Posted by Pablo Salinas on
Ready for the fall run of Albies.
Poor eating. One of the most prized gamefish of fall fishing in the Northeast is the false albacore. Their explosive hits and drag-screaming runs are unmatched by any other species in our waters. Lures to use are Joe Baggs epoxy jig, Deadly Dick Lures, Charlie Graves Lures and Shimano Coltsniper Lures.
New York Saltwater FISHING REGISTRATION...It's FREE and it's the law..Sign up NOW!!! Freshwater Licenses Also Available
Posted by Pablo Salinas on
New York Saltwater FISHING REGISTRATION. . . (631) 654-2311
All anglers 16yrs and older are required to register for saltwater fishing or purchase a license for freshwater fishing in New York State.
You need to register before saltwater fishing. It's easy and it's FREE for NYS residents and all visitors. To fish our local lakes and ponds, a Freshwater License is required. Basically, a NYS resident Freshwater License is available to purchase for a days fishing ($5.00), a week ($12.00), or a season (one year from date of purchase for $25.00.-Senior [70 or older] $5.00. ) Additional discounts are available for active military, disabled vets and more...... Non-Resident Freshwater Fishing Licenses are also available for a fee from $10.00-$50.00.
Posted by Ron's Reports on
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..............More
Posted by John Mantione on
Posted by Bryan Reissig on
CURBSIDE SERVICE AVAILABLE
Your choice: Order online and then drive to J & J Sports- Patchogue Fishing Center (or “curbside”) to pick it up, without having to leave their car. ..