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Top Secret Weapon Revealed! - Chesapeake Light Tackle

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!

Posted Thursday, August 6th, 2009 at 10:58 pm
Filed Under Category: Fishing Reports
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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!

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