Fish On
Fluke season debate still short a resolution
Ron Nuzzolo

America's favorite seafood dish is under heavy attack. The fluke may be the most political fish in the sea at the moment. No one is satisfied with the options on the table and rumors of even more turbulence are under way.

The choices are:

1) A season opening July 1 and running through Sept. 3 with an eight-fish possession limit and a 161/2-inch minimum size.

2) A season opening June 26 and running through Sept. 7 with a two-fish possession limit and a 161/2-inch minimum size.

3) A season opening June 10 (Sunday) and running through Sept. 19 (Wednesday) with an eight-fish limit and a 17-inch minimum size.

4) A season opening June 9 (Saturday) and running through Sept. 18 (Tuesday) with an eight-fish limit and a 17-inch minimum size.

5) A season opening June 5 and running through Sept. 22 with a two-fish limit and a 17-inch minimum size.

6) A season opening May 6 and running through Oct. 9 with an eight-fish limit and a 171/2-inch minimum size.

If you are confused by now, then join the club, as most species of fish will follow the same political trail as the summer flounder. Blackfish, tuna, striped bass and even bluefish have been put under the microscope. How many and what size is the major debate. Maybe this is a good thing; finally our sport is being recognized and protected. This could be good or bad, depending on how you make your living. In the long run we all hope that this was all worth it.

James A. Donofrio, executive director of the Recreational Fishing Alliance, said that organization wants to hear from members and will present the consensus to the council.

"Personally I think it is in the best interests of fluke fishermen in New Jersey not to go for the extremes in season or minimum size," he said. "Every half-inch and every day is important here, and I feel we should be conservative - look ahead to how this may all play out next year and the year after as well as this year."

I do have to say as a bay fisherman for over 30 years I never experienced striped bass fishing like I did in the last few years. If quotas and regulations are responsible for such an incredible comeback in numbers and size, then I'm sure the right decision will be made in the end. I can also remember as a kid catching weakfish up to 15 pounds, and then for about 10 years I didn't even see or catch a single one. In the last several years it, too, has made a significant comeback in numbers. Call it a comeback or a cycle, numbers don't lie. Even the popular offshore winter fish, the ling, has made an incredible comeback and is giving charter and party boats revenue in the dead of winter.

We need to look into the past to preserve the future of such a delicate industry. I haven't seen a comeback in whiting, and an eight-pound cod fish is suddenly a pool winner - we need to get involved and make the right choices. This is an industry that relies on nature taking its course. We should try to come to an agreement that will benefit all recreational and commercial fishermen without making major impacts on certain species. Remember, each species relies on the other, as we rely on them.

Recipe of the week:

Today's recipe is very special to me. This recipe is from my mother, who has cooked up some amazing dishes over the years. No matter what our catch, she wouldn't hesitate to have it on the table and ready to eat by the time you were showered and changed from a day's trip.

Mom, like any good cook, can whip up a five-star meal with whatever ingredients she has available at that time. She is from Sicily and came to this country when she was 14 years old. So today's recipe is simple but authentic, and wait till you try it. Mom completes the entire fishing experience for me. As you can imagine, eating what you catch within a few hours of each other is the ultimate reward for any angler. Thank you, Mom.

Mom's Mediterranean Cod Fish fillets

Get the net: 5 out of 5 nets

Comments: Simply delicious, classy and an excellent presentation

2 pounds of cod fish fillets

1 onion thinly sliced

1 or 2 cloves of garlic minced

3 chopped ripe tomatoes

1 handful of chopped fresh parsley

1/2 cup of dry white wine

In a large skillet, heat olive oil over medium heat. Sauté onion and minced garlic until softened. Stir in tomatoes, parsley and wine, and salt and pepper to taste. Simmer for about five minutes. Place fillet in skillet and cover for five more minutes at a simmer or until fillets turn white. Serve with a side of wild rice.

Chef: Grace Nuzzolo, Staten Island.