Pokerman1
10-29-2018, 04:13 PM
Haven't posted for years, but here goes...
I had a hankerin' for some fresh porgy (grilled whole, with rosemary, lemon, garlic).
So I took Friday off, and started out at 9:00 p.m. Thursday from Finger Lakes, NY to Brielle. Easy 6 hour drive to Bogan's. (Like Vic's restaurant in Bradley Beach, the same sign that I remember from 40 years ago).
Short nap in the truck, and I knew it was going to a full boat when there were ten cars in the lot at 2:15 a.m.
Lengthy steam out to our first spot. The weather was ideal, and I relaxed on the top portion of the J2 on the park bench in total comfort.
It was drop and real sea bassin' for hours.... some nice keepers mixed in with some smaller ones. Everyone was catching fish. While the boat had a large crowd, it was a fun crowd. Minimal tangles, most caused by yours truly.
The only large tangle came when someone in the stern hooked (and landed) a beautiful tuna. At first I thought it was a pollock, but on closer inspection I realized what it was. The mate gaffed it right next to me. Really cool.
After everyone had their limit of sea bass (or should have:)), we steamed in shallower for some porgy fishing. Everyone was catching beautiful porgies, and once I got dialed in I caught some nice ones. A few hours of that, and it was time to wrap it up. I had bled the fish on the boat as I caught them, which significantly improves the taste IMO and makes cleaning a breeze (i.e., no blood).
The weather was ideal, the mates were first-rate, and the fishing was great. One of the nicest days on a party boat that I can remember.
Stayed the night at the Residence Inn in Neptune (a great spot for fisherman who have fish to clean/vacuum seal/freeze, etc), and headed home Saturday morning with the Nor'Easter on my tail.
Grilled a porgy and seabass Saturday evening for my gf... she preferred the porgy, as do I. Any Upstate NY girl who enjoys a good porgy has got to be a keeper.
Just wanted to give a shout-out to the J2 Captain and crew. I had a wonderful times, and I will be back soon.
Joe
p.s. to learn how to grill the perfect porgy, watch the youtube video with chef David Pasternack.
I had a hankerin' for some fresh porgy (grilled whole, with rosemary, lemon, garlic).
So I took Friday off, and started out at 9:00 p.m. Thursday from Finger Lakes, NY to Brielle. Easy 6 hour drive to Bogan's. (Like Vic's restaurant in Bradley Beach, the same sign that I remember from 40 years ago).
Short nap in the truck, and I knew it was going to a full boat when there were ten cars in the lot at 2:15 a.m.
Lengthy steam out to our first spot. The weather was ideal, and I relaxed on the top portion of the J2 on the park bench in total comfort.
It was drop and real sea bassin' for hours.... some nice keepers mixed in with some smaller ones. Everyone was catching fish. While the boat had a large crowd, it was a fun crowd. Minimal tangles, most caused by yours truly.
The only large tangle came when someone in the stern hooked (and landed) a beautiful tuna. At first I thought it was a pollock, but on closer inspection I realized what it was. The mate gaffed it right next to me. Really cool.
After everyone had their limit of sea bass (or should have:)), we steamed in shallower for some porgy fishing. Everyone was catching beautiful porgies, and once I got dialed in I caught some nice ones. A few hours of that, and it was time to wrap it up. I had bled the fish on the boat as I caught them, which significantly improves the taste IMO and makes cleaning a breeze (i.e., no blood).
The weather was ideal, the mates were first-rate, and the fishing was great. One of the nicest days on a party boat that I can remember.
Stayed the night at the Residence Inn in Neptune (a great spot for fisherman who have fish to clean/vacuum seal/freeze, etc), and headed home Saturday morning with the Nor'Easter on my tail.
Grilled a porgy and seabass Saturday evening for my gf... she preferred the porgy, as do I. Any Upstate NY girl who enjoys a good porgy has got to be a keeper.
Just wanted to give a shout-out to the J2 Captain and crew. I had a wonderful times, and I will be back soon.
Joe
p.s. to learn how to grill the perfect porgy, watch the youtube video with chef David Pasternack.