Blackfish Fever!

The Tautog Craze of Autumn!

Every Fall, dedicated tautog anglers come alive with excitement as the best season for targeting these hard-fighting fish begins. While blackfish season opens in the spring (April 1–April 30) and summer (July 1–August 31) in Connecticut, the Fall season (October 10–November 28) is when the real action happens. Local bait shops start stocking up on green crabs, and anglers refill their blackfish jig boxes in preparation for some of the best tog fishing of the year. There’s something about catching these rugged, rock-dwelling fish that drives anglers to brave chilly autumn waters, eager to land a prized tautog. The combination of their delicious taste and challenging fight keeps tog fishing enthusiasts coming back year after year.

Top Tips for Catching Tautog (Tog)

Tautog, also known as blackfish, are part of the wrasse family and are known for their rocky habitat. These fish thrive around steep shorelines, individual rocks, and rocky reefs where they feed on crustaceans. Finding a productive tautog fishing spot is relatively simple if you know where to look: focus on steep rocky ledges, isolated rocks, and the edges of reefs. I’ve found some of the biggest blackfish hiding along cliff-like drops where the water depth changes suddenly. However, don’t ignore shallow areas; I’ve caught trophy-sized tog in less than 8 feet of water!

To successfully fish for tautog, you’ll need the right gear. Blackfish are notorious for breaking off in rocky terrain, so a strong setup is essential. When targeting tog, I use a blackfish jig (Rock Bottom Jig) in the 1–1.5 oz range for shallow water, but in deeper areas or stronger currents, heavier jigs up to 3 oz Rock Bottom Jigs are necessary. My ideal setup includes a Game On! Carbon Black 7ft Heavy-Fast rod (1/2–2 oz) paired with a 4000–5000 size reel. I use 30lb braid with a 30lb leader—blackfish aren’t particularly line-shy.

.   

When dropping down a blackfish jig with a crab, expect a lot of small pecks at first. Patiently wait for the distinct tug of a tautog - Porgy and small seabass will tap the jig repeatedly while a tog bite almost feels like someone picked up your jig and ran away with it. When you feel a solid bite and then the absence of your jig, that is the time to SWING! Tautog have strong jaws and tough mouths, so a firm hookset is essential to avoid missed opportunities.

Tog for Dinner!

Ingredients/What You'll Need:

• Blackfish Fillets (Cut into 4in pieces)
• Panko breadcrumbs (Paprika, salt, pepper, garlic powder, dried parsley)
• Eggs
• Olive oil
• Basmati rice
• Lime zest
• Paprika
• Tajin
• Salt & pepper
• Chicken stock
• Carrots
• Green Beans
• Honey
• Italian herbs
• Mayo
• Sweet chili sauce
• Sriracha
• Lemon juice

Instructions:

Prepare the Fish: Cut the fillets into pieces about 4 inches long and pat them dry with a paper towel. Set out the panko breadcrumbs on a plate. In a separate bowl, crack the eggs, season with salt and pepper, and whisk until blended.

Prepare Vegetables and Rice: Rinse the green beans, carrots, and rice. Place the green beans on a baking sheet, drizzle with olive oil, and season with salt and pepper. For the carrots, drizzle with olive oil, sprinkle with Italian herbs, and place them on a separate baking sheet. Roast both vegetables in the oven at 375°F for 15-20 minutes.

Cook the Rice: Heat chicken broth in a pot (using broth adds extra flavor instead of water). Add your desired spices along with lime zest. When the broth starts to simmer, add the rice and cook until it’s al dente.

Fry the Fish: While the rice and vegetables are cooking, heat a pan with enough olive oil to cover the fish pieces halfway during cooking. Dip each fish piece in the egg mixture, then coat it in panko breadcrumbs. Once the oil is hot, gently add the fish pieces and fry for 2-3 minutes per side, depending on thickness. Place the fried fish on a paper towel-lined plate to drain any excess oil, then season with a dash of salt while still hot.

Finish the Carrots: Once the carrots are roasted, drizzle with a little honey and sprinkle more herbs on top.

Prepare the Sauce: In a small bowl, mix together 2 parts mayonnaise and 1 part sweet chili sauce. Add a few dashes of sriracha and juice from half a lemon. Whisk until smooth.

Assemble and Serve: Arrange the fish, vegetables, and rice on plates, drizzle with sauce, and enjoy!