How about a nice 31" weakfish :D

http://striped-bass.com/images/an/an_squet31a.jpg

Weakfish have been rare in these parts for the last 15 or so years. I remember my father coming home with weakfish much bigger during the early to mid 80s. Than the fishing for em slowed to a snails pace. Hopefully this is a sign of things to come maybe we will actually be able to target them this year :)

nice squeteague anthony. get that one on live herring ?

:claps: :claps: :cheers: Good Job Dog!!!


.....Keep up the good work...and keep your head up...:)

Good going.

Once upon a time, Prudence and Patience Island made Narragansett Bay the trophy weakfish capitol of the East Coast.

Maybe again soon!

Mike

Nice fish Anthonyn I had hoped to see some weakfish this year . Last Sept. I saw a guy get a nice 12# in Padanaram harbor and he did not know what it was he came over to ask if we new?? Great eating too:D

Sweet! - It's the hat bringin' the luck :btu:

How about a 20+lb bruiser blue.

was she full of roe?

Nice Weakie!!! I hope to run across a few this summer. Excellent fish for Catch and Eat.

Nice Weakfish Anthony, keep up the good work, thats a beauty!!!!

Anthony, that is awesome. Nice fish.

I really want to give weaks a try one of these days. I think as much as most people like to catch trophy fish, I like to catch new species. I caught a nice one of their florida cousins a couple years ago, but never targeted weakfish yet.

Hopefully that is a good sign for the fishery.

Congrats.

nice fish!
a question to all that eat weakfish: what is so special about them? i caught one last year, grilled it up, and was not very pleased with it. the two or three stripers per year i kill are much more appetizing. just my side of things.

TL - I caught a weakie in Jersey about a month ago, the first one I have seen in many years....

I grilled it up and thought it was great, but then, I like bluefish....and I thought it tasted a lot like a good blue....almost couldn't tell the difference....

Here's what I did:

2 tablespoons dijon type mustard
2 tablespoons mayo
Few cloves (or more, in my case) crushed garlic
A bit of dried tarragon or oregeno and thyme
Fresh ground pepper
A splash of worcershire sauce
A splash of white wine
Olive oil as needed
A bit of paprika

Mix all together. Leave the skin on the fillet. Make three or four cuts thru the skin and about an 1/8" into the meat. Put it in a pyrex baking dish. Cover the skin side with the marinade, pushing it into the cuts. Flip the fillet over, and pierce the meat all over with a fork. Put on the rest of the marinade, and let sit in the fridge anywhere from 1 to 4 hours.

Get your grill hot. I use a fish basket, so set that on the grill and get it hot as well. Brush the basket (or the grill) with olive oil. Take the fillets and drain the excess marinade (reserve). Put the fillets on the grill, turn and baste with the reserved marinade every few minutes, for a total cooking time of maybe 15 minutes (3 or 4 turns).

Yummy.......I do blue fish, and striper, this way as well.....

I was just doing some lazy fishing last night killing some time. I also caught a 33" bass as well. My bait of choice? Squid heads! just the heads. I got some big squid a couple weeks ago and I save all the heads to chunk fish. The squid I got were huge so the heads were about the size of a nice small squid. Squid heads are killer on bass and work with the weaks too. When you could actually target weaks back in the day squid strips worked very well. Some places around my neck of the woods that were weakie hot spots. Was under the mount hope bridge, surprise hill in colt state park, and bristol narrows. one of those spots is whre i ran into that one which was a total accident. Right place right time i guess... I still thought it was too early to catch weaks?? :confused:

The last few years they have been coming back in The Bay. Fisheye named one of the areas. They have also been doing better in Greenwich Bay. Squid strips was traditional but now people get then on small shad bodies , curltails , etc. I think its a right place , right time thing as stated. they aren't all that particular if you can find them.

People say they like them to eat cause the meat has a tight texture. Tight nitted like a fluke , not flaky like cod. Fluke is better to me.

personally, i was kind of turned off by all of the veins in the flesh. at least i hope they were veins..... :( :eek: