Top Catch and Cook Tips

Spinning Combos

• Great for beginner anglers
• Used for many different fishing styles and for lighter lures
• Generally used with lighter line weights from 4lbs. to 30 lbs.

Baitcasting Combos

• Very popular for types of fishing that require frequent casting and retrieving like bass fishing
• Can be difficult for beginning anglers to cast due to needing to the stop the line with your thumb when the tackle hits the water to avoid line tangles and bird nests.

Conventional Combos

• Typically used for bait casting, trolling or bluewater fishing
• Typical line weights range from 10lbs. for bait casting all the way to 130lbs. for big ocean species
• Casting and retrieving can be difficult for beginner anglers due to needing to use your thumb to stop the line when it hits the water and guide the line back on evenly when retrieving to avoid line tangles and bird nests

Know Your Storage Options

Traditional Trunk/Tray Tackle Boxes

• Simple and what most people probably imagine when they think of a tackle box
• Hinged lid with with slotted shelves or compartments to hold different lures and terminal tackle
• Can be enough for many anglers, but can feel cramped once you start branching off into different fishing pursuits

Soft Tackle Bags and Trays

• Soft-sided bags with a set of hard plastic trays for organizing tackle
• Trays function as a modular system so it easy to swap in different tackle depending on the species you're targeting.
• Large capacity

Tackle Backpacks

• Soft-sided backpacks with a set of hard plastic trays
• Function similar to a soft tackle bag, but with the added benefit of a backpack style to make it more comfortable to cary long distances
• Large tackle capacity and lots of pockets for other gear

Lures Wraps and Valises

• Built to hold large jigs used for targeting big ocean fish
• Function similar to a tool roll where you can lay it flat to see all your gear and easily roll it up for compact storage

Wash It, Rinse It and Dry It Before You Store It

Nothing makes a mess of stored tackle faster than a saltwater hook or jig that is put away without washing and drying it first. Wet tackle will rust and the rust and corrosion can spread to the rest of the tackle in your box, ruining everything. A good trick is to place all used lures, hooks and jigs in a bucket and wash when ou wash your boat at the end of the trip. Hang the tackle up and wait until it is completely dry before you put it back in your box.

Expect the Unexpected

Organizing your tackle to fish for your target species should be number one on your list—but it is also smart to be prepared for other opportunities that might come your way. For example, when fishing deep for grouper, it’s not a bad idea to have a couple of rods rigged and ready with the lures you need for dorado or other pelagic species in case a school appears.

Finding the Right Fillet Knife

• Look for a knife with a stainless steel blade for better corrosion resistance
• Make sure the knife you choose has a non-slip handle to make it easier to use on the water
• Full tang blades are much more durable and will give you better control while cutting
• Knife sets are a good choice and often come with multiple lengths of fillet knives, a bait knife, a sharpener and a carrying case for easy storage

How to Sharpen a Fillet Knife

A pull-through knife sharpener makes it easy to keep your fillet and bait knives sharp. Simply place the knife vertically in the honing slot and make a few passes until there is little to no resistance as the sharpener moves across the blade. Once pulling through is easy, you're ready to get back to cutting.

Step 1: Scaling

• Place the fish on a cutting board.
• Hold the fish by the tail firmly and use the back of your knife or a fish scaler to scrape against the grain of the scales moving from the tail of the fish to the head
• Scales have a tendency to fly off, so it can help to do this step in a sink or outdoors to avoid creating a mess
• Once all the scales are removed, rinse the fish to wash away any remaining debris

Step 2: Gutting

• Lay the fish flat
• Insert the tip of your knife into the anal vent (near the tail of the fish)
• Cut a shallow slit along the belly to the base of the gills
• Don't push the blade too deep to avoid puncturing the intestines and ruining the meat
• Open the belly cavity and scoop out the organs with your hands or a spoon

Step 3: Final Rinsing & Cleaning

• Remove the dark red line line/membrane along the backbone inside the belly cavity with the tip of your knife or your thumb
• Rinse the inside of the fish thoroughly with cold running water until the water run clear and no traces of blood remain

Fillet the fish and remove any pin bones and it's ready for the grill!

Lemon Herb

• 1 tbsp lemon zest
• 1 tsp garlick powder
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Bold Cajun

• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper

Classic Seafood

• 1 tsp celery salt
• 1/2 tsp smoked paprika
• 1/2 tsp mustard powder
• 1/4 tsp ginger powder
• A pinch of allspice or cloves

Pairing Your Seasoning with the Right Fish

Delicate White Fish (Cod, Halibut, Tilapia): Stick with lighter seasonings like lemon, dill, parsley or garlic. Strong flavors can end up overpowering the taste of the fish.

Hearty, Oily Fish (Salmon, Trout): Okay to keep it light or go with bolder flavors like cumin coriander or smoked paprika

Meaty Fish (Swordfish, Tuna): Bold rubs work great such as blackening spices, or soy and ginger marinades

Cooking Methods

Direct Grilling: Best for firm, hearty fish like tuna steaks or skin-on salmon fillets.

• Preheat the grill to medium-high heat (400-450°F)
• Clean the grill with a wire brush and oil the grates with a high smoke point oil
• Pat the fish dry and brush both sides with oil
• Place the fish on the grill and do not touch it for 3 to 5 minutes (flipping it too early will cause it to stick and break apart)
• Flip the fish with a long spatula and cook the other side.

Foil Wrapped: Great for delicate fillets like cod, halibut or branzino

• Preheat the grill to medium-high heat (400-450°F)
• Wrap the fish and any other aromatics (like herbs and lemons) in foil
• Cook on the grill for about 12 minutes, adjust depending on the size of the fillet and the heat of the grill

Cedar Plank Grilling: Great for whole salmon or trout

• Soak a cedar plank in water ahead of time for at least an hour
• Preheat the grill to medium-high heat (400-450°F)
• Place the fish on the plank and place the plank on the grill in an area with indirect heat
• Close the grill and allow to cook for about 15 minutes, adjust depending on the size of the fillet and the heat of the grill