Another lovely day offshore, Deli area mostly. Water much warmer - 77 to 79.
Temperature break was in fairly shallow water, and we picked up a nice Mahi in about 140 feet. The weed was widespread, broken and pretty much no fun to fish. So moved further out towards the Deli.
Kind of picked at them all day while battling weed. Did a quick LDR on a sailfish. Quite a few cut off baits and knockdowns. Boated 3 mahi and possibly the tastiest of all fish in the ocean to make the day and dinner.
Worth noting, the downrigger was the hot spot. Probably due to the warmer water but who knows. Water was unusually blue, again perhaps because of temperature.
My wife does a good job on Maki. My Nigiri is still a work in progress but starting to advance past a ball of rice. Used smoked Kingfish for one of the rolls.
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World class, sir! 
Aside from a good center and/or cross cut depending on consistency, do you have tips for better Nigiri?
My wife has the sticky rice down, and I do the assembly… but I am definitely still a ball-of-rice guy and therefore defer to the Maki when I only have a bit of the good stuff.
Thanks for the report and pictures! I’m not much of an offshore guy, other than bumming an occasional trip every 5-10 years.
Also, I’ve never had sushi.
Just wanted to thank you for sharing.
A total novice still but got better once I understood the concept of more air, less rice but still held together. Sushi preparation in restaurants is partly performance, so the book or youtube instructions tend to require an absurd number of movements. Also saw a video showing that the final form comes using the fish piece. I had tended to make the rice piece and just dump the fish on it - never looked good at all.
Lastly, we use a blend of 7 parts seasoned rice vinegar, 2 parts red vinegar and 1 part black vinegar. It makes a difference, in my opinion compared to just seasoned rice vinegar.
I hope to catch enough fish to keep practicing.
Thank you, new vinegar ratios will be our next experimental variable as we’ve only used the rice variety for that
As an aside, the best pickled red onions I’ve ever made were homegrown in a 3:1 red wine to black vinegar and then diluted maybe 1:1 with a couple smashed garlic cloves, peppercorns, and bay leaves. Epic flavor profile that I have been chasing since then, and they turned out looking like rubies to boot
