May 3, 2017
Spring is here and there are only two things on our mind this week, Bait and Bass. Last week's reports of shallow water Tautog mean that temperatures have warmed and the spring run is underway. Harbors all over Western CT have seen an influx of herring, sea worms and varying small baitfish. Bunker schools have been spotted but have yet to arrive in any significant number.
Schoolie action remains solid throughout the day on the Housatonic River and nearby beaches. At this time of year we are trying a variety of lures or bait and sticking with what works. Remember: Stripers eat EVERYTHING…we suggest small, lightweight soft-plastics, SP Minnows, Bombers and live Sand Worms.
Although the majority of the fish we have seen this week measure in at less than 28”, our Pro Staff has confirmed three keepers on the board for the season. Bigger fish were consistently caught on 6” plus Bombers and Minnows the last two hours of the incoming tide. A larger quantity of fish up to 26” were reported caught in rapid succession drifting sand worms the last two hours of the outgoing tide.
Freshwater Trout action continues to stay Hot throughout the state. As we enter into the spawn, Largemouths have been very responsive to soft plastics and top water lures.
Weekly Recipe: Striped Bass Calamansi
Preheat oven to 350 degrees. Start with a mixture of equal parts grapefruit juice, orange juice, and lime. Add 3 cloves of minced garlic. Let the fish marinate in Calamansi mixture for about 15 minutes. Place the fish skin side down on the pan and pour a couple of tablespoons of marinade over the fillet. Season fish to taste with fresh ground pepper, adobo with achiote. Top with scallions and drizzle with olive oil. Cover it with foil and bake for 15-20 minutes. Courtesy of Jennifer Carrano.