Patchogue Local, Ron with a 26lb Bass!!!
Breaking News: Striped Bass have entered Great South Bay. Patchogue Locals have reported large catches of small to mid-size fish. Popping plugs and ava jigs or Charlie Graves tin lures were producing. Locally, Kingfish are also at the Patchogue's Mascot Dock . Cam or Squid are both fine baits.
Earlier this week we saw and experienced some great Striped Bass fishing along the South Shore of long island. Very good numbers of fish with a couple of bigger ones mixed in along Smith Point County Park beach, Cupsogue Beach County Park, FINS and Robert Moses State Park beaches. During the day casters have been tossing charlie graves tins, diamond jigs and bucktails. Casting and retrieving along the beach troughs has seemed to be the best bet. Almost any piece of structure is holding fish.
Chris Diveley, 22lbs Shinnecock
After dark the action continues. Same locations but instead of using tins and bucktails, switch over to swimming plugs such as SP minnows, Mag Darters, super strike bottle plugs, Zig Zags and needlefish.
The past few days the wind has been blowing heavy out of the Northeast. Traditionally this turns the fishing on in Montauk. This can be some intense fishing but a lot of fun. Zeppi and Matt from the shop made the drive and had great action with the schoolies for two days in a row. The biggest fish was a nice fifteen pound bass that went after a white bucktail in combination with red fat cow strips. On the third day the wind got too intense and they packed it in. All in all a fun time with plenty of fish caught. Even on the way back Tuesday night the guys stopped at a local beach by the shop and caught more schoolies using swimming plugs. Fish are all over the place. Its a great time to get out and go for them.
During the storm yesterday the guys went down to the beach to check on the conditions and were surprised to see a small cut that the water made in the beach leading to the bay. This isn’t something to be alarmed about. This location usually cuts through to the bay every year and closes up in a day or two. Check out the neat video of it we provided so you can see it for yourself.
Some Weakfish are still roaming the bays if that interests you. You can try the deeper holes off of Sayville, Blue point or Patchogue. The smith point bridge area is still holding a few around the lights at night. Use small storm shads or bass assassins on jig heads for the weakfish. Diamond jigs drifted with a squid strip on the back is a good choice as well.
Blackfish season is now officially open in the Long island sound. Reports are all positive. Patchogue Local reported a 12lb Blackfish taken off of Crane Neck (Old Field) while boating. The angler was using a green crab. Fish must be at least 16" to keep and you can take home up to 3 per day. On the south shore the season opens on the 15th of this month. the south shore limit is 4 per day.
The shop is stocked with all hooks, jigs and baits needed to target blackfish.
Hey Joe O's Freshwater Report: I fished Upper lake Yaphank this Sunday morning and did well with some trout on some trout magnets what a way to start this fall trout seson with a 16 and a half inch brown trout the other was about 14inches
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