Daily Fishing and Outdoor Report
Via Betty and Nick's
Monday, July 23, 2012: Winds and waves have become very user-unfriendly. By midday, the SE’erlies have kicked in, side-assing along the beach to over 20 mphs. While the ocean is still relatively warm, if this wind blows much longer, bitterly cold beachfront water will come into play. That can actually damage surfcasting far worse than the wind itself.
But it’s the winds that now have vessels bumping back in from nearshore and offshore, though you have to be fairly close to land before these land-and-sea “breezes” impact the ride.
Interestingly, out at sea, maybe 10 miles out, SE shoreline winds become more southwesterly – and often slightly lighter. It’s that funneling interplay as cooler ocean air hit sweltering mainland air, that cause our winds to lean more onshore. If you look closely at computer images featuring those little line-drawing wind symbols, showing wind direction and speed, you can often see that near-land wind variation (close to an osculation), mainly late day.
As of now, winds look moderate for the upcoming WMIT. Thursday winds could be a bit cranky, almost the exact set-up we have today – with cold front T-storms late. Gusts could reach 25 mph. Friday will have shifting west winds (SW to WNW) but will be fishable. Saturday could be the sweet day – as the final day often is.
THIS AFTERNOON S TO SW WINDS 10 TO 15 KT. SEAS 2 TO 4 FT. ISOLATED SHOWERS AND TSTMS. TONIGHT SW WINDS INCREASING TO 15 TO 20 KT. SEAS 3 TO 5 FT. SCATTERED SHOWERS AND ISOLATED TSTMS. TUE WINDS BECOMING W TO NW 15 TO 20 KT. SEAS 4 TO 6 FT. SCATTERED SHOWERS AND ISOLATED TSTMS. TUE NIGHT WINDS BECOMING N TO NW 15 TO 25 KT. SEAS 4 TO 7 FT...HIGHEST E. ISOLATED SHOWERS AND TSTMS ENDING. WED N TO NW WINDS 15 TO 20 KT DIMINISHING TO SW 10 KT LATE. SEAS SUBSIDING TO 2 TO 5 FT...HIGHEST E. THU WINDS BECOMING S TO SW AND INCREASING TO 15 TO 20 KT. SEAS BUILDING TO 4 TO 6 FT. FRI SW WINDS 15 TO 20 KT BECOMING W TO SW 10 TO 15 KT LATE. SEAS BECOMING 3 TO 5 FT.
Elsewhere, I see a load of small snapper blues being taken in Barnegat Inlet. These are the tinier models (one-pounders), though the cleanest of all blues to dine upon. Due to their bone structure, blues (of all sizes) lend themselves to filleting, even above cooking in the round. I was asked about bluefish as sushi and it is one of the only fish I give a thumbs down -- as do virtually all sushi chefs. I've eaten it raw -- and sorta wished I hadn't. Of course, I'm sure someone would like the taste of raw bluefish. I have seen raw striped bass served. I rate it down there with bluefish. Expectedly, kingfish is exceptional when sushied out.