
Articles
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2 weeks ago |
onthewater.com | Matt Haeffner
Over the course of a season, Northeast captains catch bluefin from the edge of the continental shelf 70-plus miles offshore to just off the beach, in clear view of surfcasters. They catch them by trolling, jigging, casting topwaters, and drifting live bait. By the time the last captain washes down the boat after his final trip of the year, nine months will have passed since the first captain broke the inlet on an initial exploratory trip of the season.
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1 month ago |
onthewater.com | Matt Haeffner
My first cast with a Rebel Jumpin’ Minnow was a poor, tumbling mess. Yet, somehow, it splashed down in the strike zone off the starboard side of the bow and “jumped” only when a schoolie striper tail-whacked it two feet into the air as if to say, “That’s not what we’re eating this morning, stupid.”It was the first weekend of May—a prime time to explore the many nooks and crannies of northern Buzzards Bay.
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1 month ago |
onthewater.com | Matt Haeffner
Like many surfcasters, Brian Connor has been doling out Benjamins to his favorite plug builders for years. However, the born-and-raised Long Islander is a craftsman himself. Rather than whittle away his spending money on custom-made striper baits, he instead turned to his own lathe to restock the plug bag in 2019. Since then, his hobby has blossomed into his profession, which led him to start Hamlet Woodcraft.
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2 months ago |
onthewater.com | Matt Haeffner
April is here, marking the start of spring tautog season throughout New England. The water is a bit chilly for early-spring togging, but our neighbors in Rhode Island are already picking away at some small fish in shallow water. Like striper fishing, the tog bite hits a sweet spot when water temperatures approach (or reach) 50 degrees.
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2 months ago |
onthewater.com | Matt Haeffner
As we close out another week at the OTW office, the refrigerator has been a bit of a revolving door. Recently, our staff has taste-tested Rockport Brewing’s Jetty Juice and Pescato—two equally refreshing, locally-made brews with entirely different flavor profiles. This week, we’re trying out Hog Island’s White Shark Wheat—a light American wheat ale that has less of a “bite” than one would expect.
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