30 October: Set out from Saybrook Point early on the morning for a long transit across Long Island Sound. Destination: Oyster Bay, Long Island, New York.
The weather was sunny but cold, and we tried to stay tucked in as close to the north shore until we passed New Haven in case the winds picked up. They stayed relatively mild, so we crossed the Sound with New York City just barely visible on the horizon late in the afternoon.
Alex caught another huge bluefish around 3pm today, and we decided to butcher it right on deck before getting to Oyster Bay. I positioned myself in the bow with knives, a bucket of seawater, and Ziploc bags for the filets. Just as we started cleaning the fish, the winds and seas increased and Alex had to take the helm while I bounced up-and-down in the bow with the dead/bloody bluefish. (That’s what a marine biology degree is for, right?)
In Oyster Bay, we cruised passed the mega-mansions and exclusive yacht clubs. I think it’s safe to say that the garden sheds of some of these homes would have made a small family very happy. Pulled up to the fuel dock at the town marina just as it was closing, and got permission to stay tied up while we walked the dogs. Oyster Bay has an enormous sports/park complex just outside the marina,complete with bright field lights and perfectly manicured grass – a great place to take the dogs for a stroll. The only problem: no dogs allowed. WHAT?! Who makes a dog-free park? Isn’t that one of the principal reasons for having a park in the first place?
So, rather than outright break the rules, we took a walk with dogs around the park boundary. Our near incursion onto park land did not go unnoticed – a truck labelled “park maintenance” stalked us until we crossed the parking lot and exited the premises.
We toured downtown Oyster Bay, which was very quiet on a Thursday night.
Took a mooring for the night and cooked up another bluefish feast. After two successful and delicious bluefish dinners, we’re convinced that the key to good bluefish is freshness. Pan seared in butter, skin-on, with garlic, rosemary, red pepper flakes, oregano, salt, and pepper — we tried our best, but couldn’t possibly eat it all. Needless to say, the dogs ate very well. So many omega-3’s!