Jc
Sportfishing Weekly Fish Report.
As the
Admiral Seas It
Fishing
Report: 12/17/16 to 12/26/16
Stop By Our
Office for up to Date Fishing Report.
Few Marlin
Solmar to Los Arcos!
Wind Blew
for 3 Days This Past Week!
Margarita
Area Producing Nice Dorado !
Catching
Tuna Chunking Squid Near Solmar!
Lots of
Sierra on Hootchies!
Inshore
Action Real Slow!
Yellowtail
Not Here Yet!
JC,s Baja
Mojito Del Sol Drink Inside!
2 Amberjack
Recipes Inside!!
WEATHER:
Really nice weather over the last week with a few partly cloudy days, but other
than that it has been really nice. Highs in the low to mid 80,s and lows in the
60,s. I think we mite has had some sprinkles of rain a couple nights ago but
nothing major. Perfect weather.
WATER: The
water has been lingering in and around the 71 to 74 degree mark and has been
there for quite some time. We did start to see that greenish water in some
areas and it is never good for fishing when it shows up. Water is cooling north
of us and we should start to see cooler water in our are soon as it is that
time of year. This link which will show you water temperatures for the southern
half of Baja.
BILLFISH: :
: It’s so up and down its really hard to say how it will be this upcoming week,
but we are hopeful as we have great weather. From the Light House to Ranch Migrino
has been good for Marlin and we are using live bait and lure about 2 miles off
the beach. What is good about this is we don’t have to run far to get into the
Striped Marlin if they’re hitting. This week whatever we are catching whether
it is Marlin, Wahoo or Dorado we are really working for them, well so what, we
live and work in a great area and that’s fishing anyway.
DORADO:
There has been a few nice fish up and around Ranch Migrino but Dorado fishing
hasn’t been to hot this past week. I think the full moon has had a lot to do
with the poor fishing.
SWORDFISH:
Hasn’t heard of any caught this week.
WAHOO: Well,
it’s been pretty slow over the last week for Wahoo. SO I really don’t have much
to report about it but I do wish I did.
TUNA: If you
run 12 to 14 miles off shore you have a chance to run into a school of Tuna.
The Tuna are hanging at the Doughnut area and are being landed using cedar
plugs and king busters. Most are in the 8 to 14lbs range if you can find a
school. Some days we go out to find the schools and they aren’t around, so it
has been hit or miss.
INSHORE: A
few boats jigging iron around the Pedregal rocks and landing some Amber Jacks
and I think the Yellowtail will start to get better in the next few days. The
Sierra fishing is getting better close to shore from Pump House to Margaita
rocks and the Panags have been killing the Sierra in front of the Solmar to the
Pump House using hootchies, striped bait and rapalas. There has been some Red
Snappers caught on live bait in the rocks on the Pacific side.
From The
Admirals Kitchen!
1. Amber Jack Spice Rub
Ingredients
1 (1-pound)
amberjack fillet
1 tablespoon
paprika
2 teaspoons
onion powder
2 teaspoons
garlic powder
1 teaspoon
dried thyme
1 teaspoon
dried oregano
1 teaspoon
black pepper
1/2 teaspoon
ground red pepper
Preparation
1. Cut
fillet into 4 equal pieces. Combine paprika and next 6 ingredients in a small
bowl; stir well. Dredge fish in spice mixture; let stand 5 minutes.
2. Coat a
large cast-iron skillet with cooking spray; place over high heat until very
hot. Add fish, and cook 3 minutes. Turn fish, and cook 3 to 4 additional
minutes or until fish flakes easily when tested with a fork. Fish should look
charred. (You may prefer to do this procedure outside due to the small amount
of smoke that is created.)
2.Grilled Amberjack Sandwiches with Spicy
Tarta!
Ingredients
Four 4- to
6-ounce amberjack fillets, cleaned of all skin and bones ( mahi does well as a
substitute)
2
tablespoons olive oil
2 teaspoons
fish rub, such as Emeril’s Fish Rub
1 cup
mayonnaise, homemade or store-bought
2
tablespoons minced fresh cilantro or dill
2
tablespoons dill pickle relish
2 teaspoons
minced garlic
Sea salt and
cracked black pepper
1 to 2
tablespoons hot sauce of choice, preferably Louisiana-style or Sriracha
4 medium
hamburger buns or rolls of choice
4 large
leaves romaine lettuce
Directions
Heat a grill
or grill pan to medium heat.
Brush the
fillets with the olive oil and sprinkle on all sides with the fish rub. When
the grill is hot, place the fillets evenly spaced on the grill. Cook until the
fish is just cooked through, about 5 minutes per side. Flip only once if
possible.
While the
fish is cooking, combine the mayonnaise, cilantro, relish, garlic and a
sprinkle of salt and pepper in a medium bowl. Start with a generous tablespoon
of hot sauce, then stir and taste to assess the heat. If more is preferred, add
up to 1 more tablespoon. Set aside.
Slice the
buns and place face-down on the grill until toasted, or toast in the oven.
Spread the desired amount of the tartar sauce, around 2 tablespoons, on the top
half of each bun. Place the grilled fish on the bottom halves.
If desired,
quickly grill the romaine leaves until some light charring occurs. Top each
sandwich with 1 leaf and enjoy!
Steak-like
fish, such as amberjack or mahi, indicate their doneness as the sides turn
white. Once the sides are white a little over halfway, flip the fish.
3. JC,s Baja Mojito Del Sol!!
“The perfect
Spring or Summer drink. Tried and tested for over 12 years now. and always a
crowd favorite! This recipe yields one gallon!! Use a 1 gallon sun tea jar.
Ingredients
· 2 ounces
aged rum
· 3/4 ounce
freshly squeezed lime juice, juiced lime half reserved
· 1/2 ounce
orange curaçao
· 1/4 ounce
Rich Simple Syrup (see Game Plan note), also known as rock candy syrup
· 1/4 ounce
orgeat
· 1 cup
crushed ice
· 1 mint
sprig, for garnish
Instructions
1. Combine
all ingredients except the mint sprig in a cocktail shaker, shake vigorously,
and pour the entire contents into a double Old Fashioned glass.
2. Garnish
with the juiced lime half and a mint sprig.
Author: JC Sportfishing
Publication: 26 Dec 2016