Jc
Sportfishing Cabo Fishing Report 05 December
Author: JC Sportfishing
Posted : 07 Dec
As the
Admiral Seas It
Fishing
Report: 11/28/16 to 12/5/16
Stop By Our
Office for up to Date Fishing Report.
Cold Front
Moves in?
3 Boats Out,
5 Marlin and 11 Dorado!
Marlin From
Light House to Los Arcos?
Lots of
Dorado Tight to the Beach!
Pitching
Live Bait, Lures for Marlin Affective?
Wahoo on Jet
Heads and Rapalas!
Whales are
Here!!!
A few ways
to save money if you are bringing your family down is rent a fishing charter
boat and do some whale watching, see the arch and Sea Lions and fish all in the
same trip as this would save you money on doing different individual tours. So
get on down here the weather is great, lots of whales here now and decent
fishing!!
WEATHER:
Well the weather is cooling down and looks like its more like December. Highs
80 to 83 degrees and lows from 59 to 62 degrees. This makes for some pretty
good sleeping at night. Today is a little cloudy and at the start of the week
we did have some cloudy days but really pleasant.
WATER:
Really warm water still in the area with temps from 79 to 82 degrees in most
areas. This warm water is even still on the Pacific side lingering around which
is good for us. I did notice up in the Sea of Cortez the water was much cooler
than in and around Lands End right off the point. This link which will show you
water temperatures for the southern half of Baja.
BILLFISH:
Well the Dorado has gotton nuts and the Billfishing has slowed really over this
past week with just a few Striped Marlin being caught. The Marlin were being
landed up around Migrino and San Jamie Banks and most fish being taken on live
bait. Last week was much better for Marlin than this week.
DORADO:
Wow!!! What a difference a week make because now Dorado fishing is crazy with
really all the Dorado you want being landed. The fish being landed are not only
in abundance but they are also good size Dorado!!! Most are 25lb to 40lb and
the hot areas are Rancho Migrino working the fish tight to the beach on lures,
cut bait and ballyhoo. I went to Griceldas Smoke House and there was all kinds
of people walking in with lots and lots of Dorado wanting them to smoke and
vacuum some of there catches. It was really amazing to see the amount of Dorado
coming through the door.
WAHOO:
Fishing for Wahoo has slowed this week but still good action from the Pump House
to Migrino most are smaller fish but there has been some to tip the scales to
40lb and they are being landed on rapalas using downriggers. You should also
try jet heads with the best color being purple.
TUNA: The
fishing for Tuna has slowed and if you did want to find them you would have to
run way offshore to run into them. We had an excellent week last week for Tuna
and this week not to hot?. They are always moving and we never know when they
are going to show up or where. Last week some big Tuna were taken and this week
haven’t heard of to much. FISHING is FISHING!!!
INSHORE: The
fishing inshore is pretty good so far this week with lots of Roosters being
landed from Solmar to the Pump House on live bait. There has been lots of
Dorado landed in tight to the beach from Pangas. We are waiting for the Sierra
and Yellowtail to show up but the water is just to warm for this to happen
right now. I am thinking by the end of the month we may be seeing them show.
Mean while if you like the inshore action your in luck because it has been good
and I expect it to stay decent through the next week and then into January with
Sierra action and Yellowtail.
How to Grill
Dorado?
Dorado is a
flavorful, dense, firm fish that can be found in fillets or steaks. This rich
fish is called dolphin in some parts of the world, though not in the family of
dolphins that are mammals. To eliminate possible confusion, it has become known
by its Hawaiian name mahi mahi, which means strong. In other parts of the world
it is known as Dorado,which is its actual scientific name. The tasty fish is
low in carbohydrates and fat, so it is a healthful choice for almost any diet.
Mahi mahi also tastes great by itself, with simple herbs and spices or with
just about any sauces, marinades or salsas, so it is as diverse as it is
delicious. Because the flavor is so pleasing and the fillets or steaks cook
easily, learning how to grill mahi mahi to perfection is quite simple.
1.When
selecting your Dorado, look for steaks or fillets that do not have separation
in the layers of meat, dull coloring or a fishy smell. These characteristics
could indicate that the fish is not fresh. We don’t have this problem in Cabo
because it all comes in fresh but just for you know!!
2. Apply
cooking oil or spray to your grill prior to grilling mahi mahi to prevent it
from sticking.
3. Heat your
grill to medium high or high. If you decide to grill mahi mahi on a very hot
grill, watch it carefully and turn it as needed to prevent burning it.
4. Grill
Dorado about 5 to 10 minutes per side, flipping the steaks or fillets when the
color starts to turn white.
5. Marinate
your Dorado when you flip it if you are using a marinade or dressing. This will
help it to retain moisture and prevent it from drying out while on the grill.
6. Test your
Dorado to see if it is done by flaking it with a fork.
7. Continue
grilling mahi mahi if it doesn’t flake easily, flipping it from side to side
until flaking occurs.
8. Season
your Dorado when it is about ready to be taken off the grill.
9. Serve
your grilled Dorado with salsa, sauce or by itself and enjoy.
10.
Refrigerate any leftover Dorado and try it in a salad the next day.
Another Nice
Dorado Recipe!!!
Grilled
Dorado with Walnut and Parsley Pesto
1/2 cup plus
1 tablespoon extra-virgin olive oil, plus more for brushing
1/2 medium
onion, thinly sliced cup packed flat-leaf parsley leaves
1 cup
walnuts, lightly toasted
Kosher salt
and freshly ground pepper
Six 6-to-7
ounce dorado, pompano, Spanish mackerel or sea bass fillets, with skin
1/3 cup
Picholine or green Greek or Spanish olives, pitted and chopped
Light a
grill. In a medium skillet, heat 1 tablespoon of the olive oil. Add the sliced
onion and cook over moderate heat, stirring occasionally, until golden brown,
about 8 minutes.
In a food
processor, puree the parsley leaves with 1/4 cup of the olive oil and scrape
the puree into a medium bowl. Add the walnuts and onion to the food processor
bowl and process to a paste. With the machine on, slowly add the remaining 1/4
cup of olive oil. Stir the paste into the parsley puree and season with salt
and pepper.
Brush the
dorado fillets with olive oil and season with salt and pepper. Grill the fish
over a hot fire, skin side down, until the skin is crisp, about 2 minutes. Turn
the fillets and grill until just cooked through, about 3 minutes longer.
Transfer the fillets to plates. Spread the walnut-parsley pesto over the fish.
Top with the olives and preserved lemon and serve.
Author: Jc Sportfishing