‍ ‍Roosterfish

roo-ster-fish / ‘ru stər,fıʃ

• A prized, predatory marine game fish found exclusively in the warm, shallow coastal waters of the Eastern Pacific Ocean with a dramatic, comb-like dorsal fin that resembles a rooster’s crest.

• Roosterfishing on the East Cape uses bait, thrown by the guides, to entice a feeding frenzy for you to cast at.

• There is nothing like it - - Watch your guide throw a few sardines and out of nowhere - ROOSTERS BLAST IN, their combs slicing through the water!!! Watch one bite your fly and zzzzzzzzzzzzzzzzzzip right through 200+ yards of backing.

• Roosterfish are excited and eager feeders. Their combs raise when feeding as an intimidation tactic. Appearing larger helps them to corral bait balls near the surface, where they can lock onto a target.

‍ ‍ Mahi Mahi/Dorado

ma-hi-ma-hi / ,mä-hē-’mä-(,)hē do-ra-do / də-rä-(,)dō

• Also called Dolphinfish, though we’ll refer to them as Dorado or Mahi (Mahi Mahi).

• Dorado translates to golden/gilded. This fish is named for their blazing, shimmering, iridescent gold, green and blue colors.

• Known for their funky appearance, aerial acrobatics on the other end of an angler’s line, and their rapid growth rates.

• Their vibrant colors fade RAPIDLY upon death.

• Mature males (Bulls) can be distinguished by their steep, blunt, vertical forehead. Females have a more rounded, sloping head.

• Bulls frequently exceed 30 pounds!

‍ ‍Jack Crevalle

krəˈvæli / krəˈvælə

• Often overlooked, this is one of the toughest fighting coastal saltwater game species.

• They can tolerate a wide range of salinity and enjoy a varied diet.

• Called “trash fish” by some in the culinary world, their meat is dark, bloody and oily. Supposedly, smaller fish can be tasty if bled properly once killed. But we’re happy to catch and release!

‍ ‍SIERRA MACKEREL

• Growing up to 50 inches and weighing as much as 15 pounds!

• A pelagic fish, this species spends the majority of their lives in the open ocean. This life cycle has made them a strong, hard fighting game fish.

• As they mature, they return to coastal waters periodically in order to avoid predators, feed, and spawn- as they do each December.

• Their streamlined bodies resemble a torpedo. Watch one blast off on the other end of your fly line, and you’ll instantly make the connection.

• A close relative of the tuna, they are a very tasty fish.

Check out our EAST CAPE, BAJA BROCHURE for more details.

APRIL-MAY-JUNE

• There really just are “No Bad Days” in Baja.

• We choose this time of year because it offers the most comfortable weather for our anglers to spend days out in the sun, while avoiding the wet and windier times of year, with lots of grandes around.

• Water temperatures rise into the low 80’s, which pushes massive schools of baitfish inshore.

• Bait balls can draw feeding roosterfish, dorado, jack’s (& many more) RIGHT UP into the surf line.

DECEMBER

• Because one season a year isn’t enough Baja for us!

• Late Fall into early Winter affords a unique opportunity to experience the fishery WITHOUT NEARLY ANYONE ELSE AROUND. But don’t worry - the fish are!

• Your strategy will shift, as the cooler weather brings in cooler water. This triggers excellent inshore action for Sierra mackerel, jack crevalle and even late-season wahoo.

For current availability on our East Cape trip, check out our Trip Calendar.

Baja is our happy place.

We pop-up our East Cape lodge in La Ventana. We’ll meet our guides each day at the nearby Bahia de Los Muertos. Captain Juan Lucero’s team works hard to provide anglers with an epic experience on the water, while our own Creel Crew is there to pull out all the stops off the water.

Click HERE to check out our web brochure for more on our East Cape program!

Pineapple & Guajillo Chile Chicken Thighs

This recipe is all about layering smoky, sweet, and subtle heat into a simple grilled chicken dish. The marinade comes together with pineapple juice, orange juice, garlic, shallots, and guajillo chiles simmered until everything softens and deepens. Charred fresh pineapple gets blended in for that caramelized edge, and a splash of mezcal adds a touch of smoke. The chicken thighs sit in that mixture for a couple of hours so they really absorb the citrus and chile flavor. Grilling over mesquite brings everything together with a wood-fired richness and a little char on the skin. Right at the end, the sauce gets reduced with fresh cilantro and spooned over the top for a bright, smoky finish.

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