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Jc Sportfishing Cabo Fish Report Jan 15 2017

Date Published:

Jc Sportfishing Weekly Fish Report.

As the Admiral Seas It

Fishing Report: 1/8/17 to 1/15/17

Stop By Our Office for up to Date Fishing Report.


Fishing a Little Better!

A Few Windy Rough Days Last Week!

Marlin off Light House at 160ft!

All the Sierra You Want Now!

Good Numbers of Marlin Inside the Golden Gate!

Tuna Fishing: Spotty Off of Solmar!

Tuna Chunking Squid and Cedar Plugs!

Dorados Pretty Much Gone!

Wahoo Action, Not Good!

Good Skip Jack Fishing in Front of Solmar Beach!

WEATHER: Well we got through a few windy days and now the great weather seems to be continuing, really sunny days and not even to much wind as we had last week. If you like good weather this time of year is the best for sunshine and cooler nights. Not only that, being out on the water is really great with calm seas and light winds.


WATER: Well, this roller coaster water temperatures have left us wondering, but it ain’t all a bad thing. According to Tempbreak water has warmed to 74 to 78 degrees and that is a positive for the Marlin and Dorado fishing. I noticed on the map that the water is much cooler up inside the Se of Cortez compared to right here at Lands End. We will take whatever we can get as it is all good to us in this neck of the woods. Please check out  Tempbreak  to get a good idea on water temperatures.


BILLFISH: It has been pretty good all week up inside the Golden Gate and the Margarita area with even a few being landed down and around the Light House. The boys were pitching live bait and using lures to entice the fish with some decent results. The Marlin are here and hitting some bait so it has been kind of hit and miss lately. In all reality you are likely to hook into a Marlin this time of year in Cabo, so get on down here and get into the action.


DORADO: Well the Dorado action is pretty much over for a bit we think. I has been hit and miss all year and this last week want to hot. Do we are thinking that we may not be seeing to many for awhile, maybe I am wrong, I hope so.

SWORDFISH: Hasn’t heard of any caught this week.


WAHOO: Wahoo fishing isnt to hot and maybe the wáter is a Little to cold for them now. We will keep you posted


TUNA: of football size Tuna if you run about 10 miles outside the Golden Gate offshore , you will most likely run into some Tuna as there has been reports of some Yellowfins being landed. All reports that I have heard of being blind strikes using cedar plugs, king busters and a little on live bait, but not lots of fish.


INSHORE: The inshore angling has been really good over this past week with all the Sierras you want from the Light House up to Rancho Migrino with most being landed on small rapalas, hootchies and striped bait. The Roosters on live bait in front of Solmar all the way up to the Light House has been good and even some solid reports of big Red Snapper along the beach by pitching live bait into the rocks but it really depends on how big the swells are if you can do this or not.

From The Admirals Kitchen!


Grilled Dorado with hot sauce beurre blanc sound good?

Use this recipe and make it tonight! Hot sauce is a natural condiment for fried chicken and even oysters, but chef Hugh Acheson will deepen your appreciation of it. A good hot sauce, he says, “adds acid and nuance to things – that vinegary pucker thing I like.” At his Atlanta restaurant, Empire State South, his crew even makes a house hot sauce, fermenting barrels of pulverized peppers and salt and later topping off the pungent brew with some cider vinegar. You’ll find plenty of use for the bottled kind, too, especially in rich, creamy sauces or dishes that already need a punch of acid.


1 cucumber, seeds removed, thinly sliced

3 tbsp olive oil, divided

2 tbsp freshly squeezed lemon juice, divided

1 tbsp flat-leaf parsley, minced

3/4 tsp Maldon sea salt (or other flaky sea salt), divided

1 shallot, minced

1/2 cup cider vinegar

2 tbsp spicy sauce

115g cold unsalted butter, cubed

4 dorado fillets (120g each)

Freshly cracked pepper to taste

4 lemon wedges

Do this now

1 In a large mixing bowl, toss the cucumber with 1 tbsp olive oil, 1 tbsp lemon juice, the parsley, and 1/4 tsp salt. Set aside.

2 In a small saucepan, heat the shallot, vinegar, and remaining 1 tbsp lemon juice on medium until reduced to 2 tbsp. Add the hot sauce, lower the heat to a bare simmer and begin whisking in the cold butter; incorporate each cube completely before adding the next one. Season the mixture with a pinch of salt and keep it warm in a water bath (a metal bowl set above a pan of simmering water).

3 Set the oven rack so it’s 15cm from the grill. Heat the grill and brush a sheet pan with 1 tbsp olive oil. Season the fish with the pepper and remaining sea salt; drizzle the remaining 1 tbsp olive oil over the fish. Place the fillets on the pan and grill until they’re just opaque at the center, 3 to 5 minutes each side.

4 Arrange the cucumber on a platter and place the fish on top. Drizzle with the beurre blanc and serve with lemon wedges.

Lemon Smoked Tuna Recipe!!


How to Smoke Tuna Steak

Tuna is a great alternative to smoking red meat as it is packed with proteins and vitamins and also low in fat. Tuna steak typically comes from Ahi tuna, which is the highest quality tuna you can purchase. Canned tuna usually comes from Albacore, which is a lesser quality tuna with a fishier smell. This recipe is made with Ahi tuna steaks, but you can also substitute yellow fin tuna steaks if you are unable to find Ahi due to seasonality. Lemon is one of the most popular flavors paired with tuna and helps to bring out the natural flavors of all fish. This lemon, smoked tuna recipe is sure to please a variety of pallets who enjoy a nice tuna steak.

Lemon Smoked Tuna Recipe Ingredients

4 Ahi tuna steaks

2 tablespoons olive oil

2 tablespoons lemon juice

2 tablespoons lemon pepper seasoning

Salt and pepper to taste

2 tablespoons minced garlic

1 lemon, sliced

1 bag of charcoal (if you have a charcoal smoker)

1 bottle of lighter fluid or a charcoal chimney starter

1 or 2 bags of wood chips of your choice

Lemon Smoked Tuna Recipe Directions

About an hour before you want to start cooking, combine your olive oil, lemon juice, lemon pepper seasoning, salt, pepper, and minced garlic together and rub it directly on both sides of the Ahi tuna steaks. Place a slice of lemon directly on each of your tuna steak fillets. Make sure your lemon tuna steaks are either sitting on ice or left in the refrigerator to keep them chilled during this time.

Light your charcoal smoker approximately 30 minutes, or 10 minutes before with a gas grill, before you want to start cooking.


Wrap your wood chips in an aluminum foil pouch or a metal smoker box. Punch holes in the foil pouch to let the smoke escape out the top.


Next simply put your Ahi tuna steak fillets on the grates of your smoker.

Check the lemon, smoked tuna about a half hour into the smoking time and flip your tuna steaks. Be careful that the tuna doesn’t flake apart and fall through the grates by using a large spatula that can slide completely under the tuna steaks. Smoke the tuna for another half hour and your tuna should be ready to take off the smoker and serve. Garnish the lemon, smoked tuna with a freshly sliced lemon.

Lemon Smoked Tuna Cooking Time


The cooking time for this lemon, smoked tuna is about 1 hour. Some people like to eat Ahi tuna steaks rare or with sushi, so you really can’t go wrong when it comes to the cooking time for this recipe. You just want to leave the tuna steaks on the smoker long enough to absorb the smoky flavor of your wood chips.

JC,s Baja Jackfrost Cocktail!!

Jack Frost cocktail ~ 1 cup pineapple juice

1/2 cup blue curacao

1/2 cup light rum or vodka

1/2 cup cream of coconut

ice Blend (in blender) until slushy.

Serve with flaked coconut rim.

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