By Felicia Scocozza   If you are lucky enough to have a secret crabbing spot, you can easily catch enough fresh and tasty blue claws to make this recipe from mid-summer through mid-fall. If you can’t get them on your own, lump crabmeat will be fine. Blue claw crab, by the way, freezes well as […]… Read more »

  It’s amazing how some August sunshine and even a marginal heat wave can slow local bass fishing to a crawl. Come late summer, most veteran bigmouth fans are glued to the dawn and dusk routine and a few have probably shifted to fishing on the midnight shift. While these anglers are indeed working the most […]… Read more »

  Felicia Scocozza lowered her bucktail into the dropping tide at the mouth of a fast-flowing tidal creek and watched as its soft-plastic tail stretched out in the current. With a slight lift of the rod tip, she edged the lure in tight along a bridge abutment, then began to work it with a gentle […]… Read more »

A recent discussion about the difficulties of catching keeper fluke brought to mind a long-ago day on Long Island’s Debs Inlet spent with the late Charlie Nappi. Known to many as The Duke of Fluke, Nappi still holds the International Game Fish Association all-tackle world record for a mammoth, 22.44-pound doormat he hauled from Montauk’s […]… Read more »

The strike was unmistakable. A lunker largemouth bass had exploded on my Zara Spook as I “walked the dog” along the protruding edge of a small lily patch. Somehow the big fish missed the lure completely, even thought it was in open water. A second cast to the same spot brought a slight swirl, a […]… Read more »

Recipe by Felicia Scocozza The beauty of this recipe is a unique sauce combining chimichurri with tomato salsa to make a new topping for your tasty porgies (scup). The chimichurri salsa should be prepared first so the flavors can marry (or hook-up) for at least ½ hour in the refrigerator. The porgy is rolled in a […]… Read more »

  Whether you dab it on raw or fried oysters, scallops and clams, use it to anchor shrimp cocktails or present it as a dipping sauce for fried fish and crab cakes, nothing lifts the flavor of bite-sized seafood appetizers like a simple cocktail sauce. There’s no need to go overboard with this recipe. Just […]… Read more »

In the distance you hear the pitch-black surface plug splash down tight to shore. You wait a few seconds, wave at the mosquitoes, and then begin a slow and steady retrieve. As you spot the dark silhouette trailed by the expected v-shaped wake you realize a second wake is closing in for a broadside kill. […]… Read more »