Recipe: Seafood Gumbo • Blackfish And Sea bass Reported To Be HOT🔥 • Fall Stockings Of Trout
Posted by Bryan Reissig on
Blackfish and Sea bass -Green crabs are the bait of choice for the blackfish and clam for Sea bass. A good early season tactic for Blackfishing is Jigging for them. It is a fun and exciting way that produces fish. Use different jig weights depending on the current and depth of the water.
The Blackfish season has started off well with keeper sized Tog being caught along the local south shore inlets and Jetty's, the north shore Brookhaven Fishing Piers and out east. Green Crabs whole or cut in half after removing the legs fished on a bottom rig or blackfish Jig will do the trick.
False Albacore showing up in good numbers on the north fork's Hortons Point and are being caught on deadly dicks,and small diamond jigs. A tip is the faster you reel the better chances are that you will catch. Shinnecock Inlet had a good showing of the albies last week too.
We had a nice body of weakfish in on our south shore as well. Nothing of tremendous size. Most of them were 3-5lbs. Patchogue locals were able to get into some at the smith point area bayside. Anglers reported that they were having best luck with white bass assassins rigged on a jighead.
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.
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. 631-654-2311
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