This time of year, it's all about the stripers

Ron Nuzzolo

Fish On

Bass fishing in the Raritan Bay is still on track. Plenty of shorts along with a good mix of keepers landing off the surf.

Vincent Penna, 4, of Parlin, fished clams with his dad at Cliffwood Beach and nailed a 28-inch keeper all by himself. Congratulations, little Vinny. Lenny Kraut from Hazlet fished clams at Union Beach and landed two keepers up to 17 pounds. Joe Wilson Jr. fished the Cliffwood rock wall and he, too, had two keepers up to 15.5 pounds on sandworms.

The flounder fleet has been out in full force with mixed catches. Some boats are doing well while others can't buy a fish, with hopes of warmer water temperatures to come.

Freshwater report: There are still plenty of trout in our area ponds due to the cold weather. Fishermen are not out in full force yet. James Monro, 13, of Aberdeen, fished Spring Lake with a Mepps spinner and nailed a whopper - 7.1-pound brook trout.

Introduction to striped bass

(Written by Capt. Ed Marut from www.NJsaltwaterfisherman.com)

The striped bass (morone saxatilis) is a popular North American fish sought after by many anglers. They are a true bass and the largest member of the temperate bass family. Although they are native to the Atlantic Coast, the U.S. Fish Commission carried striped bass to the West Coast beginning in 1879.

The striped bass goes by many other names as well, such as: striper, rock, rockfish, striped sea bass, striper bass, linesider, pajama fish, squid hound, or greenhead.

Although striped bass are classified as an anadromous species (live in a marine environment, but migrate into fresh water to spawn), striped bass can live in totally fresh water without migrating to marine waters.

The body color of striped bass is olive-green, blue-gray or bluish-black on the top with silver sides and a white belly. It is easily identified by its seven or eight black stripes that run horizontally along its sides. Fins are dusky silver color, except for the white pelvic fins. Young striped bass may not have the horizontal stripes or they may be interrupted.

Striped bass also have two distinct dorsal fins. The first has seven to 12 stiff spines, which make this fin taller than the second. The second dorsal fin has only one stiff spine with eight to 14 soft rays.

Striped bass also have forked tails.

Females reach significantly larger size than males; most striped bass over 30 pounds are females. The term "bulls," originally coined to describe extremely large striped bass, has been more accurately changed to "cows" in more recent times.

For more information and to learn more on the striped bass or other local fish please log on to www.NJsaltwaterfisherman.com

Recipe of the week

Every week I ask readers to send in their favorite local recipes to share with the rest of us. At the end of the year, I will post my three favorite recipes. Once we post them, you, the readers, will decide who will become the first "Fish on with Ron - Local Seafood Recipe Champ." Please send your recipe and/or fishing report to me at ron@signbrothers.com.

This recipe comes from Patty Giunta of Manalapan just in time for all you flounder fishermen. Patty told me this was handed down by her mother, whom she lost 15 years ago. She was born in America, although her parents migrated from Sicily. Patty's grandmother must have really known her way around the kitchen, since all five of her daughters could cook. When Patty was a kid, the families all got together almost every weekend at one of the sisters' homes, so they shared a variety of dinner specialties. If they weren't there, they would be at the home of one of her father's relatives. He had four brothers who could all cook as good as her mother's sisters.

Get the net: 5 out of 5 nets

Comment: Authentic, perfect for big appetites

Difficulty: Medium

Lemon Sole over Linguine

8 sole fillets

1/2 bottle white table wine

Olive oil

1 bar of butter

1 lemon

2 eggs

Flour

Breadcrumbs

Garlic powder

Dry oregano

Fresh parsley

1 lb. linguine

Prepare a marinade of white wine, a few drops of olive oil and a pinch of salt and pepper. Heat marinade in a small pan, but do not boil. Allow to cool and pour into a flat pan. Place fillets in pan and turn over several times. Marinade for one to one-and-a-half hours.

Beat two eggs and season with a pinch of salt and pepper. Remove fillets from marinade and coat with flour. Dip fillets into eggs and coat with bread crumbs. Boil linguine until al dente in lightly salted water and drain. Time the pasta preparation so it will be done at the same time as the fish.

Fry the fillets in olive oil for about three to four minutes on each side or until lightly browned. Melt the butter in a small sauce pan, but do not burn the butter. Add a teaspoon of dry oregano, the juice of one lemon and salt and pepper. Divide the pasta into four flat dinner plates. Place two fillets on top of each dish and pour some of the butter sauce over each, allowing some sauce to drip into the pasta. Garnish with fresh parsley and serve with your best bottle of wine.

Chef: Patty Giunta of Manalapan