La Paz, Baja, Fishing Report

[Pargon]

Summer seems to be rollin' in a bit late. We haven't seen consistent summer heat yet, and the last week has seen light, but consistent, winds from all directions of the compass. Fishing rolls on however with some very nice dorado, good pargo (snappers), and cabrilla (leopard grouper) fishing. The way it's done down here is by pangas, 7 meter skiffs. We range from inshore for the snappers to 25 miles offshore for the bigger dorado and billfish. These fish are filleted, vacuum packed, and taken home by our customers in ice chests, to be enjoyed until their next trip down.

[Jer]

Nice dorados!

[shoefish]

There is nothing better in my book than jumping into a panga and heading out in search of big fish. Very cool. Thanks for sharing!

[Pargon]

Shoefish, You're right. With the light seas and warm temps down here there is something special about facing her into the not yet visible sun and blasting out for some big fish adventure. With the topography down here you're in 3000 feet of water before the outboard warms up. No blender, but.......

[Captain Fred Archer]

No question that panga fishing, especially in a fish-rich area like La Paz and environs, is a blast and a half. Even a hard scrabbled, old big boat (actually, "light cruiser" versus battlewagon) guy like me loves jumping in a panga that is actually a lot smaller than my old pinhooking dory with a sharp Mexican captain and getting up close and personal with a wide variety of pelagics. Having to look UP at the ones that jump makes it that much more fun - especially if it happens to be a big, black or blue one !

For those unfamiliar with them, a panga trip starts with a launch thru the surf and ends with one back thru the surf and a slide right up onto the beach. For many, me included, that's a great, fun ride. Of course, for those unfamiliar with it or who haven't been forewarned, it might seem like the panga captain is insane and is trying to kill you, but these guys really know their stuff and the beachings are always both safe and exciting.

In this fleet's case you are then met by a professional fish cutter who expertly fillets, then commercially vacuum seals and freezes your catch for the ride home - all part of the price package. I eat Fishermens Fleet dorado, wahoo, tuna, snapper, grouper and pompano regularly that David sends up to me. Just had three nights in a row of dorado sauteed in butter with sliced Macadamia nuts direct from Hawaii (thanks, Courtland!) and seared with a blow torch that was as good as it was when it was first caught. Bringing well preserved fish home with you is a rather unique situation that can and does result in some great meals after you get home and these guys have the right way to do that nailed down pat.

Then there's the cost. Are you ready? Try $250 a day each for three days for two anglers! That includes hotel, meals, fish prep, transfers to and from the airport, tackle, plus constant and exceptional gringo hosting in a beautiful city, the whole shooting match, except for tips. Take advantage of the great airfare deals that the airlines have been offering lately and a trip to fishing paradise and a taste of panga fishing (and you can opt for bigger boats too, for more money, of course), and you can probably see that this sort of great experience is available to many who might not otherwise think so.

And on top of all of that, David is an IGFA rep and even has the certified scales right there, on site, so if you happen to land a record fish - and lots have come from the area - it can get weighed and certified, instead of merely eaten, which is exactly what happens in a lot of southern venues because there is no rep and there are no certified scales available. How cool...great, inexpensive fishing and a chance to wind up in the record book to boot!

Jer and John. Fleet owner David Jones goes to Cabo and assists with the weigh-ins and other IGFA issues at the Bisbee and he and we extend an open invitation to either or both of you (if you go, Jer), to be chaffeured up the road from Cabo to La Paz as our guests for a few days of the panga fishing stuff so you too can experience "A walk on the wild side" and the thrills of riding the pangas and looking those gamefish right in the eye while you fight them. Hopefully a nice, educational and enjoyable break from the frenetic, watching the big boats go and come back, big city pace of Cabo.

The only thing is, no four wheelers, which are very popular down there, for The John Man...we all know why, right? I mean, four wheelers are expensive down there and we can't afford to have one busted up by "Thunder Wheels" , ya know?

Come on, guys. You are already going to be down there anyway, the ride to La Paz is scenic and doesn't take long, and by the time the Bisbee wraps you might be ready for some relaxation in the slower paced, lovely atmosphere of La Paz, capital city of Baja Sur (Southern Baja - the safe part). And you might just find out why so many of us love panga fishing and you could get hooked on it yourselves...in fact, my money says you will!

But no, I'm sorry, John will not be allowed to do what you and I know damned well he will try to do...take over and drive the panga up on the beach - over and over again, going "Weehoo! This is fun! Oops!" Swim, John, swim! Noooo way! The guys love their pangas and I've already warned them about a certain lead-footed, wild driving gringo who would love running the surf, but who would probably spell disaster for their beloved boats!

So come, fish, relax, enjoy, but forget about any Joisey Boys running the beach with anyone's panga :

And any of you normal folk who might be interested in this very special, inexpensive and easily accessible fishing adventure, be sure to contact David and he'll fill you in on the details.

Website and to view our "Best in Big Game" catalog (please don't confuse us with others with similar names) www.fredarchersworldoffishing.com

[Captain Fred Archer]

Here is some of that Fishermens Fleet dorado being cooked one of my favorite ways - sauteed on my little electric grill. It is coated with butter and basil impregnated olive oil, with sliced Macadamia nuts just in from Hawaii (Mahalo, Courtland) and a bit of garlic powder, dashes of Lawry's, pepper and lemon rind and juice. A short ride on a hot grill and a bit of searing with my trusty blowtorch and you've got food for the Gods!

A side of "tomates reliquia" (also known as "ugly tomates" in Mexico) and called "Heirloom tomatoes" by the yuppies and a sliced up "aquacate" (avocado) and well, we're talking some super good eatin' and a half!

And there's old Boxcar Willy, torching up a fat NY steak with a big red bell pepper and some nice, fat, "cebollitos" (green onions), both marinated in soy sauce and wasabi, then roasted and seared. He says, "Man do not eat by fish alone."

[JimmyC]

Damn. That looks awesome.