Thanks to all who participated in the Bill Poole Memorial Angling Tournament on July 10 and 11, it was a tremendous success raising nearly $50,000 for Hubbs-SeaWorld Research Institute.
The tournament, formerly known as the White Seabass Benefit Tournament, was renamed this year to honor long-range fishing pioneer and sportsman, Bill Poole, who passed away last November.
The fishing began on Saturday with lines in at 12:01 a.m. and lines out at 6 p.m. As the score sheets began to arrive, it was clear that the anglers enjoyed a great day of fishing. The first, second and third spots in the private boat division were won by anglers with white seabass, and the top fish caught by a kayaker was a yellowtail. The high sportboat spot was won with a 26 pound bluefin.
• High Private Boat, first place Peter Vasiliov, 50-pound white seabass
• High Private Boat, second place Rod Melchert, 37.9-pound white seabass
• High Private Boat, third place Paul Gomez, 34.7-pound white seabass
• High Kayak: Kurt Hoffman, 31-pound yellowtail
• High Sportboat Robert Fletcher, 26-pound bluefin
• High Tournament: Peter Vasiliov, 50 pounds total
The Awards Barbecue on Sunday, July 11 took place on the bayside patio of Hubbs-SeaWorld Research Institute’s (HSWRI) Mission Bay laboratory. The event was open to all and the nearly 300 guests who attended were delighted to discover that it was not your average barbecue fare. Chefs from the Chefs de Cuisine Association prepared a gourmet feast that included California sushi rolls, abalone, seaweed salad and delicious cultured-fish tacos, grilled on-site. In addition, the guests enjoyed tours of the Institute’s hatchery operations, a terrific assortment of opportunity drawing and silent auction prizes and visits from some of SeaWorld’s most adorable animal ambassadors including a river otter, a baby alligator, Penny the penguin and more. The event raised awareness of the Institute’s programs and close to $50,000 in support of its research efforts.
Many thanks go out to our major sponsors, SeaWorld, Ingrid Poole/EXCEL, The Tuna Club of Avalon, AFTCO Manufacturing Company, David Wirth and Chefs de Cuisine Association.