Clear Newell 220-5 Fishing Reel

The following video gives a little bit of the history of one of the fishing treasures on display at my shop: Ewa Beach Buy & Sell

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How To: Install a Stainless Steel Butt Cap on Penn Prevail Surf Rod

The 12′ Penn Prevail Surf Rod has become a very popular pole at my shop in both the Spinning and the Casting version. It’s Medium/Heavy action with a line rating of 30-40# test makes it ideal for people looking for an Oio/Papio Rod or for just an alternative to the standard Ulua Pole. It comes stock with great rubber grips above and below the reel seat but unfortunately that rubber leads all the way down to the end of the rod. This leaves the base of the blank exposed to where most of us put out poles in sand or rock spikes. A simple solution is to install a stainless steel butt cap on the end.

Both the casting and the spinning versions of the 12′ Penn Prevail Surf Rod is available at Ewa Beach Buy & Sell. We also sell the custom 18″ Stainless Steel butt cap shown in the video.

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Basic Hawaiian-Style Grub Whipping Set-up

I find myself drawing this diagram at least once a week in my shop as a way of describing how to fish with the plastic grubs we sell.   I’ll be printing it up from now on :)

whipping-set-upAll of the gear you’ll need for the set-up is available at my shop: Ewa Beach Buy & Sell.

In regards to a whipping pole that is good for this set-up, I suggest the following combo:

Shakespeare Wild Series WSSP862MH 2pc 8’6″ Med/Heavy (10-20# Line Rating)
with Penn Battle II 4000 spooled with 20# Test Power Pro.  On the grub rig with this set-up: 2″ Spin Float or 1/2oz Egg Lead, Size 7 Swivel, 25# Yozuri Fluorocarbon, Size 6 Eagle Claw 189 Hook and any Campania Lures 2-1/2 Inch Premium Grub.

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Tiburon Hawaiian Wide Kit for Penn 4/0

Turn your Penn 4/0 in to a line holding beast!

Tiburon Hawaiian Wide Kit for Penn 113HL

Tiburon Hawaiian Wide Kit for Penn 113HL

Exclusively available at Ewa Beach Buy & Sell (

$225 Tax Included, Add $5 for Shipping via USPS Priority.
Contact for purchasing details.

AnodizedAluminum Frame and Spool Combo made by Tiburon Engineering
Fits: Penn 113H, 113HL, 113HLW & 113H2LW (China) Sideplates.
Line Capacity:  300+ Yards 80# Test Mono
Available Colors:  Red, Silver, Black

Spool Comparisons:
Hawaiian Wide Kit:  2.81″ Inside Spool Width, 0.62″ Arbor Width
Newell BroadBill Kit: 2.70″ Inside Spool Width, 0.63″ Arbor Width
Penn US Senator (US113W): 2.59″ Inside Spool Width, 0.69″ Arbor Width
Penn China 4/0 (113H2LW): 2.59″ Inside Spool Width, 0.81″ Arbor Width

From smallest to biggest in line capacity: Penn 113H2LW, Penn US113W, Penn 113H With Newell Broadbill Kit, Penn 113H with Hawaiian Wide Kit,

From smallest to biggest in line capacity: Penn 113H2LW, Penn US113W, Penn 113H With Newell Broadbill Kit, Penn 113H with Hawaiian Wide Kit,

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‘Omilu Fish Chowder – From the Ocean to the Dinner Table

Omilu Fish Chowder
Lately, my wife and I have been experimenting with making our own bone broths and stocks for cooking.  We’ve found that it’s a great way to get more out of the meats we buy or catch, and it’s an essential part of many recipes that require beef, chicken or fish stock.  One of those recipes and a favorite of mine is New England Style Fish Chowder.

‘Omilu in the Morning

I headed out early in the morning for a inshore paddle off Ewa Beach with my neighbor Heidi.  All week I had been looking forward to trying out some Campania Lures from my kayak using a bubble-float rig, and they did not disappoint.  We took numerous strikes on the Pearl Jam grub. We released 3 baby Papios and kept an 11″ and a 15″ Omilu (Bluefin Trevally) for dinner.

Gear Info:  Ocean Kayak Zest II XL Kayak, Werner Paddles, 5′ Baramundi Rod, Shimano Stradic 4000FJ, Power Pro Mainline, Yozuri Pink Fluorocarbon Leader, Maruto Limerick Hook.

11" & 15" OmiluOne of my favorite things about fishing early in the morning is that if you catch right away, you have the rest of the day to cook, or in my case take a nap. After I woke up, I got right to work on prepping the fish.

 Check out Ewa Beach Buy & Sell’s Second Annual
Wednesday 11/26 from 5:30pm to 7:30pm
Brand New Fishing Gear – Best Prices of THE YEAR!

Making Fish Stock

IMG_5636.JPGI cleaned and filleted the Papios, leaving the rib cage with meat attached for a richer broth.  Be sure remove the gills and rinse out as much blood as you can from the head.

IMG_5637.JPGPlace the fish scraps in the bottom of a stock pot and fill it with enough water to completely cover them.  You can make it plain, or add thinly sliced carrots, celery, and onions with some salt, thyme, and peppercorn for a tastier broth.  Once the fish and veggies start to simmer, you’ll notice a froth forming on the top of the water: be sure to skim it off before it starts to boil.
IMG_5638.JPGBring the water to a boil then reduce to low heat and let it simmer for 2-4 hours.  When it’s done, ladle the stock from the pot through a fine mesh strainer so you don’t get any bits of fish, bone or vegetables in your stock.
IMG_5639.JPGYou can let it sit at room temperature if you’re going to use it that day or it can be refrigerated for later use.  The two Papio carcases and vegetables yielded a little over a quart of some awesome tasting stock which was pretty ono just by itself.

New England-Style Fish Chowder

I based my recipe off of this one from The Food Network: New England Fish Chowder

Ingredients Used:

8oz Package of Bacon
2 Tablespoons of Butter
1 Large Yellow Onion (Diced)

~4 Pounds Small Yukon Gold Potatoes (Quartered)
1 Large Russet Potato (Skinned and Thin Sliced)
1 Quart of Fish Stock
4 Sprigs of Thyme
Salt & Pepper
3lbs of Papio Filets
1-1/2 Cup Of Cream
1/4 Cup of Chives
1/4 Cup of Italian Parsley

The original recipe calls for 4oz of Bacon or a salty pork to get the chowder started, but it’s intended to only be used as a garnish… Ha!  The bacon becomes a main ingredient in this chowder!  Cut a whole 8oz package of bacon into 1″ pieces and brown on a medium heat until the bacon is cooked (but not crispy yet). Add the onions and butter and saute until the onions are translucent, but do not allow to brown.

IMG_5646.JPGI found that Yukon Gold potatoes don’t break down that quickly, so I decided to add a whole skinned and thin sliced Russet for that starchy thickness I like so much without having to sacrifice any Yukons to get it.
IMG_5640.JPGOnce the bacon and onions are ready, put the potatoes and Thyme into the pot, then pour in enough stock to cover them.  Bring to a boil, then reduce the heat and let simmer for 10 minutes or until the Yukons are tender.

IMG_5645.JPGCut your fish filets into strips and place them directly on top of the cooked potatoes. Try to avoid stirring the pot once you add the fish to keep the pieces whole.
IMG_5641.JPGYou can keep the pot at simmering at a low heat when you add the fish and let it cook for 5 minutes.  Remove the pot from the heat and let sit for 10 minutes which will finish cooking the fish.

Gently stir in the cream and add salt and pepper for taste.  Give the chowder about an hour of sitting undisturbed to really let the flavors even out.  Finely chopped Italian parsley and chives are a garnish you won’t want to skip; the flavor is pretty essential to the whole Chowder Experience.



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‘Ula Weo – A Hawaiian Style Custom 4/0 Reel

When the first run of the Hawaiian Wide frame and spool combos came in last month at Ewa Beach Buy & Sell, we sold out of them within 4 hours.  Luckily, I was able to stash a few for my personal 4/0 reels and for some project reels I had been dreaming of.


‘Ula Weo  (“Big Red” – loosely translated) is a calabash Penn 4/0 reel made up of aftermarket parts from Accurate, Tiburon, Newell, Bryan Young and local fabricator Rocket Reels.


Here is a list of it’s components:

Asking Price $595

Come see this reel and some other collectable fishing treasures at my shop:

Ewa Beach Buy & Sell
91-775 Papipi Rd. Suite C
Ewa Beach, HI 96706

If you missed out on the first run of the Tiburon Hawaiian Wide frame and spool combos, we’ll have more coming in towards the end of the year!


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Dried O’io (Bonefish) Taegu Recipe

I love Taegu!  If you’re not familiar with Korean Taegu (Seasoned Dried Codfish) it’s sweet, spicy, fishy and delicious!  It’s traditionally served as a side dish but it’s always been more of a snack to me.

One day when I was grabbing a tray of prepared Taegu from the supermarket I noticed that MSG was an ingredient present in every brand on the shelf.  Now, I’m not allergic to MSG, but someone in my family gets serious headaches if they eat something with it added in.  While trying to figure out how to make my own MSG-Free Taegu using dried Codfish, it hit me – why not dry O’io meat?

We catch a lot of O’io in Ewa Beach – I’ve made my share of Lomi, fishcakes and fish patties!  If you’ve got an O’io in your freezer and you’re looking for something new to make with it, I know you’ll enjoy this recipe.

Bruddah Bill’s O’io Taegu

1 Cup Scraped or Squeezed O’io Meat
1/2 Tablespoon Sea Salt

For info on getting the meat from an O’io see this post: O’io Prep & Fishcake Recipe

Sauce Ingredients

3 Tablespoons Honey
2 Tablespoons Sesame Oil
1/2 Tablespoon Sugar
1 Teaspoon Chili Pepper Flakes
2 Teaspoons Paprika
1 Teaspoon Sesame Seeds

Preheat the oven to the lowest temperature possible. I’ve heard that 170 is the magic number from my friends that make dried Aku in the oven, so that’s what I always cook at.

Mix together your O’io meat and Sea Salt thoroughly, as the salt helps with seasoning as well as with the drying process.  Line a cookie sheet with parchment paper or aluminum foil and spread the salted O’io meat with a spatula into a rectangle no taller than 1/4 inch high, but still not too thin or the meat will dry crispy.

Dry the meat in your oven for 2 to 3 hours with something non-flammable, propping the oven door open 1″ to 2″ to allow moisture to escape.  If this is your first time using your oven at the lowest temperature to dry something, check the meat 10 minutes in. If the meat is white and cooked then your oven is too hot for drying.

While your meat is drying, combine all the sauce ingredients thoroughly until the sugar dissolves and the oil and honey blend completely.

When the meat is dried, cut it into thin strips with a sharp knife, combine with the sauce, and let it sit at room temperature for several hours to allow the dried strips to absorb the seasoning and color from the sauce.  Chill to allow the honey to thicken and evenly coat the strips.  Serve and enjoy!

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When eBay sends you a lemon reel… Murder it!

I had been watching the auction the whole week, and with one minute to go, there was only one bid.  I carefully loaded my max bid, waited until there were only five seconds left, and BAM! I pulled the trigger and scored myself a vintage Jigmaster 505 HS (High Speed) for $28.20 including shipping.  When the reel arrived a week later, I stopped patting myself on the back and started shaking my head.

This Jigmaster High Speed was special—it had been bred with a Cheetah!

Jigmaster 505HS Reel with Heavy Chrome Pitting

In retrospect, I should have examined the blurry auction photo a little better.  Yeah, I saw some spots on the chrome, but I didn’t imagine it being as bad as it actually was. The black spots you see are an example of what will happen to the chrome on your reels if you don’t rinse them off prior to storing it.  Under each of those spots, the corrosion had eaten down to the brass below.  The seller I bought it from was new to eBay, so I took it easy on him and decided to keep the reel.  I figured that since the Bakelite plates, the anodized aluminum spool, and the marine-grade gears were intact, I still came out ahead.

Penn Jigmaster 505HS Breakdown

I’ve been reading a lot of great information on the forums on about reel maintenance, so I was inspired to break down the reel and clean up as much corrosion as I could.  I remembered a post I read about powder-coating corroded chrome on older Penn reels, and I got an idea on how to breathe some life into this reel… Murder it!

Murdered Out Jigmaster 505HS with Tiburon P20 Frame

A friend powder-coated the chrome rings semi-gloss black, covering up brass that had been exposed and helping to prevent any further corrosion of what chrome was left.  The anodized aluminum frame from Tiburon Engineering replaced the chrome crossbars and reel seat, reducing the weight but adding strength and precision spool alignment.  The weight was further reduced by adding an aluminum Wiffle ball power handle I ordered on eBay.  Inside, I stripped the reel of old grease, polished the brass, upgraded to carbon fiber drags, and re-lubed with anti-corrosion grease.  I took a pre-lube shot of the polished brass shining like a Swiss watch.

Polished Brass Plates Jigmaster 505HS

What had started off as an eBay-bummer in a box, wound up a pretty fun project and a nice addition to my growing reel collection.  Now, if I could just find some time to fish!

Be sure to check out for an incredible amount if information on reel maintenance, upgrades and general troubleshooting.

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Bruddah Bill’s 24 Hour Challenge 2012 Round 1

Congrats to Danny and Shannon for winning the first Bruddah Bill’s 24 Hour Challenge Fishing Tournament (2012, Round 1).  The tournament was held Saturday, August 18 at 4 p.m. until Sunday, August 19 at 4pm.  Participants were required to be at Ewa Beach Buy And Sell at 4 p.m. on Saturday the 18th, and had 24 hours to fish any spot on the island as long as they were back before 4 p.m. the next day for the weigh-in.  Since this round of tournament allowed lines to be swam out or paddled out, the minimum size of Papio and Oio were increased well beyond state regulations.  Out of 9 teams of two, Danny and his partner Shannon had the only qualifying fish (25.2 lb Ulua), sweeping the pot and taking 1st, 2nd and 3rd place.  This tournament is an invitational held for regular customers at Ewa Beach Buy And Sell. For more info, visit the shop at 91-775 Papipi Rd. in Ewa Beach or

Bruddah Bill's 24 Hour Challenge 2012 ~ Round 1 Winner: Danny C and Shannon.

Bruddah Bill's 24 Hour Challenge 2012 ~ Round 1 Winner: Danny C and Shannon (Not Shown).

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Ulua Surprise!

My neighbor Parris free dives off of Ewa Beach from his kayak, so when I see him coming in, I’ll meet him at the shore to help him bring his gear up and to see how he did.  He had a pretty big grin on his face when he came in, so I know he got something good.

65lb Ulua

He asked me to grab my camera to take a couple of pics before he went to the house to clean up.  After I snapped a couple of pictures, he noticed something sticking out of the fish’s gills.

What's That?

I had my camera on me, so I captured him discovering what the mystery tentacle was.

It gets better....

3-lb Tako pulled from Ulua's throat.

We were cracking up—not only did he score a great- sized Ulua, but he wound up with a good-sized Tako that was still blinking to make squid luau.

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