Cabo San Lucas Sportfishing Report and Baja Fishing
Capt. Jerry Chapman
June 22, 2014
Cabo San Lucas - Saltwater Fishing Report
Jc Sportfishing Weekly Fish Report.
As the Admiral Seas It
Fishing Report: 616/14 to 6/23/14
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SUMMERS HERE and so are the Blue Marlin. (Book a Trip Now)
Jc 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 for families and novice anglers, making sure everyone who charters a boat with him have a great time and lots of fun. We welcome families, and groups. We want everyone who fishes with us to take all the sites in and have memorable experience. This is what is most important to us. We have and do a few tournaments each year and can cater to fisherman who might be interested in tournament fishing. Well lets get on with the fishing report for this past week.
WEATHER: The weather has been really good but very hot over the past week and I think there is a little disturbance down south of us but really not much chance of forming into something. It has been really hot though so if you are coming to Cabo you better brace for the heat and bring your sun screen. Highs close to the 100,s and lows in the 70,s.
WATER: Quite a drastic change in water temperatures like from Cabo up the pacific side its all water from 71 to 72 up to 76 and then from Cabo towards San Jose a huge change in temperatures 80 to 86 even up in the Sea of Cortez. WOW its quite drastic if you look at the Tempbreak map I have provided.
http://www.tempbreak.com/index.php?&cwregion=cb
It looks as if it is a little cooler compared to what it has been but really pretty normal for this time of year. We will see the temperatures go up over the next 2 weeks I am sure. W will wait and see as as you know the water temperature will affect what we are catching and just the fishing in general.
TUNA: The Tuna bite has been off and on with some Tuna being caught outside of the St Jamie Banks near Porpoise schools and being landed on cedar plugs and king busters. This all happened at the beginning of the week and we expected it to continue but then the green water moved into that area and the bite changed for the worse, just some blind strikes wee reported after that closer inshore off of the beach trolling cedar plugs.
BILLFISH: Well the Marlin fishing has been all over the place this past week the fish have moved down from the pacific due to cold green water up there. When the warm water turns green and moves into the warm blue water there is a change and it creates a high chlorophyll count and it depletes the oxygen which in turn causes the fish to have no interest in biting and go on the move to find the proper water they like.
The fishing has been good from the 95 spot to Sierra Colorado and most Marlin are being caught on live bait and ballyhoo. We do have some good news there have been reports of some big Blue Marlin being caught in the 250lb to 300lb range. This might be the beginning of our Blue and Black Marlin season and we are looking forward to this summer and some good fishing.
DORADO: The Dorado bite has picked up a bit with actually some bigger Dorados being caught this past week. The action seems to be around Chileno Bay and Sierra Colroado with most fish caught on lures and are a lot nicer and bigger in size at the 15lb to 25lb range this week.
INSHORE: The inshore fishing has been just ok from Chileno Bay up to the Light House there has been a few Roosters but not many. A few Dorado and Striped Marlin and also a some Jack Crevell and Skip Jack but it isn't anything great.
Native Fish of Cabo
Mero of Jew Fish
Groupers are teleosts, typically having a stout body and a large mouth. They are not built for long-distance, fast swimming. They can be quite large, and lengths over a meter and weights up to 100 kg are not uncommon, though obviously in such a large group, species vary considerably. They swallow prey rather than biting pieces off it. They do not have many teeth on the edges of their jaws, but they have heavy crushing tooth plates inside the pharynx. They habitually eat fish, octopuses, and crustaceans. Some species prefer to ambush their prey, while other species are active predators. Reports of fatal attacks on humans by the largest species, the giant grouper (Epinephelus lanceolatus) are unconfirmed.[6]
Their mouths and gills form a powerful sucking system that sucks their prey in from a distance. They also use their mouths to dig into sand to form their shelters under big rocks, jetting it out through their gills. Their gill muscles are so powerful, it is nearly impossible to pull them out of a cave if they feel attacked and extend those muscles to lock themselves
From The Admirals Kitchen
Langosta: lobster, a high-end restaurant favorite in Acapulco, Puerto Vallarta and other resort towns. The Baja California Peninsula spiny lobster fishery was accredited in 2004 by the Marine Stewardship Council. It is the first community fishery in the developing world to meet the MSC's criteria for ecologically sustainable fisheries.
Langostino: pelagic red crab, found in the Sea of Cortez and used interchangeably with lobster meat in empanadas and enchiladas.
Lenguado: flounder, caught in the Sea of Cortez. In Baja California, flounder is most often served as a filet stuffed with seafood - filete relleno - or breaded and fried - filete empanizado.
Lisa: mullet, an inhabitant of the lagoons and rivers off Mexico's southern Pacific coast. Mullet is most often dried or smoked, methods of preservation common in the hot regions, where refrigeration is at a premium.
Macarela: mackerel, which inhabits both the Pacific and Gulf coasts of Mexico. It is frequently either smoked or canned, and the canned version is used in the same way as canned sardines (see sardina, below.)
Mejillones: mussels, abundant along the Gulf coast. They are most often steamed, marinated, or prepared a la plancha - opened on a hot comal rather than steamed open.
Merluza: hake, imported from north Atlantic waters, but common in the fish markets during the Lenten season.
Mero: grouper, one of the most appreciated fish in Mexico. In the central part of the country it is said, with fond regard to food, "de la tierra el carnero y del mar el mero," meaning that the best meat is lamb and the best fish is grouper.
Mojarra: tilapia, of which there are twelve different species in Mexico, including the tilapia zillii; the eucinostomus genus, which includes flagfin mojarra; and the diapterus, commonly known as rhomboid mojarra. The word mojarra has been translated as many things, from bluegill to sunfish, so it is no wonder that several kinds of freshwater fish in the market are likely to be dubbed "mojarra" for lack of another name.
Molusca bivalvo: scallop (see callo in Part One)
Ostion: oyster, found in nearly all Mexican waters, although no longer harvested in parts of the Gulf that have become polluted. Oysters are used in seafood cocktails and also eaten on the half shell.
Pámpano: pampano, which inhabits the warm Gulf waters off the coast of Campeche, where it is often prepared en escabeche, marinated with pickling spices.
Pargo: barred snapper or yellow snapper, both species going by the common name pargo and abundant in the Mexican Pacific. A characteristic way of cooking this fish is zarandeado, grilled whole, butterflied, over a wood fire on a woven branch rack called a zaranda.
Pejelagarto: gar, found in the eastern coastal state of Tabasco, where it is used in everything from tamales to tostadas. In the Villahermosa market, the needle-nosed fish is sold whole, impaled on long sticks to make it easy to place directly on the grill and turn.
Perca: perch, of which there are fourteen different species in México, in the waters off northern Baja.
Percebes: goose barnacles, common along Mexico's Pacific coast, especially around Zihuatenejo. Although they look like clams, they are prized by gourmets for their taste, which resembles that of sea urchin ( erizo.)
Pez espada: swordfish, caught off Mexico's Pacific coast. This is true swordfish, xiphias gladius, not to be confused with sawfish, pristis pectinata, which is a north Atlantic fish often sold as "swordfish steaks" in US restaurants.
Platija: sole, a delicate-fleshed, superb eating fish. Deep sea sole and petrale sole both inhabit Mexican waters.
Pulpo: octopus, a favorite for stews, soups and seafood cocktails. Pulpo en escabeche, octopus marinated with pickling spices, then boiled and served cold, is a popular Semana Santa dish.
Raya: stingray, found in profusion in Baja California's Sea of Cortez. They are often punched out into rounds to resemble scallops and prepared as such.
Robalo: snook, sometimes taken for sea bass ( cabrilla) or translated as such on menus. Nine different species of snook are found in Mexican waters.
Sábalo: tarpon, of which two species are found in México, one in the Pacific and another in the Gulf of Mexico and the Caribbean. It is frequently either grilled or cooked in coconut milk, the latter being a Caribbean preparation.
Salmón: salmon, an imported food that has become increasingly popular in recent years. Nearly every major supermarket now sells frozen salmon, smoked salmon, and even salmon and cream cheese spreads.
Sardina: sardine, of which the Pacific sardine is abundant in Mexican waters and is raised in industrial hatcheries as bait for the bluefin tuna ( atún aleta azul) that is exported to Japan. Sardines are canned with tomatoes, with chiles, and in oil. They are used to stuff chiles, layered on the stuffed tortillas called panuchos, cooked in a casserole called budín de sardines - "sardine pudding" - and eaten as a snack on tostadas and crackers.
Shote: freshwater snail found in Chiapas, near the Guatemalan border, and soaked with the anise-tasting hoja santa leaves before being cooked in broth.
Sierra: kingfish, a firm-fleshed fish commonly prepared en escabeche - marinated in pickling spices - in the Yucatan, where it is also called esmedregal.
Tiburón: shark, several species of which are abundant in the Gulf of Mexico. Mexican ichthyologists recently discovered a new species of smoothhound shark and believe there may be others yet to be discovered. Artisanal shark fisheries have provided food and employment in Mexico for several years.
Tortuga: turtle, now illegal to catch. Gathering and selling the eggs is also prohibited. The galápago - terrapin - is often erroneously called tortuga, though its meat is said to be far more tender.
Totuaba: totuaba, a rare, endangered and protected species in the Sea of Cortez. Although prohibited, locals still catch it from time to time and say it is an excellent eating fish.
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 dont 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 fishing license. These are just a few things to consider when booking your charter boat. We will be talking more about this in 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. http://www.jcsportfishing.com http://youtu.be/Ld4X16bFT-c
Target Species:
dorado,marlin,grouper,sierra,sailfish,red snapper, tuna, dorado
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