JC SPORTFISHING WEEKLY FISHING REPORT
As The Admiral Seas It
Fishing Report: 07/01/19 TO 07/07/19
Stop By Our Office for up to Date Fishing Report
MARLIN: SOME NICE STRIPED MARLIN BEING CAUGHT OFFSHORE ABOUT 12 – 20 MILES OFFSHORE FROM THE LIGHTHOUSE. SOME ARE COMING UP ON TEASERS AND BITING ON LIVE BAIT, A FEW ARE GOING AFTER THE LURES PURPLES AND GUACAMAYO COLORS.
TUNA: TUNA FISHING WAS SLOW LAST WEEK 3 DAYS AGO THEY WERE BEING FOUND IN THE SEA OF CORTEZ AT LEAST 60 MILES FROM CABO SAN LUCAS. PAST THE CABRILLA AND GORDA BANK. YESTERDAY THEY WERE BITING 20 – 25 MILES OFFSHORE GOING OUT 180 DEGRESS FROM THE ARCH WE CAUGHT 10 NICE FOOTBALL SIZED TUNA ON THE BOB MARLIN, THEY ARE BITING ON KINGBUSTERS.
DORADO: FEW DORADO SHOWING UP IN PAIRS IF YOU CATCH ONE THEY USSUALLY RUN IN PAIRS YOU MIGHT LAND BOTH.
WAHOO: VERY SLOW FISHING FOR WAHOO, HAVE TO TROLL ALL DAY WITH RAPALLAS, OR MARAUDERS OR LURES THEY BITE ON PURPLE COLORS.
INSHORE FISHING: VERY GOOD NUMBERS OF WHITE BONITA ON THE PACIFIC SIDE FOR EATING. AND A FEW NICE ROOSTER FISH NEAR THE SHORE THEY BITE ON LIVE BAIT.
BOTTOM FISHING: BOTTOM FISHING SLOWED DOWN WITH TEMPERATURE CHANGE A FEW TRIGGERFISH STILL BITING ON THE ROCKS.
Jc Sportfishing Charters is a family owned and operated business and has been fishing in Cabo San Lucas for the past 25 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.
STOP BY JC SPORTFISHING FOR UP TO THE MINUTE FISHING REPORT.
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.tempbreak.com/index.php?&cwregion=cb
The Pacific Bonito, Sarda chiliensis, whose common Spanish name is bonito del Pacífico oriental, is a member of the Mackerel or Scombridae Family, known collectively as macarelas in Mexico. This fish is also known as the Eastern Pacific Bonito. Globally, there are only four species in the genus Sarda, three of which are found in Mexican waters, one in the Atlantic and two in the Pacific. The fish found in Mexican waters of the Pacific is the subspecies Sarda chiliensis lineolata.
The Pacific Bonitos have elongated rounded fusiform tuna-like bodies that are designed aerodynamically for speed. They are silvery with a dark blue-gray back (being darker on the head), silvery flanks and belly, and a series of five or six stripes running diagonally along their upper back. Their anal and pelvic fins are white; their caudal fin is gray and deeply forked with two small keels separated by one large keel at the base; and their pectoral fins are gray. They have a moderately large mouth equipped with large prominent teeth. Their anal fin has 12 to 15 rays and 6 or 7 finlets. Their first dorsal fin has 17 to 19 spines and their second dorsal fin is followed by 8 finlets. They have 23 to 27 gill rakers on the first arch. The front of their body is covered with large scales.
The Pacific Bonitos are a coastal pelagic schooling species found from the surface to depths of up to 100 meters (360 feet). They reach a maximum length of 1.22 meters (4 feet 0 inches) and 11.3 kg (25 pounds) in weight. As of October 15, 2017, the International Game Fish Association world record stood at 77 cm (2 feet 6 inches), with the fish caught in off Newport Beach, California in July 2015. They are normally found within 32 km (20 miles) from shore. Young reside around sandy beaches and kelp beds while adults are found in deeper waters. They undergo extensive summer migrations of up to 1,000 kilometers to cooler waters which mirrors the migration of their favorite prey, the Northern Anchovy. They form large schools by size. They feed primarily on Northern Anchovy and other small forage fish, market squid, euphausiids, and other crustaceans and amphipods. They are rapid growing and short lived fish that can reach 51 cm (20 inches) in length within one year. Reproduction is oviparous with each female attaining sexual maturity at two years of age and then spawning several times per year by releasing about 500,000 eggs per annum. Fecundity increases exponentially with size. The eggs and larvae are pelagic. They have a lifespan of less than six years. Very little is generally known about their behavioral patterns.
In Mexican waters the Pacific Bonito are found along the entire West Coast of the Baja and in the extreme southern portions of the Sea of Cortez, however, they will virtually disappear from southern portions of their range when water temperatures are elevated. A fish recently caught caught off the Golden Reef, twenty-two miles east of Puertecitos, Baja California in June 2017 by Chris Wheaton significantly extends the range of this species into the Northern Sea of Cortez.
The Pacific Bonito can be confused with the Black Skipjack, Euthynnus lineatus (5 or 6 horizontal stripes along upper sides; distinguishing black spots on throat); the Skipjack Tuna, Katsuwonus pelamis (4 to 6 horizontal diagonal stripes along upper sides), and the Striped Bonito, Sarda orientalis (8 to 11 broken horizontal stripes along sides; prominent teeth).
The Pacific Bonitos have historically been a heavily targeted commercial species but due to a significant reduction in their population fishing pressure has decreased and they are no longer targeted and have become an incidental commercial catch unless they show up in very large schools. Historically they were harvested in purse seines at levels up to 4.6 million fish and 17,000 tons per annum. They are considered an excellent food fish and sold fresh and frozen. Due to their size, coastal habitats, and horrific fights when hooked, they are also a favorite target of recreational sports anglers along the northwest coast of Baja being caught from boats, piers, jetties, and shores. They are normally caught on live sardines, rapidly trolled feathers, or hoochies, or off the bottom with chrome yo-yo irons. In California they are heavily regulated with length and bag limits. Although their populations have significantly decreased, from a conservation perspective, they are currently classified to be of Least Concern.
FROM THE ADMIRALS KITCHEN!
JC’S SEARED WAHOO WITH HONEY SOY GLAZE AND PINEAPLE SALSA
1 1/2 lbs Fresh Wahoo cut into 4-6 pieces ( or sub Scallops, Prawns or Tuna)
⅓ C soy sauce
⅓ C honey
3 T sliced ginger
2 garlic cloves
1 T olive oil
Pineapple Ginger Salsa
½ pineapple, pealed, cored, small diced ( about 3 cups)
1 jalapeño- seeds removed, very finely diced
1 mild red chili ( or ¼ C diced red bell pepper)- for color
¼ C finely diced red onion
1 tsp finely minced or grated ginger root
½ Cup chopped cilantro
zest and juice of one small lime
⅛ tsp kosher salt
pinch sugar (optional)
Make marinade for the fish. Blend soy sauce, honey, sliced ginger, garlic and olive oil in a blender until smooth. Place fish and marinade in a ziplock bag or bowl for 20 minutes or up to 24 hours.While fish is marinating, make pineapple salsa. Cut pineapple in half, saving top half for another use. cut the bottom off, creating a stable base. With a large sharp knife, cut the skin off in vertical slices cutting downward. Cut into wedges and remove the core. Slice and dice into ½ inch cubes and place in a medium bowl. You should have about 3 cups.Toss in the rest of the ingredients. for a milder salsa, add only ½ a jalapeño. If your pineapple is ripe you will not need to add sugar. Taste and adjust.Prepare Fish. Heat oil in a large heavy bottom skillet, over medium high heat. When oil is hot, place the fish in the skillet, saving the marinade. Sear the fish, on its sides, and set aside. For medium rare, a quick 2-3 minute sear on each side is all you need. If you like your fish cooked more, place in a warm oven until desired done-ness.Pour the remaining marinade into the skillet and bring to a boil for 30 seconds, until it thickens. Strain and place in a small bowl. You will have about ⅛ to ¼ cup. Spoon this over the fish, along with a generous amount of pineapple salsa before serving.
JC’S BLACKBERRY SAGE TEQUILA:
2 oz. tequila
1 oz. grapefruit juice (freshly squeezed)
3 large blackberries
8 sage leaves
2 cane sugar cubes
In a large cocktail shaker, muddle blackberry, sage, & sugar. Add tequila, grapefruit juice & crushed ice. Shake well, then pour everything into 12-oz. rocks glass or julep cup (you can also use a mason jar like we did). Garnish with sage and serve. Or, if you prefer a cleaner drink, strain into glass over crushed ice.