JC SPORTFISHING WEEKLY FISHING REPORT
As The Admiral Seas It
Fishing Report: 07/29/19 TO 08/04/19
Stop By Our Office for up to Date Fishing Report
MARLIN: FISHING FOR MARLIN HAS BEEN STEADY ALL WEEK, BLUES AND STRIPED MARLIN BITING ALL WEEK. ON MONDAY WE CAUGHT 2 BLUE MARLIN ON THE BITE ME AROUND 200LBS. ONE MARLIN RELEASED ON WEDNESDAY ON THE BITE ME. AND A NICE 180LB BLUE MARLIN RELEASED ON THE CATCH ME.
TUNA: THE TUNA BITE IS SLOW AGAIN FOR THIS WEEK THEY MOVED FAR OFFSHORE. THE FOOTBALLS ARENT RUNNING WITH THE PORPOISE. WE HAVE BEEN TRYING CEDAR PLUGS, AND KINGBUSTERS.
DORADO: SMALL AND MEDIUM SIZED DORADOS CAUGHT ALL WEEK THEY ARE BITING ON LURES AND LIVE BAIT. OFFSHORE FROM THE LIGHTHOUSE ON THE PACIFIC DOWN TO GREY ROCK. A FEW NICE DORADOS BETWEEN 10 AND 20LBS CAUGHT ON THE PACIFIC SIDE. 4 DORADO OF AVERAGE 15 LBS KEPT. AND 15 SMALL ONES RELEASED BACK INTO THE WATER. A COUPLE OF SMALL ONES RELEASED ON FRIDAY.
WAHOO: THERE ARE SOME WAHOO BITES ON RAPPALAS AND PURPLE LURES. WAHOO WONT COME NEAR MARAUDERS.
INSHORE FISHING: HAS BEEN VERY UNPREDICTABLE WITH THE INCONSISTENT WIND COOLING DOWN THE WATER ON THE PACIFIC SIDE ON TUESDAY DOWN TO 64 DEGREES WE CAUGHT ONE VERY NICE SIERRA. THE NEXT DAY WITH NO WIND THE WATER WAS BACK TO 72 DEGREES. WE HAVE ALSO HAD UNUSUALLY GREEN MURKY WATER FROM GREY ROCK TO THE LIGHTHOUSE FOR A FEW DAYS MAKING IT DIFFICULT. THERE HAVE BEEN SOME ROOSTERFISH, TRIGGERFISH, BONITAS, AND SOME GROUPER BITES FISHING THE ROCK PILES.
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
Swordfish (Xiphias gladius), also known as broadbills in some countries, are large, highly migratory, predatory fish characterized by a long, flat, pointed bill. They are a popular sport fish of the billfish category, though elusive. Swordfish are elongated, round-bodied, and lose all teeth and scales by adulthood. These fish are found widely in tropical and temperate parts of the Atlantic, Pacific, and Indian Oceans, and can typically be found from near the surface to a depth of 550 m (1,800 ft). They commonly reach 3 m (9.8 ft) in length, and the maximum reported is 4.55 m (14.9 ft) in length and 650 kg (1,430 lb) in weight. They are the sole member of their family, Xiphiidae.
Taxonomy and etymology:
The swordfish is named after its pointed, flat bill, which resembles a sword. The species name, Xiphias gladius, derives from Greek ξιφίας (xiphias, "swordfish"), itself from ξίφος (xiphos, "sword") and from Latin gladius ("sword"). This makes it superficially similar to other billfish such as marlin, but upon examination, their physiology is quite different and they are members of different families.
They commonly reach 3 m (9.8 ft) in length, and the maximum reported is 4.55 m (14.9 ft) in length and 650 kg (1,430 lb) in weight. The International Game Fish Association's all-tackle angling record for a swordfish was a 536 kg (1,182 lb) specimen taken off Chile in 1953. Females are larger than males, and Pacific swordfish reach a greater size than northwest Atlantic and Mediterranean swordfish. They reach maturity at 4–5 years of age and the maximum age is believed to be at least 9 years. The oldest swordfish found in a recent study were a 16-year-old female and 12-year-old male. Swordfish ages are derived, with difficulty, from annual rings on fin rays rather than otoliths, since their otoliths are small in size.
Swordfish are ectothermic animals; however, along with some species of sharks, they have special organs next to their eyes to heat their eyes and brains. Temperatures of 10 to 15 °C (18 to 27 °F) above the surrounding water temperature have been measured. The heating of the eyes greatly improves their vision, and consequently improves their ability to catch prey. Of the 25 000+ fish species, only 22 are known to have a mechanism to conserve heat. These include the swordfish, marlin, tuna, and some sharks.
Contrary to popular belief, the "sword" is not used to spear, but instead may be used to slash at its prey to injure the prey animal, to make for an easier catch. Mainly, the swordfish relies on its great speed and agility in the water to catch its prey. It is undoubtedly among the fastest fish.
Swordfish prefer water temperatures between 18 and 22 °C (64 and 72 °F), but have the widest tolerance among billfish, and can be found from 5 to 27 °C (41 to 81 °F). This highly migratory species typically moves towards colder regions to feed during the summer. Swordfish feed daily, most often at night, when they rise to surface and near-surface waters in search of smaller fish. During the day, they commonly occur to depths of 550 m (1,800 ft) and have exceptionally been recorded as deep as 2,878 m (9,442 ft). Adults feed on a wide range of pelagic fish, such as mackerel, barracudinas, silver hake, rockfish, herring, and lanternfishes, but they also take demersal fish, squid, and crustaceans. In the northwestern Atlantic, a survey based on the stomach content of 168 individuals found 82% had eaten squid and 53% had eaten fish, including gadids, scombrids, butterfish, bluefish, and sand lance. Large prey are typically slashed with the sword, while small are swallowed whole.
Stuffed broadbill swordfish
Swordfish are not schooling fish. They swim alone or in very loose aggregations, separated by as much as 10 m (33 ft) from a neighboring swordfish. They are frequently found basking at the surface, airing their first dorsal fin. Boaters report this to be a beautiful sight, as is the powerful jumping for which the species is known. This jumping, also called breaching, may be an effort to dislodge pests, such as remoras or lampreys.
Almost 50 species of parasites have been documented in swordfish. In addition to remoras, lampreys, and cookiecutter sharks, this includes a wide range of invertebrates, such as tapeworms, roundworms, and copepods. A comparison of the parasites of swordfish in the Atlantic and in the Mediterranean indicated that some parasites, particularly Anisakis spp. larvae identified by genetic markers, could be used as biological tags and support the existence of a Mediterranean swordfish stock.
Fully adult swordfish have few natural predators. Among marine mammals, killer whales sometimes prey on adult swordfish. The shortfin mako, an exceptionally fast species of shark, sometimes take on swordfish; dead or dying shortfin makos have been found with broken-off swords in their heads, revealing the danger of this type of prey. Juvenile swordfish are far more vulnerable to predation, and are eaten by a wide range of predatory fish.
In the North Pacific, batch spawning mainly occurs in water warmer than 24 °C (75 °F) during the spring and summer, and year-round in the equatorial Pacific. In the North Atlantic, spawning is known from the Sargasso Sea, and in water warmer than 23 °C (73 °F) and less than 75 m (246 ft) deep. Spawning occurs from November to February in the South Atlantic off southern Brazil. Spawning is year-round in the Caribbean Sea and other warm regions of the west Atlantic.
Large females can carry more eggs than small females, and between 1 million to 29 million eggs have been recorded. The pelagic eggs measure 1.6–1.8 mm (0.063–0.071 in) in diameter and 2.5 days after fertilization, the embryonic development occurs. The surface-living and unique-looking larvae are 4 mm (0.16 in) long at hatching. The bill is evident when the larvae reach 1 cm (0.4 in) in length.
Swordfish are vigorous, powerful fighters. When hooked or harpooned, they have been known to dive so quickly, they have impaled their swords into the ocean bottom up to their eyes. Although no unprovoked attacks on humans have been reported, swordfish can be very dangerous when harpooned. They have run their swords through the planking of small boats when hurt. In 2015, a Hawaiian fisherman was killed by a swordfish after attempting to spear the animal.
FROM THE ADMIRALS KITCHEN!
JC'S MARLIN IN MISO SAUCE
1 tbspMirin Sauce
1 tbspMiso Paste
1 tbspRice Vinegar
2 tbspSesame Oil
1 cup(s)Water for Rice
1/2 cup(s)White Rice
In a bowl mix miso paste, sesame oil, mirin, rice vinegar and Sriracha sauce. Add marlin steaks, coat well with sauce and marinate in the fridge for 10 minutes (or more if you'd like).
In the meantime, pour rice and cold water into a bowl. Stir, drain and repeat until water is clear. In a pot, bring rice and cold water to a boil. Stir, cover and let simmer for 15 minutes (until liquid is absorbed). Let rest covered.
Cut bok choy in halves. Steam in a non-stick pan over medium-high heat with a bit of water for 3-4 minutes and reserve in a plate.
In the same pan grill fish about 2-3 minutes on each side. Then add marinade to pan and cook 1 minute more.
Serve marlin with bok choy and white rice. Drizzle sauce over fish and bok choy.
JC'S RASBERRY JALAPENO MARGARITA:
6 large ice cubes
4 fresh mint leaves
4 oz jalapeno infused tequila (recipe here)
2 oz raspberry puree
1 oz fresh lime juice
1 1/2 oz vanilla syrup*
ice for serving
To make drink, in a martini shaker add the ice and the mint and muddle the mint with the ice until fragrant and crushed up a bit.
Next, add the tequila, berries, lime juice, vanilla syrup, and place top on shaker.
Shake until well blended.
Pour the drink through a strainer into the prepared glass (with some ice in it if you prefer your drink on the rocks), and serve!