As Summer comes to an end, the fall fishing begins. Weather patterns change everything as far as the fishing is concerned. Crocker and Pig Perch season comes to an end, feeding patterns change for all species of fish. As water temperatures drop all fish will be movinmg to deaper, warmer water to servive the dropping temperatures. Live shrimp comes to a hault.This is where knowledge comes in.
All species of live bate will exit the Laguna Madre for deeper channels. Hard heads, Perch and Finger Mullet don't have enough scales to protuct them from the tempeture dropping. this is good forfall fishing. Only the larger fish can servive the cold tempeatures, but they also move to deeper pockets of water. When temperatures drop in the fiftys these fish will lay on the bottom of the deep holes in a Dorment stage. Fishing Lures play a BIG part of fall fishing. these artificial baits muct be worked very slow to encourage the cold fish to react. Your baite willfeel lik ea Perch bite but the fish may be a large one.
Fishing in Baffin Bay and Land cut are is still pretty good. Trout, Flounder and Reds are being brought in by anglers.
Yarbrough pass is producing Trout and Reds. Emmords hole is holding alot of small Trout in sand pockets. Boat hole has numerous Red fish and Trout also lots of Flounder have showing up in the upper Laguna Madre.
Here is a Red fish Steve bartholomue cought just last week.
But don't worry guys and gals we are doing our best at getting rid of the compitition. Hehehehehe.....
Biologists are reporting good numbers of fish, But there is still a population shortage.
Ducks are showing up in good numbers for Duck season. Our guides are ready for hunting season! call ahead for Duck hunting reservations.
remember to visit our web site at Bluffslanding.com Call ahead for your spring time, fishing and lodging. We have a group of proffessional fishing guides who can put you on good fishing.
Keep your hooks sharp!
For all you Dove hunters out there here is a GREAT recipie for cooking those Dove.
Mesquite Grilled Dove Wraps24 Dove breasts
24 Jalapenos (halved and seeded to make 48 halves)
2 purple onions peeled and cut into 1 inch thick wedges
2 cakes of cream cheese (allow to sit out to soften for 1-2 hours
For the BrineFillet the breast meat from the breastplate. Place the fillet halves into a large bowl of ice water. They should be fully submerged. Add ½ cup salt to ½ gallon of ice water. Allow meat to sit for 1-2 hours. Pour off water and rinse the meat again with cold water.
Preparation In a mixing bowl, add to the cream cheese 1 tablespoon each od black pepper, garlic salt, and basil leaves.
Stuff a Jalapeno half with ¾ tsp cream cheese mixture. Place the breast on top of the cream cheese and place the purple onion on top of the breast. Wrap the pepper and breast with a half slice of bacon. Hold the bacon in place with a moist round toothpick. (Be sure to wrap tightly to hold in cheese.)
For the BasteThe baste will help to cook the bacon faster and keep the meat from over cooking and drying out.
1 Whole bottle of Syrah or Merlot wine
¾ jar of Jalapeno Kiwi Jelly
3 Tbs soy sauce
3 Tbs olive oil
1 Tbs Dijon mustard
3 tsp beef bullion
1 Tbs butter
1 Tbs black pepper
2 Tbs rosemary leaves, chopped coarsely
2 cloves of fresh minced garlic
Place all ingredients in a saucepan over medium heat and reduce by ½ of volume.
Remove from heat.
Grilling
Because they are small, delicate, and prone to flare ups on the fire, place the dove wraps indirectly over medium heat on the grill and keep it covered when not basting. Turn the wraps every 4-5 minutes and baste every time you turn until bacon is browned. Remove from grill to a platter and cover loosely with a piece of foil for approx. 7-8 minutes to rest the meat. Then remove the toothpicks and enjoy.
