The “Unofficial” Opening Report of the 2010 Season.
July 9, 2010: Were this the “official” report, or were I to say that I witnessed or in any way “participated” in the following events, it could be construed as a violation of my contract.
Therefore, I will simply pass along what others have reported, such as this Newsday newspaper article about marauding bluefish biting and chasing swimmers from the water and closing the Hither Hills beach for the afternoon. There was a similar eyewitness tale from Noreast.com and, finally, a fish call I received from Big Bob Wilsusen who got in on the action right in front of my house on Treasure Island beach in Amagansett between 330pm and 4pm.
Big Bob Wilsusen's Bad-Ass Bunker-Chomping Beach-Caught Bluefish. One of 2 eight-10 pounders. Treasure Island Beach, Amagansett, July 9, 2010; 4pm
Bob reached me on the “fish phone” as I was heading east for the weekend. Two of his house guests had returned from the ocean beach dejected because “fish jumping everywhere in the water” ruined their afternoon by the shore. Bob mobilized three rods, his brother-in-law and nephew from Florida, and was back at the beach in less than 30 minutes. He called me on the way and I arrived to find his near 10-pounder breathing its last on the sand. This was his second fish. Earlier, Bob reported, he had “one cast, one fish”. Bob’s wife Karen doesn’t cotton to bluefish so his quarry was my gain. Filetted, seasoned and onto the grill within a few hours, it made a tasty dinner Friday night dinner. To wit:
RECIPE FOR GRILLED BLUEFISH FILETS
Rinse skinned filets and pat dry with paper towels.
In a shallow baking dish, mix up a tablespoon or so of olive oil, salt, pepper lemon and a little white wine. For this dressing, less is more. You only want to coat the fish not marinade it.
Spray some Pam on the grates of a hot grill or rub with olive or vegetable oil. Lay down the filets and give them 3 to five minutes on the first side, depending upon the heat of your grill and the thickness of the fish.
With a wide metal spatula, carefully turn the fillets. Another two minutes on the second side and you should be good to go.
Variations: you can spice up the dressing with any seasonings or herbs you wish, including soy sauce, fresh ginger and/or garlic, tyhme, etc. And for sandwiches, put these filets on the bread of your choice with a slice of tomato, onion, lettuce and/or basil, dress with a touch of olive oil or mayonnaise, or pesto, and you have a yummy Long Island BLT (Bluefish, Lettuce & Tomato).