Jc
Sportfishing Weekly Fish Report.
As the
Admiral Seas It
Fishing
Report: 1/2/17 to 1/8/17
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Office for up to Date Fishing Report.
Fishing Not
Stellar!
Water Kind
Green!
Striped
Marlin Fishing Around Light House!
More Marlin
Action Near Mag Bay!
Dorado
Season Winding Down !
Wahoo
Disappeared!
Tuna is
Anyones Guess!
Nice
Roosters Slow Trolling!
Large Yachts
Running 50 to 60 Miles for Tuna!
Roosters to
35lbs Inshore!
JC’s
Roosterfish Information and Recipe!
WEATHER:
Well the weather has been great with typical January weather with highs in the
80,s and lows in the 60,s with clear skies. We can’t any better than this with
light winds and calmer seas.
WATER: Water
is starting to get pretty cold now, but it has been a roller coaster with
temperatures have left us wondering and now some green water has moved in that
we are dealing with, so we are hoping that leaves the area so we can have some
clear water in the week to come. According, to Tempbreak water has warmed to 74
to 78 degrees and that is a positive for the Marlin and Dorado fishing. We will
take whatever we can get as it is all good to us in this neck of the woods.
This link which will show you water temperatures for the southern half of Baja.
BILLFISH:
The Marlin fishing has been not to stellar ar of this past week. A few striped
marlin off of the Light House and were catching them with lures and live bait
.We have been dropping live bait to around 160ft and then just drifting. I have
heard up and around Mag Bay there are lots of Marlin around, probably due to
water temperatures and other areas locally we are seeing some action is up in
and around the Light House to Rancho Migrino. It seems most fish are feeding on
the surface and pitching bait to them has been effective. The Marlin fishing
has definitely been slower.
DORADO: The
action for Dorado has slowed big time and we are thinking the Dorado season
might be winding down somewhat. It has been the story of our lives over the
last couple years with much slower than normal Dorado action, as it has been
pretty much hit and miss over this season, so were kinda thinking it will
continue through the year as it has been.
WAHOO: Kinda
disappeared the Wahoo.
TUNA: Big
Yachts are running like 50 to 60 miles to get to any schools of Tuna, but we
have been catching a few football size fish inshore, so it hasn’t been that
great unless you have a big boat and want to run a long ways. All reports that
I have heard of being blind strikes using cedar plugs, king busters and a
little on live bait but not lots of fish.
INSHORE: The
inshore angling has been really good over this past week with all the Sierras
you want from the Light House up to Rancho Migrino with most being landed on
small rapalas, hootchies and striped bait. The Roosters on live bait in front
of Solmar all the way up to the Light House has been good and even some solid
reports of big Red Snapper along the beach by pitching live bait into the rocks
but it really depends on how big the swells are if you can do this or not.
From The
Admirals Kitchen is Open Again!
A
challenging game fish, roosterfish isn’t usually considered a tasty food fish.
Its distinctive dorsal fins — seven thin, long spines — rise when the fish
becomes excited, giving the fish its common name. An in-shore species found in
the eastern Pacific Ocean from southern California to Peru, its meat is tough
and has a strong flavor. Look to the cuisine of the folks who reside on the
shores near the roosterfish’s habitat for the proper ways to cook this
beautiful fish.
· Fillet the
fish with a sharp fillet knife. Place the fillet on a work surface, skin side
down. With larger game fish like roosterfish, hold the tail as you slice away
the skin from the meat, placing your hand on the skin as you work your way up
the fillet.
· Remove the
bloodline; roosterfish have large bloodlines, which can give the fish a strong
flavor. Once you remove the fillet from the skin, lay the fillet skin side up
to expose the bloodline. Cut about 1/2-inch deep along both sides of the
bloodline in a “V” shape to completely remove it.
· Cut the
roosterfish fillets into around cubes, sprinkle them with salt and black pepper
and marinate them for 30 minutes in lime juice. Saute the fish in a skillet
over high heat until lightly browned, then lower the heat to medium and cook
for about five more minutes. Like other members of the jack family, roosterfish
has firm flesh and flakes when done.
After the
fish is done, add chopped tomatoes, onions, garlic and pepper to the pan. When
the vegetables are soft, add the fish and combine well.
You also can
salt and dry rooosterfish in the sun for two days and then slice it thin. The
strips can be fried or added to sandwiches.
Author: Jc, at JC Sportfishing