[623553]

I am embarrassed to even ask but I am so new at this sport of fishing that I would feel even more foolish if I did not ask...

1. What is a TOG/Blackfish?
2. Are they bottom fish?
3. Do I go after them the same way as Blues?
4. Are they deep water fish?
4. What type of bait should I buy?
5. Can I use my spinning rod for them?
6. Do they put up a fight?

I do appologize for such an ignorant question but I want to learn more..Can I find them in the Long Island Sound Near Oyster Bay?

 

[HungryJack]

 

[strip]

I have to agree with hungry jack on this one.

 

[614048]

Black fish are bottom feeders. They are both tricky to locate and tricky to hook properly. In the fall they move into somewhat shallower water than at other times. Crabs are the preferred bait and rocky areas are the preferred location. Most consider them a good eating fish. Stop in at your local bait store for more info.

 

[MakoMatt]

While we are on the subject of these type questions, I'd like to ask one, and it is a serious question. I can remember someone telling me, or reading, many years ago, that Blackfish sleep, for lack of a better term, standing on their head. Is there any truth to this? I could probably count on my fingers the times I have been Blackfishing, and I never caught any "good" ones when I did go. I did however catch a 12 lb. Blackfish many years ago surfcasting at sundown at Ransom Beach in Bayville. I snaged the fish on it's back near the tail with a lure.

With all this talk lately about tog fishing, I'm getting interested it give it a few shots this winter. Thanks everyone for that.

 

[loonzter]

Tautog

Finzup, these types of questions are what this board should be all about. Blackfish AKA Tautog (indian name) hense Tog. Found, like seabass mostly over rocky areas and wrecks, bait from a bait shop usally consists of Fiddler crabs or green crabs or clam, I've also used sand worms but the list of what they eat is large, read the posts regarding Tog. You fish them on the bottom (not like Blues), water depth varies from 20 - 120+ feet. The Long Island Sound with all the rocky areas is a great spot for Blacks (TOG), I fish by Pt Jefferson and catch them this time of year mostly in 40 - 60' of water. They don't like to leave their rocky homes and when you catch one if you don't reel up at least 5 turns quickly they have a habit of pulling you into the rocks and breaking you off. For this reason I suggest a conventional reel not a spinner it gives you more control to get their heads pointed up and keeping it that way. Of all the fish species I put blackfish in the top 3 to catch and to eat. A large Tog will make several attempts to get back to the bottom as you reel it in and you had better be holding your rod tight or it will yank it out of your hands. White flakey meat, you can cook it just about any way you could think of and it will taste great. There are enough posts on Blackfish here to fill several books, just read them and take some notes. EC Newell and Togmaster have done a great job providing tons of info just read the past posts.

 

[619627]

Thank you guys for helping this fellow out. We will continue to try to bring up the basics on blackfishing along with some of the other techniques which the pinhookers use. As loonzter mentioned, just scroll back, and read the past threads on blackfishing. Many on the "ASK THE PROS" board, have given much detailed information on catching blackfish. Just look for the blackfish threads.

EC NEWELL MAN*

 

[613098]

In answer to part of the original question, blackfish is very good cooked in all the usual ways. However, IMHO, the best and highest use for blackfish is chowder. They are arguably the best chowder fish you can catch. More of this - including recipes - later.
Paul

 

[Matts]

Like any type of fishing, the best way to get started is book a charter. As this is quite steep, take a few trips on one of the north shore party boats. Watch people who are catching fish carefully to see what they do. Keep your bait still and strike hard. The first big tap is too soon and the second is usually too late. Ignore taps from bergalls ( a small fish) Wait too long and your bait will be gone or pulled into the rocks. Knowing when to hit it takes a lot of practice and can change from day to day. Tog "masters" are the elite of bottom fishermen.

 

[619627]

Paul, your right, blackfish is one of if not the best, chowder fish around. My next door neighbor who started me on saltwater fishing as a kid, used to make blackfish chowder, and it was incredible. It is a meal that you can eat everyday. You have to post the recipe!

EC NEWELL MAN*

 

[Learning2Tog]

i love this board-------------sooooooooo much info :]

 

[schoolman]

I agree. This is a terrific board. Keep up the great efforts, because they are much appreciated by the newbies as well as the old salts.

 

[Savvy18]

Denmark Paul

PLEASE post that black fish chowder
recipe...Fast! I'm salivating.

Thanks

 

[schoolman]

Me too. I'd like to see it since my previous attempts at bf chowders have not turned out to be too raving successes w/ the family, etc. Thanks in advance.

 

[623424]

Blackfish Chowdah

5 slices of bacon, chopped
1 large onion, chopped
4 medium potatoes, diced
2 carrots, diced
2 celery stalks, diced
3 cups canned chicken stock
1 can corn
1 tsp. salt
1/2 tsp. pepper
3 tbsp. butter
3 tbsp. flour
3 cups whole milk(or light cream)
2 tbsp. fresh parsley, minced
Paprika
2 Bay Leaves
Onion and Garlic Salt
4 blackfish fillets

Directions:
Fry bacon pieces in a large saucepan until crisp. Remove them with a slotted
spoon and reserve. Add onion to saucepan and cook in the bacon fat until
softened. Add the carrots and celery. Cook until semi-firm. Add some olive
oil if needed. Add potatoes, chicken stock, blackfish chunks, bacon, corn, salt,
pepper, bay leaves, and a couple of dashes of both garlic and onion powder.
Cook for 15 minutes or until potatoes are done.

In a second saucepan, melt butter, then add flour, stirring to make a roux.
Cook for 1 minute. Add cream or milk and stir until thicken over low heat.
Add milk mixture to vegetables and heat over low heat for another 10 minutes.
Garnish each bowl with fresh minced parley and a touch of paprika.

 

[613098]

OK, here goes on blackfish chowder. First off, I'm kinda a semi-pro cook, so I never deal in formal written recipes - neither did your Mom or Grandma. There's at least three types of fish chowder I make, but let's start with an Italian-style.
Stock-
You can use canned chicken stock or some clam broth or even fish-flavor bullion cubes, but homemade is the best. Put blackfish heads and frames in a large chowder pot. You have already removed the gills and any blood. Add two big onions, sliced, and about a half bunch of celery. Some salt, pepper, a handful of parsley and a few chopped up carrots. Cover with water, bring to a boil, then simmer for about an hour. Cool and strain through a fine mesh strainer. Pick all the meat from the heads and save. You'll be stunned to see how much good meat you've been throwing out with those blackfish heads all these years!! Throw out all the vegies, bones and stuff. This strained stock is the basis for your chowder and can be frozen if you want to save it or have extra. At this point, it should already taste pretty good.Wash and dry the pot.

Chowder-
Slice or chop about three nice-sized onions, and a few cloves of garlic if you like Cook in a little good olive oil in the pot until soft but not brown. Once again, add about 1/2 to 1 lb carrots, peeled and diced. Add about 1/2 to 1 stalk celery, diced. Add stock to about half fill the pot. Toss in a good handful of minced Italian parsley. Add some oregano and a bit of thyme and sage if you like. Simmer till the vegies are nearly done, then add two 14 oz cans (drained) of chopped tomatoes. Simmer another 1/2 hour, then add the reserved meat from the heads. If you like it meatier, add extra cubes of filleted tog about ten minutes before. Adjust the seasoning to your taste. Remove from heat and let sit covered for ten minutes before serving. Some folks now add cooked macaroni (shells, elbows, whatever) to the pot to make a real one-dish meal.
These instructions may not be like the fancy detailed printed recipes, but everyone who is a real cook varies the proportions and seasonings to their taste. Some good crusty semolina bread, a nice glass of vino on the side and you're in business. Mangia!!

 

[bigflatfish]

black fish chowdar

made the first recipe for black fish chowder
came out great bigflatfish

 

[MermaidCT]

I made that blackfish chowder recipe that was posted (posted in other places previously) - it is great!!

I made one alteration -instead of the flour I used 2 Tablespoons of instant mashed potatos to thicken it - it worked great!

quote:
I can remember someone telling me, or reading, many years ago, that Blackfish sleep, for lack of a better term, standing on their head. Is there any truth to this?

They go dormant with light levels - as dusk approachs they become sedentary and less mobile. I've skindived around blackfish and have never seen them standing on their head, but have seen them flopped over on their sides! You pretty much could pick them up when they are dormant like that.