Fish On
Ice fishing - the best cure for cabin fever
Ron Nuzzolo

Winter has finally arrived, but the true anglers are still in search of a way to go out and brave the cold.

Point Pleasant boats like the Gambler are still going out on the weekends in search of jumbo sea bass, blackfish, ling, hake, cod and pollack. If you think you can handle an offshore trip, call ahead of time to confirm their schedules and dress warm. Call the Gambler (732) 892-1746 if you want in.

For those of you who are getting cabin fever, check out the fastest growing winter sport - ice fishing. In the '50s and '60s this was a family outing on Lake Hopatcong with hundreds of anglers enjoying the sport. I have never gone ice fishing before, and it has brought up many questions on how to go about it or even why. I did some research and spoke to a few friends who have been ice fishing for generations. They tell me it's like tailgating on ice.

First you need to find fishable ice. (Four inches or more) - Lake Hopatcong, Lake Wawayanda, Swartswood Lake, Paulinskill Lake, Cranberry Lake, Lake Musconetcong, Budd Lake, Mountain Lake, or any other frozen body of water. Safety is the key, so make sure to check ahead and see if the location you intend to fish has safe ice. Obviously you can never have enough warm layers of clothes to wear, and always bring backup so if you do get cold or wet, your day is not over. A thermos with hot coffee or tea is a good idea, and since you're at a public lake, bring the grill and a tailgate supply of food. You will need a fishing license that you can get online or at any participating sport shops.

Most importantly, before you decide to go ice fishing, go online and do some research for your area; it will go a long way and make your experience more comfortable.

What do you bring to catch fish under the ice? I read that most anglers bring a sled to transport their supplies on the ice. Local bait shops will sell live shiners for bait - two to four dozen is recommended, or meal worms and grubs will also work well. You'll also need a hand auger or ice chisels to cut several holes in the ice. I'm told you will need to buy a "tip-up" for each line, which is an apparatus that flips a flag up when a fish hits your line; this way you don't have to stand there and hold your line. You can have up to five of these set up on the ice, and make sure you put your name and address on each (rules of ice fishing). Tip-ups are inexpensive and you can get them at the local bait shop as well. You can use a jigging rod as well (small spinning rod and reel).

Now what type of fish is lurking below? Well, according to the N.J. Division of Fish & Wildlife, many species of fish, including warm-water species such as largemouth bass, sunfish, crappie and yellow perch, are active and susceptible to ice fishing techniques.

Two of the more popular and widely distributed species are the chain pickerel and yellow perch. Both species are generally found in shallow depths (less than 15 feet) associated with aquatic vegetation. Yellow perch are a schooling fish and once located, the action can be fast and furious. Sunfish and crappie also school up and can be caught in good numbers. Large predators like smallmouth bass and largemouth bass are also on the prowl and provide a little more challenge.

Several popular cool-water fish species found in the northern U.S. and Canada have been stocked in recent years by the Division of Fish & Wildlife and angler organizations. These fish can provide the ultimate challenge for those ice fishermen looking for trophy-size fish. These species include walleye, northern pike, tiger muskies and muskellunge.

Last but not least is the true "cold water" fish, the trout. There are several lakes where holdover trout are available and others that are stocked by angler organizations in the fall. Fish & Wildlife has also increased the opportunity to catch trout through the ice with the relatively new Winter Trout Stocked Lakes program. For more information log on to www.state.nj.us/dep/fgw/articefish04.htm. Good luck and stay safe.

Recipe of the week:

Today's recipe comes from Steven Pepi of Monroe. He sent me this delicious and out-of-the-ordinary recipe for striped bass. 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 annual "Fish on with Ron - Local Seafood Recipe Champ." First place will receive their favorite fishing picture reproduced on a 2-by-2-foot gallery-wrapped canvas photo. Remember, your recipe should also tell us where you're from and how you came about creating your culinary masterpiece. Please submit your recipe to ron@signbrothers.com. I will make sure we get you in. Thank you and "Fish On."

Oh yeah, family members and friends will not qualify for the contest. Sorry, Mom.

Get the net: 4 out of 5 nets

Comment: Spring is here

Difficulty: Easy

Striped Bass Steaks with Avocado Salsa

1 cup plain yogurt

1 green onion finely chopped

1 tablespoon chopped fresh basil

1/2 cup diced ripe avocado

1/2 cup diced tomato (seeded)

1/2 cup diced cucumber (seeded)

2 striped bass steaks (8 ounces each)

1 teaspoon olive oil

Salt and pepper to taste

In a small bowl, stir together the yogurt, green onion, basil and salt and pepper to taste.

Fold in the avocado, tomato and cucumber. Preheat the broiler, and place the broiler pan about four inches down from the heat.

Rub the steaks with the olive oil and sprinkle with salt and pepper. Broil for four minutes or until lightly browned.

Turn the steaks and cook for an additional three to four minutes or until lightly browned on that side.

Serve the steaks immediately accompanied by the salsa.

Chef: Steven Pepi, Monroe