Fish On
Plenty of fish for fresh and saltwater anglers
The freshwater 2007 trout season officially begins in all waters open to public angling on Saturday at 8 a.m.
Each spring approximately 570,000 trout are stocked in the state’s public waters during the season. Standard production trout average 10.5 inches but range up to 12 inches.
By opening day, approximately 181,400 trout will have been stocked in the state’s freshwater streams, lakes, ponds and impoundments.
But for those of you who stick to the area’s salt waters, our good friend Ron McClelland from the Hi-Mar fishing club tells me he picked one of the best days of the year to go fishing so far – March 27. Ron was on the Atlantic Star and spent the day on the river, behind the Quay.
Atlantic Star and crew had a slow start picking flounder in the morning. The captain was able to pick up anchor a few times and made the day a success for all 33 anglers aboard. At around 11 a.m. they moved across river and continued to pick up keepers. The pool fish was about 3 pounds, caught by one of two young female anglers aboard who really fished hard and enjoyed the day. It’s nice to hear that the women showed up and outfished the men. Unfortunately, I did not get their names but I understand the pool was around $95.
Flounder were biting on both clams and sandworms, and everyone had fish along with a beautiful day on the water. Most boats did well this week with most fares going home with plenty of flounder fillets.
Mr. McClelland also said his good buddy Capt. Bob Morrell reported he has been fishing clams off the Belford beach when he has time, while getting his boat ready to go in. He played catch and release with quite a few short stripers, and the other day he got two keepers, 28 and 29 inches. Capt. Bob runs a charter business out of Sandy Hook and can be looked up at www.sandyhookfishing.com .
I also caught my first keeper of the season from the surf on clam in Sandy Hook. My son, Ronnie, who is 7, talked me into taking a picture and releasing it back into the surf. The bass was very fat, probably due to all the chum from the flounder boats off in the distance.
Boat season
It’s that time of the year to get the boat ready for the 2007 season. One of the things I do on the weekends when not fishing is boat lettering.
I have been around boats my entire life and for 22 years I have been lettering boats in New York and New Jersey. Putting a name on a boat is something I find very rewarding and peaceful at the same time. My brother, Chris, has taken over the task of designing and lettering boats. Sometimes on weekends I will join him to help out during the busy season. If you are a boat owner and looking to put a name on or take an old one off and rename it, contact Chris at [email protected]. Mention you saw it in a Greater Media newspaper in the “Fish On” article and Chris will give you 10 percent off on the job.
Recipe of the week
Every week I ask readers to send in their favorite local recipes to share with the rest of us. At the end of the year I will post my three favorite recipes. Once we post them, you, the readers, will decide who will become the first annual “Fish on with Ron – Local Seafood Recipe Champ.” Please send your recipe and/or fishing report to me at [email protected]
First place will receive their favorite fishing picture reproduced on a 2-by-2-foot gallery-wrapped canvas photo. If you need a centerpiece over your fireplace this is it. Remember, your recipe should also tell us where you’re from and how you came about creating your culinary masterpiece
Our recipe of the week comes from Dawn Laezza from Monroe. Dawn tells me she is such a huge fan of “Fish On” she actually collects every article, so when her husband Joe comes home late nights he unwinds by reading it before dinner. Thanks, Dawn and Joe, for your support. “Fish On.”
Get the Net: 5 out of 5 nets
Difficulty: Simple
Comments: How can you not love it?
Dawn’s Tomato Shrimp Scampi
In 1/4 cup of olive oil, fry four garlic cloves for two minutes on medium, then add one can of crushed tomatoes. Cook for another five minutes, then add 1/2 cup of white wine, 1/4 cup of lemon juice and a 1/2 teaspoon of sugar and simmer for six minutes. Then add 1 pound of shrimp, already cooked, pepper and basil, as well as 4 tablespoons of grated cheese, and simmer for three minutes, and add to your favorite pasta – and bottle of wine.
Chef: Dawn Laezza, Monroe