Hey Hey take it easy! The stock market ups and downs have been keeping me quite occupied.
My Dad (Doc) and I met John at his home early Friday December 28th. John has a beautiful canal home in High Bar Harbor just next to Barnegat Light.
As you know the weather that time of the year can be quite problematic. As luck would have it the weather Gods shined down upon us. 5:30 am the temp was 37 and by noon the low 50's.
Here we are heading out.
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John's twin 200's ran super strong and were really fast!
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We anchored up over a 200ft wreck in about 9 miles from Barnegat Inlet. The bait we used were shedder crabs. Being so cold they didn't bite us. We used scissors to cut them in half and thread them on the hook.
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Once the bait's were down it didn't take long to hook up with the prized blackfish!!!!!!!!!!!!!!
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Doc hooked up with the biggest of the day. It pulled the boga grip to 11 1/2lbs A MONSTER!!
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At about 2pm we decided to call it quits and head in. We were tired of pullin in fish. In addition to what we kept we ended throwing back at least 2 dozen. Here is old barney in all of her glory.
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Once we got back it took us over 2 hours to filet, skin and bag all of the fish. Boy were my hands freezing. Here is a pic of John's 150 quart cooler.
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2 happy guys.
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Thanks again to John and all of his great hospitality!
Here is my secret blackfish ceviche recipe:
Juice of 5-6 limes.
1lb cubed fish
nice bunch of cilantro
thin slices of red and yellow pepper
1/2 cucumber no seeds, cubed
1 tsp jalapeno paste add or subtract to taste.
red onion sliced small
2 oz pineapple juice
sea salt
Directions,
Juice limes and combine with fish and pepper paste and salt. Let sit for 20 min's. Combine all other ingredients and refrigerate 1/2 hour. Serve on crackers, scoops or tortilla chips. Yummy.