oldno7Last summer I did a lot of fishing with my friend Bill.  We worked over the breaking fish south of Kent Island pretty good then, but we haven’t had a chance to get out this summer.  Fortunately, the stars aligned this evening so we could go fishing.  We launched about 6:00 PM at the Shipping Creek ramp on Kent Island and ran south in search of working birds.  We found them quickly.  I wasn’t surprised to see my buddy Mark right in the middle of the fish when we arrived.  We said hello, then decided to run a little farther south and out closer to the channel to see what might be happening there.  We found some fish and also ran into my friends James and Michael.  It sounded like they had been catching for a while as well.

When Bill and I  were fishing this same area last year the catching was so good we joked that you could toss a Natty Boh can into the blitz and catch fish.  This year, things have been even better.  When Bill turned away for a few minutes to tie on his “top secret” new lure, I was a little curious at what he might be up to.  When I saw it.  I laughed out loud!

When he caught a snapper blue on it, I laughed again…

billjackblue

When he hooked up a keeper rockfish on his new “invention”  I laughed even harder….

billjackrock

But when he landed this beautiful citation-size spanish mackerel, I quit laughing and starting looking for another Old No. 7 miniature!

billjackmack

This is the first spanish mac caught casting on Crockett’s Reel this year.  It’s about a week earlier than last year.  Mac fishing is fantastic fun and, as you can see, the fish are beautiful.  They aren’t easy to catch though.  Most Bay fishermen troll for them, but I relish the challenge of casting. Macs are also very good to eat, either cooked or raw.  In fact, they may be my very favorite fish.  I’ll have wasabi and soy sauce in the galley next time I go out.  Stay tuned!

Related posts:

A Secret Weapon for Catching Breaking Fish
Speaking Spanish
Casting for Spanish Mackerel
Kaleidoscope Skies

Posted Thursday, August 6th, 2009 at 10:58 pm
Filed Under Category: Fishing Reports
You can skip to the end and leave a response. Pinging is currently not allowed.

4

Responses to “Top Secret Weapon Revealed!”

  1. Daniel says:

    That my friends, is all the proof you need that the best things in life come from Tennessee….and no, Jack D is NOT Bourbon!

  2. Shawn says:

    Tonight’s Front Porch Drink – Peach Julep

    5 mint leaves (freshly picked)
    3 peach slices (freshly picked)
    2 ounce Jack Daniels Old No. 7
    1/2 ounce Mathilde Peach liquor
    Cracked Ice

    Muddle mint with peach slices in a highball glass (metal glass is better). Add ice and pour in Old No. 7 and Mathilde, stir lightly. I also do this with pear – the taste of Tennessee summer.

  3. Daniel says:

    Grilled Spanish JACKeral

    -Spanish Mackeral (fresh only)
    -1.5 cups butter (about a stick and a half)
    -1 cup Jack Daniels Old No. 7 (or Gentlemen Jack, no wait, drink the Gentlemen Jack)
    -Salt and Pepper to taste
    -Basting Brush

    -Preheat grill to medium high (charcoal grillers, one layer of coals).
    -Fillet and wash Spanish Mackeral, set aside.
    -Place sheet of aluminum foil on grill (large enough to accommodate fillets). Weigh the foil down w/ some rocks at the corners or other heavy, non-flammable item.
    -In a saucepan, melt butter over low heat, set aside 1/2 cup.
    -Add whisky to remaining butter until blended thoroughly.
    -Gather fish, s & p, butter and whisky sauce @ grill.
    -Season fish (both sides!) w/ s & p. Coat foil on grill w/ unflavored butter.
    – Place fish on foil, baste w/ whisky sauce. (Leave the lid open!)
    – Once fish begins to turn opaque, baste again.
    -When butter sauce is caramelized and fish flakes into chunks, you’re done. Remove from heat, plate and serve w/ a Peach Julep.

    (If you’ve got extra sauce, put it on a low simmer and reduce until it coats the back of a wooden spoon. Slice some fresh peaches and poach for 10min in the whisky sauce. Remove skins from peaches, and serve with sauce over french vanilla ice cream).

  4. Shawn says:

    That sounds good!

Leave a Reply