[captbogan]

Striper fishing on Saturday was very good again. We did not have to go far to catch them.

Most lures worked well, if operated properly. Best to simply cast, let the jig, spoon or shad reach the bottom and retrieve just fast enough to wobble or "swim".

Most of the time, seeing birds and fish working the surface, that is just the tip of the ice berg. We don't need to be right on top of the gulls to catch fish --and if the captain sees marks on the machine, he will stay put.

We won't be fishing tomorrow but Thursday looks good and we plan to be out there through the weekend and up through New Years eve day.

Gambler is headed out for one last offshore sea bass trip early Monday --there is still room available for that trip, if you are interested.

During the month of January, Gambler will be making taug trips.

Check out our website for details or call the number listed below.

I made some striper fish cakes recently. They came out very good. They make for a great New Years dish. Here is the basic recipe:

Two medium sized striper fillets (I try to cut some of the dark out before cooking)
3 tablespoons mayo
1 tablespoon worstershire
1 tablespoon Old Bay
3 eggs
2 cups seasoned bread crumbs (or panko)
1 chopped sweet onion
1 chopped green or sweet red pepper
1 cup whole kernel corn, drained
1 cup shredded carrots
vegetable oil for cooking

Bake fillets, dark side down, at 350 until just flakey (15-20 mins)
While sautéing veggies
In a large mixing bowl, combine eggs, mayo, worstershire, sauted veggies, old bay. Strain as much water out of the fillets as you can. Flake the fish into the bowl. Add bread crumbs. mix all together well.

Make cakes by using a 1/3 measure cup, shape up to size. Cook in frying pan in oil or bake at 350 for 30-40 minutes. If you bake them, you can freezer seal in portions and re-heat on a pan in oil. I love these with tarter sauce.

Special thanks to Milt Rosko for sharing this recipe years ago!