Slow Pitch continues to grow in Israel
We have a slow pitch freshman in Israel.
[highlight1 variation=”orange”]Rod[/highlight1] Evergreen Poseidon Slow Jerker 603-2
[highlight1 variation=”orange”]Reel[/highlight1] Maxel High Speed, 6.2:1
[highlight1 variation=”orange”]Line[/highlight1] 25lb Whiplash Cristal
[highlight1 variation=”orange”]Leader[/highlight1] YGK Flouro Carbon 30lb
[highlight1 variation=”orange”]Jigs[/highlight1] Seafloor Control Rector 150g, Maxel Dragonfly 130g
[highlight1 variation=”orange”]Location[/highlight1] 45m in Israel
*His English spelling has been modified.
At first I would like to thank you for all the knowledge and info.
I attached a photo from yesterday fishing.
I am very experienced with speed jigging and I have never had so many kinds of fish in one day!! All of them in slow pitch style. The variety of catches amazed me. There were 3 other poison fish that were released too.
Thank you again.
WOW, what a catch!!! Did you select the fish for gourmet party??? This will thrill a three star chef! Your family should be happy for the whole week.
And I am very impressed with how properly you are set up too. Your application should have been very sharp as well, because you can’t catch these fish by coincidence. You must have combined your experience of hi-speed jigging and the new slow pitch ideas very very well. Excellent job. I’m very happy for your success in your first slow pitch jigging.
Looking forward to more reports from you!
— 27, April 2014
This is from today.
All with slow jig application.
Attached is a photo of another poison fish. We have a lot of these and we don’t eat them. Do you? Best regards.
You are doing so well already! It’s so good to see.
It’s a Pufferfish, right? If you start catching those pufferfish and filefish on the jig, it means you have slow pitch jigging going!
Yes and no for pufferfish. We don’t eat them basically. They are poisonous. But Japan has a long history of eating this delicate fish. There is a specialized government license for cooking pufferfish. Our history has witnessed so many people knew they were poisonous, could not resist their desire for the delicacy, and died over it. Now specific methods have been established to prepare this fish, and the government regulates the examination for the pufferfish cooking license.
Yes, I think we are very sick people.
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