Blues and Bass @Smith Point County Park • Porgy Fishing Is Hot In The Peconics • Fluke, Weakfish & More • RON'S RECIPES, Just In Time For Memorial Day

Posted by Bryan Reissig on

We are starting to hear some more reports of bluefish coming in. Bunker chunks are a great way to catch early season bluefish. If you would rather cast lures then a super strike popper or a tin will work great. Try locations like Patchogue's Mascot Dock . The Smith Point County Park  bridge is also another great spot to try out.

For stripers, try fishing the bridges and back bay creeks with small soft plastics and swimming plugs.  Use lighter tackle setups for more fun. Some favorite soft plastics that I always have in my bag are bass assassins, and fin-s shads.

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Porgy fishing is hot right now in the Peconics. Using clam or sandworms on a double hook rig is the most effective method to catching them. the fish seem to be in most areas. Anglers have been doing well in 10-30 feet of water.
Along the shoreline, anglers are also producing fish with clam and sandworms.

Hit the Peconic Bays for early season Jumbo Fluke. Squid and spearing fished on Fluke rigs and Bucktails works great as well as the whole line of Gulp baits fished the same way. Moriches bay and Shinnecock Canal are seeing some Fluke too. Overall, this season does not have as many big fish but you will certainly catch. Note: The cover photo is a "blast from the past" Lorry Mangan "was a successful field editor and East End columnist for The Fisherman and was both producer and star of the Brookhaven Cable TV show Long Island Fishing with Lorry Mangan."

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If it's weakfish that you seek, then try the back bays of Patchogue, Moriches and Shinnecock. The Peconics are also holding some fine fish too. Small jigs, small bucktails or small tins are the lures of choice. Remember, it's "small" this time of year. Fish are very picky in the spring. So small bites are preferred. Squid or sandworms are the baits of choice.

Recipe: Seafood Gumbo

In a large pot stir together 1 cup of flour with 1 cup of canola oil. Use a wooden spoon when stirring so you dont damage the finish on the pot. Cook over a high heat stirring constantly for 5 minutes. Reduce heat to medium and cook for another 8-10 minutes while stirring. Add in 2 large chopped yellow onions, 3 stalks of chopped celery, 1 chopped large green pepper and 1 cup of chopped green onions. Cook and stir for another 5 minutes then add 4 cups of chicken broth, 8 cups of water, 4 cups of sliced ocra, 2 tablespoons of paprika, 2 teaspoons of oregeno, 2 tablespoons of salt and 1 teaspoon of pepper. Bring the entire mixture to a boil then reduce the heat to a simmer and cook for another 10 minutes while covered. Add in 1 lb. of cleaned peeled and deveined medium raw shrimp (no tails), 2 lbs of small bay scallops, 1 lb. of cooked andouille sausage cut into 1 inch pieces and 12 little neck clams (clean the shells before using). Add in 2 tablespoons of Cajun seasoning and simmer until the clams open. Serve over white rice with hot sauce (optional). 

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