Porgy Season Opens on May 1st. Fluke Season Opens May 4th

Posted by Montauk Matt on

Just a reminder. You do need to register before saltwater fishing. It easy and it's FREE….
Stop down at the shop 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 lose or its destroyed. 16yrs and older are required to register.

Striped Bass fishing has started to finally work its way further east with
reports of schoolies being landed off of the local docks and by the Smith Point bridge. Some small keepers have been in the mix as well.
Some of these bass are on the small size so you may want to scale down your equipment. Try a fly rod with a streamer pattern fly. Something that looks like a small bunker or a spearing.
Those fishing at Jessup's have had fish on every cast. Not bad, great fun.


If past seasons are any indication, Bluefish should begin to show any day at the local docks. Mascot or Bluepoint docks are prime places for anglers to score one of these choppers.
With Bunker already being reported in the bays it should only be a matter of time. The shop is fully stocked with Fresh Clams, Frozen Bunker, Frozen Mackerel and Sandworms. with the weather FINALLY cooperating now is the time to go.

Porgy season opens up on May 1st with a 9"/ 30 fish limit. The bait of choice for these tasty, scrappy fish is either Sandworms or Clam. The Peconics are a prime spot to target Porgies at this time of year with a chance of picking up a Spring run Weakfish also a possibility.
Early season Peconic or Great South Bay Weakfish (hints of weakfish have also been reported in the Fire Island area) can be landed on Sandworms as well as Squid Strips but can also be targeted with soft plastic Shads or Gulp fished on a Hi-Low rig. The current regulations on Weakfish is 1 fish per day with a 16 inch minimum size.

Fluke season is upon us as well with the season opening earlier this year with a May 4th kick-off date. Moriches bay and the East and West cuts of Moriches inlet should produce. further west, the sore thumb and Captree Bridge are also good starting areas. The traditional early season hotspot off the Greenlawns (near Shelter Island in the Peconics) could produce a spring "doormat" if you dare to take the trip and make a day hunting for these prized fish. Squid Strips tipped off with Spearing or Gulp fished on a Jig or Bucktail are a good choice when targeting Fluke.
This year Fluke have a 19 inch minimum length and a 4 fish daily limit.

Keep in mind that the early spring Blackfish season closes on the April 30th. With the cooler water temperatures earlier this month Blackfishing has been a struggle at times but reports of success have been coming in with some anglers scoring with Fresh Clams on some of the offshore wrecks.

Hey, there are Flounder in the Smith Point bridge region. Anglers are limiting out (that sounds better than writing its 2 fish) but these tasty critters are fine to catch and great to eat. Mussels, sands, or clam are all
fine baits.

Have only an hour or two to fish. Try some of the spectacular West Lake fishing. A simple gold spinner, Kastmaster or Thomas lure will do fine, and you can possible catch a two year old Brown or Rainbow.
With several hundred trout recently stocked your chance are pretty good that you'll have an exciting and productive time.
Heading east, the Carmans river is still producing some nice White Perch. These are also a great fighting critter; especially on light tackle. A nightcrawler on a float or drifting one without a weight have been two productive ways to fill your bag.

Easy Porgy on the Grill- Porgy's have a mild, flaky, white fillet and are great prepared with this simple quick recipe. Use larger fish that you can fillet. Leave the skin on making sure that
you remove all bones. Place the skin side directly on the grill grates. Drizzle Olive Oil on the fillets then add a small amount of your seasoning of choice; Old Bay, Adobo, Lemon-Pepper etc.
Close the lid of the grill and cook at a high heat until the fillets appear flaky and white , about 3-4 minutes. The meat will come right off of the skin with a fork. Using freshly caught fish, not frozen, is always
best. One quick tip, spray the grill grates with cooking oil. This will keep the fillets from sticking to the grill.

Send your reports (or your favorite fish recipe's) to:


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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