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Jc Sportfishing Weekly Fish Report.
As the Admiral Seas It
Fishing Report: 2/24/14 to 3/3/14
Stop by Our Office for up to Date Fishing Report.

Jc Sportfishing Charters is a family owned and operated business and has been fishing in Cabo San Lucas for the past 18 years. Jerry, explains that his charter business is geared more for families and novice anglers, making sure everyone who charters a boat with him have a great time and lots of fun. We welcome families, and groups. We want everyone who fishes with us to take all the sites in and have memorable experience. This is what is most important to us. We have and do a few tournaments each year and can cater to fisherman who might be interested in tournament fishing. Lets get on with the report for this past week.

WEATHER: It hasn’t changed much in the last 2 weeks. The weather has been really good over the last week. It has been actually a little warmer than normal for this time of year. There really hasn’t been a winter here to speak of with temperatures above average. I would say today it was pushing 85 to 90 degrees in the day time and lows in to the ladder 50,s to mid 60,s

WATER: In the beginning of the week the water temperature was hovering from 69 to 70 degrees and then later in the week it rose all the way up to 75 to 76 degrees making for a Dorado bite this past week. The Dorado bite was really slow last week due to cold water temperatures.
TUNA: The Tuna bite has just been ok, nothing really special, we did find them a couple days last way offshore about 18 to 28 miles out. Most of the fish being caught are 15lbs to 30lbs and are caught using cedar plugs and striker kings. It isn’t really good for Tuna right now unless you run way offshore and get lucky to run into a school of fish.

BILLFISH: Well the Striped Marlin fishing has really stayed steady over the last 5 weeks and I am really just not say that as I have expected it to slow at least one week but it really has been good. Most of the action is up around the Golden Gate and we are drifting live bait at about 160ft. We have been making bait up there at the Golden Gate with lots of sardines on lucky joes and were using them also on Ballyhoo. Very few Marlin being taken on lures or pitching bait as most seem to be deeper. The 1150 and the 95 spots have also had some luck this week on Striped Marlin using some of the same techniques.

DORADO: We did get a some warmer water roll into the area making for a better week for Dorado with a few boats reporting numbers of Dorado. There wasn’t hardly any caught last week so this is welcome news to us and we hope for a more productive week coming.

From The Admirals Kitchen
Scallop Ceviche

Ingredients


  • 1 pound bay scallops, quartered
  • 1 cup (about 12 whole) cherry tomatoes, roughly chopped
  • 2 green or red serrano chiles, seeded and minced (about 1/2 teaspoon)
  • 3/4 cup chopped fresh cilantro, plus additional for garnish
  • 1 cup finely diced red onion (1/2 medium red onion)
  • 1 cup fresh orange juice
  • 1/3 cup fresh lemon juice
  • 1/3 cup fresh lime juice
  • Salt to taste
  • 3 tablespoons finely shredded unsweetened coconut flakes
Preparation

1. Combine all the ingredients in a nonreactive bowl and stir to mix well. Cover and refrigerate for at least 2 hours, and up to 16.
2. Spoon the ceviche into small (4-ounce) glasses and garnish with cilantro.
Cook’s note: Just what is a nonreactive bowl anyway? A nonreactive bowl is made from a nonreactive material, such as glaze-free ceramics, glass, stainless steel, or plastic (but we are trying to retire our plastics, right, unless made from recycled plastic). Reactive materials are aluminum and unlined copper, which react to foods with high acid content, like tomatoes. Have you ever wrapped a tomato in aluminum foil and looked it at the next day? The acid burns right through the aluminum, which gives the tomato a metallic taste. (It's best not to try leaving tomatoes in one of your good copper bowls.
Information on Scallops
Sea scallops, done well, stand among the great pleasures of the seafood world. They are meaty yet yielding, clean-tasting and uncommonly sweet. Most cooks treat them simply, with a good sear on the outside, almost raw at the center.
What we most commonly eat is not the whole scallop, however. Unlike oysters, mussels and clams, we typically only eat the scallop's giant central muscle; sometimes we eat the roe as well.
All bivalves have a muscle that lets the critter open and close its shell. Most molluscs don't move around much, so the muscle isn't large. Not so with scallops.
Scallops swim. They use their muscle to dance around in the water to escape predators. I used to chase them as a boy.
From an eating standpoint, you want to cook a scallop like a steak: A seared crust on the outside, rare to raw in the center. Overcook a scallop and it will bear a striking resemblance to chicken breast -- but at 10 times the cost.
Sea scallops are also excellent sliced thinly against the grain and served raw in an Italian crudo, or marinated in citrus juice like a ceviche.
You could put them into soups, but it seems a shame for such a fine morsel. Smoking them and grilling them is another good option, but you will need a fine grate on your grill to prevent the scallops from sticking or falling through.
Another bright spot about sea scallops is that, for the most part, they are sustainable. The Monterey Bay Aquarium ranks the sea scallop as a "good choice," and there appears to be similar consensus on its Pacific cousin, the weathervane scallop.
Buy sea scallops from Alaska, Canada or New England; these are the most sustainable stocks. Oddly enough, New England scallops are doing so well because Atlantic cod are not -- cod eat scallops.
A Word on 'Diver' Scallops: This should mean that the scallop was caught by hand by a scuba diver. It typically doesn't. A 'diver' scallop normally means the meat was not treated with chemicals to keep it moist. This is a good thing, but that scallop was probably dredged, which is the worst thing about scallops. Dredging damages the ocean floor.
When you locate sea scallops, find out where they come from, then ask if they are 'dry-packed' or wet-packed. "Wet" scallops are often treated with chemical moisture-retaining agents and preservatives. I avoid them.
One more note: Scallops freeze very well, so don't be scared about buying them pre-frozen. They are a far better alternative to "fresh" wet-packed scallops.
INSHORE: The inshore fishing has been real steady with lots of fish being caught over this past week. Lots of Sierras from Sol mar to the Pump House being caught on hootchies and stripped bait. There also has been good numbers of Yellowtail reported from guys jigging iron in front of the Sol mar and Pedregal rocks in about 120ft to 160ft of water also they have been landing them all the way up to the rock piles off of Migrano. Most of the Yellowtail have been bigger in size with some tipping the scales at 40lbs. So a sure bet this time of year is fishing for Sierra and Yellowtail from a Panga on the Pacific side.
WAHOO: This week a slowed Wahoo bite reported compared to last week. I haven’t heard of any reports this week.
BEWARE: Please beware of the guys in the street selling boat charters. If you wait till the day you are fishing and go to the dock where your boat is many times people will mislead you to another boat or dock trying to put you on a boat that was not meant for you. You need to have a person guide you to your boat, who is from a reputable charter company. This way there is no confusion or misleading. Please remember when renting Sport fishing boats in Cabo that you rent your boat from reputable and established business. Walk into a fishing fleet office and ask questions about what you are getting and what are the costs? You dont want to rent boats from vendors in the streets and you do not want to book through shady websites offering you the world. Check through travel forums about reputable fishing fleets to deal with. Look for testimonials about the fleet your booking your charter with. Ask about what will the boat be supplying? Will it include beverages or lunches? How much does it cost to fillet your catch? Check to see if charter boat is insured? Ask about getting your catch smoked? Check cost of fishing license. These are just a few things to consider when booking your charter boat. We will be talking more about this in next weeks fishing report. Until next time good fishing and we hope to see you in Cabo soon. Come by the office here in Cabo and get all the latest up to date fishing report. http://www.jcsportfishing.com [ame]http://youtu.be/Ld4X16bFT-c[/ame]
 
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