BareBones Charters
Great Weather
Fishing Newport and Brenton Reef has been alot of fun the past few weeks. Especially since the weather has been outstanding. Happy 4th of July weekend.
New This Spring
The action in the bay has continued through July and we’ve had some great trips. Recently, we’ve caught a few nice days and ventured out of Newport and fished Brenton Reef and Seal Ledge. We’ve done pretty well there in the early part of the day and as the sun comes up we move back into calmer water and fish the Newport and Jamestown area. Right now, we’ve done fairly well with Stripers, Fluke, Bluefish, Scup, and the occasional Sea Bass. Trolling or bottom fishing Newport or Beavertail is a great time and provides some great scenery.
Hope to see you soon.
Captain Steve
June News
Despite the horrific June weather, we’ve had some outstanding fishing trips. Narragansett bay has been good to us this spring and the action should continue through the summer. Trolling and chunking menheaden has been very productive just about anywhere in the bay. As long as the bait is here, the bass will be too. Check out our photo gallery for pics from a few of our trips.
Pan-fried Striped Bass
2 bass filets
1 lemon
3 tbsp (combined) olive oil and butter
salt & seasoning
Dry fish with paper towels. Salt and season fillets. Add butter and oil to skillet over medium heat. Peel thick strips of lemon zest into the oil and let fry for 3 minutes. Remove zest and turn heat to medium-high. Add fish to pan and fry till golden brown, flip and fry for two more minutes.
For a crispier exterior, try dredging the fillets in flour (after seasoning)
Grilled Fish
2 fish fillets (striped bass, bluefish, fluke)
1 onion
1 lemon
salt
seasoning
aluminum foil
Salt and season fish filets and put them aside. Spread out heavy-duty aluminum foil and sprinkle onions, then fish, then squeeze lemon onto fish and place lemon chunks on top. Fold up aluminum foil into a pouch and place over fire. Cook until fish is cooked. A good test is to gently poke a thick part of the fillet with a fork. If the meat pulls apart with a gentle pressure, it’s done.