Jc Sportfishing Weekly Fish Report.
As the Admiral Seas It
Fishing Report: 9/21/15 to 9/28/15
Stop By Our Office for up to Date Fishing Report.
Sailfish and Marlin Fishing still Strong!!
Water Cooling on Pacific Side!!
Big Dorado 160 Miles North at Mag Bay!!
Small Football SizeTuna Inshore!!
Wahoo Fishing Falls!
Fish Report Boy Drunk all Week!!
JC says:”Ive Lived, Loved, Laughed, Cryed and Fished”!!
Chris says:”JC, Spit it out, what you Trying to Say”!!
Darrel says:Look, “I Just did what Chris Asked”?
JC,s Baja Tequila Sunrise!!
2 Baja Recipes Inside!!
JC,s Baja Grilled Shrimp Tacos and Avacado Salsa!!
JC,s Baja Shrimp Scampi with Linguini!!
HEADLINES: September 28, 2015
JC says: “Hey guys gather around I have a announcement to make. Chris screamed: “Fish Report Boy get over here JC needs to talk with us”. and then Darrel appeared at the office door. JC spouted: ”Now that I have all you dummies here I would like to try out a few of my jokes I am working on for my Stand Up routine I will be doing at the Improv next Saturday!!
JC screamed: Listen Kids: I was standing at the edge of Cabo Bay and I saw a woman flailing about in the deep water. Unable to swim, I screamed for help. A Marlin fisherman ran up. I screamed, “My wife is drowning and I can’t swim. Please save her. I ll give you a hundred dollars.”The Marlin fisherman dove into the water…In ten powerful strokes, he reached the woman, put his arm around her, and swam back to shore. Depositing her at my feet, the fisherman said, “Okay, where’s my hundred dollars?” I said, “Look, when I saw her going down for the third time, I thought it was my wife. But this is my mother-in-law.”The fisherman reached into his pocket and said, “Just my luck. How much do I owe you?” and I said, $150 will do!!
JC screamed: “Guys wait to applaude, I got another one!!
JC shouted at Chris: “What do fish and women have in common”?
JC: They both stop shaking their tale after you catch them!
LOL, LOL, LOL Ok guys what do you think? My first show is Saturday!!
Fish Report Boy mumbled: “Something to the effect: Is this clown serious”? and then excused his self to go write the report!! Chris was laughing uncontrollable!!! Darrel said: “JC I don’t get it”!!
See you at the IMPROV JC!!
JC,s LEGEND and LIES will continue next week!!!
Jc Sportfishing Charters is a family owned and operated business and has been fishing in Cabo San Lucas for the past 18 years. Jerry, explains that his charter business is geared more for families and novice anglers, making sure everyone who charters a boat with him have a great time and lots of fun. We welcome families, and groups. We want everyone who fishes with us to take all the sites in and have a memorable experience. This is what is most important to us. We have and do a few tournaments each year and can cater to fisherman who might be interested in tournament fishing. Well lets get on with the fishing report for this past week.
WEATHER: Really good weather over the last week with many hot and sunny days, nothing like last week where we had lots of rain and overcast skies. It seems also we have been spared some storms in September and we hope we can get through this month and this first 15 days in October. Highs have been in the ladder 90,s with lows in the low 70,s range. I have been monitoring the weather channels for storms in the eastern pacific and it has been pretty slow as of lately. I did notice a tropical disturbance down off of Alcapulco which is named Marty and we will be keeping and eye on this disturbance.
WATER: It seems to be changing and cooling down on the Pacific side according to the Tempbreak map. Some areas it is down to 79 degrees and should be cooling off some over the next month. East Cape area still with very warm water up to 88 degrees. Much calmer seas as of the last week with no storms so that was a good news for anglers going out on the local sport fishers.
Please check out the Tempbreak map link below to get a good idea on water temperatures. http://www.tempbreak.com/index.php?&cwregion=cb
BILLFISH: Very good Billfishing for the past month and a half really, lots of Marlin Blues, Striped and an abundance of Sailfish probably more than I have ever seen here in Cabo over the last 20 years. Lots of fish up and around Ranch Migrino to San Jamie Banks and there hitting ballyhoo, live bait and lures, but mostly ballyhoo is what is landing them. Everything is strong so you really don’t know what your going to land as it could be a big Blue Marlin, or even a Black Marlin as it is that time of year for them and who knows.
DORADO: Were not catching to many Dorado here in Cabo now but up north in Mag Bay it is wide open there. Some reports indicate some really big Bull Dorados being taken. The water up there is really much cooler than what we have been experiencing here in Cabo so we are expecting that when some of that cooler water rolls into our area we will see some good Dorado action also. It has been a really weird year for Dorado as there hasn’t been to many around and it is very similar to last year even when it was hit or miss.
SWORDFISH: Hasn't heard of any caught this week.
WAHOO: I really slowed on the WAHOO this past week we were really going like gangbusters for like 2 weeks, and now it is normal, meaning when we get a Wahoo we fell pretty lucky that we will be having a great dinner of grilled Whaoo.
TUNA: The Tuna action we are seeing now is mostly football size Tuna being caught tight to the beach using Cedar Plugs and King Busters. The bigger Tuna have moved up and around Jamie Banks. It was good Tuna action at the start of the week but they have moved on since then.
INSHORE: Small Tuna on sardines has been good inshore if you can find the sardines. From Grey Rock to the Pump House has been the area for decent Tuna and even Sailfish action using ballyhoo. Some small Dorado every once in a while have been landed.
It mite be worth grabbing a Panga and going out for a 5 hour excursion to see what happens inshore.
From The Admirals Kitchen!
JC,s Baja Shrimp Scampi with Linguini!!
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
Watch how to make this recipe.
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
JC,s Baja Grilled Shrimp Tacos and Avacado Salsa!!
These shrimp tacos are perfect for a casual and fun summer dinner party. You can prepare most of the recipe ahead of time, then just fire up the grill and lay out all of the components for everyone help themselves. It’s one of those recipes with a long list of ingredients but please don’t let that discourage you; they are truly very quick and easy to make! As with all of my shrimp recipes, I recommend buying frozen shrimp labeled “shell split and deveined.” Most shrimp are cleaned and flash frozen shortly after being caught, so the “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp. Who knows how long it’s been sitting there, so you’re better off buying frozen and defrosting it yourself. Come dinnertime, all you have to do is run it under warm water to defrost, then peel. Begin by making the avocado salsa. Combine the garlic, shallot and jalapeño pepper in a food processor and process until finely minced. For the jalapeño pepper, I like to cut the flesh off the seeds and stem, leaving the spiciest part of the pepper behind. Of course, if you like more heat, throw in some of the seeds. (If you touch the seeds, just be sure to wash your hands well and avoid touching your eyes.) Next, seed and chop the tomato and add it to the jalapeño mixture Cut a grid into the avocado, then use a soup spoon to scoop out the chunks. Add the avocado to the jalapeño mixture, along with the salt, fresh lime juice and chopped cilantro. Stir to combine. When you taste it, you might worry it’s too spicy but, rest assured, it’ll be perfect combined with the shrimp and fixins in the tortilla. It’s not intended to be eaten on its own like guacamole. Next, toss the shrimp with olive oil, chili powder, salt and a hint of cayenne pepper. Grill the shrimp over medium heat. The reason I use large shrimp for this recipe is so that they don’t fall through the grates. If you’re worried your shrimp will slip through, you can always thread them on skewers or just cook them indoors in a saute pan. Either way, be careful not to overcook them — they only need a minute or two per side. Finally, heat the tortillas on the grill or in the microwave, and assemble the tacos with all the fixins. Serve with Margaritas and enjoy!
For the Salsa
• 1 small shallot
• 1 jalapeno pepper, quartered and seeded
• 2 garlic cloves, peeled
• 1 tomato, seeded and chopped
• 1 avocado, peeled, seeded and cut into chunks
• 3/4 teaspoon salt
• 1 tablespoon fresh lime juice, from half a lime
• 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
For the Shrimp
• 1-1/2 tablespoons olive oil
• 1-1/2 teaspoons chili powder
• 1/2 teaspoon salt
• Scant 1/8 teaspoon cayenne pepper
• 1-1/2 pounds large or extra large shrimp, peeled and de-veined
• 8 - 10 six-inch corn or flour tortillas
• Approximately 2 cups chopped red cabbage, for garnish (I buy it pre-chopped in a bag)
• 2 limes, cut into wedges, for garnish
• Approximately 1 cup sour cream, for garnish
1. Make the Salsa: Put the shallot, jalapeno and garlic in the bowl of a food processor and process until finely chopped (a mini food processor is best, but large will work too). Transfer mixture to medium bowl. Add chopped tomatoes, avocado, salt, lime juice and cilantro and stir to combine. Set aside. (If not using right away, place a piece of saran wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)
2. Make the Shrimp: Heat grill to medium. Meanwhile, mix the olive oil, chili powder, salt, cayenne pepper and shrimp in a large bowl. Stir until shrimp are evenly coated with seasoning. Grease grill with a wad of paper towels dipped in vegetable oil or non-flammable cooking spray. Place shrimp on grill and cook until just opaque, about 1-1/2 - 2 minutes per side. Cover to keep shrimp warm.
3. Grill the tortillas until warm and slightly charred, about 20 seconds per side. (Alternatively, heat tortillas in microwave according to package instructions.)
4. Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp, red cabbage and dollops of sour cream. Serve tacos with lime wedges on the side.
JC,s Baja Tequila Sunrise!!
The Tequila Sunrise is a cocktail made of tequila, orange juice, and grenadine syrup and served unmixed in a tall glass . The modern drink originates from California in the early 1970s, after an earlier one created in the 1930s in Arizona. Wikipedia
Main alcohol: Tequila
Ingredients: 3 oz (6 parts) Orange juice, 1 1/2 oz (3 parts) Tequila, 1/2 oz (1 part) Grenadine syrup
Preparation: Pour the tequila and orange juice into glass over ice. Add the grenadine, which will sink to the bottom. Do not stir. Garnish and serve.
Served: On the rocks; poured over ice
Standard garnish: Orange slice, Cherry
Drinkware: Collins glass
BEWARE: Please beware of the guys in the street selling boat charters. If you wait till the day you are fishing and go to the dock where your boat is many times people will mislead you to another boat or dock trying to put you on a boat that was not meant for you. You need to have a person guide you to your boat, who is from a reputable charter company. This way there is no confusion or misleading. Please remember when renting Sport fishing boats in Cabo that you rent your boat from reputable and established business. Walk into a fishing fleet office and ask questions about what you are getting and what are the costs? You don't want to rent boats from vendors in the streets and you do not want to book through shady websites offering you the world. Check through travel forums about reputable fishing fleets to deal with. Look for testimonials about the fleet your booking, your charter with. Ask about what will the boat be supplying? Will it include beverages or lunches? How much does it cost to fillet your catch? Check to see if charter boat is insured? Ask about getting your catch smoked? Check cost of a fishing license. These are just a few things to consider when booking your charter boat. We will be talking more about this in the next weeks fishing report. Until next time good fishing and we hope to see you in Cabo soon. Come by the office here in Cabo and get all the latest up to date fishing report. http://www.jcsportfishing.com http://youtu.be/tSXN6pifQyQ