[captbogan]

Gambler's half day trips are catching some fluke, sea bass and ling. The fluke have been 15 to 1 keeper. Still waiting for the fluke action to pick up. We are catching some keeper sea bass and the ling have been helping us put fish in the coolers.

We missed our Thurs and Fri night wreck trips due to weather. Saturday night was a pick of nicer sized ling, a few sea bass. Not many bluefish this time.

I had ling fillets a couple times this week. Definitely and underrated fish to eat. Also known as red hake, the meat is a delicate white. Filleted, skinned, check for any remaining bones by running your finger tips across the fillets, especially around the rig cage area. Rinse fresh fillets in cold water and pat dry.

6 to 8 ling fillets
One shallow dish with all-purpose flour.
One shallow dish with seasoned panko or bread crumbs.
One bowl with 3 beaten eggs
Large skillet with enough oil to cover about a quarter inch deep (avocado, coconut or olive oil)

Heat oil on medium
Dredge fillets through flour, then dip into eggs, then cover with panko.
Heat fillets in oil, checking until each side is golden brown (about 3 mins each side)
Place fillets on paper towels while you make the next batch

Serve with tartar sauce: Mayo, relish (Old bay or horse radish if you like).

I hear people say that you cannot freeze ling fillets but I do not agree. I great way to cook previously frozen ling fillets is to make fish cakes out of them.


*All our trips are sailing at reduced capacity for your comfort

*Heated/AC cabin with hot-food galley

*Book on-line or show-up at the dock --if we are not fully booked, we will gladly get you on-board. Suggested to call first at 732-295-7569

*You do not need a fishing license to fish with us --you are covered under the Gambler's registry.
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