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Aeolus
Since 20 Apr 2010
354 Posts
Gold Beach, OR
OR-SoCo-Aficionado
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 Sat Mar 21, 15 10:06 am Salty South Coast Stoke |
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It's been a quiet winter on the way south coast. We put on a summer face tan with those last few NW cycles. Complete gift. Seems like the sand bars are all in the right places lately. Totally stoked to start destroying some craiglist surfboards.
Every year we get the early season puffs and you think its game on, but April undoubtedly delivers some hail into your canopy. Beware the black cloud smack down 
Thanks to all for posting photos and getting us through the dark days. thanks to pkh and all who run the site...super fun! can we have Dan K and Proctor back just for fun?
I'm lite on photos but here's my contribution to get you amped for the salt, including an early winter one where we walked around holding kites wondering what we were doing there getting wiped out by reform  It always looks so good from the p-lot.
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| Photo:D.Miller |
JunuaryA.jpg |
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| Photo D.Miller |
JunuaryB.jpg |
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| Photo: Trudy |
RealClever.jpg |
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MrCeviche.jpg |
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Gman
Since 11 Feb 2006
4907 Posts
Portland
Unstrapped
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Windian
Since 28 Apr 2008
882 Posts
Newport, OR
NEWPORT OG
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| Sat Mar 21, 15 11:35 am |
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Nice fish and kite porn, keep em coming!
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Wind Slither
Since 04 Mar 2005
2575 Posts
The 503
METAL
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| Sat Mar 21, 15 3:07 pm |
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Nice! Had all I could handle on the Northern Strip yesterday to break a long dry spell.
Can't wait to get back down to the dirty dirty!
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WindSki
Since 14 Dec 2012
402 Posts
Portland
Obsessed
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| Sun Mar 22, 15 4:14 pm |
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Great images
I'll need to visit sooooonnnnn
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muthergoose
Since 14 Oct 2013
169 Posts
East Couve
Stoked
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| Mon Mar 23, 15 5:34 am |
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| Nice. What kind of fish is that?
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Gman
Since 11 Feb 2006
4907 Posts
Portland
Unstrapped
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| Mon Mar 23, 15 8:20 am |
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Spawn of a lingcod and a smurf
Love writes in his book that a bile pigment called biliverdin seems to be responsible for turning the blood serum of these fish their stunning color — but how this pigment gets into the tissues and flesh of the fish, or why only some lingcod turn this striking shade, is a mystery to biologists.
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image.jpg |
_________________
Go Deep!
https://m.youtube.com/watch?v=eu2pBpQolKE |
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muthergoose
Since 14 Oct 2013
169 Posts
East Couve
Stoked
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| Mon Mar 23, 15 11:02 am |
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| wow, thats different for sure! how does the meat taste? Not sure how I would feel about eating bile, ha
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lubomm
Since 15 Aug 2007
247 Posts
Hood
Stoked
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| Mon Mar 23, 15 2:04 pm |
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| what thickness wetsuit did you use over the winter? 5mm? air, water temp?
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boardrider
Since 05 Apr 2006
1034 Posts
Ventura, CA
XTreme Poster
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| Mon Mar 23, 15 3:38 pm |
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Crazy wind/ waves & fish 
Blue flesh reminds me of raspberry slushy - Mmm
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Gman
Since 11 Feb 2006
4907 Posts
Portland
Unstrapped
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| Mon Mar 23, 15 4:03 pm |
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Makes the most fabulous fish and chips - just don't want to eat too much or you end up like this guy...
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blue dude.jpg |
_________________
Go Deep!
https://m.youtube.com/watch?v=eu2pBpQolKE |
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Aeolus
Since 20 Apr 2010
354 Posts
Gold Beach, OR
OR-SoCo-Aficionado
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| Mon Mar 23, 15 10:27 pm |
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| lubomm wrote: | | what thickness wetsuit did you use over the winter? 5mm? air, water temp? |
I seem to live in a 5mm year around. I pulled some big data down from the port orford buoy and plotted air temp and water temp. This pretty well sums it up. You can see that although air temps go up in the summer the wind starts blowing and this starts dragging cold water from the deeps. It can depress water temps below what you would find in winter. After May 1 the you are well heeding the 100 degree rule. Fingers suffer in the winter when air temps are below 45.
Lings could be the real Silver Surfer
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ReasonForRubber.jpg |
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| Photo: DMiller |
Crispy.jpg |
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Sasquatch
Since 09 Mar 2005
2060 Posts
PNW
Bigfoot
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| Tue Mar 24, 15 5:54 am Ling Cod aka "the jungle princess". |
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| muthergoose wrote: | | how does the meat taste? |
Ling Cod aka "The jungle princess" (kelp forest and rocky bottoms) . They are the apex predator down there in the fish family in its habitat.
The meat is fantastic and I put it up there almost next to halibut as far as texture and flavor.
The meat in aqua greenish-blue when one fillets it and then it turns opaque white when it is cooked with a heat source.
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Sella
Since 21 Apr 2007
1794 Posts
Doin' The Dalles
FLY'IN HIGH PIE GUY
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| Tue Mar 24, 15 9:17 am |
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| That "crispy" picture is the money Aeolus.
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