Well the weekend that I had been planning for months finally came and we made the annual trek to Busan for the amberjack run. This year we bumped up the number from 5 to 8 people. The boat seemed to be large enough for 8 but we only fished 7 rods (me and Rene shared). They said we were a bit early this year, but that didn’t stop us. We still had a blast. We didn’t get the mother load like TexMex had in years past but we got a fine mess of fish. 27 amberjack, 2 mackerel, and one nice red snapper. We had two greater amberjacks hooked but they were both lost. The first spit the Korean style hook, the second broke the 20lb main line. It’s funny that the 15lb leader stood up but the main line busted and I just bought that spool less than a year ago. Oh well. I hope you enjoy the pics. I even got a nice sunrise one.
By the way, isn’t all fishing FUN? 
Way to go guys! And awesome pics Dave!!
Yes indeed; great pics, and it looks like you guys had a blast! Thanks for the post, more than makes up for my lack of updates
I caught one dink yesterday. Does that count for anything?
Thanks guys. It really was a great time. And just in time before this bad weather came in too.
You guys definitely timed it right Hunter Dave. It’s cold, rainly, and generally just nasty out right now.
How do you cook those Amberjack up by the way?
Nice going HunterDave, looks like a fun trip. I need to try it one day.
Rob – get a report posted with that dink, of course it counts.
Yeah we brought them all home. Most of the guys were enlisted members who lived in the dorms and just wanted to fish, so that meant more of a meat haul for the rest of us. This year I cleaned them 2 ways: One way was just an ordinary fillet but just make the first cut and leave the skin on. That holds it all together. Just season and pan fry or bake. Very good. the white meat easily flakes off and the dark lateral strip stays attached to the skin. Very convenient. The second way was to leave whole, slit the belly and remove the inards, make 4-5 deep cuts to the bone on each side, season well, then bake, grill, or panfry. I had some both ways last night and it was awesome. One whole fish and one fillet with other sides was plenty for the three of us and a little left over for the cat. My favorite seasoning is Grill Mates Montreal Steak. I put that stuff on every type of meat from shrimp to pork and everything in between. The coarse salt and peppers really adds a great flavor.
Hunter Dave,
Outstanding catch. It is sad you lost the greater amberjacks and I can’t even imagine the damage one of those guys can do to a rod and reeel. They are very strong fish and like you said, good eating. Try putting them split in half on a BBQ grill with just simple oilve oil and salt and pepper, they are great eating that way also. The scenery is beautiful and boy do I wish could be there
Judging from the looks of your daughter’s face, it appears she had a great time 
Thanks for bringing back the great memories.
Great catch. I have done some sea fishing on the west side here, but would like to try to catch some of these Amberjacks. What rig did you use (reel size, rod size etc)?
Please provide more information ie. Directions, Phone Number for the boat, ect.