We Are Being Watched!
In my January Editor’s Log I discussed a proposal in Massachusetts to ban commercial fishing for striped bass.
Schoolie Time: Scale Down for Stripers
Several strong up and coming year classes provide hope for the future and lots of fun for those who downsize their tackle.
Heavy Thoughts: Dissecting the Jig Head
A look at some jig head shapes and how to make them work for you.
The Truth About Barometric Pressure
Just how much of an effect does a falling or rising barometer have on your fishing? The answer may surprise you.
Plug Building: The Big Weasel
Because of their scarcity, swimming an original is completely out of the question.
Susquehanna Flats: Big Stripers for Little Trip
This perennial upper Chesapeake hotspot has been drawing “catch & release” trophy hunters for decades.
Profiles in Angling: Jesse York
Jesse York was a pioneer of Northeast angling techniques who lived on borrowed time.
Leader Talk: Getting Down to Basics
Abrasion resistance, visibility and stiffness can all play a role when it comes to selecting the right leader for the job.
Striped Bass: Moon Tide Magic
Moon tides and the currents they generate are a major turn-on for trophy size stripers.
Basic Fiberglass Repairs
Knowing how to perform minor repairs to the skin of your vessel can help keep her looking good, while cutting down on repair bills.
Looking Back: Diversify Your Fishing
The author takes us through his 2017 season and shows how diversifying your approach can make this year’s fishing more rewarding.
More In This Issue
Wacky, but True
This triple hookup on blue marlin required the skipper to stretch the limits of sanity.
Cross Bay Bridge
Spanning the eastern complex of Jamaica Bay from Howard Beach in Brooklyn to Rockaway Beach, the North and South Channel Cross Bay Bridges set the stage for some fine all-around action on a variety of species through the course of the season.
Broiled Codfish Steaks
Now is the time to feast on fresh cod steaks for anglers in the Northeast, and this simple recipe complements the flaky, white meat that these fish are known for.