Fishing continues to get more challenging as the seasons change and winds start to blow with more frequency in November.  Inshore fishing is getting stronger, but the recently strong open water bite keeps anglers chasing schools around Isla Cerralvo.  This is pretty common this time of year as we are seasonally shifting into the winter climate and marine migration patterns.  La Paz is wonderful this time of year.

Activity on the Sea of Cortez is a year round hot topic.  Anglers are experiencing a strong bite in terms of frequency, duration, and variety.  Most species are still around, but we haven’t seen or heard of many huge fish this week.

The waters around islands of Espiritu Santo and especially Cerralvo remain the strongest areas for Yellowfin, dorado, and wahoo.  You have to be committed, because taking the long ride out to the islands is hit or miss when dealing with these winds and cooling water temps.  Dorado are still schooling in healthy numbers in a lot of areas, but nothing huge or worth bragging about is getting pulled out of the water.

Inshore fishing continues to strengthen; I don’t know if it is actually better or just more appreciated action during these windy days.  Either way, with the cooling air and warm water temperatures, the open water tuna bite is keeping everyone pretty happy this late in the season.  Continue to expect inshore fishing for Pargo, Cabrilla, and the famed Sierra Mackerel to get better and better.  In fact, as winter progresses, whale watching becomes a very popular past time for tourists when these magnificent mammals make their way up the Sea of Cortez towards their breeding grounds near Loreto.

Give us a call and don’t forget to ask about our upcoming promotions and parties as we wrap up 2010 and get ready for 2011.  Buen suerte los pescadores!

Try this recipe on your next Dorado:

Macadamia Crusted Mahi-Mahi with Fresh Mango Ginger Chutney

Ingredients

• 4 (6 ounce) skinless mahi mahi fish steaks fresh caught from www.LaPazFishingCharters.com
• 1/4 cup Rice Vinegar
• 1 tablespoon soy sauce
• 2 tablespoons Rice Vinegar
• 1 large mango, diced 1/4-inch
• 1 tablespoon minced red onion
• 1 tablespoon minced ginger
• 1 tablespoon chopped mint
• 2 tablespoons sweetened flaked coconut
• 1/2 cup roasted, salted macadamia nuts, finely chopped
• 3 tablespoons panko bread crumbs (Japanese-style)
• 1 egg
• 2 tablespoons unsalted butter

Directions

1. Place mahi mahi in a wide, shallow bowl. Drizzle with 1/4 cup Rice Vinegar and soy sauce. Refrigerate 30-60 minutes, turning fish over once.
2. Meanwhile, prepare chutney in a medium serving bow by combining mango, 2 tablespoons Rice Vinegar, red onion, ginger, mint and coconut. Add more seasoned rice vinegar, to taste, if desired. Let chutney sit at room temperature until ready to serve.
3. Combine macadamias and panko bread crumbs in a shallow bowl.
4. Beat egg in another shallow bowl.
5. Melt butter in a 10 to 12-inch nonstick skillet over medium heat. Drain fish and pat dry. Dip each piece of fish in egg, then in macadamia mixture; place in skillet.
6. Cook over medium heat approximately 8 minutes per side, or until cooked as desired. Serve with Mango Ginger Chutney.