+ Reply to Thread
Results 1 to 3 of 3

Thread: 11-24 Limited out in 2 1/2 hrs

  1. #1
    Hide- My Wifes Logged On Ebbs's Avatar
    Join Date
    Sep 2007
    Location
    Grassy Sound, NJ
    Posts
    163
    Boat
    22 Pro Line CC
    Home Port
    Cape May, NJ
    Best Catch
    A really big fish
    Occupation
    Marina Worker / Mate

    Thumbs up 11-24 Limited out in 2 1/2 hrs

    Got some ultra fresh from my fabulous employers at OffTheHook , and as soon as I got off work headed out to the lower bay with my friends Steve and Bruce (Bgsdad). Got on the hook at 2:15 and as soon as the tide turned the bite started. Steve popped his striper cherry and landed the first fish. We proceeded to land 7 out of 8 to 40" and 6 keepers. All fish were on chunks and the action got hot and heavy at times with double headers. Headed to the barn in flat seas and a beautiful sunset. We'll be at it again tomorrow morning and were looking for one more to go with us. Shoot me an email if your interested.

    Pics to follow.

  2. #2
    I think Admin is going to let me have this space
    Join Date
    Mar 2005
    Location
    Warrington, Pa / Wildwood, Nj
    Posts
    2,259
    Boat
    Looking as we speak
    Home Port
    CapeMay
    Best Catch
    49 lb Striper, 263lb Bigeye, 308lb Thresher
    Occupation
    HVAC
    Awesome report. I'll be down on the Clean Sweep Tomorrow!!! Hope the action is at least half that good

  3. #3
    I think Admin is going to let me have this space LadyAngler's Avatar
    Join Date
    May 2005
    Location
    Off the Hook B&T Cape May, NJ
    Posts
    2,415
    Home Port
    Cape May, NJ
    Occupation
    www.OfftheHookBaitandTackle.com

    Nice job kissing up to the boss!!! :) :)

    Matt, Glad that we could help you out w/the fresh bunker! Even better that we got your buddy on his first keepers!

    See ya tomorrow for your striper fest!

    P.S. Did you get any pics on the water???




+ Reply to Thread
Buy GoPro HERO Camera at GoPro.com



Content Relevant URLs by vBSEO 3.5.2