Below average water temperatures in Western Long Island Sound have kept the Fluke bite at bay for the time being. We are still seeing keepers but with less frequency than we would like. Jigging brought on Sea Robins with every drop this weekend. Our keeper size fish were harvested on sandy bottom by using “dead sticking” larger 8” squid rigs tipped with squid strips and sand eels. As it always goes, Fluke fishing is May is either hot or not.
Striped Bass and Blues continue on their migration invading the Sound in search of Bunker. Large schools of adult Menhaden are officially everywhere from harbors to open water. We saw several mind-blowing blitzes this weekend lasting several minutes at a time. This sight casting sessions produced both Bass and Bluefish of all sizes on top water plugs. Fish were most responsive large spooks or plugs in white or bone color. Angler beware we absolutely recommend using wire leader when fishing these blitzes. You can and will loose lures without it.
Hungry breeders have certainly popped up all over the weekend and kept us on our toes. The action seems to have pushed back to the later part of the evening into early morning. Fresh, whole and at best live Bunker is key when transitioning from top water to evening bait fishing. Although consistent, we speculate that better Striper fishing has yet to come this season.
Weekly Recipe: Cod Croquettes
- 1 pound cod filets
- 2 medium baking potatoes, peeled and cut into chunks
- 1 tablespoon minced onion
- 1 garlic clove, mashed to a paste with a pinch of salt
- 2 tablespoons finely chopped cilantro
- 2 large eggs, separated
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon all-purpose flour
- 1 cup fine fresh bread crumbs
- About 4 cups vegetable oil, for frying
Season 1-pound of cod filets and place in oven for 20 minutes at 400 degrees. Allow to cool. Flake fillets into smaller pieces removing any bones. Place fish in large mixing bowl. Boil the potatoes, about 20 minutes. Let the potatoes cool then add them to bowl with the cod. Stir in the onion, garlic, cilantro and egg yolks. Season to taste with salt and pepper, then sprinkle the flour over the salt cod mixture and fold it in. Beat the egg whites to soft peaks then fold the egg whites into the salt cod. Form the batter into 10 balls, about 1/4 cup each, then roll them in the bread crumbs. Line a baking sheet with paper towels. In a medium pot, heat the oil to 350°. Fry the cod balls in batches until golden brown, about 6 minutes per batch. Drain the cod balls on the paper towel–lined baking sheet, then serve. Courtesy foodandwine.com.