Fish On
Despite cold, there's still plenty of fish in the sea
Ron Nuzzolo

Fishing remains solid, if you can bear the cold - layers, layers and more layers is the answer.

With water temperatures dropping into the 40s this week, a few party boats ventured out. Remember, the boats going out in pursuit of the ling, blackfish, mackerel and pollack are the best of the best New Jersey has to offer.

Capt. Matt on the Norma K III fished the west side of the Mud Hole this weekend. Most anglers were able to pick up 15 to 25 ling. "High hook" was Dan Kastagnola with 32 ling. Harry Harrison had 23 in the cooler, and Frank Laske had 20.

Capt. Jimmy Elliot on the Miss Belmar Princess found schools of mackerel close to home, with the average fare catching 50 to 60 mackerel along with a mix of herring.

Capt. Matt hopes that with cooler water, this will improve in the days to come.

Capt. Bob Bogan of The Gambler is doing very well offshore. Capt. Bob reported an awesome trip for ling and pollack. Chad Hacker of North Middletown landed a double-header, with a 20-and a 15-pounder. Other anglers quickly got into the jig mode. Chad also landed the pool winner with a 25-pound whopper pollack. The crippled herring jig and 10-ounce vikes produced most of the action. With 25 anglers aboard, some even picked up 8- to 10-pound cod.

Did you know?

The Hi-Mar Striper Club is the premier striped bass club in New Jersey, with most members focusing on the Raritan Bay and Sandy Hook area. The club is made up of some of the best charter captains, recreational fishermen, and those who want to make a difference in preserving our precious fishery.

For over 40 years, Hi-Mar members have been pioneers in developing effective techniques for striped bass sport fishing.

The Hi-Mar is the watch dog of Raritan Bay and Sandy Hook. They will notify appropriate federal and state agencies regarding potential water pollution problems and unauthorized fishing by commercial fishermen.

Hi-Mar members played a very important roll in the Menhaden Project, which helped bring public attention to the overharvesting of bunker by netters. Thanks to their dedication and hard work, we have eliminated the reduction boats from our waters. Remember: without bunker, the staple diet of our predatory fish, we would have little if any striped bass or bluefish around. Hi-Mar is a nonprofit organization.

Saturday, Feb. 10, is the fifth annual fishing flea market, to be held at Middletown Veterans of Foreign Wars Post 2179, Route 36 east, Port Monmouth (behind Dunkin' Donuts). Admission is $5, with no charge for children under age 12. There will be plenty of new and used fishing equipment and tackle for sale.

New this year is the 2007 Seminar Series, at no extra charge, from 9 a.m. to 1 p.m., featuring live bait casting techniques, live bait fishing, fresh-cut bait fishing, black fishing and tuna fishing techniques. The seminar brings you some of the best-kept secrets from charter boat captains in the region. You don't want to miss this. For more information call (732) 671-1442.

Last but not least, I want to bring you a local recipe.

Get the net: 5 out of 5 nets .

Comment: awesome.

Difficulty: medium.

John Lantieri's Super Bowl Appetizer Bacon-Wrapped Shrimp with Blue Ribbon Barbecue Sauce:

Two pounds of medium shrimp (36-40 count, cleaned and deveined);

Dry rub (one cup brown sugar, one tablespoon paprika, one tablespoon garlic powder, one tablespoon Cajun seasoning or chili powder, one tablespoon cumin, and salt and pepper);

One pound of sliced bacon, cut in half;

Package of wooden skewers;

Blue Ribbon Barbecue Sauce: one cup of your favorite barbecue sauce plus a half-cup of honey.

Pat-dry shrimp and dredge in dry rub. Wrap each shrimp with slice of bacon. Thread shrimp onto wood skewers so they lie flat. Using a Teflon pan, cook skewered shrimp three to four minutes on each side. Finish by brushing Blue Ribbon Barbecue Sauce on each side.

This can also be grilled on a barbecue grill (just soak skewers in water first for one hour).

Chef: John Lantieri, Edison.