Cabo Bite Report for Jan. 27 – Feb. 2, 2014


Captain George Landrum

Cabo Fish Report

Jan. 27 – Feb. 2, 2014


WEATHER:  We had mostly sunny skies this week with the highs in the mid 80’s and lows in the low 60’s.  I heard that in a few spots it reached the mid 50’s but not at the marina or at our house.  We did have a bit of rain this week.  Last week I mentioned that it had felt humid at the end of the week and we had seen some low black clouds that made it feel as if it would rain.  We didn’t have any of those low black clouds on Monday, just cloudy skies, but in the evening we did get rain, steady enough to get everything wet but not strong enough to wash the cars! Winds were from the north-north-east at the end of the week.

WATER: We did have great water conditions once again with the exception of early in the week on the Pacific side in the afternoons.  During that time frame for the first three days the winds blew fairly strong causing some very choppy conditions up past the lighthouse and offshore.  Of course the afternoons are when most boats were coming back to the marina so it was a downhill, downwind run and not to uncomfortable.  The rest of the time the seas on the Pacific side were in the 1-4 foot range and water temperatures were 74 early in the week, slowly dropping to 70-71 degrees by the end of the week. On the Cortez side of the Cape the water was smooth, almost like a pool most of the week with swells 1-2 feet and wind riffles in the afternoons. The water temperature dropped on this side as well with water toward the shore from the 95 spot and the 1150 going from 74 degrees to 72-71 degrees, and the water on the Gorda Bank dropping from 76 degrees at the start of the week to 74 at the end of the week.

BAIT: There was no lack of bait this week and you could buy as many Mackerel and Caballito as you wanted for the usual $3 each.  Still no Sardinas that I was aware of.


BILLFISH: I was a bit surprised this week that the action on Striped Marlin slowed down a bit, I was sure that the new moon phase would help the bite.  Instead, we were seeing between 65-70% of our anglers getting hooked into and releasing a Striped Marlin.  The fish have also started to appear in areas other than on the Pacific side at the high spots, we were finding them on the Cortez side as well, not in any great numbers, but a stronger showing than we had been seeing the week before.  The cooling water may have something to do with this as Striped Marlin seem to prefer water in the 70-72 degree range. With the fish scattered out a bit more, trolling became the preferred method of finding a Marlin.  Spotting a tailing fish then running to it and tossing a bait in front worked better than sitting on the high spots drifting a live bait, and much better than slow trolling a live bait.  The fish also were not shy about slamming a trolled lure!

YELLOWFIN TUNA:  Inside one day and outside the next, you were never sure where the Tuna would appear on a daily basis.  The only sure thing was the more water you covered the better chance you had of getting into a good tuna bite.  Boats found these fish from a mile off the beach up by Los Arcos to 35 miles out at 210 degrees, and almost all of them were associated with Porpoise.  Cedar plugs and dark colored hootchies worked well, and I had a client bring down some cedar plug shapes made from clear acrylic with plenty of silver flash in them and they were amazing, caught so many Tuna on these things that they ended up releasing all the fish under 15 pounds and still limited out in 90 minutes.  Of course with the action that hot and heavy mistakes were made.  They were using light 30 pound leader and they ended up loosing all three lures when the leader chaffed through.  They reported that almost 80% of the bites were on these three lures, guess I will have to get some of these!



DORADO: Dorado continued to be the mainstay of the charter fleet this week as both the offshore cruisers and the inshore fishermen were getting Dorado in the fish box.  Most of the fish were off the beach between ½ mile and three miles on the Pacific side, but there were many of them caught on the Cortez side off the beach the same distance.  My guess would be that 40% of the boats that got into Dorado managed to catch the legal limit of two fish per angler, the rest of the boats managed to get at least a few, even if they were not looking for them.  None of the fish I saw were large with their weight running between 6 and 10 pounds with a few fish in the 15 pound category.  Light colored lures and live bait were the key to the Dorado, and of course if you saw Frigate birds working it was either over Dorado (most common) or on Striped Marlin.

WAHOO: To tell the truth I did not see any wahoo this week, but did hear of some decent ones caught on the Cortez side of the Cape.  Boats working the rocks in front of Gray Rock and the drop-off along the cliffs between Santa Maria and Chileano Bay as well as the 30 fathom line off of Palmilla were getting an occasional bite from fish that were reported to be as large as 45 pounds.  There were a few smaller fish reported from the Pacific side but I am not sure which area they were found.

INSHORE: Sierra are still the fish of the week for the inshore fishermen as well as the surf fishermen tossing lures from the beach.  The fish are mostly between 4 and 6 pounds with a few in the 10 pound class.  The favorite areas have been off the de-sal plant just to the north of the lighthouse and the beach off of Playa Grande.  A few boats are still running up to Migraino for the Sierra, getting lots of fish and then working three miles out for Marlin, Dorado and Tuna on the downhill return.  Fishing for the Snapper in amongst the rocks has been an on-off experience with early in the week being “off” due to the slightly larger seas encountered.  Perhaps the coming full moon will bring more fish in. If it does, please remember to limit your catch, don’t catch your limit.  In the spring during the full moon the heavy concentrations of Snapper (and Grouper)you encounter are spawning aggregations, and while your crew may want to catch every fish they can, remember that it’s your charter and your call as when to stop.

FISH RECIPE:  This week we did a spicy fish dish that I adapted from a recipe for General Tso’s Chicken.  Start with 2 pounds of any boneless fish fillet and cube it into 1 ½ inch cubes.  Marinate it for four hours in a mix of the white of 1 egg, a dash of salt and pepper, 1 teaspoon of minced fresh ginger (frozen will work if that’s all you have, just grate it instead of mincing it) and one teaspoon of corn starch.  I put all the ingredients in a gallon zip-lock and shake it around for a few minutes then put the fish in and shake it again, then place it in the fridge.  While it is marinating I made a sauce of 1 ½ tablespoon of soy sauce, 3 table spoons of sugar, 2 table spoons of rice-wine vinegar, 1 tablespoon of sesame oil, 1 tablespoon of hoisin sauce, 1 tablespoon of chicken broth and 1 tablespoon of sherry (I used tawny port instead).  Once the fish has marinated put four or five cups of fresh oil in a large pot and heat it until its smoking, then dip in the fish pieces three or four at a time and cook for 1 minute, then remove to some paper towels to drain.  Once all the fish is cooked take some of the oil and put it in a large skillet, then place about two tablespoons of minced ginger, one green onion white section thinly sliced, two minced garlic cloves and about three tablespoons of dried red chile flakes in the oil and saute for about 1 minute.  Next add the sauce, then the fish and toss and stir until the fish is well coated.  Serve this on a bed of freshly cooked rice!  Just in case you don’t know, rice is simple.  Boil 2 cups of lightly salted water.  When it comes to a boil add 1 cup of rice and stir quickly.  When it returns to a boil turn it down to a simmer and cover.  Let simmer for 20 minutes then remove from the heat.  After five minutes off the heat remove the lid and stir the rice, then replace the lid.  Easy peasy.

NOTES:  Fish, Sun, Dolphin, Whales, Beaches and Booze!  Cabo San Lucas!  Oh and since it’s Super Bowl Sunday, GO SEAHAWKS!!!!!

Often copied, never duplicated, no plagiarism, all original, and on line for the past 13 years, I hope you enjoy my weekly reports!

And as always, George writes this report
and posts to the blog on Sunday morning.  So if you
can’t wait, click the “FOLLOW”  on the top of the blog
page! You will know whenever something new is posted!


Dorado in Wine

Quick and simple, this recipe tastes great and can be ready in 15 minutes!

I like this on rice, so cook some first, you can do quick rice as well, but it does’nt taste quite as good.

2 Dorado filltes
1 1/2 cup white wine (better quality gives better results)
1 1/2 teaspoon capers
1 teaspoon diced onion
1 1/2 cup sour cream
2 teaspoons minced chives

Put the wine in a saucepan with the capers and diced onion, heat so it starts to bubble.
Place the fillets in and poach until 3/4 done, still a bit pink when looking at the ends, remove from the pan.
Reduce the wine to 3/4 volume, add the sour cream and reduce to 1/2 volume.
Replace fillets in the pan with the sauce, continue to cook several more minutes until almost done.
Remove filltes, place on top of rice, spoon sauce on top and sprinkle with chives.
Serve with a small green salad and a glass of the remaining white wine (told you the good stuff was better!).

Cabo Fish Report

Captain George Landrum
Cabo Fish Report
June 18-24, 2012

WEATHER: The only sure thing about our weather is how quickly it can change. Yesterday morning at 4:30 it was 81 degrees and 40% humidity with light winds, this morning it is 70 degrees with 88% humidity and breezy. This time of year it happens often, but is still unsettling as there is no way to predict what we are going to see just a few days in the future. We had scattered clouds this week but no rain, as normal. We sure could use some though.
WATER: Still in transition from spring to summer water conditions, we keep hoping that it will settle down into the summer pattern, but mother nature is fickle and keeps changing her mind. The water out in front of Cabo remained cool at 64-65 degrees. On Friday it was 65 in front of the marina, but by the time we were 12 miles offshore it had risen 12 degrees to 77, and had changed from very green to almost clear with a light green tinge. When we returned at the end of the day the water in front had risen to 68 degrees but remained green. At the end of the week the warm water that had been offshore had been pushed to the east and it was not until you got east of a line south of the Gorda Banks that the water warmed up much. The good thing was the clarity of the water. The cold water that wrapped around was actually clearer than the warmer water.
BAIT: Caballito and Mullet were available at the normal $3 per bait and there were plenty of green Jacks if you wanted them.
BILLFISH: As it is in most areas of the world, our marlin fishing this week was once again an exercise in patience. While we consider the fishing we had this past week as slow compared to what we are used to, it was what most areas consider normal. A few boats did manage to get into a group of fish that would bite, with the most I heard of from one boat was five releases, the normal, or average experience was a few fish to throw a bait at, a couple in the lures and perhaps one or two bites. Not bad, but of course we get spoiled because when the bite is on, our arms get tired! The fish were actually in two different areas this week. The most productive, and with the calmest seas was the Punta Gorda to Los Frailles stretch out to 6 miles. Quite a few fish were seen and the hook-up ratio was decent. The only issue with fishing this area is the distance, two hours to get there and two hours back. Closer to home there were fish found in the stretch of water between the 95 spot and the 1150, just not as many fish as to the north, but still the chance was decent. We did have a one day showing on Thursday of a concentration of Striped Marlin just off of the lighthouse on the Pacific, but they had moved off by Friday.
YELLOWFIN TUNA: Finally there were some Yellowfin caught close to home this week. No great numbers were reported, I heard of several boats getting between three and five fish, and no large sizes either, most of them were between 8 and 18 pounds. These fish were caught in the open and were not associated with porpoise, they were blind strikes. The area between the Arch and Chileno Bay out from two to four miles had these fish scattered about. Cedar plugs and feathers did the work to get hook ups. I did hear of a few nice sized fish found off of Los Frailles, but they were quite a ways offshore, that’s a really long run for a charter boat, but the fish were reported to be nice size, up to 100 pounds.
DORADO: I’m not really sure why, but most of the Dorado found this week were on the Cortez side in the cool water from the Arch to Chileno Bay, the same area that the Yellowfin were found. None of the fish were large, and there were no great numbers, but almost all the boats that fished the area returned with at least one, sometimes more, flags flying.
WAHOO: I haven’t seen one of these fish in quite a while, and did not hear of any caught this past week.
INSHORE: Still slow, the bite on Yellowtail was almost non-existent, the Sierra bite slowed way down as well. The positive note for Sierra was the size increased by quite a bit with many of the fish being caught being larger, in the 8-12 pound class. Add in an occasional Grouper to 25 pounds, a few Roosterfish to 40 pounds, an Amberjack once in a while and a few Snook being reported and there was something to catch for almost everyone.
FISH RECIPE: Check the blog for this weeks recipe!
NOTES: Now the G20 is over and our visitor numbers are returning to normal, if only the fishing would! Not great, but not bad, there was a decent chance of hooking up on every trip, but no one expected to get into a wide open bite on any one species, and no one did. A steady catch on scattered fish was the experience of the week, but hopefully as we get further into summer the fishing will improve. For now, just have a great time on the water and be patient! Until next week, tight lines!

Lemon Pepper Rub

Spicey Lemon Pepper Rub

1 lb fresh yellowtail or other white meat fish
cleaned of bones of skin, bones and bloodline

¼ cup lemon pepper
1tbs chili powder
1 tbs cumin
1 tbs ground coriander
1 ½ tsp packed brown sugar
1/2 tsp sea salt
½ tsp red pepper flakes (optional)
1 ¼ tsp ground black pepper
1 ¼ tsp fresh ground black pepper

Avocado oil, enough to oil fish and grill
½ cup butter melted
2 tbs fresh lemon juice

Mix above dry ingredients and set aside
Get the grill clean and hot
Brush the oil onto your fillets, one side at a time,
then spread liberally some of your dry rub.
Repeat for the other side,
Any left over rub, can be saved for another day.

Plaec fillets on oiled grill. Don’t forget your basic fish cooking rule,
5 minutes per inch per side and don’t forget your fish will conitnue to cook after removed from the heat.

Mix the fresh lemon juice with the metled butter and drizzle over the top of your fish.

I plated this fish on a bed of white rice. ( yes we eat a lot of rice)

Then I found another recipe that is supposed to be a fish marinate, but I turned it into a light salad dressing.

I always make my dressing in my small bullet container and blender,
I started with a big juicy mandarin off our tree, you can either use a mandarin
or an orangeor the original recipe called for lime.

¼ c citrus juice with seeds removed.
1 tsp Avocado oil
1 tsp Grey Poupon or whatever brand you have
1 tsp fresh grated ginger
dash of cayenne pepper
black pepper to taste.

Salad, whatevery you like with your romaine or lettuce
We mostly use Romaine and have been getting some young fresh leaves
from a guy George works with. Always tomatoe slices and sunflower seeds.
Add some black olives, carrot, celery, green beans, onins, whatever is in the frig and will add a new flavor and more crunch to your meal!

These recipes were inspired by “25 Techniques for Grilling Fish”
by Karen Adler and Judith Fertig. Copyright 2010.
Printed by Harvard Common Press

Grilled Shrimp and Rice

fresh romaine from a guy George works with.

Fresh Salad with romaine grown by a friend in San Jose.

yummy pile of shrimp and rice!

Big switch to rice this week. Victor was going to drop off some amberjack for us, so I didn’t take anything out of the freezer. Well his clients took all the fish, so shrimp thaws out faster!
This is an awesome recipe from Cook’s Illustrated. Links at the bottom for them.

Grilled Shrimp and Rice.

I started with 1 lb of shrimp for the 2 of us. We got the shrimp in Lopez Mateo, so assorted sizes. I recomment 21-25 shrimp for this recipe. Use your favorite size and adjust the cooking temperatures. Just don’t over cook them. They will continue to cook a bit after removed from the heat.
Skewers for the shrimp
Peeled and deveined
3 lemons
½ butter
hot pepper of your choice. We used our Booney peppers, but you can use pepper flakes. Amount depends on your personal heat thermometer. You don’t have to use it if you don’t want, but it does add a nice touch.
3 minced gloves of Garlic
Cilantro for finished product.

Rice. I liked to cook sushi rice with chicken broth, instead of water. Use whatever you have, white, brown, wild, sushi, or even that minute stuff, whatever your preference.

First off get your rice cooking, shrimp cleaned and the grill hot.
Place the shrimp on the Skewers, alternating head to tail and pack tight.
You want to add a little oil so they don’t stick to the grill. Salt and pepper to taste, then sprinkle a little bit of sugar on one side only.

In a foil pan or something you will put on the grill, melt the butter on the grill, and add juice of 2 lemons, minced garlic, and the hot pepper, When butter is melted and all mixed, move to cooler side of the grill, let it bubble away.
Place the skewers on the grill sugar side up, for about 2 minutes, then turn over for another 2 minutes, The sugar is going to give the shrimp nice grill marks. After 2 minutes, push the shrimp off the skewers into butter lemon mixture. Leave in the butter for another 4-5 minutes to finish up the cooking.

Serve over rice with cilantro over the top. I forgot that part in the picture.
Oh well, never siad I was perfect!
I got this recipe from Cook’s Illustrated issue. If you have never heard of this magazine, and you love to cook, you have to check it out. They experiment and figure out for you why and how is the best way to cook almost anything.
at, They now have a TV show and Radio show, check them out, type in your zipcode and see if there is a show in your neighborhood. No this is not a commercial.
We have been subscribed for about 15 years, and have never had a bad recipe from their kitchen.

Pepperoncini, goat cheese stuffed yellowtail

YELLOWTAIL Stuffed with Pepperoncini and Goat Cheese
Makes 4 servings.  I had large pieces of fish, we each had a half with one meal.  But I think it helped keep the stuffing inside the fillets!

When I first saw this recipe in the Seattle Times, it was made for chicken breasts. I thought the idea would go great with some nice thick pieces of fish. I just happen to have in the freezer, some nice fat fillets of yellowail. And once again I have defied those professional chefs and combined fish with cheese!
My first choice for this recipe though would be a nice wahoo fillet. But alas, I have none.

You’ll find a number of uses for this recipe’s creamy stuffing. Try it on bruschetta or bagels, in sandwiches or tossed with pasta.
2 thick yellowtail fillets, slice down the side, but not through.
4 ounces fresh goat cheese
1/4 cup finely chopped pepperoncini
1 1/2 teaspoons finely chopped fresh thyme leaves
Coarse salt and ground pepper
I used my bullet with the jar attachment to finely chop the Thyme and pepperoncinis, then added the goat cheese to get nice and creamy. Only takes a couple seconds!

Preheat oven to 350 degrees. In a small bowl, mash goat cheese with a fork until smooth. Stir in pepperoncini and thyme and season with salt and pepper. Tightly pack each pocket with cheese mixture. Original recipe calls for 4 @ chicken breasts, so after stuffing the fish I had some left over. I used this later, a little slather across the top of the fish when finished cooking.
Heat a large cast-iron or other heavy ovenproof skillet over medium-high. I added a tbs Butter and 1 tbs avacado oil. Saute the fish for about 5 minutes. Transfer skillet to oven and bake until for about 15 minutes, depending on how thick your fish is. Remember your fish will continue to cook after you remove it from the heat. You want to let the fish rest out off heat for about 5 minutes.
I served over a bed of rice, with a nice salad on the side. No pictures this time. I let a friend borrow my camera, and my blackberry takes horrible pictures.

Cabo Fish Report


Captain George Landrum

Cabo Fish Report

May 28 – June 3,  2012


WEATHER:  We sure had a changeable week on the weather front.  One day the morning high was 76 degrees and the next it was 64 degrees, one day sunny, the next cloudy with fog.  One day it was peaceful with little wind, the next morning it was howling. The beginning of the week was a nice recovery from the wind of last week, but it returned on Friday, and it blew hard.  As I sit here on Sunday morning I can hear the wind whistle through the palms and bougainvillaea outside, not quite as strong as yesterday, so hopefully it will die off soon.  Typically this time of year we have several windy days followed by several calm days.

WATER: We were looking at a beautiful band of warm water along the Cortez side of the Cape this week.  It extended from the East Cape all the way to Cabo and curled around the Cape just a little, extending up into the Pacific a short way.  A great 78 to 80 degree band of water, it extended from the shoreline to approximately 8 miles out.  While not a perfectly clean blue color, it was fairly clean on the outer edge. Once you went past the edge the water quickly dropped to 66-68 degrees within several miles. On the Pacific side the warm water only extended a short way to just past the lighthouse, but it went offshore a bit to the west.  Unfortunately as the wind began to blow at the end of the week and the currents shifted this warm water was pushed back up the Sea of Cortez so that on Saturday evening we saw the water at just 70 degrees off of Cabo and 74 degrees off of San Jose.  Surface conditions were just fair at the start of the week on the Pacific side, but it didn’t matter as there were few fish there anyway.  Once the wind started to blow it became un-fishable, and the wind wrapped around the Cape so that by noon on Friday and Saturday you were coming home from the San Jose direction directly into the sheep farm, a wet and wooly ride back to the slip.

BAIT:  Caballito were the bait most boats were able to get this week, and at the normal $3 each.  Some of the bait boats were carrying a few partially frozen Ballyhoo as well, at the same price.


BILLFISH: With the warm water showing up we had a re-appearance of the Striped Marlin.  While the bit was not wide open by any means, most boats were able to get hooked up at least once during a trip, and a few boats managed to release as many as four fish on a charter.  Most of the boats were happy with one fish released, great results compared to what we had been seeing.  There were a few Swordfish caught as well in the waters outside the Gorda Bank where the temperature and color changed.  I expected to hear reports of some Blue and Black Marlin but did not, that does not mean there were not any caught, just that I did not hear of them.  The water might still be just a little off-color for them to show up.

YELLOWFIN TUNA: I heard there was a great Tuna bite for a few day up on the East Cape but there was little action in our area.  As was the case last week, a few boats managed to catch a few football size Yellowfin, most in the blind, not associated with the porpoise.

DORADO: There were some decent Dorado caught this week due to the warm water being here, but there were no large numbers of them.  Several boats caught fish to 50 pounds and there were quite a few smaller fish in the 8-10 pound range.  It was not a species that many of the boats targeted, instead they were an incidental catch by boats fishing for Marlin.

WAHOO:  I did hear of several decent Wahoo being caught this week, once again a result of the warm water moving into the area.   Most of the action occurred from Palmilla and eastward toward and past Los Frailes.

 INSHORE:  Roosterfish, Amberjack, Pargo, Yellowtail and Sierra were the inshore flavors of the week for most of the anglers fishing near shore.  We had a decent showing of Roosterfish to 50 pounds with most of them in the 15-25 pound class for the boats fishing off of Cabo Del Sol and there were a few found just around the arch on the Pacific side early in the week.  The Sierra bite was good early in the week on larger fish to 9 pounds for boats fishing the Pacific side in 100 feet of water, there were smaller fish close to the beach.  Amberjack were found from Gray Rock to Palmilla and the best results were had using live bait dropped down to 10 feet off the bottom in water from 90 to 130 feet deep. The same techniques worked for the Yellowtail, and in the same area. Argo were found closer to shore, and they as well as some grouper could be had by trolling large lipped Rappala type lures in 50 to 60 feet of water.

FISH RECIPE:  Check the blog for this weeks recipe! 

NOTES: If I could predict how the fishing was going to be I would be rich, instead I am just frustrated.  Once the weather and water settles down we will have great fishing as well as great expectations on every trip, but for now it’s fishing, not always catching.  It has turned into a nice day as the wind has let up, so it’s time to hit the beach for our Sunday morning trip with the pup.  This weeks report was written to the music of Capt. Sam Crutchfield on a compilation album, good fishing songs! Until next week, Tight lines!