posted 09-16-2002 03:58 PM ET (US)        

We fished in the Merrimack river, at the mouth, and also 3-4 miles up the coast (at breaking rocks for those of you who are familiar).

The only time we got wet was when it rained or we went across the wind (even then it was only a little wet).

For a while we were anchored at the mouth of the river and the outgoing tide was pushing us almost broadside to the wind/swells. Never once felt uncomfortable or at risk.

I think it is days like yesterday when you have the ocean to yourself that the whalers really shine.

posted 09-16-2002 05:47 PM ET (US)            

I have an '84 Montauk and couldn't agree more! I went out Friday evening after work with my son and should've suspected something when I was the only boat heading out. I got into Jones Inlet (Long Island, NY) and there was a strong steady wind (against tide), with 5-6 foot swells. I stayed out about 30 minutes, but only because the wind was a pain in the neck and the fish weren't biting. I was very impressed with the way the boat handled the conditions.

posted 09-16-2002 06:07 PM ET (US)            

I have felt for years that my 13' whaler has allowed me to go out in heavier weather than almost any other boat (short of a bigger whaler). Thus, more opportunities for great days.

posted 09-16-2002 08:37 PM ET (US)            

It is a great boat. I live in Topsfield and have a 1988 Montauk. We launch at Cashman all the time, sometimes going up to the Isle of Shoals on a good day. Another great place to launch is Winter Island in Salem. great ramp and parking, and it opens up all of Salem Sound (where the bluefishing is great righ now). Another trip for the family is to launch at Dun Fudgin ramp in Gloucester, travel up through the Annisquam River and outside to Rockport. Call the harbormaster for a spot on the pier and walk around the shops, eat lunch etc. Then back in the boat, out and around to Gloucester Harbor to see the sights and back to the ramp. About 20 miles round trip. The kids really love it. Have fun

Bob

posted 09-17-2002 10:00 AM ET (US)            

bboeri, We launched at Cashmen the other day. Usually, I will launch up river at my town (Groveland) ramp, and motor the 15 miles down. It takes better than an hour because of all the no wake zones, but with such smooth water on the river, we can open it up for about 1/2 the distance. The town ramp is about 1/2 mile from my house! I have sailed around cape Anne, and come back through the canal, but have never done it in the whaler. I will look for you out on the water. You can tell my boat because of the Brand new black anchor on the back. '84 Montauk - no name on it yet.

Maybe Jay will reveal some of his favorite fishing spots!!

Happy Whaling.

posted 09-17-2002 10:36 AM ET (US)            

Smoking it makes it tolerable. The little ones are sorta edible, if you avoid all of the dark meat, and flavor the heck out of it.

They are fun to catch, but not as much fun to eat. All in all, I would just prefer another fish to target, but will bring some home to some of my neighbors and friends who actually like them.

posted 09-17-2002 10:41 AM ET (US)            

1. Cut the tail off right away and bleed 'em.
2. Be sure to cut out the bloodline(dark meat that runs from head to tail) before cutting out your fillets.

posted 09-17-2002 12:23 PM ET (US)            

Newt- if you're gonna run around in 30+ blows better put some tabs on that Montauk. Sounds like great fun.

posted 09-17-2002 12:56 PM ET (US)            

Isles of shoals on Sunday Morning, 9/15/02 reported sustained winds of 10-13 m/s which is 22-30 mph.

http://www.ndbc.noaa.gov/station_realtime.phtml?station=IOSN3

posted 09-17-2002 01:40 PM ET (US)            

I have a rule with blues and that is I will not keep any unless I deep hook them. We go out every september on the Miss barnegat Light and catch the crap out of them with about 10 buddies. We maybe take home 20 fish....all deep hooks. The Capt(john Larson) usually gives us crap about throwing them back until we say "fine...you take them!"

posted 09-17-2002 09:31 PM ET (US)         

One of the grizzled charter boat captians in Barnegat Light (Rocky from ROc-Lo?) says the best way to cook them big blues is to cook them submersed in vinegar for two days, then throw out the fish and drink the vinegar!

posted 09-24-2002 12:48 PM ET (US)            

Bluefish is the favorite in our family. We love the small ones fried and the big fat ones grilled. And that dark meat is the part fought over the most!

Then again, we also prefer dark meat chicken.

I grew up eating at "Sanitary Seafood Restaurant" in Morehead City, NC. (Some call it "Tony's"). In season, they always have the small blues on the menu and it is what the locals prefer. No fancy preparation, nothing to kill the taste. Just head and gut it, lightly bread it and then deep fry lightly. A little salt and a dribble of fresh lemon and you have taste nirvana.

Fortunately for us, most folks consider the big ones inedible. The fish markets have all the high dollar fish out on ice, priced more per pound than rib eye. Nary a big blue in sight. But if you ask at the right time of year, they'll drag one out and sell the whole 15 pound fish for what they get for a pound of the other stuff.