Username:
Password:
Get Account    
Login
Home  |  Magazine  |  Reports  |  Discussion  |  Photos  |  Tides  |  Weather  |  Community  |  Updates  |  Fishing Info  |  Contact

Date posted September 5, 2008 6:30 PM
Posted by bigtunabunda
Report location New York > North Fork > Greenport
Fishing method Boat
« Previous Report Next Report »

sorry for late report, this was Tuesday Sept 2nd. Peconic Star under the command of fantastic Capt Dave.



My buddy and I elected to go there b'cuz Fluke is OVER and few other boats if any were doing a full day bottom trip. Other boats were doing combo trips also jigging blues which we wanted no part of. So we made the call to run out to the North Fork from QUEENS. Yes round trip burned a good tank of gas just about in the car alone.



We ended up having a very good day. Pretty much everyone on the boat caught a few good fish for dinner. Those who have more than a clue did pretty well.



My buddy and I started the day throwing back lots of porgies that were just on the line of keeper cuz we thought we'd have at least our 45 big ones each by the end of the trip. I ended up keeping 26 and taking the pool $117.00 with a 2.5 lb/ 16 inch pork chop. My buddy retained closer to his limit than I did. He started keeping those 11 inch fish sooner than myself. Most of the fish I kept were between 1.5 and 2 1/4 lb.s.Big porgies by most people's standards.



The real secret here is,THE FISHING IS ONLY GOING TO GET BETTER AS THE WEATHER COOLS!!! This was only the beginning. Bigger fish and better numbers of them will be on the bite guaranteed!! I highly recommend going out with them after the weather settles past this storm again. Our economy stinks. Gas prices are preposterous.We all need to make a living, and we're all tightening our belts.



If you spend $80 on the trip, $20 for the tip, $50 on gas for the car, and buy breakfast, lunch, & drinks, say another $20 or so? That's $170 for the day. That comes to $3.77 per porgy if you catch and keep 45 from now until October 15th.



Hopefully they'll be bigger porgies like the ones we caught. I think that's still cheaper than the fish market, and definitely allot fresher, and you had the fun of catching them yourself, and maybe you'll win the pool too like I did?



We have to support our party/ charter boats through these tough times or they'll end up extinct.they're still talking about closing the FLUKE season next year in 2009. That will kill some of these businesses for sure. The North Fork Boats really count on the fluke run in the spring, as well as the fleets from other ports too, though their main runs may occur at different times of the season.



Lemme tell you those porgies were utterly delicious on the grill, and I have a good bunch of them filleted and vacuum packed frozen for the cold winter ahead! MMMMMMM MM!!!!



I'll also be going again soon when the weather cools a bit more! So go get some Chopasaurous gigantous.





Buy your Noreast Media Text Ad Now!


  Comments and Questions  
Author Message
locaste

Joined: 07/04/2003
Posts: 112
Location: Babylon
 09/05/2008 07:30 PM  

How difficult are these to fillet?

thanks:
Lou
 
fattony12

Joined: 04/28/2008
Posts: 115
 09/05/2008 08:04 PM  

good report ....as olways thanks for the tips
 
crabman1130


Joined: 03/25/2003
Posts: 39977
Location: Farmingdale
 09/05/2008 11:33 PM  

Great Reportupupup


Hey, it can't be Christmas everyday!!!!
 
bravajo

Joined: 09/22/2004
Posts: 228
Location: Noyac
 09/06/2008 09:23 AM  

locaste wrote:

How difficult are these to fillet?

thanks:
Lou




They're pretty easy. I fillet both sides like any other fish (although their scales are tougher than most other fish) and then remove the pin bones down the lateral like by cutting that section out. You wind-up with 4 fillets per fish.

If you don't mind eating the fish whole then just gut, scale and cook.

J.


If you fish Eastern Long Island please visit
Peconic Bay Anglers Club
 
RobNRobby


Joined: 12/02/2005
Posts: 1129
Location: Miller Place, NY
 09/06/2008 09:26 AM  

Funniest report ever?

This is great. I feel like I am at work with an ROI (Return on Investment) calculation on Porgies!!

Great report and great detail. Good point on a full day of bottom fishing, as you probably need the full day to get the value you're referencing.

Pork Chops are hard to filet (its alot of work for not alot of meat), but my friends greek dad (miss you Bill) taught us to gut'em scale'em and cook them with the heads and everything. Its easier...

Nice report, great ROI calculation.

RnR


 
onemotime

Joined: 10/25/2007
Posts: 164
Location: Eastport
 09/06/2008 05:40 PM  

Great report you're 100% right
 
bigtunabunda


Joined: 10/04/2005
Posts: 960
Location: North Queens
 09/07/2008 09:00 AM  

thanks for the compliments guys!

Filleting porgies is not bad when they're BIG. That's why I love BIG ones! Thus my reasoning to go out where the BIG ones are to catch them. Just keeper size 11 inch porgies not much meat, harder to fillet like these guys say, but BIG pork chops, no problem. The skin is a little tough due to scales as mentioned above, and the rib cage bones are long and plentiful for the size of the fish, yes they're a little bony as you'll hear many people say, but they are a good eating fish and I prefer them much better when larger size.

Part of the point of being on the party boat or charter is the mates will clean your catch for you, just remember to tip them well. They're not REQUIRED to clean your fish, but they do it as an additional service. If they clean a bucket of porgies for you, it is allot of work. But b'cuz they're experienced at it and have all of the proper tools handy they can get it done pretty quickly.They will fillet your porgies or if you prefer you can ask them to scale and gut out your porgies and leave them whole, or head on or head off it's entirely up to you, your preference. Just tip them well for their hard work, scaling is tougher than filleting too keep that in mind. I get a few done that way, and the rest filleted for freezing in the vacuum packages.


I lift fish up then put them down!!
 
Steamfitter638


Joined: 05/22/2007
Posts: 2443
Location: W/SW
 09/08/2008 09:08 AM  

Porgy Fillets

I've found that cooking the fish whole gives a totally different (worse, i think) taste. For some reason certain fish that are cooked with the skin on does something to them. I usually only keep the 12-13" fish and up, they're much much easier to fillet, anything smaller than that is a pain in the a** to fillet up. Just do what the other posters said about the techniques for cleaning them.

AND SHARPEN YOUR KNIFE AFTER EACH FISH, MAYBE EVEN DURING EACH FISH!!! THE SCALES ON THESE GUYS ARE VERY TOUGH AND WEAR AWAY YOUR BLADE. A SHARP KNIFE IS THE GOLDEN TICKET.

-Tom


Can't fight against the youth, cause we're strong


The worst are ppl who live in a golden age & complain about how yellow everything is
 
  Comments and Questions  


« Back to the New York posted reports



Contact Us
Get Help Using the Site


2020 Noreast Media, LLC.
Terms under which this service is provided to you.