Live Shiners Now Available
On the Freshwater side of things you have a few more options. You can try your luck at Connetquot River State Park for fly fishing. Patchogue locals are reporting consistent catches of Rainbow and Brook trout using bead headed Nymphs and Wolly Buggers. Also on the warmer days they are still doing some dry fly fishing.
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Another type of local and easy fishing would be for White Perch. All the local tidal creeks have fish in them. The key to finding them is to fish different tides and figure out when they will show up at certain areas. I like to fish the end of the incoming and the beginning of the outgoing. Some "go to baits" for white Perch are a piece of night crawler on a jig head or even a grass shrimp on a jig head (if you can find them with a net.) Grass shrimp like to hangout along docks. Another good method to catch white perch is using small soft plastic grubs on a jig head. Ill carry 1/16oz and 1/8oz; they'll do fine in most conditions. For rod and reel, use any ultralight setup with 4lb test line.
If you have some frozen fish from last summer sitting in the back of your freezer, then maybe this winter you can give some of Ron's Recipes a try!
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).
When preparing this recipe its a good idea to pre-cut all of the onions, peppers, and celery. Have the shrimp and clams cleaned, the sausage cut up and all of the other ingredients out and ready to go. The rice can be cooked in a seperate pot when you have added the seafood to the gumbo and are waiting for the clams to open.
Just a reminder. You do need to register before saltwater fishing. It's easy and it's FREE….
Stop down at J & J Sports and we'll sign you up or click HERE to register online. There's nothing worse than getting a ticket just because you went fishing. Have a smart phone? Here's an idea:
It's a good idea to "snap a shot" of your license so it's always with you in case of loss or its destroyed. 16yrs and older are required to register.
Send your reports, photos or your favorite fish recipe to: REPORTS@JJSPORTSFISHING.COM
Don't forget to include, names, location and details (when possible: lures or bait used, tides, etc….) comments or questions are welcome. Call (631) 654-2311