Re: Offshore

[Archives Home] [Zihuatanejo Ixtapa Home] [Zihuatanejo Ixtapa Troncones Message Board]

Escrito por MCD desde ( el día lunes, 08 de noviembre, 2004 a las 19:15:13 horas :

En respuesta a: Offshore or Inshore Fishing escrito por Steve desde ( el día domingo, 07 de noviembre, 2004 a las 22:33:52 horas :

Inshore fishing is mostly bonita or spanish mackerel - which you will want to catch trolling out of the harbor in the morning on an offshore expedition anyway.

Many of the charterboat captains prefer to start trolling right out of the harbor entrance on an offshore trip. For one thing, the 12-18 inch long bonita or mackerel you are likely to pick up is used as live bait for trolling deep - hoping to pick up a huge marlin. For another thing, "offshore" fishing for sailfish, dorado (mahi-mahi), and marlin is usually done within 5-8 miles or so of shore. This ain't Florida - the mountains down to the sea above-water scenery means deep water near shore; and short trips out to where you find the big predator species (sailfish and marlin). And it doesn't rain from November until May - so the blue line comes right in to shore most of the time in the winter.

What's likely to happen on a typical "offshore" trip during the winter is that you will likely start trolling either just inside or just outside the harbor entrance. Probably pick up a couple of baitfish in the 12-18 inch long range for deep trolling. Then set up the lures and dead baits for surface trolling near the point where blue ocean water meets more greenish near-shore water (the "blue line" - typically 3-5 miles offshore).

If it's just after the rainy season (November), there may be a debris line, which they troll close to for dorado (great eating). Otherwise, look for dorado near any floating logs or the occasional patch of weed, etc.

Sailfish hunt near the blue line and when you find them, you can catch several in short order. If you don't find them, best give up a little early and look for some floating debris to find dorado on the way back in.

Also on the way out or in, it is not at all unusual to see areas of the surface up to 5+ acres boiling with a feeding frenzy. This is bonita feeding on schools of small baitfish they have pushed up against the surface. Troll around the perimeter or through the middle and you will boat bonita faster than you can count. Not good eating for humans, but great fun.

On a typical inshore trip, the captain will just take you along scenic shoreline near the harbor entrance, then out to one or more of the near-shore islands for a couple of passes. Then they will go hunting for a bonita feeding frenzy, finally dropping you off at Ixtapa Island where one of their friends with a restaurant will take your catch (remember, bonita isn't very good eating) and cook it for you. You then either return to the dock with the captain or take a water taxi to shore, then taxi to your hotel.

Or, join the experts in hunting for targeted species known for a great fight. Pay a premium for the long day and extra gas necessary to get the boat way up or down the coast to the best spots for Roosterfish. Or to go 30-50 miles offshore for big tuna.

All things considered, you're most likely to have a great time going for sailfish within 5-8 miles of the harbor entrance. If things are slow, the captain will help you find some fun on the way back in with dorado or, at the least, some schools of bonita - which fight like crazy for their size, but aren't great eating.

For the table, hope to take home some dorado (mahi-mahi) or a sailfish (limit is one - release the rest). Saute the dorado in a little olive oil, lime juice, and garlic - it will release a lot of liquid. Make kabobs out of cubed sailfish marinated in wasabi+soy sauce with chunks of white onion, green/red peppers, mushrooms, and pineapple - throw them on the grill for a few minutes and VOILA!! Doesn't get any better. Except maybe yellowfin tuna; marinate a 2"x2"x12+" slab in wasabi/soy sauce, roll in toasted sesami seeds, then flash each side on a very hot grill. Slice and serve - raw on the inside; cooked on the outside (better than sushi).

Finally, if you get skunked, head for Casa Bahi restaurant for the best tuna in town. Close your eyes and imagine that you, not the local that delivered it an hour ago at the dock below the restaurant, boated the screamer after a forty minute fight. Just the thought will make the dull ache on your sunburned face disappear. Or was it that second marguerita?

Ah, the good life !!!

Follow Ups: