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Month: August 2010

The Offshore bite is on!

Multiple boats out of South Jersey Marina have been reporting fantastic hookups! Over the Top went 6 for 13 on Whites caught around the Baltimore area, Super Crew also releasing 6 Whites in the same area on Saturday. A little closer to home near the 30 Fathom Lump and the Elephant Trunk, the Nor’easter II was on the fish Friday bringing in 6 Yellow fin and 1 Wahoo, Jen and Tonic had another awesome day of fishing, reeling in a Dolphin, Wahoo and a Yellow fin. The Slammer was also offshore near the 19 fathom lump on Friday bringing in Wahoo, Dolphin and Tuna. Hooked Up II has been having a phenomenal time on the water for the past few days fishing up a storm. All boats leaving South Jersey are hooking up Offshore!

Inshore, boats such as the Common Sense, Cape Queen, Big Game, Slammer, Cape May Lady and the Porgy IV have all been out in the last week also bringing in the fish! The flounder are in the peak of their season, they might not all be keepers but they’re defiantly out there. Black Sea Bass are still in abundance around the reefs and wrecks. The Tautog fish has made an early appearance here in Cape May and the ever present Bluefish, has made the fishing even more enjoyable for people trying to get their last outings in for the summer.

For your inshore and offshore needs feel free to give a call to the South Jersey Marina and ask Nick to setup a charter for you. (609)884-3800

-Nick


MA500 Tournament Results

After a week of fishing that saw white marlin bite in record numbers, it was another down to the wire finish at the 2010 Mid Atlantic $500,000! For the first time in the tournament’s 19-year history, the blue marlin category went unfilled. Although several blue marlin were caught and released, the 400-pound minimum weight was tough to crack and all the prize money for the category was rolled over to the white marlin category and equally divided among winners. Next year’s tournament which will mark the 20th anniversary of this most prestigious event.

MA500 Photo Gallery

Final Standings

Weight Standings

Heaviest White Marlin – tie – 88 lbs. Billfisher – Bill Zimmerman – $791,442, Lady Luck – Steve Ramsey – $298,514

3rd Heaviest White Marlin – 82 lbs. – Cracker – Chris Schultz – $204, 573

Blue Marlin – No qualifying blue marlin were caught so prize money was rolled over to the white marlin category and divided equally among the winners.

Heaviest Tuna – 177 lbs. – Impulse IV – Matt Kriedel – $168,812

2nd Heaviest Tuna – 105 lbs. – Reel Chaos – Anthony Matarese – $100,265

3rd Heaviest Tuna – 84 lbs. – Fin-Ness – Don Pyle – $78,893

*Heaviest Dolphin – 56 lbs. – American Lady – Russell Baiocco – $10,000

Heaviest Wahoo – 49 lbs. – Shelly II – Don Haines – $10,000

*Denotes new tournament record.

Boats receiving calcutta money but not receiving tournament purse money for various catches during the week include the following:

Toplesss – Scott Steele – $27,427

Tar Heel – Mike Chrysanthopolis – $24,510

Singularis – Jeff Citron – $20,425

Krazy Salts – Dave Anderson – $15,172

All In – Curtis Maycomber – $12,255

Lil’ Man – Steve Dayton – $12,255

Canyon Lady – William Diller – $7,002

Point Standings

Most Points White Marlin – 1575 pts. – Judge – Marty Judge

2nd Most Points White Marlin – 1350 pts. – Shark Byte – Peter Cherasia

3rd Most Points White Marlin – 1200 pts. – Viking 70 – Pat Healy

Most Points Blue Marlin – 300 pts. – Fin-Ness – Don Pyle

2nd Most Points Blue Marlin – 300 pts. – Emanon – Brian Sullivan

3rd Most Points Blue Marlin – 150 pts. – Reel Joy – Susan McCart

Most Points Tuna – 214 pts. Krazy Salts – Dave Anderson

2nd Most Points Tuna – 98 pts. – Tar Heel – Mike Chrysanthopolis

3rd Most Points Tuna – 96.5 pts. – Toplesss – Scott Steele

Most Points Overall – 1575 pts. – Judge – Marty Judge

*Please note that point ties were broken based on time of catch.

Catch Report

White marlin released – 527

White marlin boated – 31

Blue marlin released – 11

Blue marlin boated – 2

Tuna weighed – 26

Wahoo weighed – 2

Dolphin (mahi-mahi) weighed – 14


Is there any good fishing currently in Cape May?

Definitely, in the past couple of weeks, the charter vessels here have been bringing in all types of fish on the inshore trips; Wahoo, Dolphin, Spanish mackerel, Bluefish, Bonito, Fluke, even a needle gar or two have made their way to the scales. Many marina seasonal records have been broken in the last week. There was a Wahoo weighed in on 8/9 off the Noreaster II at 22lbs. and a Black Sea Bass also off the Noreaster II weighed 4.6lbs. on 8/7, and a 1.6lbs. Bonito off of the Cape Queen.

In offshore news, the Hooked Up II has been finding the Marlin. Nick Brebner age 16 from Tom River, NJ caught his first White Marlin last Sunday. He also released a white on the same trip. Over the Top out of South Jersey Marina spent their time reeling in Tuna on Friday in the tip of the Wilmington. For those not wanting to travel out to the Canyons, the Elephant Trunk has also seen some good action in the last few days with Dolphin and Tuna. Water temps are ranging from low to mid 70’s creating great conditions for the up coming Mid-Atlantic $500,000 Tournament.


6th Annual Best of Cape May Survey

Welcome to the 6th Annual Best of Cape May survey! We want real opinions from real people who have REALLY visited Cape May! The winners are chosen entirely by you, the readers. This survey takes about 10 minutes to complete, and we ask that you vote in as many categories as possible. There are 5 required categories you must complete so we can be sure you’re not just stuffing the ballots (they are very general categories, we promise).

Voting Rules

By submitting your votes for the Best of Cape May survey, you certify that you understand the following rules. Voting is open August 10 through September 12, 2010 at 5:00 p.m. EST. One vote per person. Voters must supply a valid name and email address. We will not publish your name or email address, but we may need to contact you to clarify an answer. You may nominate one business per category (we throw out multiple votes).

The following will disqualify your entire submission:

  • Writing “n/a” or “I don’t know” or “I’m not familiar with Cape May” (we’ve actually gotten this one) in a required category
  • Voting more than once
  • Fake names & email addresses (We doubt your mother named you “CapeMayGirl”)
  • Blatant promotion or cheating

Thank you! If the form disappeared after you pressed submit, you have successfully submitted your votes for the Best of Cape May 2010. Please look for the full results mid-September, right here on CapeMay.com.


Rubbing it in: Barbecue Rubs

Try a dry rub the next time you barbecue. Dry rubs are a blend of dry spices and herbs with salt and sugar added. I prefer dark brown sugar since it contains molasses which provides depth of flavor.

Barbecue has its roots in the Caribbean islands and was raised to an art form in the American South. With these origins, it is no surprise that this cooking technique is slow, lengthy and flavorful. Like a Dixie drawl from a southern belle, good barbecue lingers in the air. Barbecue is an event for all the senses. It can be smelled before it is tasted. As you get closer to the smoker you can hear the sizzle of dripping fat like rain on a hot tin roof. A peek inside reveals food that has honored its source and your salivary glands kick into overdrive. The taste would make Rhett Butler give a damn.

The first component of good barbecue is the heat source. Wood Charcoal is used, not briquettes and definitely not propane that is grilling. The goal in barbecue is to cook over coals NOT flame. Barbecuing utilizes less tender cuts of meat primarily shoulder, leg or the ribs. These are worked muscles that are layered with collagen. Collagen is a connective tissue that breaks down in moist heat yielding that rich juicy flavor that makes the less tender cuts the best kept secret in the butcher’s shop. Since we need moist heat this means we are going to cook in a covered or closed environment. A tight fitting lid is a necessity.

The second component is seasoning. Unlike grilling, which utilizes marinades, barbecuing uses dry or wet rubs for primary flavor. A secondary layer is introduced during cooking via wet mops or sauces. Dry rubs are a blend of dry spices and herbs with salt and sugar added. I prefer dark brown sugar since it contains molasses which provides depth of flavor. Paprika gives color and complexity to the rub. Hungarian and Spanish varieties have different qualities. Experiment and discover which you prefer. Dried garlic and onion comes in two varieties – either granulated or powder. Both work well. However, I think the powdered varieties have a processed taste. Spice and heat are introduced in the form of chili powders or dried peppers.

Barbecuing uses dry or wet rubs for primary flavor. A secondary layer is introduced during cooking via wet mops or sauces.

Ancho chili powder has a more robust flavor than commercial chili powders. The Chipotle, smoked jalapeño, is available in powdered form. Be judicious in your use. It packs a lot of heat and the smokiness, combined with wood chips, may be too heavy for some palates. The balance of flavor in dry rubs is brought about with dried herbs. Basil and Mexican oregano add distinct floral flavors, as do rosemary and thyme. Sage works well with pork and poultry, but a little goes a long way.

Wet rubs more often involve fresh herbs and fruit juices and/or oil. The mixture has the consistency of pesto. Wet rubs can also be used in grilling. Cilantro, parsley and basil make good bases for wet rubs. Fragrant components such as ginger, garlic, onions and shallots, blended or pureed, add zestiness to wet rubs. Lime juice works best with fish or chicken.

Orange and apple juices pair well with pork. Fresh jalapeños or habenero peppers bring the heat so use sparingly. The heat in the peppers is concentrated in the white ribs of the seed pod not in the seeds themselves. Remove this part to down play the inferno effect. No home remedy such as drinking milk, chewing bread or crying loudly like a schoolgirl lessens the pain to some folks that capsaicin, the compound in oil that contains the heat, brings. Know your audiences’ heat tolerance when adding peppers.

Wet and dry rubs allow us to personalize our barbecued dishes. Every man with a spatula and tongs has a secret rub or sauce in the summertime. Sauces and wet mops are often used in conjunction with dry rubs. Wet mops in old Southern smokehouses were mixed in buckets and applied to the sides of ribs or shoulders of pork. The purpose is to add moisture into the meat and prevent the outside from getting too crispy. Sauces vary regionally and according to personal taste. I use a tomato base with large doses of molasses and cider vinegar. Honey and mustard is also a favored component.

Barbecue lends itself to personalizing and improvisation in its preparation. Understanding the nature of the components and the cooking process will allow you to create your own dry and wet rubs and sauces. Here are some recipes to get you started. Amber Bock Beer®-Glazed Brisket, Red Curry Short Ribs and Orange and Lavender Wet-Rubbed Chicken.

Amber Bock Beer® Brisket

  • 1 8-pound brisket, trimmed
  • 2 white onions, julienned
  • 8 garlic cloves, crushed
  • 2 shiner Bock beers
  • ½ cup brown sugar
  • 1 cup corn oil
  • ¼ cup paprika
  • 3 tbsp black pepper
  • 3 tbsp chili powder
  • 3 jalapeños minced
  • 3 tbsp salt

Mix all ingredients. Marinate brisket 24 hours. Bake covered in 250-degree oven for 5 or 6 hours on low grill. Baste frequently with beer mop.

Beer Mop

  • 1 12-ounce beer
  • ½ cup molasses
  • 2 tbsp crushed red chili flakes
  • ½ cup cider vinegar

Mix well. Brush on brisket

Red Curry Short Ribs

  • 8 each beef short ribs
  • 3 tbsp red curry paste
  • ¼ cup dark sweet soy sauce
  • 3 green onions, minced
  • 3 tbsp sesame oil
  • 2 tbsp sesame seed
  • 1 cup rice vinegar
  • 2 tbsp honey
  • 1 tbsp minced ginger
  • 2 tbsp garlic
  • 3 hot chili peppers, minced
  • 2 tbsp minced lemongrass

Combine all ingredients. Marinate ribs for 24 hours. Cook on low grill for 3 hours, basting with marinade.

Lavender Orange Chicken

  • 1 large chicken, split
  • 2 oranges, juiced and zested
  • 3 tbsp lavender
  • ½ cup orange juice
  • 1 cup chopped parsley
  • ¼ cup olive oil
  • 4 cloves minced garlic
  • ¼ cup dark sweet soy
  • 2 bunches scallions minced
  • 2 tsp cracked black pepper
  • Salt

Combine all ingredients. Marinate overnight. Cook on medium grill 35-40 minutes until done. Baste frequently with marinade.