tha't exacly what mom did... once the fish was cooked, you could freeze the fish cakes and only had to heat them up and brown them.... we did bluefish like that too.OCR Sean said:I do the same thing making fish cakes. I steam the fillets and than rip e'm up witha fork and mix e'm with potatoes onion celery and garlic make a pattie and seer e'm in a pan.
right. never had to go more than 5-10 miles off.... used to be able to see an oil slick on a calm day indicating where the fish were.... used to only have a 2 week run at them as they would have moved too far up the beach by then...TunaTaker said:The past few years it has been a fast season (if any) and the fish are offshore.
I remember fishing w/ my dad; going out 5-10 miles.
It was great; he would let me skip a day from school (and we took some of my friends) and head out for the macs.
We would come home w/ a garbage barrel full.
Catching 4-5 each drop
Mac rigs (teasers) w/ a diamond jig at the bottom.
If we felt like it we would hang a pc of bait on the jig and drop below the macs for ling; (when was the last time you caught a ling?)
We would eat about 1/2 the fish and the rest would be bait.
We would get out 2-3 times per year.
It was truly the start of the fishing season.
I'm glad I had the experience, I"m not sure if I can say the same for my sons; we don't have the fish like that any more.
Could also be herring. They come around right before the macks.jt said:We went blackfishing today and read heavy schools of fish that appeared to be mackeral 3-4 miles east of Barnegat inlet. We did not have any mackeral rigs on the boat, so I can't confirm it, but there was lots of bird action, slicks on the water, and 45 degree temperatures......
Not sure what else it could have been.......