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Apr. 25, 2008
'Big fish ... blue water'
This is a story of a really big fish, travel, and luck, as are all good fish stories. It begins in the small fishing village of San Juan del Sur, Nicaragua, an easy four-hour flight from Atlanta, Ga. I was there to visit friends, get caught up on some writing, and of course relax a little bit with a rod in my hand while dragging some metal and rubber through warm, blue Pacific, waters. It was late spring, but the warm tropical weather was already showing signs of serious humidity during the afternoon. This meant working in the morning, then spending some boat time as the day warmed - not a bad life. I was fishing with my good friend, Jorge Aguilar, out of the Gran Oceano Hotel and we were picking up some nice dorado (Mahi Mahi), rooster fish, and jacks, as was our usual routine. Also, as usual we were dragging a couple of heavier lines hoping for a nice sailfish or marlin. As happens occasionally while fishing, fortune smiles. The outside line was hit, took off like we had hooked a freight train, causing us all to "jump to," grab the rod and frantically bring in the other lines. It ran for what seemed forever, pulling the 80-pound test line from the reel. Then Jorge told me quietly "Hit him." I could feel the solid connection to the train and I set the hook again, and again. At this point we knew it was a big marlin as it headed for the depths, unlike a sailfish which will stay closer to the surface and fly. From this point and for the next two and a half hours it was a matter of holding on. I would gain some line as the skipper said "Reel, reel, he's coming up." or "He's coming around." My arms were aching, numb, and heavy all at the same time; they felt as if they were just mechanical rope-like extensions of my body attached to the rod, and to the beast who was clearly getting the best part of the fight. He would take line at such speed and duration that the reel would get hot to the touch and Jorge would douse it with buckets of sea water, cool it down and keep the line from melting. This was a first for me, as were the impromptu dousings I received. For the next hours the sun beat down, slowly cooking all on board. The dousings of fresh seawater mixed with the pouring of sweat from my reddening forehead, but it all seemed to dry quickly as if poured on a hot stone. Jorge assured me the fish was tiring and we were gaining on him, but I was not entirely convinced as my arms alternately screamed and went numb. All I could do was hold on and reel frantically when told to do so, letting the rod and reel's drag system do their job. My thoughts went to Hemingway's "Old Man and the Sea" and the movie version where Spencer Tracy is talking to the fish, striking it when it seemed immovable lying in the deep. "Take that, and that," I said as if inventing the words. I found myself thinking of whole passages from the novel and uttering some as if they were my own, realizing once again, Hemingway got it right. I'm not sure if it was the marlin's getting tired or its curiosity, but twice it came to the surface, never jumping, and circled toward us. It would then dive deep, putting the line straight over the side and make a long run, stealing the line I had so painfully gained. I waited, reeled, ached and sweated some more as Jorge poured more seawater on the reel, and me. After two and a half hours, which seemed a very long time (I was told to expect a four hour fight) the fish came up and around; it seemed I could now gain on him and bring him closer. As he came on the surface all hands prepared to bring him aboard. He came closer and closer and we could see his size and mass, and then he made one more dive for the bottom and we heard the unmistakable, "snap" and the line went slack as the rod straightened. I sat back and didn't move. All was silent as I heard myself saying, "It's okay, it's okay, we had him." He was released, but not as I had planned. The old timers on board then began recounting the fight and getting excited at this largest marlin of the season. Measuring his length, compared to the length of the boat, they estimated he was 17 1/2 feet long and weighed 450 pounds. Not Hemingway's 1,000 pounder, but the biggest fish I've ever caught and the beginnings of a new passion for marlin and sail fishing. So, in this case, the fish and I were both lucky. This story is still being told around the Hotel Gran Oceano, along with many others, and there will be a next time. For more information on fishing with Gran Oceano, go to www.hotelgranoceano.com.ni or give me a call at 775-727-9777. Sportsman's Quest T.V. appears on Channel 41 each Friday at 9 a.m. (Spanish), and 10:30 a.m. (English).
What's new When in the field, or in the kitchen, a razor sharp knife is most important. I usually prefer sharpening with a stone and strop, but the Chef's Choice Professional Sharpening Station 130 has both incorporated and is a marvelous addition to their automatic sharpening devices. I like tradition, but once again technology has provided a better tool. For more information go to www.edgecraft.com or call 1-800-342-3255. Events *Rocky Mountain Elk Foundation will hold the Las Vegas Chapter banquet May 3, at 4:30 p.m. at Sam's Town Casino in Las Vegas. Call Cindy Cothron at 1-702- 433-3557 for more information. *Fraternity of Desert Bighorns annual banquet is July 12, at South Point Hotel & Casino. Doors open at 5 p.m., with dinner at 7 p.m. The auction will start at 7:30 p.m. For more information visit www.desertbighorn.com or call Paul Harris at 1-702-596-6849 *ICAST, International Convention of Allied Sportfishing Trades, will hold 'Follow your Instincts', the world's largest sportsfishing tradeshow, July 16 - 18, at the Las Vegas Convention center. Recipe of week If I'm fortunate enough to catch another marlin, this will be the first recipe I try. Chef Angelika was the owner of a well-known Coral Gables, Florida, gourmet restaurant. She has now moved west and will be sharing some of those secret recipes with her new friends. Angelika's Grilled Marlin with Cucumber-Tomato Salsa (Dedicated to our fishing friend Bob Beckett) 4 marlin steaks, about 1 inch thick; 1 pound plum tomatoes, halved crosswise; 1 cucumber, peeled, halved lengthwise, seeded, cut into 1/4-inch dice; 1 tbsp cooking oil; 1 1/2 tsp lemon juice; 1 tbsp fresh chopped dill; 1 tsp salt; 1/2 tsp fresh-ground black pepper Light the grill. Coat the tomato halves with 1 teaspoon of the oil. Grill the tomatoes cut-side up until the skins start to blacken, about 10 minutes. Slip off the skins and put the tomato in a medium glass or stainless-steel bowl. Add the cucumber, lemon juice, dill, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir to break up the tomatoes and to combine the ingredients. Coat the marlin with the remaining two teaspoons oil and sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill the fish for 4 minutes. Turn and cook until golden brown and just done, 4 minutes longer. Serve with the salsa and enjoy. ---- If you have an adventure, a story or a comment, give me a call at 727-9777 or e-mail me at dansimmons@usa.net. |
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