Tuesdays half day fluke fishing was a little slow so we decided to try some different areas yesterday. We caught some keepers and throw backs in the morning trip along with a few sea bass but it was all that good. Tried a new spot in the afternoon yesterday and we had a decent catch of keeper fluke up to 6lbs. Charlie and Bruce and a number of other fishermen had 3 keepers in the afternoon along with a few keeper sea bass.
On our Thursday night wreck trip, customers caught some bigger ling, a few sea bass, a couple of big flounder and some squid. There was also a keeper cod landed.
The Gambler's Friday and Saturday night bluefish trips had good catches of small, good eating sized blues along with some big mackerel.
The bluefish and mackerel fillets can be cooked the same way. Personally, I like to marinate the skinned fillets for 1 to 24 hours in teriyaki or Italian or balsamic vinegrett. Preheat oven to 350. Place fillets skin-side down in a ceramic backing dish and cook for 10 minutes. Check with a fork. If there is resistance, cook for another 5 minutes. Definitely should not take more than 15 minutes at 350. If using your grill, except wrap in tin foil --which comes out really good because most of the moisture is retained
