camelCase69

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About camelCase69

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  1. I fished bloodworms and bunker chunks from the beach outback MoCo yesterday evening, 4:00-8:30 pm. Had the new moon, the sunset, and the high tide all working together. Skunk.
  2. Up north, Magnify and Buck Hill are both worth trying. Buck Hill has a deerhunting lodge decor, which might appeal to some of you sportsmen types. Good stop for on the way back from fishing up around the Delaware Water Gap, food is pretty decent, too.
  3. Off the beach outback MoCo last night 8:00p-9:30p, fishing with bunker for blues. Nothing doing.
  4. Yeah, a fish basket. I've gotta get myself one of those as well, that's what the pros used at the Greek restaurant for whole grilled fish preparations. Mostly bronzino and black sea bass.
  5. They are an extremely versatile fish, and an excellent choice for a whole fish preparation (scaled and gutted of course), such as grilled (as you see above). I used to work at a Greek restaurant where the (Mexican) cooks in the back once made me a porgy. They deep fried the whole porgy (no batter or breading) and served with pickled jalapenos, peppers, carrots. It was delicious.
  6. Young guys new to surf fishing also follow the leads of the older guys, in terms of what's considered normal or acceptable behavior. When I was in my early twenties, I know that if I was doing something and an older guy straightened me out (without being overly confrontational about it), I'd have listened and modified my behavior in the future. Nobody wants to be a pariah.
  7. Good for you. I never have the balls to tell someone to throw a short back unless they are literally a child. It's important for us as a community to continue to self-police. Peer pressure is more powerful than people think it is. But I do find myself weighing it against the prospect of a confrontation escalating, and not making it home to my wife... (...for those more confident in their self-defense abilities, the other guy not making it home to his wife isn't exactly a great end to one's fishing trip either...)
  8. Interesting thread. This was too big to be a bullet mackerel/tuna, but the related frigate mackerel/tuna they discussed might be a closer match. They're all pretty similar looking to a little tunny, though, too (which is definitely red on the inside, not sure about those other species). Still seemings like something from the tuna family. This small piece here (with the chain like markings) might be the only clue to distinguish between, but to me that doesn't look like a dead ringer for the little tunny, bullet, or frigate. My money would be on little tunny given the time and place, and dark red meat/bloodline.
  9. It is not unheard of for a stray tuna to be caught from shore. Man, that would be something. I'm gonna go ahead and believe that to be the truth.
  10. I believe they do, but as I mentioned in an earlier post, this wasn't a ray. The skin color was nothing like a cownose ray (can't speak for all possible rays), and the shape of the pieces of carcass suggested a normal fish shape. For example, there was a long, intact bloodline cut out of it. It looked very much like something out of the tuna family. Except if they were hacking it up for shark bait, why remove the bloodline?
  11. Looks like our 2019 buddy, the northern kingfish.
  12. The skin's coloring was in the ballpark of bluefish, although the shape looked to be a little wider than the typical bluefish profile. My best guess right now is probably a little tunny, but that none of the squiggly-lined parts of the skin were left around. They didn't leave the head, which is a little unusual. If this were a fish market instead of a beach at the Jersey shore, I'd have guessed it was it was a tuna.
  13. Nope, definitely regular fish shape.
  14. I suppose it's possible, but I've cut up plenty of bluefish and the meat is generally grayish. This looked like salmon or tuna inside.
  15. Fishing was slow out front MoCo this morning. I did find the remains of a fish someone had cleaned on the beach. Anyone have any guesses what it might be? The flesh was red, almost salmony. There was a big red bloodline also cut out of it. The skin didn't have any of the markings that bonito and albies are supposed to have.