Daily Fishing and Outdoor Report
Below: Amazing Mike Laptew shot of snapper blue. It shows things that look and seem so common are a sight to behold when in their own natural domain ...
Wednesday, August 26, 2015: On LBI there are great days and then there are excellent days. Today is trying for the excellent range. The a.m. light west winds, slowly swinging to light onshore, lack the power to blow in flies but the air has that dry and mild cool front feel.
For anglers, this day is an open invite to try just about any type fishing you have in mind, though drifts could be a bit too slow for ocean flukers – until they pick up a bit as the day goes on.
The bay is seeing light boating so some of the channels are open for fluke drifts, especially Barnegat Inlet, which has been offering some serious flatties of late.
You can read in The SandPaper this week that Little Egg Inlet is now officially in line to become a borrow site for future replenishment efforts. However, the tricky ongoing procuring of permits means such a usage is unlikely this replen go ‘round for Holgate and Beach Haven. Still, it’s good to see all the bitching and moaning about the clogged LE inlet at least got folks at the state and federal level thinking. What won’t be happening is hard structure, like jetties – not that anyone really wanted that, it was simply brought up in the big list of possibilities. As long as a deep waterway is maintained there, I don’t known many mariners who want to see the natural look of LEI ruined by imported rocks and such.
Here’s the link to The SandPaper article: http://thesandpaper.villagesoup.com/p/little-egg-inlet-a-likely-bor...
Below photo: www.striperonline.com
Joe H. report: (Might this be a sign of choppers to come?? Please say it's so.)
"Hey Jay, I have an interesting fishing report for you. I was fishing the back bayside last night after 11pm in Beach Haven. Caught a few fluke, mostly shorts, but I did lose a a good one that got unhooked. Anyhow, another guy I was fishing with was catching some nice Browns sharks on eels. On his last eel he hooked up a decent fish and it went nuts jumping all over the place. Turned out to be an 8lb bluefish! I moved up the bay around 2:30 am and fish a 1oz bucktail with 6" gulp. I caught 2 more bluefish to 13lbs. What in the world are doing back there his time of the year? I had a stellar spring back there and in the inlets, but they are far the biggest bluefish I've seen in the bay in late August. I'm guessing they are feasting on all the little blowfish back there. Can't tell you how many slammers I've cleaned with blowfish in their bellies."
I just got a midday call-in from a boat that went out a ways and hit, yep, cobia. Loads of them. Nothing huge but one was pushing 30 pounds. What is going on here? Photos to follow.
I had an email explaining that cobia and stingrays often travel in schools with the cobia apparently cashing on on the vittles the rays expose. In fact, it sure seems that cobia are the consummate grubbers, grabbing whatever they can from other fish doing all the fin work to expose vittles. Being so closely related to remoras, that mooching kinda makes sense. In fact, one wonders if the suction cup on the heads of remoras came about as the ultimate form of laziness. Not only did the remoras rely on other predators for scrapes but it got tired of having to actually swim on its own so it hitched a ride on a host.
Below: Free-swimming remoras, suction cups at the ready. It is easy to see the similarity between these and cobia.
Chatting with a student of fishes -- an extreme knowledgeable self-taught naturalist -- we quickly focused in on a seemin northward shift in fisheries. We obviously began with cobia, which he had actually predicted would become more and more common around here in summer. He also feels triggerfish, stingrays, sharks and the now joked about rudderfish will also begin increasing in summer showings, some drastically. While he said tunas and billfish, being pelagic, would like remain stable in number in the canyons, he felt they would remain further north for longer and even begin moving closer to shore.
I wasn't buying all his predictions but he had some compelling evidence from the Pacific, where undeniable shifts have been taking place in fish biomasses. I argued that had more to do with oscillations (Nino and Nina) but he countered by graphically showing those oscillations are, in fact, in a state of hitherto unseen flux, likely due to overall ocean water temp changes.
Might we be seeing better fishing as North Carolina type stocks move his way in summer? Hey, who's to say that some sectors of life might not make out like bandits with global warming?
Below: Hereabouts like never before thanks to global warming?
Yesterday I mentioned Chinese products -- and their sheer pervasiveness. I soon got an email from a fellow in the market for a combo dashcam and active video cam in one. GoPros (Made in Asia/China), obviously jump to mind, since you can keep a little GoPro base stuck on the dash of your car. You just slide the camera in when you go driving about.
Obviously, the GoPro also shines when handheld or mounted on anything from bike to surfboard. However, any camera that doubles as a dashcam is going to be saddled with a very wide field of view. That really restricts using it as an active handheld vid-cam. In fact, to acquire close-ups, you yourself literally have to move in close. That's easier said than done in many situation, especially nature scene or extreme events.
Below: Generic GoPro. Then the real McCoy.
At the same time, you really don't want focusing considerations when using a camera on your dash. You want it wide-eyed and fixed at one setting. It must also have a loop ability if you want to place it on the dash and simply have it recording around the clock.
I began with a do-it-all GoPro -- and still love those suckers -- but quickly learned you need different vid-cams for different usages. And that's where it can get costly -- or not!
I have seen and used some vid-cams from China that are simply outstanding -- at one-tenth the price of similar-looking and similarly-performing big-name cams. However, the rub comes with what arrives at the front door -- from Southeast Asia. You can't believe the variability in what comes, even from the same company. That said -- and warned -- I'm using a cheapo dash cams that works perfectly, with picture quality easily on par with what I get from my four-figure Canon vid-cams. And then, when I ordered two more (under 50 bucks for both), one is working amazingly well and the other won't even read the memory card. Brand new and it's immediately parts-only. That's the roll of the dice when paying with Chinese dice.
Worth a try??? Only if you have a reliable brand name under your belt already.
However, bigger fluke have been caught in Korea.
This picture is 43.3"(110cm) fluke caught in 2013 in Korea.
12 kg (26.7 lb) was caught using slow jigging in Korea last week.
Instead, eat foods naturally high in omega-3 fatty acids, such as salmon, flaxseed and walnuts.
SEAFOODNEWS.COM [Washington Post] By Lena H. Sun - August 26, 2015 -
Consumers may want to rethink popping fish oil pills if they're hoping those supplements full of omega-3 fatty acids will keep their brains healthy.
A new study--one of the largest and longest in duration of its kind--finds that taking omega-3 supplements did not slow cognitive decline among 4,000 participants.
"The supplements just don't cut it," said Emily Chew, deputy clinical director at the National Eye Institute, part of the National Institutes of Health. "If people are thinking [taking them] is going to help cognitive function, it's not going to do so among the older age group."
A much better bet for all-around brain and heart health, she said, is eating foods naturally high in omega-3 fatty acids, such as salmon, flaxseed and walnuts.
Omega-3 supplements are available over the counter and often promoted as enhancing brain health. Fish oil pills are among the most popular dietary supplements in the United States.
In the study, Chew and her team enrolled participants who were at risk for developing age-related macular degeneration, a major cause of vision loss among older Americans. They were investigating the possible cognitive benefits of omega-3 supplements.
The participants were randomly assigned to one of four groups. At the beginning of the study, they were tested on their immediate recall, attention and memory, and then tested two and four years later.
Researchers said they found that taking the omega-3 supplements had "no statistically significant effect on cognitive function."
Researchers were quick to point out that the study, published in the Journal of the American Medical Association, only looked at the impact of supplements, not foods high in omega-3 fatty acids. Their study was also limited to older participants, with an average age of 73.
"We don't know whether these supplements might be beneficial at an earlier age," Chew said. "At 73, it's very hard to turn the clock back."
There have been many observational studies linking omega-3 fatty acids to brain health, she said, but few randomized clinical trials. A large 2011 study found that omega-3 supplements did not improve the brain health of older patients with pre-existing heart disease, she said.
Wreckfish getting a second look by chefs ...
Some Chefs Warm to the Challenge of Getting Customers to Try Unfamiliar Fish
SEAFOODNEWS.COM [Nation's Restaurant News] By Fern Glazer - August 25, 2015 -
Most Americans have never heard of wreckfish, triggerfish or grey mullet, but those who visit full-service restaurants may soon be eating these species. Chefs across the country are increasingly menuing bycatch, or “trash fish” — species unintentionally caught while fishing for a target species — as a way to get diners to think outside the salmon-tuna-shrimp box.
“Trash fish” are typically thrown away by fisherman because they can’t sell them. Using these lesser known or undesirable species not only allows fisherman to sell more of their haul and reduce waste, but as diners begin to see these species as viable dinner options it reduces the chances of overfishing other species.
“Anyone can throw a piece of grouper on the grill, and it'll taste good, but something like king mackerel takes a little more skill and craftsmanship to please the masses,” said Greg Baker, chef and co-owner of The Refinery in Tampa, Fla. “I enjoy turning customers onto something they'd normally turn their noses up to.”
The Refinery boasts a menu that is sourced locally and changed weekly, and Baker has been offering wahoo, a tropical fish whose flavor is often compared to mackerel. Over the last few months, Baker has offered a number of preparations of wahoo, including pan searing it and serving it with black rice, a molasses-calabaza puree, Frangelico sabayon and pea shoots, and rubbing it with chile it and serving it with kale-jalapeno grits and a sauté of tomatoes, oyster mushrooms, fennel and roasted red onion.
Baker, who has been cooking up a variety of underutilized fish since the 1990s, said he actually prefers it to mainstream fish, in part because of sustainability, but especially for the culinary challenge. This fall Baker is looking forward to introducing guests to sheepshead, a firm-flesh species; cobia, comparable in taste to Chilean sea bass; and triggerfish, a white-flesh fish.
Similarly, Adam Hegsted, chef and owner of The Wandering Table in Spokane, Wash., likes these types of fish because it presents an opportunity to offer guests a new and different experience.
“Using underutilized fish has become a way for us to create an even more unique experience at our restaurants,” Hegsted said. “We have something that is different and special, which also happens to be underutilized.”
Lately, Hegsted has been using a lot of sablefish, a mild Pacific Northwest species also known as butterfish or black cod. For example, he recently offered a wood-fired sablefish marinated in miso-sake, roasted in applewood, and served with crispy phyllo layers and slaw. Other trashfish Hegsted enjoys using are lingcod and Alaska pollack.
Hegsted also likes using trash fish because of the cost. He said that the sablefish sells equally as well as his sockeye salmon dish, and his pollack dishes are the same as the restaurant’s Shrimp Tiradito, but the food cost is much better because the bycatch option costs about 30 percent less. Bycatch allows Hegsted to give the diner a larger portion with more sides for the same price.
Kevin Korman, chef of Caliza in Alys Beach, Fla., enjoys using underutilized species so much that he actually made it a permanent menu option. Korman regularly reaches out to local fisherman for species considered bycatch of the more popular species, including black drum, sheepshead, mackerel and wreckfish, and then creates dishes utilizing those fish. Currently, he is preparing puppy drum, a cousin of the red fish, with a sunflower seed crust, succotash, salumi puree, minestrone and Carolina Gold rice.
“Each species lends itself differently to different preparations,” Korman said. “I really like the texture and flavor of wreckfish. Plus, I think it tells a cool story — it’s a smaller, juvenile species that swims in and out of ship wrecks, hence the name.”
It’s not often that chef Joseph Realmuto of Nick & Toni’s in East Hampton, N.Y., gets the opportunity to menu bycatch. But when he’s fortunate enough to have his supplier bring him some, Realmuto jumps at the chance to serve it. Most recently, Realmuto’s supplier delivered dogfish, a small species of shark with firm, full-flavored flesh.
“I really liked the dogfish because it was a fish that everyone catches on the East End, including myself, [but] have never eaten,” Realmuto said. “I pan roasted it and served it with a sauce of white wine and vegetables from the garden. It was amazing.”
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