FISHING REPORTS
from some of the BEST PLACES TO FISH !
MONSTER MAKO SHARK - FORT LAUDERDALE DEEP SEA FISHING
Starting off October with a monster Mako Shark!
This afternoon, Captain Paul and Captain Darin set sail with Ryan, his daughter
and his wife aboard the Lady Pamela II. Once Captain Paul cleared the port and
hit open water, he led the family north to troll the reef. Trolling wasn’t
attracting; Ryan’s daughter reeled in a King Mackerel and that was it for the
bite. Ryan had something bigger in mind so they headed to a shipwreck in 300 ft
of blue water and made a drop. A live bluerunner caught the eye of a nice fish.
Ryan was in the chair and ready to reel. Once Ryan battled the fish to the
surface, Captain Paul yelled “SHARK!! DARIN, SHARK!” Paul ran down from the
bridge and grabbed a shark rig as Darin pulled the Amberjack into the boat. Paul
cut a chunk out of the Amberjack to attract the game shark and threw it over the
side. At this point, the shark is munching on the bait as Paul set the hook.
“Round two Ryan!” Ryan won the 30 minute battle with a monster Mako shark. Once
they got a hold of the leader, Paul threw the harpoon and the fish took a run,
he was not a happy camper. After a tough 30 minutes, another 10 minute run is
brutal on the angler. It was all worth it in the end once they got to see the
set of teeth on this bad boy. Awesome catch guys!
Mako Shark with Grilled Pineapple Salsa
Ingredients
Salsa:
1 medium ripe pineapple, trimmed, cored, quartered lengthwise and cut again
lengthwise
Drizzle extra-virgin olive oil
2 limes, juiced and lime halves reserved
1 small red onion, minced
1/2 bunch fresh mint, leaves finely chopped (about 1/2 cup leaves)
1/2 bunch fresh cilantro, leaves finely chopped (about 1/2 cup leaves)
Couple pinches kosher salt
Superfine sugar, optional
Mako:
4 (8-ounce) center-cut mako shark fillets
Drizzle extra-virgin olive oil
1 teaspoon kosher salt
20 grinds black pepper
Directions
Salsa:
Heat a grill pan or griddle over medium-high heat. Lightly rub the pineapple
pieces with oil. Grill on all sides, about 2 minutes per side or until lightly
caramelized with nice char marks. Remove from grill and set aside to cool
slightly.
Cut grilled pineapple into 1/2-inch dice and add to a medium bowl. Add all
remaining salsa ingredients, including the lime halves. These will lend the
additional lime oils in the rinds to the mixture, making a more aromatic salsa.
Set aside until ready to use.
While grill is still hot, rub each shark steak with olive oil and season with
salt and pepper.
Place steaks on grill across the grill ribs and cook for about 3 to 5 minutes
per side, depending on the thickness of the steaks. Gently turn fish so it does
not fall apart. Once the flesh has become opaque and firm to the touch, it is
cooked through. Remove to a platter and spoon salsa over fish. Serve
immediately.
Check out our daily Captain's Log to keep you caught up on what's biting
offshore Fort Lauderdale
http://www.ladypamela2.com/...bin/forum/gforum.cgi
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