For Montauk, It’s Lighthouse vs. Surf’s Up!

MONTAUK, N.Y., Nov. 10 — The Montauk Point Lighthouse was commissioned by President George Washington and completed in 1796 and may be the most recognized landmark on Long Island. If left unprotected, it could also be a few good storms away from falling down its steadily eroding bluff into the ocean.

So the Army Corps of Engineers is embarking on a $14 million plan to save the lighthouse by building a sea wall of boulders to protect the bluff. But a group of surfers say the boulders that would save the lighthouse would ruin Alamo, the world-renowned surf break just beyond its shadow, and they have a counterproposal.

Dude, just move the lighthouse back.

“I know the lighthouse people feel the current location is hallowed ground, the spot George Washington built the lighthouse on, but we as surfers feel the same way about Alamo,” said Tom Naro, the chairman of the eastern Long Island chapter of the Surfrider Foundation. “All of our research and science has grown out of protecting the wave, and it all indicates that moving the lighthouse is a much better and cheaper option in the long run.”

Yum! I never get tired of watching this!!

Striped Bass!!!

Montauk 11/4/06

Got out to Montauk for some surf fishing this past weekend. I must say it made me want a boat! The fish were thick for the boat guys but too far off the beach for the surf guys. A STRONG NE wind would have been nice to push the bait in. I ended up with a few small bass....... It looks like we have some North wind coming later in the week but does not look like it will be strong enough. I'll be out tonight looking for fish at Breezy Point. Will report back....

Goldfish!

goldfish

Kerry Heffernan's Whole Roasted Striped Bass

Whole Roasted Stuffed Bass ON EPISODE 3!
Serves 6
From Kerry Heffernan.

1 (15-pound) wild striped bass (scaled and cleaned)
Salt and pepper
Butter
1 medium loaf sliced white bread
2 shallots
3 stalks celery
4 eggs
1 cup half-and-half
1 bunch fresh chopped marjoram
1 bunch fresh chopped tarragon
4 cloves garlic, chopped
3 pounds crabmeat

Season the fish inside and out with salt and pepper. Smear butter on outside. Dice bread and toast in a 350-degree oven until lightly colored. Cook shallots and celery in a little butter until soft. Season well with salt and pepper. Increase oven heat to 450 degrees. Toss bread, shallot-celery mix, eggs, half-and-half, herbs and garlic
until well-combined; fold in crabmeat. Gently stuff bass with the mixture evenly along its length, adding more toward stomach cavity. Tie every 3 inches with twine.

Place in roasting pan. Roast for 15 minutes, reduce temperature to 325 degrees and roast for 30 minutes more. Fish is done when thickest part is firm and opaque. Remove string and slice fish crosswise into
11/2-inch slices; cut each in half to make two portions.

Fall Run In Full Swing----Get out there!

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