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  • October 31, 2012

    Life After Sandy: Time Heals All Wounds

    By Joe Cermele

    It was 7:30 Monday night when I heard the sound I'd been fearing all day. One of the huge trees that surround my house started to crack, and next came the whoosh of it starting to fall. Faster than I have ever moved in my life I shoved my wife out of the family room into our hallway and dragged the dog in by her collar. The sound of the hit is something I'll never forget. In the dark, having no idea where the tree was going to land, was truly the scariest moment of my life. Luckily (very luckily), the massive beech tree and monster maple it took out on the way down spared the house. They did, however, pulverize my garage and mangle my truck. But my loss is absolutely nothing compared to what Hurricane Sandy did to so many others in the Northeast. It's just a truck, it's just a garage, it's just a few snapped rods, and no one got hurt. I can deal with all of that. What I can't deal with is seeing another image on the news of the Jersey Shore I love so much, or getting another call from a friend nearly in tears because they don't know where their boat is or what became of their property closer to the water.

  • October 26, 2012

    Celebrity Chef Tom Colicchio Has a New Fishing Show

    By Joe Cermele

    I've been known to get sucked in by a few reality cooking shows, with "Top Chef" being my favorite. Whether you've seen the show or not, I'm guessing you've heard of chef Tom Colicchio, who is the head judge on "Top Chef" and also a very notable restauranteur. What you might not know is that he is also a diehard angler. I once fished a striper tournament for which Colicchio's restaurant provided all the boxed lunches. Needless to say, the soggy hoagie or cold fried chicken I usually bring on the boat taste like dog food in comparison. 

  • October 25, 2012

    Vintage Tackle Contest: Brylcreem Royal Spoon

    By Joe Cermele

    Though this spoon, entered into the vintage tackle contest by Niki Christopher, isn't any different from a modern Dardevle, I really dug the story that came with it. It's a bit long, but I think many of you probably have similar stories, and this one was rather touching. Niki writes:

    This spoon is one of three of a set I gave my dad for Father’s Day when I was somewhere between 5 and 10 years old. To get the set, I had to send in labels from Brylcreem hair tonic. My dad didn’t use it, so I enlisted the help of my uncle and a neighbor who did. After dad died in 1979, I ended up with some of his fishing tackle, and found two of the Brylcreem Royal Spoons in his tackle box. I carried them in my tackle box for years and used them occasionally. My young daughter steadfastly refused to use them, for fear she would lose a family treasure, but I continued to use one now and then to honor my dad. I lost one of them on my last spin-fishing trip to Colorado, and decided to retire the last one remaining. I keep it on my fly-tying desk now. I realize this isn’t a pristine antique lure in “new-in-box” condition, but it is an heirloom to me: a warm reminder of the daddy who taught me how to fish.

  • October 24, 2012

    Was This Mako Shot the Last the Photographer Ever Snapped?

    By Joe Cermele

    Luckily for Australian photographer Sam Cahir, this was not actually the last shot he ever snapped. Though if you ever wondered what you'd see in the last nanosecond of your life before a mako shark turned your face into Jello, this is it. Cahir was on a recent great white tagging trip in the Indian Ocean when this mako popped up on the tuna baits, and the relatively small female put on quite a show for Cahir's camera...which she tried to eat a few times.

  • October 23, 2012

    600-lb. Black Marlin Goes Medieval on Tourney Crew

    By Joe Cermele

    You may have heard whispers or seen a snippet over the weekend of a 600-pound black marlin jumping into the cockpit of the Little Audrey, a sportfisherman out of Cairns, Australia. Well, today I stumbled upon the longer footage taken by the crew. Apparently they had four cameras running and captured the aerial assault from multiple angles. It's some pretty wicked stuff. Two things I'd like to point out on a personal note: 1.) Though I've only gotten to experience it a few times, there is no bigger rush in fishing than when a big boat is backing down hard on a marlin and the cockpit is filling with water. You feel like you need to hold your chest so your heart doesn't blow out. 2.) Kudos to the crew on the music choice. I couldn't have picked it better myself.

  • October 22, 2012

    What's Your Favorite Topwater Bass Lure?

    By John Merwin

    There are dozens of different topwater bass lures. Most will work sometimes. A very few work most of the time. That means that most bass anglers have their favorites, so let’s find out what they are.

    The following poll covers three widely popular topwater styles: poppers, walk-the-dog types, and floating frogs. Chances are one of those is your go-to topwater bait, but which one? Check the following descriptions, then voice your choice.

    POPPERS -- The chugging, gurgling sounds of a cup-faced popper can draw bass from a considerable distance, or perhaps seemingly wake up otherwise lethargic fish. Poppers such as Chug Bugs or Pop-Rs work especially well on windy days because the lure’s face digs into the surface and makes the lure easier to control.

  • October 18, 2012

    Vintage Tackle Contest: Castglo King Automatic Float

    By Joe Cermele

    We've been seeing a lot of lures lately in the vintage tackle contest, so here's a nice little change-up. This Castglo King Automatic Float was submitted by Harvey Velix, who picked up the odd-ball item at a flea market for one dollar. To get the back story on this piece, Dr. Todd Larson of the The Whitefish Press and "Fishing For History" blog called in some big guns. Dr. Todd wrote: This neat bobber came in the very week I was reviewing a pre-press copy of the definitive history of angling floats, written by British collector Jeff Della Mura. I contacted Jeff so he could give you the "royal treatment," so to speak

  • October 17, 2012

    How Many Times Have You Fished with a Fly Guide Like This?

    By Joe Cermele

    Ok, before you judge this video, I urge you to give it a minute. The longer I watched the more I laughed to myself, because there are at least 10 phrases uttered by mock fly fishing guide Hank Patterson that I have heard real fly guides say to me on numerous occasions. Pretty spot-on impression of "that guide." How many of you have fished with a dude like this?

  • October 16, 2012

    Kold Cuts, Lemonade, and the Biggest Bluefish I've Ever Seen on the Fly

    By Joe Cermele

    That guy in the photo is Andrew Metzger, better known to frequent F&S.com readers as Koldcut. Andrew lives in Colorado, but he's originally from eastern Pennsylvania. For the last few years all I've been hearing from Andrew is, "the next time I'm in PA we have to fish." Well, he was in PA last week and we fished. And he got a righteous taste of what us Northeast saltwater guys deal with all fall: Wind when no wind is forecast, the fish you want being non-existent even though they were everywhere the day before, and bluefish (a.k.a. lemonade). Only Andrew's tall glass of lemonade came with a twist.

  • October 12, 2012

    Fish Bacon: Because Fried Fillets Aren't Unhealthy Enough

    By Joe Cermele

    You name a bacon product, and I've probably had it and loved it. I'll be the first one to skip chips in favor of pork rinds (or chicharones when in Mexico or Miami). If it's wrapped in bacon, it's automatically good. If it's not wrapped in bacon, I say it should be. So imagine my delight when I came across this article in the Washington Post that featured instructions for making fish bacon. Maybe I'm just late to the party on this one and you've been eating fish bacon with your scrambled eggs for years, but it's news to me.

    The chef featured in the article, Harald Osa, is apparently somewhat of a celebrity in his native Norway and a master at preparing salmon every way imaginable. The trick to fish bacon, per Osa, is leaving just a little extra meat on the scaled skin when cleaning the fish. First he gives the flesh side a heavy dose of Kosher salt, and then he lets the skins marinate in warm oil for a while. 

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