On April 26, ECOs Evan Laczi and Landon Simmons caught two men in possession of five undersized striped bass on a beach in the town of Brookhaven after receiving a tip from off-duty officer Lt. Matt Blaising, who was enjoying a day at the beach with his family on Easter Sunday. Lt. Blaising provided a great description, location, and even a picture of one of the men. The fishermen were each charged with taking undersized striped bass and possession over the limit of striped bass, with the tickets returnable to the Suffolk First District Court.
On Memorial Day my brother & I have a tradition that we go haddock/pollock/cod (when allowable) fishing up north. So this year was no different. This year our crew was my brother Ed,my nephew Adam, my niece Leslie, my niece Lisa & her boyfriend Norman & of course myself.
First off you couldn’t ask for a more beautiful day to be out 27+ miles off the coast of New Hampshire, waves were at best 2 footers, although a tad bit windy/chilly.
First drop Ed gets a just over keeper size pollock while the rest of the crew gets keeper haddock, (all but me, I just get "short" haddock.) This continued on for most of the day & I start wondering if I am now soon becoming "Short Haddock Johnny"?
Things started to change for the better, we all start catching keeper haddock, some nice cusk of various sizes. Ed then catches a nice mackerel, which then the mate Todd chops up for us to use for bait.
So now the "gears" inside Johnny205’s head starts turning… I drop the macks down, give it a few twitches & BAM!!! a real solid hit a few head shakes and this fish just keeps heading for the bottom. Now I start thinking could this be the "elusive" Atlantic Halibut that I’ve been after for so many years?
Unfortunately that wasn’t going to be the tale I wanted to finally tell for all these years.
There was PLENTY of these caught today all to be set free. The lady behind me to my left was jigging and had caught several this size and one guesstimated at 27lbs which she had her co-angler take some pic’s of.
End result, all of the crew got our limits of haddock, only the 1 pollock caught on the YellowBird today was Ed’s, Adam won the pool with a big a$$ cusk which we didn’t get a pic of.
And as an added bonus the was a whale breaching not far from the boat, however I didn’t get a chance to see it.
Overall a great day on the water for all to be had.
Was planning on heading to the lawns and try for fluke but we had a late start from the dock and by time we were ready to to switch over the WSW wind came up and we knew we had a long bumpy ride back to shinnecock
A great day with my boy and successful first real trip of the season
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Cilantro-Lime Calamari with Pasta
1/4 c. extra-virgin olive oil
3 tbsp. lime juice
1 tsp. ground cumin
1 lb. calamari (diced/cut up)
3/4 lb. linguini
4 tbsp. butter, divided
3 cloves garlic, minced
1/2 tsp. red pepper flakes
1/4 c. low-sodium chicken broth
1/4 c. white wine
1/4 c. freshly chopped cilantro
Lime slices, for serving
¼ teaspoon anchovy paste
- In a medium bowl, whisk together olive oil, lime juice, and cumin. Add calamari and toss to combine. Cover and refrigerate for 15 minutes or up to 4 hours.
- I’ve left it overnight in the fridge.
- Before cooking calamari, boil pasta: In a large pot of boiling salted water, cook pasta according to package instructions until al dente. Drain.
- Cook calamari: In a large skillet over medium heat, heat 2 tablespoons butter. Add calamari & cook for about 5 to 10 minutes until done. Remove calamari from skillet.
- Add remaining 2 tablespoons butter to skillet. When melted, stir in garlic, and red pepper flakes. Anchovy Paste, and cook until fragrant, about 1 minute. Add chicken broth and white wine, and bring mixture to a simmer.
- Add cooked pasta and return shrimp to skillet. Sprinkle lightly with cumin. Add 1 slice of lime – crush once in skillet. Add lemon juice. Toss everything together until evenly coated in sauce.
- Serve warm with cilantro and lime slices & shaved parmesan. Maybe some warm Italian Bread from "the Market Lady" & a Glass of Red.