Weekly Fishing Report

FISHING HIGHLIGHTS!
Weekly Fishing Report

Jc’s Sportfishing Weekly Fish Report.
As the Admiral Seas It
Fishing Report: 04/07/24 to 04/14/24
Stop by our Office for up to Date Fishing Report

Marlin

VERY GOOD MARLIN FISHING THIS WEEK, ITS AMAZING TO SEE 20 MARLIN IN A DA,Y FEW ON BALLYHOO, THE PROBLEM THIS YEAR IS LIVE BAIT IS VERY HARD TO GET, WHAT WE CAN GET OUR HANDS ON IS GREEN JACKS AND THEY DON’T LIKE THEM TOO MUCH, MOST FISH FROM CHILENO BAY UP TO THE LIGHT HOUSE.

Dorado

VERY SLOW, THEY ARE NOT SHOWING UP THIS WEEK, WE’VE HAD ONLY ONE THIS WEEK.

 

Tuna.

NOT A LOT OF THEM THIS WEEK, WE CAUGHT 1 BIG TUNA WAY NORTH OF TODO SANTOS.

 

Wahoo

NO REPORTS.

 

Inshore

FEW SMALL ROOSTERS A BIT  TOUGH TO GET IN CLOSE BEACH AT RANCHO MIGRINO AND LOS ARCOS.
FEW JIGGING IRON AT MAGETTA.
THE WEATHER IS TURNING STARTING TO REALLY WARM UP FAST, WIND IS GOING AWAY, THE TEMPS GOING UP EVERYDAY!
STOP IN AT JC’S SAY AND SAY HI AND GET THE REAL FISHING REPORT!

 

Come visit us in Los Cabos!

Stop by the office and get the up-to-date fishing report.
If you have any questions, feel free to send me an e-mail at: jcsportfishing@gmail.com
or give me a call at 011 52 (624) 147 5821.

Don’t forget to visit our website www.jcsportfishing.com

See you all in Cabo – JC.

Jc’s Sportfishing Charters is a family-owned and operated business and has been fishing in Cabo San Lucas for the past 18 years. Jerry explains that his charter business is geared more towards families and novice anglers, making sure everyone who charters a boat with him has a great time and lots of fun. We welcome families and groups. We want everyone who fishes with us to take in all the sights and have a memorable experience. This is what is most important to us.

Weather:

Cabo San Lucas turning up the heat on a 26 C and at a lowest of 20 C.

This link which will show you water temperatures for the southern half of Baja. http://www.tempbreak.com/index.php?&cwregion=cb

From The Admirals Kitchen!

Sesame-Crusted Tuna Tataki.

Sesame-Crusted Tuna Tataki on plate next to chop sticks

 

 

 

  1. Ingredients

    • 2 teaspoons vegetable oil, plus more for frying
    • 2 ounces shallots (2 medium), thinly sliced into rounds (⅔ cup)
    • Kosher salt and coarsely ground pepper
    • 1 pound yellowfin-tuna steak (about 1 inch thick)
    • 2 tablespoons sesame seeds
    • 2 teaspoons reduced-sodium soy sauce
    • 1 tablespoon rice vinegar
    • 2 teaspoons minced fresh ginger (from a ½-inch piece)
    • ⅓ cup thinly sliced shiso leaves (available at Asian groceries and some farmers’ markets)
    • Bonito flakes (optional), and flaky sea salt, such as Jacobsen, for serving

    Directions

    1. Fry shallots:

      Heat 1/2 inch oil in a small skillet over medium; attach a deep-fat thermometer to skillet. When oil shimmers and reaches 320°F, carefully add half of shallots. Cook, stirring occasionally with a fork, until shallots are just golden and bubbles stop forming rapidly around them, 2 to 3 minutes. (They will darken and crisp as they cool; do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Repeat with remaining shallots.

    2. Season tuna:

      Pat fish dry. In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon pepper, and sesame seeds. Sprinkle mixture evenly over fish, patting with fingers to adhere; let stand 5 minutes.

    3. Cook tuna:

      Heat a heavy-bottomed skillet (preferably cast iron) over medium-high until very hot and wisps of smoke are visible, 2 to 3 minutes. Add tuna and cook, undisturbed, until bottom is golden brown and releases easily from skillet and fish is opaque about 1/4 inch up sides, about 1 minute. Flip fish and cook on second side about 1 minute more. Transfer to a cutting board; let stand a few minutes.

    4. Make dressing:

      Meanwhile, whisk together soy sauce, vinegar, oil, and ginger for vinaigrette.

    5. Serve tuna:

      Slice fish into scant 1/4-inch-thick pieces. Arrange on a platter for sharing or on 4 individual salad plates. To serve, drizzle vinaigrette evenly over fish and sprinkle with shiso, shallots, bonito, and flaky salt.

 

 

 

BEWARE: Please beware of the guys in the street selling boat charters. If you wait till the day you are fishing and go to the dock where your boat is many times people will mislead you to another boat or dock trying to put you on a boat that was not meant for you. You need to have a person guide you to your boat, who is from a reputable charter company. This way there is no confusion or misleading. Please remember when renting Sport fishing boats in Cabo that you rent your boat from reputable and established business. Walk into a fishing fleet office and ask questions about what you are getting and what are the costs. You don’t want to rent boats from vendors in the streets and you do not want to book through shady websites offering you the world. Check through travel forums about reputable fishing fleets to deal with. Look for testimonials about the fleet your booking, your charter with. Ask about what will the boat be supplying? Will it include beverages or lunches? How much does it cost to fillet your catch? Check to see if charter boat is insured? Ask about getting your catch smoked? Check cost of a fishing license. These are just a few things to consider when booking your charter boat. We will be talking more about this in the next weeks fishing report. Until next time good fishing and we hope to see you in Cabo soon. Come by the office here in Cabo and get all the latest up to date fishing report.

Jc Sportfishing Photos