Oct 17th

Oct. 17th.

The fishing was a little slow.  The water temperature was still around 60, just a bit too warm.  The weather was very pleasant, the wind and current were never a problem.  Steve and I slowly headed out to the buoys from the winter anchorage launch at IBSP.  I trolled tube-n-worm the whole way (about an hour) and couldn't buy a bite.  Steve also had no bites.  When we got to the buoy's we found some bluefish and short bass.  Our original plan was to try to tube-n-worm in the inlet along the rocks.  By the time we made it out there it was dark, and the swells coming in from the ocean were pretty high.  We decided it was safer to head in to snake ditch.  Steve picked up another short bass at the new weakfish spot.  I had a 26 inch striper on a teaser at our usual Snake ditch spot.  The Striper I caught had sea lice on it's tail. By all accounts, this means that it was recently swimming in the ocean, therefore a migratory fish as opposed to being a local resident fish.  


here's a recipe I used:

JD'S BLUE CAKES

INGREDIENTS:
1 pound of Blue filets - cooked - shredded

DRY INGREDIENTS:
1/2 cup of plain bread or cracker crumbs
1 tablespoon of Old Bay seasoning
1/4 teaspoon of freshly ground black pepper
1/2 teaspoon of baking powder
1 teaspoon dry mustard

WET INGREDIENTS:
2 eggs beaten
1/4 cup mayo
2 teaspoons of Worcestershire

INSTRUCTIONS:
Mix dry ingredients then add Blue meat and blend gently so as not
to break up meat lumps. Add wet ingredients and stir in gently.
Form into 8 cakes.

Heat 2 tablespoons of butter or margarine in a frying pan and
bring to a sizzle. Add cakes and reduce heat to medium (the butter
or margarine should be bubbling at the base of the cakes). Cook on
one side until golden brown then turn (add another tablespoon of
butter or margarine if necessary). Again cook until golden brown.

Serve with saltines, mustard and ice cold beer or your other
favorite beverage.