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Jc Sportfishing Cabo Fishing Report 05 December

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Jc Sportfishing Cabo Fishing Report 05 December

Author: JC Sportfishing

Posted : 07 Dec


As the Admiral Seas It

Fishing Report: 11/28/16 to 12/5/16

Stop By Our Office for up to Date Fishing Report.


Cold Front Moves in?

3 Boats Out, 5 Marlin and 11 Dorado!

Marlin From Light House to Los Arcos?

Lots of Dorado Tight to the Beach!

Pitching Live Bait, Lures for Marlin Affective?

Wahoo on Jet Heads and Rapalas!

Whales are Here!!!

A few ways to save money if you are bringing your family down is rent a fishing charter boat and do some whale watching, see the arch and Sea Lions and fish all in the same trip as this would save you money on doing different individual tours. So get on down here the weather is great, lots of whales here now and decent fishing!!


WEATHER: Well the weather is cooling down and looks like its more like December. Highs 80 to 83 degrees and lows from 59 to 62 degrees. This makes for some pretty good sleeping at night. Today is a little cloudy and at the start of the week we did have some cloudy days but really pleasant.


WATER: Really warm water still in the area with temps from 79 to 82 degrees in most areas. This warm water is even still on the Pacific side lingering around which is good for us. I did notice up in the Sea of Cortez the water was much cooler than in and around Lands End right off the point. This link which will show you water temperatures for the southern half of Baja. 

BILLFISH: Well the Dorado has gotton nuts and the Billfishing has slowed really over this past week with just a few Striped Marlin being caught. The Marlin were being landed up around Migrino and San Jamie Banks and most fish being taken on live bait. Last week was much better for Marlin than this week.


DORADO: Wow!!! What a difference a week make because now Dorado fishing is crazy with really all the Dorado you want being landed. The fish being landed are not only in abundance but they are also good size Dorado!!! Most are 25lb to 40lb and the hot areas are Rancho Migrino working the fish tight to the beach on lures, cut bait and ballyhoo. I went to Griceldas Smoke House and there was all kinds of people walking in with lots and lots of Dorado wanting them to smoke and vacuum some of there catches. It was really amazing to see the amount of Dorado coming through the door.


WAHOO: Fishing for Wahoo has slowed this week but still good action from the Pump House to Migrino most are smaller fish but there has been some to tip the scales to 40lb and they are being landed on rapalas using downriggers. You should also try jet heads with the best color being purple.

TUNA: The fishing for Tuna has slowed and if you did want to find them you would have to run way offshore to run into them. We had an excellent week last week for Tuna and this week not to hot?. They are always moving and we never know when they are going to show up or where. Last week some big Tuna were taken and this week haven’t heard of to much. FISHING is FISHING!!!


INSHORE: The fishing inshore is pretty good so far this week with lots of Roosters being landed from Solmar to the Pump House on live bait. There has been lots of Dorado landed in tight to the beach from Pangas. We are waiting for the Sierra and Yellowtail to show up but the water is just to warm for this to happen right now. I am thinking by the end of the month we may be seeing them show. Mean while if you like the inshore action your in luck because it has been good and I expect it to stay decent through the next week and then into January with Sierra action and Yellowtail.

How to Grill Dorado?

Dorado is a flavorful, dense, firm fish that can be found in fillets or steaks. This rich fish is called dolphin in some parts of the world, though not in the family of dolphins that are mammals. To eliminate possible confusion, it has become known by its Hawaiian name mahi mahi, which means strong. In other parts of the world it is known as Dorado,which is its actual scientific name. The tasty fish is low in carbohydrates and fat, so it is a healthful choice for almost any diet. Mahi mahi also tastes great by itself, with simple herbs and spices or with just about any sauces, marinades or salsas, so it is as diverse as it is delicious. Because the flavor is so pleasing and the fillets or steaks cook easily, learning how to grill mahi mahi to perfection is quite simple.

1.When selecting your Dorado, look for steaks or fillets that do not have separation in the layers of meat, dull coloring or a fishy smell. These characteristics could indicate that the fish is not fresh. We don’t have this problem in Cabo because it all comes in fresh but just for you know!!

2. Apply cooking oil or spray to your grill prior to grilling mahi mahi to prevent it from sticking.

3. Heat your grill to medium high or high. If you decide to grill mahi mahi on a very hot grill, watch it carefully and turn it as needed to prevent burning it.

4. Grill Dorado about 5 to 10 minutes per side, flipping the steaks or fillets when the color starts to turn white.

5. Marinate your Dorado when you flip it if you are using a marinade or dressing. This will help it to retain moisture and prevent it from drying out while on the grill.

6. Test your Dorado to see if it is done by flaking it with a fork.

7. Continue grilling mahi mahi if it doesn’t flake easily, flipping it from side to side until flaking occurs.

8. Season your Dorado when it is about ready to be taken off the grill.

9. Serve your grilled Dorado with salsa, sauce or by itself and enjoy.

10. Refrigerate any leftover Dorado and try it in a salad the next day.

Another Nice Dorado Recipe!!!


Grilled Dorado with Walnut and Parsley Pesto


1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing

1/2 medium onion, thinly sliced cup packed flat-leaf parsley leaves

1 cup walnuts, lightly toasted

Kosher salt and freshly ground pepper

Six 6-to-7 ounce dorado, pompano, Spanish mackerel or sea bass fillets, with skin

1/3 cup Picholine or green Greek or Spanish olives, pitted and chopped

Light a grill. In a medium skillet, heat 1 tablespoon of the olive oil. Add the sliced onion and cook over moderate heat, stirring occasionally, until golden brown, about 8 minutes.


In a food processor, puree the parsley leaves with 1/4 cup of the olive oil and scrape the puree into a medium bowl. Add the walnuts and onion to the food processor bowl and process to a paste. With the machine on, slowly add the remaining 1/4 cup of olive oil. Stir the paste into the parsley puree and season with salt and pepper.


Brush the dorado fillets with olive oil and season with salt and pepper. Grill the fish over a hot fire, skin side down, until the skin is crisp, about 2 minutes. Turn the fillets and grill until just cooked through, about 3 minutes longer. Transfer the fillets to plates. Spread the walnut-parsley pesto over the fish. Top with the olives and preserved lemon and serve.

Author: Jc Sportfishing

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