| Coctel de mariscos |
| Tacos de pescado |
| Almejas Gratinadas |
| Campeche caliente |
Once is town, we usually check in with Shari and Juan Bondi who run a small bed and breakfast near the far end of town (and very close to the actual point). Shari is extremely helpful and will guide you through town. Juan is a fishing guide and runs several pangas (fishing boats).
The next day, I arrive at San Roque. There is a small bay there that offers perfect launching conditions with minimal swell and wind. The island itself lies 2 miles from the launching spot and it a 30 minute paddle to the south end
Once I arrive at the island, I notice lobster buoys above a reef that is surrounded by 140 ft water. The reef is habitat for lots of bait like sardines and mackerel.
I decide not to catch bait and instead tie on a Salas Scrambled Egg 6 oz jig. I position my kayak over the reef and cast into the deep water so that the jig has a longer distance to travel in the water. My first cast, the jig lands 30 yards way and sinks into the deep water. I engage the Avet JX 6/4 hi speed reel and wind fast. On maybe the 15th crank, I'm hit big time and the fish begins to pull the kayak over the water around 5 mph. Some 10 minutes later, the big Yellowtail begins to tire and I gaff a personal best 40 lb Forkie.
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| 40 lb Yellowtail |
While on the water, I meet some pangueros fishing for lobster. I gave them a knife knowing that they might really appreciate it. They examined it and then asked "hey, you like lobsters?" and began filling the kayak hatch with 2 lb bugs. Mexican generosity is common and they filled the kayak with over 20 lobsters!
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| Lobster Tacos |
That night, we decided to cook a fresh dinner of sashimi and fried lobster. We made salsa fresca for the sashimi and ate it with a little soy. We cut the lobster tails in half to fry them with a little flour. We made tacos with fresh tortillas and lobster tails with a garlic, lime and butter sauce.

