Rhode Island Fishing Reports
Warm Up To Cold-Water Panfish
Feb 4th, 2018
CODFISH ON THE BRAIN
Feb 3rd, 2018
Keep Moving for Better Ice Fishing
Jan 4th, 2018
Kayak Fishing for Tog â Tips & Techniques
Jan 3rd, 2018
Cold Water Kayaking
Dec 1st, 2017
DANCE A JIG FOR HOLIDAY BIGMOUTHS
Dec 1st, 2017 
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Sea to Table
Fish Tacos With cHarissaâ˘
For those of us who are unabashed seafood lovers, it's hard to ignore the allure of Long Islandâs East End. From porgies to tuna, fluke to stripers, clams, oysters and blue claw crabs, the waters here are blessed with an abundance of culinary delights. Now thereâs yet another reason for anglers and âfoodiesâ to love the region, a new spice called cHarissaTM thatâs the perfect complement to just about anything you catch.Aug 1st, 2014
Ocean State Fluke
June is the month when fluke season really begins in our Ocean State. While the commercial guys have been bringing in fluke since May, and a few recreational anglers got lucky, âflukingâ really heats up now. Add the fishapalooza âFluke âTil Ya Puke,â hosted by Big Game Fishing in and Snug Harborâs 7th annual Doormat Derby in Wakefield, and we are on the verge of calling Fluke Rhode Islandâs official state fish!Jun 1st, 2014
Ocean State Blue Crab
Although many foodies and fishermen think blue crabs are synonymous with the Chesapeake Bay, Rhody anglers know the tasty crustacean is common to our waters. Starting with the first full moon in May, adult blue crabs start crawling out of their winter mud holes to molt--making them prime prey for birds and fish--as well as the crabbers who scoop them up for sale to restaurants where they are served fried, sauced and eaten whole as soft-shelled crabs.May 1st, 2014
Sea to Table: Sauteed Scallops
We may be nearing the end of our Long Island wild scallop season, so be sure to take advantage now before the weather gets too warm! North Atlantic sea scallops can be fished commercially by trawling or dredging year-round, but the gold standard on many menus these days are âdiver scallopsâ--hand picked by deep divers or harvested by scallop fishermen near sea grass in the shallower waters of bays and estuaries. Also called bay scallops, these scallops are smaller and generally sweeter than the meatier sea scallop, but then again, the larger sea scallops make great entrees, especially seared and quickly caramelized like a steak.Apr 1st, 2014
Ocean State Cod Fish & Chips
With Cod being caught off Point Judith and St. Paddyâs Day just around the corner, many Rhodys will be celebrating with some of our fresh-from-the-sea fish & chips and our famous local brews. We asked around and got a few favorites to share with you...but first...for authentic fish & chips, even some anglers donât know that cod is the way to go!Mar 5th, 2014
Ocean State Crudo
Crudo, Chef John Kolesar tells us, is the Mediterranean answer to Sashimi. But hold the wasabi and soy sauce, and delve into his mouth-watering preparation using an orange citrus âvinaigrette,â cherry tomatoes, piquillo peppers and Kalamata olivesâtypical Italian flavors! Jan 24th, 2014
OCEAN STATE OYSTERS
When Superstorm Sandy hit the East Coast last year, most of Rhode Islandâs vast shellfish industry was lucky enough to avoid catastrophe--good news for oyster farmers and oyster lovers alike. Jan 1st, 2014
The Feast of the Seven Fishes
The Feast of the Seven Fishes is celebrated with various and varying seafood dishes. The number of courses can also vary--from the original seven for the seven days of creation in the Bible or the seven sacraments in Roman Catholicism, to sometimes even 13 courses for the 12 apostles and Christ.Dec 1st, 2013
Sea to Table: Ocean State Tautog
With chowder, beer seems to be a natural. And for all things seafood, you canât go wrong with the Narragansett Lager. The malty smoothness and crisp refreshment of the lager pairs well with most fish dishes, and is even used in a lot of fish preparations, such as in making batters and in cooking mussels. The Narragansett Lager is also the âOfficial Beer of the Clam,â but maybe it can be the beer of the tog as well!Nov 1st, 2013