
style and put them back in their correct spots. This equals more like in water time.
Go over your rods and reels.
Take the reels off and give both of them the cleaning they need. Work the reel retaining rings up and down.
Add a drop of oil to the rings and work them up and down again to thoroughly
coat the threads.
After washing your rod and letting it dry, consider using a
wax on your rod. This helps stuff from
sticking and makes it easier to hose off.
Some people use Pledge or similar product, sprayed on the rod, and then
wiped off.
I prefer a carnauba wax from my auto supply shop. Use a gel-type wax by putting some in a
clean, dry cloth and rubbing it over the rod surface, taking care to avoid the
butt and grip. Depending on how much you
fish will determine how often you need to reapply the wax.
Do not use Armor-All on rods. This is a fine product but it has been
reported to cause a surface mottling of the rod. The rod will need to be
stripped and refinished to restore its’ surface.
Check the line guides for smoothness. Run a Q-tip or cotton ball around the inside
of the guide. If there is a rough
surface, fibers will stick. These rough
spots will cause your line to fray and weaken.
Replace them as needed.
Similarly, clean the exterior surfaces of your fishing
reel. Use a gentle spray of water to
prevent salt from being driven into the interior. Following the manufacturers’ guidelines,
lubricate your reel as indicated.
Check the line for nicks.
Ideally, this should be done every time you put one of change the
bait. If you can’t remember how old the
line is, it might be time to strip it off and replace it. Since the line is off the spool, this is a
good time to wash it, as well.
Do you remember to back the drag off the reel every time you
come off the water? If not, the drags
might have taken a set. They’re
inexpensive and usually easy to swap out.
Do it while you’re on land.
Are you tying your hooks on correctly? By that, I mean are you passing the line
through the hook eye in the correct direction.
For J-hooks, the line should enter from the rear. For circle hooks, the line should be fed
through from the front. As the line is
retrieved, the proper line-hook alignment will set the hook stronger and deeper
in the fish.
Have you inspected your lead lately? Are there sharp or rough spots on your egg
sinkers’ inner passage? Do your brass
eyelets have rough surfaces? Did you
trim the flashing off of cast lead weights without leaving a sharp edge? File these spots smooth or ream out the egg
sinkers carefully to eliminate any thing that could damage your line.
Smelled your hands lately?
Fish have a sense of smell and off odors may repel fish from your jig or
lure. Use a soap designed to eliminate
or cover up human scents. If nothing
else is available, you might want to ‘wash’ your hands using a piece or squid
of fin bait to cover up the human smell.
By following some or all of these suggestions, you’ll make
yourself a more-organized and better fisherman.
"FISHING with PHIL Trips.
Text of call Phil to join us this Friday or Saturday night!
424 237 0250
ONLY $40 Barracuda & Sand Bass
Book with Phil for more raffle tickets and future discounts 424 237 0250
Read, see, and hear more on Phil Friedman Outdoors
When travelling in Mexico, I often grab a meal of street food – tacos, tamales, burritos or the like. If it’s in the morning, I invariably get a cup of coffee to go with whatever foods have caught my eye.
There is a unique flavor to Mexican coffee that can only be described as ‘earthy’. It also has a certain amount of body. Fortunately, only a few American-style coffee shops are found below the border, other than in the very tourist-loaded areas like Cabo.
These businesses are patronized by Americans who need and demand their high-priced coffee-flavored drinks Some of the locals, on vacation, who want to partake in the experience, can also be found here, as well.
I’m a simple guy when it comes to coffee. I ‘m not a big fan of the ‘half-caf’, ‘double-shot this’, single-shot that’, mixture that has some coffee in it. For me, thee are just three ingredients that go into my mug – coffee (never decaf), some form of milk or half-and-half (a.k.a. ‘coffee bleach’) and a sweetener.
In many places in Mexico that sell coffee, and some restaurants, powdered creamer is available, sometimes in the familiar foil and plastic packets and other times served up in a standard syrup dispenser. I’m enough of a coffee-hound to prefer the liquid creamers, when available.
Sweeteners in Mexico fall into two broad categories; pure cane sugar and turbinado in one group and the low-calorie types like Splenda, Stevia and Equal that come in the yellow, green or blue paper packets.
Pure cane sugar, in the familiar white envelope or the glass containers with the little metal flap you pour your sugar through, is pretty much the same sugar we all grew up with. It comes from two sources – sugar cane and sugar beets.
Cane sugar does not start out as the familiar white crystals we are used to. To extract sugar from sugar cane, pressure, steam and heat are used to extract the sugar syrup from the pulp. The mixture is medium-brown in color and tastes of molasses.
For the American market, this mixture is further refined to remove any traces of flavor and is bleached to remove any color. By regulating the process carefully, small, evenly sized crystals are created. You now have your table sugar, ready to be bagged in various sizes and shipped to your local bakery and supermarket.
Mexicans tend to like their coffee sweetened with ‘turbinado’, sugar made from the second step of the sugar extraction process. It has a tannish color with a molasses taste, and is processed to form larger, coarser crystals. This flavor adds a different taste element when used in coffee.
If you want to try turbinado, you can find it in may stores as a lollipop, usually sitting individually wrapped near the cash register. This type of sweet is usually a mixture of turbinado and milk. The topping on flans, traditional egg custards, has a very similar taste.
Mexican bakeries tend to be smaller and offer fewer choices than their American counterparts. Many panaderias offer a ‘coffee and’ deal for about a dollar and a quarter to a dollar and a half. This is a popular choice among many of the locals walking to work. The ‘and’ part of the deal can range from a variety of sugar-coated cookies (with a coarse crystal grain) to fruit- or cheese-filled dough pockets.
Coffee is thought to have originated in Ethiopia. Originally, coffee was a food, and not a drink. Early East African tribes mixed coffee berries (the un-hulled bean, also known as a coffee cherry due to its’ rich red color when ripe) with animal fat, possibly creating the world’s first energy bar.
Coffee also grew on the Arabian Peninsula, and it was there that it was first developed into a hot drink, sometime around 1000 AD. By the 13th century, Muslims were drinking coffee in large amounts. It is thought that the ‘whirling dervishes’ of early Islam may have been fueled by coffee, along with religious fervor.
As Islam spread, so did coffee. The Arabs closely guarded the coffee plants. No fertile seeds were found outside Arabia, with the exception of the only other place where coffee grew naturally – Africa.
As European traders returned from exotic locales like Turkey, they brought back a love of coffee. It was the Dutch who created the first coffee estate on the island of Java (now part of Indonesia) in 1616. This location is why a popular nickname for coffee is Java. Another name for coffee is Joe, playing on the J in Java.
Much of the popularity of coffee is due to the boost people get from consuming the naturally occurring caffeine. For some people, the first cup of coffee is known as the ‘caffeine communion’ due to the high reverence consumers have for it.
Caffeine is technically known as trimethylxanthine. It is an addictive stimulant that operates in the brain, in the same way amphetamines, cocaine and heroin do (albeit at a much lower level than those drugs). Part of the trimethylxanthine name can be found on a number of weight-loss drugs where it is seen as Xanthin (pronounced zan-thin).
Caffeine occurs naturally in a number of plants, including coffee beans. The average 6-oz. cup of coffee contains approximately 100 milligrams (mgs) while the average 12-oz. can of cola soda contains around 50 mgs.
Naturally growing coffee trees reach about 9 feet in the wild. The tree is a woody perennial, covered with dark green, waxy leaves growing opposite of each other in pairs. Trees grown for production are trimmed to lower heights for easier harvesting; which is done by hand.
Coffee trees produce continuously. One plant can have flowers, immature beans and mature cherries all at the same time. Depending on a number of factors, a mature tree can produce 1 – 1.5 pounds of roasted coffee every season.
A coffee tree prefers rich soil and mild temperatures with a lot of rain and shaded sun. It grows best in a band surrounding the equator, bounded by the Tropics of Capricorn and Cancer. This area is known as the Bean Belt. Soil, altitude and altitude all affect the flavor of the beans.
Coffee comes in two main varieties: Arabica and Robusta. Arabicas are descended from the Ethiopian coffee trees. These beans produce a mild and aromatic drink. It accounts for 70-80% of the world’s coffee production. Arabica coffee has .08 to 1.4% caffeine.
These trees grow best in higher altitudes between 2,000 and 6,000 feet above sea level, mild temperatures of 60 to 75 degrees Fahrenheit and sixty inches of rain. Heavy frosts will kill these trees.
Robusta beans make up the other 20-30% of the market. These beans are smaller and rounder. These trees are heartier and can tolerate higher temperatures up to 85 degrees Fahrenheit. It can also thrive in lower altitudes than Arabica trees.
Caffeine content in robusta beans runs from 1.7 to 4.0%. The coffee these beans produce is more bitter and stronger in flavor. This variety thrives in Southeast Asia and Brazil.
The United States imports more coffee than any other nation. In 2009, the average American consumed 9 lbs of coffee beans.
Many coffees are blends of the Arabica and robust beans, producing more complex flavors. Mexico is one of the Top Ten coffee-producing nations in the world.
What we know as a coffee bean is actually the seed of a cherry-like fruit. It is found in clusters along the branches of the tree. Trees produce berries, called coffee cherries because they turn red when ripe and ready to pick.
