June 28, 2017 Fishing Report

 

Striped Bass fishing remains strong for now but we expect activity to wind down in the next 2 to 3 weeks. As we approach the July full moon look for Striper activity in deeper, cooler waters at dawn and dusk. As always with summertime Striper fishing we urge all anglers to take extra care reviving large fish before release.

Fluke and Black Sea Bass remain steady but not particularly hot and heavy. We are seeing lots of fish 20-22" in size, no jumbos to speak of yet. Scup sightings are popping up left and right. We have yet to see a strong mid-summer bite, but Porgy fishing can prove successful this time of year and is sure to improve in the coming days. We suggest drifting and chumming clams for these bottom fish. 

Summer Flounder may not be great fishing at the moment but we have plenty of mixed bag fishing to look forward to this month, with the addition of Tautog opening July first and the arrival of harbor Blues in late July-August.

We are proud to announce the First Annual Fancy Fluke Women's Fluke Tournament presented by Diane's Bait, Tackle & Charters was a complete success. Over 40 Lady anglers came together from all over New England to join in the fun. We want to give special thanks to all of our sponsors who donated goods and services to help make of this day possible. With the proceeds of our raffle we were able to raise over $500 for the Center for Family Justice. We are currently looking forward to next summer and hope you will join us next year. 

First Place: Betty Kennedy 5.3lbs Block Island, Rhode Island

Second Place: Heather McDonald 4.9lbs Block Island, Rhode Island

Youth First Place: Alexa Pesherick. 4.10lbs N/A

Winners Heather McDonald and Betty Kennedy.

Weekly Recipe: Baked Blackfish

I find this recipe works well with 1 large blackfish or 2 sixteen inch blackfish. To make a larger batch, just double the recipe. 
~ Blackfish filets, boneless and skinless 
~ 1 cup EVOO
~ 4 vine ripened tomatoes, peeled and chopped
*to peel a tomato: boil enough water to completely cover the tomato. Submerge tomato into boiling water for a few seconds. Take tomato out and immediately place it into an ice bath. When tomato is cool, cut into quarters and skin should easily peel. Once tomato is peeled, be sure to cut out seeds. 
~ Handful of chopped parsley
~ 3-4 cloves of minced garlic
~ Salt and Pepper
Make the sauce by mixing together the EVOO, tomato, parsley, minced garlic, salt and pepper. Oil a baking dish (I like to line my baking dish with foil and parchment paper for easy cleanup) and lay the fish in it, surrounded and covered by the sauce. Cook in the oven at 375 degrees for up to an hour (depending on the size of the fish). I like to serve this dish over rice with a vegetable side. Tautog opens July 1st in Connecticut. Recipe courtesy Captain Stephanie Griffith.

So nice! We're doing it twice!


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