Cabo Fish Report

FLY HOOKER SPORTFISHING
Captain George Landrum
gmlandrum@hotmail.com
http://www.flyhooker.com
https://captgeo.wordpress.com/
Cabo Fish Report
May 23-29, 2011

WEATHER: We had sunny skies almost all week with nighttime lows in the low 70’s and daytime highs in the mid to high 90’s. Quite a bit of wind at the end of the week kept things from becoming too hot around here!
WATER: The water temperatures remained steady throughout our area this week with very little change. On the Cortez side of the Cape we saw 79-81 degrees while on the Pacific it was 62-65 degrees. Swells were smaller than last week with 2-4 feet on the Cortez side and 5-8 feet on the Pacific. There was some wind chop on top of that most afternoons but it did not get bad until late in the week. On the Pacific side the water got pretty rough in the afternoon Friday and Saturday but it was while on the down hill run if you fished that side. On Saturday the wind switched and we had it move from the northwest to the southwest, then east and it ended up coming from the north.
BAIT: Once again there was no change in the bait situation this week. A few decent Caballito but mostly junk bait at $3 each. Don’t buy the junk bait unless you are desperate. Sardines up at Palmilla at $25 a scoop. Frozen Ballyhoo at $3 or $4 each depending on the supplier.
FISHING:
BILLFISH: Striped Marlin, an occasional Blue Marlin, and occasional Sailfish and a few Swordfish were the billfish that appeared on the scene this week. Of course there were more Striped Marlin than any of the others, but the others were there. Most of the Marlin action took place at the 1150 and the San Jose Canyon. Best baits were rigged Ballyhoo trolled at 4 or 5 knots but Ballyhoo dropped back to fish raised on the lures worked well also. Best colors for lures seemed to be either very bright or very dark, in one case silver/white and the other green/black or a petrelero. A few Swordfish were seen and baited with one solid hook-up that I heard of. There were a few more Blue Marlin reported this week than last week but no large fish, most of them in the 200-250 pound class, almost every one of them came in on lures. The Sailfish were a bit farther to the north than the rest of the Billfish, up where the water was a bout a degree warmer, mostly in the area off of Punta Gorda.
YELLOWFIN TUNA: There have been football size fish size fish scattered just offshore all along the Cortez coastline, most of them found about 2 to 5 miles from the beach. Most of them have not been associated with dolphin, instead they have been blind strikes, but the schools have been staying with boats that have chummed them with sardinas after getting a blind strike. Offshore there have been some nice size fish to 60 pounds under the black porpoise, and a few larger fish as well, almost all of them biting on lures pulled for marlin. Not every boat has been able to get into the Tuna action but a few fish here and a few fish there has kept interest up.
DORADO: A few of these tasty fish have been found every day, most of them coming on lures. The best area has also been the Cortez side of the Cape in the warmer water. Areas close to the beach have generally held smaller fish to 12 pounds while the larger fish to 30 pounds have been found farther offshore. Not to say you can’t get nice ones inshore, there have been some decent catches made by the boats fishing Sardinas for Tuna.
WAHOO: New moon phase has kept the numbers of these speedsters down, but there have been a few caught this week. The warm water along Punta Gorda has been the best area to concentrate on.
INSHORE: A repeat of last week, the inshore fishery this week has been scattered as there have been some decent Yellowtail on the Pacific side for those who are willing to take the e-ticket ride to the fishing grounds, or going to the beach around the El-Tule area for some Sierra and small Roosterfish if the winds were not too strong.
FISH RECIPE: My recipe has been taking too much space so if you want to see it, check out my wordpress blog a little later in the week, or subscribe to the blog and you will receive an email as soon as I post it.
NOTES: Wow, the wind really picked up while I was writing this report! My wife is telling me that a lot of my potted plants have blown over and I can hear it howling through the power lines outside! Sure hope it dies down this evening. The fishing has been steadily improving so if you are considering coming to Cabo, this is a good time to do it, before the heat and humidity get up there in July. This weeks report was written to the sounds of Allison Krause and Union Station on a compilation CD that I have.
I will be posting more to my blog now, please go to https://captgeo.wordpress.com/ and subscribe, you will be sent a notice every time I post a new article. Please feel free to send suggestions or if you have any ideas for articles. Thanks George

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Fish Recipe of the Week

Fish Recipe of the Week

Since the Dorado have started to show up again I have been pulling out old recipes from last year, always looking for something just a little different. Problem is, most of the time the only thing different is the sauce! I mean, come on, you can bake, broil, grill, poach, smoke and fry. Oh, also raw. That’s 7 ways. Add sauce and things get a bit different.

Also, as we get older we need to eat healthier. While trying to keep things tasty we also try to use low cholesterol ingredients when possible. Fish is good for you!!! Keep everything else good for you too!

This weeks recipe is mostly about the sauce. You need the following:

½ cup white wine
½ cup low cholesterol sour cream
3 tablespoons butter wanna-be stuff (trying for healthy here!)
2 cloves garlic (minced)
4 green onions (chives, fresh!)
1 teaspoon of really good hot sauce
¼ cup of mustard (the course grained is the best)

Melt the butter in a sauce pan with the garlic and chives, cook on medium for a few minutes until
they get soft.

Add the white wine, reduce until the wine is almost gone, reduce heat to simmer.

Add the sour cream, bring to a simmer stirring constantly until it thickens just a bit.

Add mustard and hot sauce, stir in and mix well, remove from the heat and keep warm.

For the fish:

4 or 6 nice 6-8 ounce fillets of Dorado (you can use any fish, but dorado is great!)
juice of one lime (one of those big sweet, seedless ones from our tree, or use a few small ones)
2 tablespoons of butter wanna-be
salt
pepper

Melt the butter, whisk in the lime juice, baste the fillets, dust with salt and pepper and put on the grill for about 4 minutes a side. Or, put in the broiler for the same amount of time.

Place on a warm plate, spoon some sauce on top,

Great with some hot rice and a green salad!

Cabo Fish Report

FLY HOOKER SPORTFISHING
Captain George Landrum
gmlandrum@hotmail.com
http://www.flyhooker.com
https://captgeo.wordpress.com/
Cabo Fish Report
May 16-22, 2011

WEATHER: I saw my low for the week at 66 degrees, and it was a windy morning, really glad I took a light jacket with me! Don’t sneer, I’ve lived in the tropics for so long that is cold to me. Our daytime temps have gotten to the high 90’s. We had afternoon winds this week from the northwest at 12 to 16 knots but they have died off about the time the sun comes up. At the tail end of the week (Friday) the clouds moved in and the wind went away. Of course it was partly to mostly cloudy on Friday and Saturday but the sun got out and about on Sunday, but so did the wind.
WATER: Water temperatures continue to climb as at the end of the week we were seeing 80-81 degrees on the Cortez side of the Cape. The Pacific side remained quite a bit cooler, if you went just north of the Golden Gate Bank (if you were a masochistic) the water was 20 degrees cooler. Surface conditions on the Pacific side were rough with swells at 6-9 feet and wind chop on top of that. The wind continued to blow all week from the northwest and the only fishermen who went on the Pacific side were die-hard Yellowtail fishermen working just off the beach 15 miles to the north. On the Cortez side the swells were to 5 feet but spaced well apart, there was a 2-3 foot wind swell on top of that, but depending on where you were the wind did not hit until later in the afternoon.
BAIT: There was no change in the bait situation this week. A few decent Caballito but mostly junk bait at $3 each. Don’t buy the junk bait unless you are desperate. Sardines up at Palmilla at $25 a scoop. Frozen Ballyhoo at $3 or $4 each depending on the supplier.
FISHING:
BILLFISH: Overall the bill fishing has improved and the fish are staying in the same spot, roughly. Anywhere around the 1150 area would produce fish this week but they were fairly tight to the bait. This made it necessary to watch other boats for signs of fish and to pay close attention to the electronics. Find the bait, find the fish, pretty basic and simple, but easy to forget. Most boats were able to release one or two Striped Marlin per trip, the better ones were releasing three of four, the best ones were releasing double digit numbers. What was the difference? Easy to answer, and the answer is bait. If you had no good bait and just used lures and junk bait for drop backs you might get a release or two if you were in the fish. If you had good bait (mackerel, Caballito) you might get a couple of them on a drop back and a couple on deep drops. If you were running rigged ballyhoo you chances for a great instead of good catch improved dramaticly. Don’t get me wrong here, I have no interest in the bait boats nor do I sell ballyhoo. Also, not all the crews are willing (or know how) to rig them properly. Also, sometimes the ones you buy from the bait boats have been thawed and re-frozen several times, making them mushy and unsuitable for bait.
YELLOWFIN TUNA: There was still scattered action on the smaller tuna close to the beach by pangas using Sardinas, but the quality fish were coming off of the area between the 1150 and the Cabrilla sea mount. Finding the right porpoise was the key, and not all the boats that found them were able to catch fish. The fish were shy and the best results were had by boats that had, and used kites to fly the bait well away from the boat. Fish to 80 pounds were caught this way. Also, there were some fish reported from the outer Gorda Banks on the same method.
DORADO: Same as last week. There were a few Dorado caught this week, almost all of them on the Cortez side of the cape. Small ones were found close to the beach, little guys of around 8 pounds. Offshore a bit farther were larger fish averaging 15 pounds. There were not a lot of them, but enough that you had a decent chance of getting one for dinner.
WAHOO: There were a few more Wahoo caught this week and a lot more strikes as we just eased past the full moon. No real numbers on these fish but they were nice as a surprise package when fishing.
INSHORE: The inshore fishery this week has been scattered as there have been some decent Yellowtail on the Pacific side for those who are willing to take the e-ticket ride to the fishing grounds, or going to the beach around the El-Tule area for some Sierra and small Roosterfish if the winds were not too strong. The bite on Yellowfin close to the beach that we experienced last week tapered off and was a hit-or-miss proposition.
FISH RECIPE: My recipe has been taking too much space so if you want to see it, check out my wordpress blog a little later in the week, or subscribe to the blog and you will receive an email as soon as I post it.
NOTES: Once again I was a bit late with the fish report, but hey, I got to go fishing so aren’t you happy for me? I am out again tomorrow, leaving my lovely wife to deal with all the domestic stuff, like posting this report! Not written to any music this week except for the sound of the golf announcers on the television downstairs, if I had listened to some I think it would have been to Pink Floyd, from any album they ever did! Until next week, tight lines!
I will be posting more to my blog now, please go to https://captgeo.wordpress.com/ and subscribe, you will be sent a notice every time I post a new article. Please feel free to send suggestions or if you have any ideas for articles. Thanks George

Fish Recipe of the Week

Here is my “Fish Recipe of the Week” for you guys.

Dorado with Coconut on Rice

Enjoy! Yum….the Dorado have just started to show up, we have coconuts all the time and the rest should be in any kitchen!

Understand that I am not a chef, don’t pretend to be, but do like to cook. This recipe is a modified one from Joel Rapp’s 1991 Ballantine Books “Fabulous Fish>

Since we had all the ingredient on hand, and it sounded great, it was our choice for dinner and the prep time was only about 30 minutes. The hardest part for me was grating the coconut, but where you live you can probably buy canned or boxed Coconut Milk (not the stuff they make Pina Coladas with).

For the coconut milk you need:

¾ cup grated coconut
¾ cup milk

Mix together, bring to a boil, reduce to low heat for two minutes, strain, retain the milk.

Start the rice with 1 cup rice, two cups water, bring to a boil, reduce to simmer, cover and simmer for several minutes and turn off the heat leaving rice covered for 20 minutes, the time it takes to reduce the sauce and cook the fish!

For the sauce (you can do like I did and prep all the material ahead of time, grating the coconut took
almost 15 minutes and made my fingers cramp!)

Coconut milk you just made
1 diced onion
½ seeded Jalapeno
½ tablespoon grated ginger
2 minced garlic cloves
¼ teaspoon Tumeric
Juice of ½ lemon
2 ground-up pecans (I used walnuts instead, they were great)

Heat mixture to a boil stirring constantly, lower to a simmer until reduced to just less than 1 cup.

Take 1 pound Dorado fillets cut into 1” slices, 12/ lemon cut into wedges and add to sauce.

Simmer to another 10 minutes, stirring until the Dorado just starts to flake.

Put a pile of rice on the center of the plate and form a bowl, spoon in a good portion of Dorado/Coconut mix.

Cabo Fish Report

FLY HOOKER SPORTFISHING
Captain George Landrum
gmlandrum@hotmail.com
http://www.flyhooker.com
https://captgeo.wordpress.com/
Cabo Fish Report
May 9-15, 2011

WEATHER: This was a really great week, I don’t think it could have been much nicer. Of course, I spent most of it on the water and that was a bit cooler than here on land, but still we had great conditions. It was partly cloudy, more of a high overcast for the middle of the week. Our daytime highs were in the low 90’s and the evenings were comfortable at an average of 70 degrees.
WATER: The warm water has stayed with us and we are seeing a steady 76-78 degrees almost everywhere on the Cortez side of the Cape. There was a very nice looking temperature break outside the 1,000 fathom line south of the 95 spot mid-week. Water on the Pacific side had been the same as the Cortez side early in the week, at least in the first 10 miles from shore, but at the end of the week cool water averaging 68 degrees had worked it’s way back down the coastline. Outside of 3 miles it remained 72 degrees until you went west of the banks and then it dropped back to 68 degrees. The only problem with fishing on the Pacific side was the wind. Every afternoon the wind started to pick up from the northwest, wrapping around the Cape and coming in from the west if you were fishing the Sea of Cortez. Large swells on the Pacific combined with the wind made fishing there uncomfortable. On the Cortez side it was just bumpy coming home!
BAIT: There was no change in the bait situation this week. A few decent Caballito but mostly junk bait at $3 each. Don’t buy the junk bait unless you are desperate. Sardines up at Palmilla at $25 a scoop. Frozen Ballyhoo at $3 or $4 each depending on the supplier.
FISHING:
BILLFISH: While not great, the Striped Marlin fishing has been good, but as in all fishing, being in the right place at the right time has a lot to do with your success rate. Using the right stuff also helps. This week Cabo hosted the IGFA Offshore Championship once again and there were 59 teams from around the world competing for 4 days, using 30 pound test line. There were 292 billfish caught, including 2 Swordfish, 2 Blue Marlin and 6 Sailfish. This was an average of 1.25 billfish per day, per boat. Now remember, these are some of the best teams around. Top teams caught 14 fish , averaging 3.5 marlin per day. Boats not in the tournament did well also, not being limited in the gear they could use. Many private boats did very well, some releasing up to 9 fish per day, but averaging 2 to 3. The top areas early in the week were between the 95 spot and the 1150, and as the week wore on the fish moved to the warm water in front of San Jose, along the edge of the San Jose Canyon. At the end of the week the main mass of fish had moved offshore about 12 miles then slowly drifted off to the east. Best results were had trolling rigged ballyhoo, and if you had them, throwing live Caballito in front of fish sighted on the surface. There were other Swordfish caught besides the two in the tournament, and the 1150 area plus outside the outer Gorda Banks were holding a few.
YELLOWFIN TUNA: At the end of the week there was some action on Yellowfin Tuna in front of Grey Rock, small fish averaging 8-10 pounds and you had to chum them up with Sardinas. There were a few larger fish in there as well, but not many. Porpoise were found offshore outside of the 1150 and Punta Gorda and some of them were holding Tuna to 100 pounds. The average catch was three or four fish at #35 pounds but there were a few larger ones caught. Hopefully this action will move closer our way soon.
DORADO: There were a few Dorado caught this week, almost all of them on the Cortez side of the cape. Small ones were found close to the beach, little guys of around 8 pounds. Offshore a bit farther were larger fish averaging 15 pounds. There were not a lot of them, but enough that you had a decent chance of getting one for dinner.
WAHOO: Full moon is on the 17th so the bite was slowly improving on these sharp-toothed speedsters. Most of the hook-up were lost due to the use of monofiliment leader instead of wire, but enough of the Wahoo bit just right that a few were landed. I know that we lost at least one lure to a Wahoo strike and there were many more that I heard of. The fish were averaging 30 pounds with a few going almost 50 pounds. Once again the warmer water in the Sea of Cortez were where they were found.
INSHORE: That Roosterfish bite just around the corner in front of the Sol-mar continued for the first two days of the week then they went away. Those fish were small at 5 pounds on the average but provided lots of action when Sardinas were used as bait. The Sierra action has slowed down a bit and the Yellowtail have seemed to have moved north up the coast on the Pacific side. Instead, we are getting action from the Jack Crevalle, not good eating but a heck of a fighter! As the middle of the week approached the football Yellowfin showed up in front of Grey Rock and most of the Pangas were running up the coast to Palmilla for Sardinas then running back to chum and drift live bait.
FISH RECIPE: My recipe has been taking too much space so if you want to see it, check out my wordpress blog a little later in the week, or subscribe to the blog and you will receive an email as soon as I post it.
NOTES: Sorry I was a bit late with the report this week but I was on the water for the past 4 days and too tired by the time I got home to do anything other than eat and sleep. As shown above, the fishing continues to improve on all fronts, the weather is great and the water is nice. If you have been thinking about visiting Cabo, this is a great time to do it! This weeks report was written to a mix of mellow music from one of my favorites, ex-surfer Jack Johnson. Until next week, tight lines!
I will be posting more to my blog now, please go to https://captgeo.wordpress.com/ and subscribe, you will be sent a notice every time I post a new article. Please feel free to send suggestions or if you have any ideas for articles. Thanks George

Fish Recipe

I know I promised you this recipe after the fish report, sorry it’s late! Yummy stuff!

This recipe can be be done with either a gilled and gutted Snapper like I did, or use a pair of matching white meat fillets so you can form a pocket. We got lucky the other day and caught a very nice 4 pound Snapper and I was looking around at the books we had, trying to find something to cook that would use what we had available. I hate going to the store to get just one ingredient! What I came up with is a variation on a number of recipes, taking a little here and a little there. Surprisingly, it came out really yummy! Most of the time experiments like this don’t end well, but Mary and I both agreed this was a dish that we could fix for company, and if that’s not a recommendation, I don’t know what is!

Ingredients:

1 whole Snapper, or two white meat fillets (about 3 pounds total)
3 tomatillias
1 onion
2 cups mushrooms
2 garlic cloves
2 lemons
2 tablespoons butter
bunch of dill (make a guess, we grow ours, it’s so good with fish, but I used one good sized branch, taking just the fronds)
1 cup white wine (I used some cheap champagne someone gave us from a timeshare presentation)
6 tablespoons sour cream
1 ½ teaspoon white vinegar

Like I said above start with a scaled, gilled and gutted whole fish. Slice or cut through the rib bones along the backbone on one side so the fish opens up. Place the fish on heavy aluminum foil that has been oiled.

Salt and pepper the meat, fill the cavity with the stuffing and close.

Stuffing

Three tomatillias, diced small
a hand full of diced mushrooms
a hand full of diced onion
2 minced garlic cloves

With the fish closed and on the foil, slice two lemons and place on and around the fish, then seal the foil airtight. Place the foil on an oiled baking pan.

Oil the darn thing just in case the foil leaks later on, it’s a real pain to clean if you don’t!

I had the grill on low on both burners, placed the pan on and closed the top. Rotated directions after 15 minutes, flipped the fish over after 30 minutes, rotated again after 15 minutes for a total cooking time of 60 minutes. Removed from the grill, let cool for 15 minutes and opened the foil. The skin stuck to the foil leaving just the meat on the bones.

The fish steams it’s self in the foil with all the good stuff. While the fish was cooling I fixed some white rice to go with it and started on the sauce.

Sauce:

In a medium skillet, on low heat melt the butter.
Once the butter is melted place the dill in the skillet.
Slowly cook until the butter is reduced to about half.
Add the wine (or champagne), slightly increase heat and reduce to half volume.
Remove dill with a slotted spoon or fork and discard.
Add the sour cream and reduce slightly.
Add the vinegar and stir until mixed in well.
Remove from heat and let cool.

Plate the rice with pieces of the fish on top, drizzle with the sauce.
Place a sprig of Dill on the side as garnish.

Serve with the leftover wine! Yummy and takes about 90 minutes total with 30 minutes prep and 60 minutes cooking.

Give it a try and let me know what you think, we love it!