It’s hard to believe, but we are almost near the middle of October. Just the other week, I received an email from my marina to confirm the haul-out date of my boat, Rock Water — around Nov. 20 would be fine, a few days before Thanksgiving.
Usually, I would still be fishing for blackfish and dragging for bay scallops beyond that date, but I figure it will be appropriate to call it quits a bit earlier than usual, especially as the scallop season, which opens in early November, once again looks extremely dour.
The marina’s email also inquired if Rock Water would need any maintenance over the winter. That was a loaded question. After an eventful 18 months or so, I can’t imagine what else could possibly be fixed or replaced on my 30-foot boat built in Arichat, Nova Scotia, over 20 years ago.
Rant over. With a much smaller bank account, Rock Water is now basically a new boat that has been fully reinvigorated. Still, I realize that all things certainly break down over time. Who keeps a car for 25 years these days? Me, I guess. And that goes for Rock Water as well.
Some of my friends have suggested I sell her. Despite all the expense, I have a hard time fathoming that. I’m not ready to divorce her, especially as we remain on great terms. It’s hard to break up with someone that you’ve known and loved for so long.
I was happy to respond to my marina that all is currently well with Rock Water. No further work is required. At least for now.
All boaters know that hard knocks and maintenance bills will always lie ahead. That’s the issue with all boats, no matter their age. Keep that checkbook at the ready, I always say.
I plan to take Rock Water out next week for a few local spins and fuel her up before the season for blackfish opens next week. The last thing I want is to break down off Fishers Island nearly 20 miles off to the east.
In Rock Water we trust.
When you boil it down, increasingly stronger and more persistent winds, especially from the northeast or northwest, portend that there really are only a few weeks of fishable days remaining. Time is getting short, inshore and especially offshore.
“Yeah, get out when you can,” said Ken Morse of Tight Lines Tackle in Southampton and Sag Harbor. “The days to fish in comfortable conditions become less frequent as we enter November. Still, the fishing for blackfish, false albacore, porgy, bluefish, striped bass, and sea bass should continue for quite a while as the waters remain pretty warm.”
Blackfish aficionados are rejoicing, as the season opens in Long Island Sound waters on Saturday. Elsewhere in New York, it commences on Wednesday. The bulky, hard-fighting, bottom-hugging fish love to munch on barnacles, mussels, and crabs. No pun intended, but anglers are chomping at the bit to take advantage of the upcoming action.
Note that fishermen in Long Island Sound waters can retain only three blackfish over 16 inches. Elsewhere it’s four fish. Why the difference? I have no clue. Fishery management has been inconsistent for many years.
Want to stock up on squid for the winter months for some fried calamari and other tasty treats? You’re in luck. Now is the time to get those squid jigs out of the tackle box.
Both the Viking Starlite and the Ebb Tide II, open boats that set sail from Montauk, are now on the prowl tracking down the tasty cephalopods at night when they bite best. Some high hooks at the rail are landing over 100 pieces.
The Starlite sets sail every evening at 7, except for Monday and Thursday. The Ebb Tide II is sailing every evening at the same time. Both boats return to the dock at around 1 a.m., depending on the action.
“We’ve had a nice taste of Indian summer of late,” observed Sebastian Gorgone at Mrs. Sam’s Bait and Tackle in East Hampton. “The false albacore have pushed into the west side of Gardiner’s Island and the fluke bite has been productive towards the north end of island.”
Gorgone added that the action for ocean surfcasting has been productive too. “Bass are being taken on diamond jigs in the wash. It’s been a great run.”
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Fishing tips, observations, and photographs can be sent to [email protected].