Hi all – What an incredible day on the ocean today. Plenty of big Fluke was caught, including limits. Sea bass also showed up, while Prowler Reg Paddy from Teaneck won our daily pool with an 8lb flattie!
Tomorrow at 6 am, sailing starts again with plenty of space, and walk-ons welcome – book online to secure your place!
Fluke
Fluke (commonly called summer flounder) fisheries stretch from Nova Scotia to Florida, boasting lean, meaty flakes with mild flavors. Fluke also boasts low calorie and fat levels, with 19 grams per serving and only one considered calories and fat, respectively. At Crave Fishbar in Miami Beach, Chef Todd utilizes fluke in dishes such as crudo, sushi nigiri, ceviche, etc.
Fluke are marine fish species found throughout saltwater environments. Like other saltwater species, fluke migrates from their wintering grounds along the continental shelf to bays and nearshore waters during the summer for reproduction purposes before heading back offshore again as winter approaches.
Fluke are fish species capable of reaching 30 inches long and 20 pounds in weight, boasting distinctive eyes set high upon their heads and an elegant brownish-green top side blending seamlessly into the white underside. Their unique adaptation enables them to lie flat on the ocean floor while partially submerging themselves to ambush their prey.
Since fluke feeds on small baitfish and crustaceans, they prefer areas with strong current and movement, such as bridge pilings, jetties, wrecks, and drop-off locations with drop-offs. Fluke tend to lay their heads into the present and wait patiently for unwitting prey, such as baitfish, to pass by unnoticed.
Fluke are known for their camouflaging coloration that helps them blend in seamlessly with their environments. Their upper side ranges from light gray to nearly black in hue, and their blind side often appears white or even blank. Dark spots, known as ocelli, may also appear on their upper sides.
Fluke fishing requires getting your bait right in front of them, and the best way to do that is to focus on current-flowing areas with complex structures such as docks or rocks. Stay put when you find these areas; fishing can be excellent there. If the bite doesn’t happen immediately, try moving locations instead, as this will enable more productive and fun days on the water!
Sea Bass
Sea bass’s mild flavor and tender texture complement many ingredients and seasonings, making it a favorite among culinary enthusiasts. Furthermore, its omega-3 fatty acids may reduce cardiovascular disease risk, and sustainable fishing practices are integral to its long-term sustainability – just like with other popular fish species such as halibut or cod.
Sea bass, a member of the cod family, is distinguished by its sleek shape and silvery gray to dark gray skin with blue or green iridescence, sporting spots or stripes on its head and fins. Additionally, it is recognized for its aggressive jawline, which gives a bold appearance. Not only is sea bass delicious but it’s also packed full of essential vitamins and minerals as well as protein-rich omega-3 fatty acids, which are known to reduce heart disease risk.
Sea bass can be found throughout coastal regions from southern Alaska to northern Mexico, where they thrive in kelp beds. Their numbers can reach over six feet in length. Their colors can range from light gray to a uniform black; those that fall in between are known as black sea bass and can be identified by dark vertical bands or speckles on their bodies.
These fish are aggressive feeders and can often be caught using cut baits such as clams or squid. Artificial bait, including soft plastic jigs, lipless crankbaits, or metal spoons, may also target these predatory species effectively. It is wise to use small hooks when fishing for them due to their giant mouths.
Sea bass meat is delicate yet firm when raw, turning slightly flaky when cooked. Its mild flavor pairs beautifully with citrus fruits or fresh herbs; preparation methods include grilling, baking, or pan-searing. When purchasing this delectable fish, it is essential to look for freshness, vibrant eye color, and pleasant oceanic scent; for optimal purchasing practices, buying it from sustainably sourced seafood markets that follow appropriate handling protocols is advised.
Blackfish
Blackfish (squid, snaggers, rockfish, black sea bass, or scallywag) is an extremely popular and prized catch for recreational and commercial anglers alike. As hardy feeders that can be caught using various baits such as jigs, spoons, or plugs, their delicious meaty texture and delicate flavor make them welcome additions to any table – Alaska Native fishermen utilize blackfish and harvest them during winter when freshwater sources become scarce – it serves subsistence fishermen well due their oxygen-poor conditions ability – thus earning them their name oonyeeyh (“the one you survive on” by Koyukkon people subsistence fishermen!
The name ‘tong fish’ refers to their aggressive nature and ability to take the bait at the slightest touch, creating an uphill battle for novice anglers who haven’t encountered this species before. Once an angler knows how to read the subtle pecks and nibbles of an aggressive bite from a tog, fishing them becomes one of the most rewarding experiences on a boat trip.
This species of fish inhabit various environments, from reefs and reef-associated reefs, rocky slopes, breakwalls, and smaller boulder fields and wrecks, all providing shelter from predators as a prime spot for Tog to rest before undertaking feeding runs in search of food sources. Once ready to feed, they quickly cover the ground for the perfect place.
Experienced anglers succeed better at tautog fishing than newcomers, catching them using various bait. Their presence increases during fall and winter because they move toward their spawning grounds in shallower waters.
An experienced tog angler understands that to achieve success with tog fishing, starting in shallower waters and progressing upwards to deeper ones as needed. Tide patterns should also be kept in mind since tog fish often hide in areas with less water; to maximize your odds for success, it is wise to remain within several feet of any structure you’re targeting.
Triggerfish
Triggerfish, collectively called Tetraodontiformes, is a group of approximately 40 species of brightly-colored, brightly colored fish belonging to the order Tetraodontiformes. Characterized by slender bodies covered with lines and spots, triggerfish are commonly found inhabiting tropical and subtropical oceans worldwide. Their name comes from their first dorsal fin spine being locked into an upright position like a trigger and used as a defensive weapon against predators.
The gray triggerfish is one of the most abundant local species. Growing to 8-20 inches (20-50 cm), this species typically weighs 3-10 lb (1.4-4.5 kg) and can be found throughout our coastal waters ranging from Bayshore to ocean, frequently near islands or reefs.
Triggerfish belong to the order Tetraodontiformes and are vertebrate fishes with ray-finned, ray-like fins. Their bodies have an oval shape with tough, leathery skin. Their dorsal fins feature three spines, with one being capable of standing erect as a defense mechanism or anchor when wedged into crevices; another connects directly with this first spine and can also stand up upright when necessary, locking into place the triggerfish and keeping him secure.
Triggerfish also possess small modified pectoral fins with solid and robust gill rakers for respiration purposes, enabling the fish to maneuver easily within tight spaces. These powerful gills allow respiration as they slowly shift from side to side for breathing.
Triggerfish are omnivores that feed on benthic invertebrates such as benthic invertebrates such as benthic mollusks such as clams, mussels, and oysters; crustaceans; and sea urchins, as well as algae and plankton.
Triggerfish fishing can be best done during the day when water temperatures are warmest and currents are flowing. At this time of day, they tend to be most active and will bite on bait such as Asian, fiddler, green crabs, squid strips, or live clams.
As is true of all fisheries, anglers should exercise self-restraint when fishing for carp. Only capture what is necessary for food consumption; release any extras into the wild to prevent overfishing or further population declines.