|
NJFishing.com Salt Water Fishing Use this board to post all general salt water fishing information. Please use the appropriate boards below for all other information. General information about sailing times, charter availability and open boats trips can be found and should be posted in the open boat forum. |
|
Thread Tools | Display Modes |
#1
|
|||
|
|||
FISHERMEN 9/14 Night Fishing Report/ Excellent Porgy Fishing
Excellent Porgy fishing last night. Had a small crowd and they wanted Porgies. If you want to catch a bunch of fish now is the time. Sailing tonight at 6:30pm.
THERE IS NO BRAIDED LINE ALLOWED ON NIGHT TRIPS. |
#2
|
|||
|
|||
Re: FISHERMEN 9/14 Night Fishing Report/ Excellent Porgy Fishing
What a night of Porgy fishing last night unbelievable!! I couldn't put a bait on fast enough and drop it in the water as soon as it hit the bottom you had doubles all night some big fat Porgy's. I had my limit by 9:15 and the pool fish after that it was catch and release and we came back early plenty of fillets. Guys come on down and have some fun fishing because it wont last forever, right now its hot. See you guys tonight cant wait to do it again and I know a couple of my regulars are coming down so I cant wait to fill up those buckets again
|
#3
|
|||
|
|||
Re: FISHERMEN 9/14 Night Fishing Report/ Excellent Porgy Fishing
Nice. Smoke em up!
|
#4
|
|||
|
|||
Re: FISHERMEN 9/14 Night Fishing Report/ Excellent Porgy Fishing
Not one picture where it wasn't double header! One of the most fun fish to catch fight wise on light tackle. I've tried porgies before and didn't really like the taste. Some people seem to rave about them. What's the best way of preparing them for the dinner table. For guys who smoke them, how long do you keep them in the smoker and whats the preparation. Do you use a rub, seasoning, whole fish vs. fillet etc.? Looks like a fun trip. good to see porgies back in such abundance.
|
#5
|
|||
|
|||
Re: FISHERMEN 9/14 Night Fishing Report/ Excellent Porgy Fishing
To smoke them.
Place gutted fish, I also cut off the head, in a saltwater brine over night. Place fish in the smoker the next day at around 225 degrees for 3-4 hours. I use hickory. Note: bigger fish should soak longer and smoke longer. you can also scale them but it's a pain in the a$$. Delicious |
|
|