Jc
Sportfishing Weekly Fish Report.
As the
Admiral Seas It
Fishing
Report: 1/8/17 to 1/15/17
Stop By Our
Office for up to Date Fishing Report.
Fishing a
Little Better!
A Few Windy
Rough Days Last Week!
Marlin off
Light House at 160ft!
All the
Sierra You Want Now!
Good Numbers
of Marlin Inside the Golden Gate!
Tuna
Fishing: Spotty Off of Solmar!
Tuna
Chunking Squid and Cedar Plugs!
Dorados
Pretty Much Gone!
Wahoo
Action, Not Good!
Good Skip Jack
Fishing in Front of Solmar Beach!
WEATHER:
Well we got through a few windy days and now the great weather seems to be
continuing, really sunny days and not even to much wind as we had last week. If
you like good weather this time of year is the best for sunshine and cooler
nights. Not only that, being out on the water is really great with calm seas
and light winds.
WATER: Well,
this roller coaster water temperatures have left us wondering, but it ain’t all
a bad thing. According to Tempbreak water has warmed to 74 to 78 degrees and
that is a positive for the Marlin and Dorado fishing. I noticed on the map that
the water is much cooler up inside the Se of Cortez compared to right here at
Lands End. We will take whatever we can get as it is all good to us in this
neck of the woods. Please check out Tempbreak to get a good
idea on water temperatures.
BILLFISH: It
has been pretty good all week up inside the Golden Gate and the Margarita area
with even a few being landed down and around the Light House. The boys were
pitching live bait and using lures to entice the fish with some decent results.
The Marlin are here and hitting some bait so it has been kind of hit and miss
lately. In all reality you are likely to hook into a Marlin this time of year
in Cabo, so get on down here and get into the action.
DORADO: Well
the Dorado action is pretty much over for a bit we think. I has been hit and
miss all year and this last week want to hot. Do we are thinking that we may
not be seeing to many for awhile, maybe I am wrong, I hope so.
SWORDFISH:
Hasn’t heard of any caught this week.
WAHOO: Wahoo
fishing isnt to hot and maybe the wáter is a Little to cold for them now. We
will keep you posted
TUNA:
https://ssl.gstatic.com/ui/v1/icons/mail/images/cleardot.gifLots of football
size Tuna if you run about 10 miles outside the Golden Gate offshore , you will
most likely run into some Tuna as there has been reports of some Yellowfins
being landed. 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!
Grilled
Dorado with hot sauce beurre blanc sound good?
Use this
recipe and make it tonight! Hot sauce is a natural condiment for fried chicken
and even oysters, but chef Hugh Acheson will deepen your appreciation of it. A
good hot sauce, he says, “adds acid and nuance to things – that vinegary pucker
thing I like.” At his Atlanta restaurant, Empire State South, his crew even
makes a house hot sauce, fermenting barrels of pulverized peppers and salt and
later topping off the pungent brew with some cider vinegar. You’ll find plenty
of use for the bottled kind, too, especially in rich, creamy sauces or dishes
that already need a punch of acid.
Ingredients
1 cucumber,
seeds removed, thinly sliced
3 tbsp olive
oil, divided
2 tbsp
freshly squeezed lemon juice, divided
1 tbsp
flat-leaf parsley, minced
3/4 tsp
Maldon sea salt (or other flaky sea salt), divided
1 shallot,
minced
1/2 cup
cider vinegar
2 tbsp spicy
sauce
115g cold
unsalted butter, cubed
4 dorado
fillets (120g each)
Freshly
cracked pepper to taste
4 lemon
wedges
Do this now
1 In a large
mixing bowl, toss the cucumber with 1 tbsp olive oil, 1 tbsp lemon juice, the
parsley, and 1/4 tsp salt. Set aside.
2 In a small
saucepan, heat the shallot, vinegar, and remaining 1 tbsp lemon juice on medium
until reduced to 2 tbsp. Add the hot sauce, lower the heat to a bare simmer and
begin whisking in the cold butter; incorporate each cube completely before
adding the next one. Season the mixture with a pinch of salt and keep it warm
in a water bath (a metal bowl set above a pan of simmering water).
3 Set the
oven rack so it’s 15cm from the grill. Heat the grill and brush a sheet pan
with 1 tbsp olive oil. Season the fish with the pepper and remaining sea salt;
drizzle the remaining 1 tbsp olive oil over the fish. Place the fillets on the
pan and grill until they’re just opaque at the center, 3 to 5 minutes each
side.
4 Arrange
the cucumber on a platter and place the fish on top. Drizzle with the beurre
blanc and serve with lemon wedges.
Lemon Smoked
Tuna Recipe!!
How to
Smoke Tuna Steak
Tuna is a
great alternative to smoking red meat as it is packed with proteins and
vitamins and also low in fat. Tuna steak typically comes from Ahi tuna, which
is the highest quality tuna you can purchase. Canned tuna usually comes from
Albacore, which is a lesser quality tuna with a fishier smell. This recipe is
made with Ahi tuna steaks, but you can also substitute yellow fin tuna steaks
if you are unable to find Ahi due to seasonality. Lemon is one of the most
popular flavors paired with tuna and helps to bring out the natural flavors of
all fish. This lemon, smoked tuna recipe is sure to please a variety of pallets
who enjoy a nice tuna steak.
Lemon
Smoked Tuna Recipe Ingredients
4 Ahi tuna
steaks
2
tablespoons olive oil
2
tablespoons lemon juice
2
tablespoons lemon pepper seasoning
Salt and
pepper to taste
2
tablespoons minced garlic
1 lemon,
sliced
1 bag of
charcoal (if you have a charcoal smoker)
1 bottle of
lighter fluid or a charcoal chimney starter
1 or 2 bags
of wood chips of your choice
Lemon
Smoked Tuna Recipe Directions
About an
hour before you want to start cooking, combine your olive oil, lemon juice,
lemon pepper seasoning, salt, pepper, and minced garlic together and rub it
directly on both sides of the Ahi tuna steaks. Place a slice of lemon directly
on each of your tuna steak fillets. Make sure your lemon tuna steaks are either
sitting on ice or left in the refrigerator to keep them chilled during this
time.
Light your
charcoal smoker approximately 30 minutes, or 10 minutes before with a gas
grill, before you want to start cooking.
Wrap your
wood chips in an aluminum foil pouch or a metal smoker box. Punch holes in the
foil pouch to let the smoke escape out the top.
Next simply
put your Ahi tuna steak fillets on the grates of your smoker.
Check the
lemon, smoked tuna about a half hour into the smoking time and flip your tuna
steaks. Be careful that the tuna doesn’t flake apart and fall through the
grates by using a large spatula that can slide completely under the tuna
steaks. Smoke the tuna for another half hour and your tuna should be ready to
take off the smoker and serve. Garnish the lemon, smoked tuna with a freshly
sliced lemon.
Lemon Smoked
Tuna Cooking Time
The cooking
time for this lemon, smoked tuna is about 1 hour. Some people like to eat Ahi
tuna steaks rare or with sushi, so you really can’t go wrong when it comes to
the cooking time for this recipe. You just want to leave the tuna steaks on the
smoker long enough to absorb the smoky flavor of your wood chips.
JC,s Baja
Jackfrost Cocktail!!
Jack Frost
cocktail ~ 1 cup pineapple juice
1/2 cup blue
curacao
1/2 cup
light rum or vodka
1/2 cup
cream of coconut
ice Blend
(in blender) until slushy.
Serve with
flaked coconut rim.