Philippe and Christine, Eric and Christine
Philippe, our world champion (red snapper) and Christine wanted to introduce their friends Eric and Christine, restaurateurs, to deep-sea fishing.
After many “tonic” trips, it is a calm sea that awaits our Burgundians for 2 34h around Rodrigues.
Weather sequence, sounds and lights: if the 1st day was sunny, the other days were copiously watered, with good showers, lightning and intermittent storms!
Fishing sequence :
– Trolling, Eric picks up and releases his first black marlin about 80kg. All of them make pretty yellowfin tunas (34 kg the biggest), wahoos (25kg the biggest) as well as some rainbow runners (5kg the biggest). Several sailboats came playing among lines.
Black marlin before released – www.rodfishingclub.com – Rodrigues – mauritius – indian ocean
Big yellowfin tuna on trolling – www.rodfishingclub.com – Rodrigues – mauritius – indian ocean
Wahoo caught on trolling by Eric – www.rodfishingclub.com – Rodrigues – mauritius – indian ocean
Dogttooth tuna on trolling – www.rodfishingclub.com – Rodrigues – mauritius – indian ocean
– Baiting, Christine releases a white tip shark about 80kg.
Whitetip shark on baiting – www.rodfishingclub.com – Rodrigues – mauritius – indian ocean
– Bottom fishing and slow jigging has made it possible to catch dog tooth tuna with dog teeth, blue trevallies, lugubris, two-spot red snappers, jobfish, snappers, etc… A total of 23 different species
Variety on baiting – www.rodfishingclub.com – Rodrigues – mauritius – indian ocean
GT on slow jigging – www.rodfishingclub.com – Rodrigues – mauritius – indian ocean
Rainbow runner on trolling – www.rodfishingclub.com – Rodrigues – mauritius – indian ocean
Emotional sequence: these epicurean friends made a strong impression by offering Yann a kitchen jacket embroidered with his name. Very touched!
CHEF – www.rodfishingclub.com – Rodrigues – maurice – ocean indien
Tasting sequence: during the grains, these bon vivants punctuated the days at sea and on land with the tasting of the specialities of their productions (foie gras, marbled ham, wild boar head cheese, pork rillettes, etc… accompanied by excellent bottles! Of course they made a cure of yellowfin tunas (carpaccio, tartars, half-cooked and…livers)
You can easily imagine the atmosphere of the stay….