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New laws allow you to fish offshore for
 | | Mark Shellwith LargeRedSnapperCaught aboard TheReel Eazy |
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By Mark Clabaugh Splash!
April 15th was opening day of Red Snapper Fishing and I cannot begin to express how exciting the fishing was. With just a tad of wind and a little bumpy sea every charter boat and plenty of private boats in Northwest Florida and Southeast Alabama was out looking for the famous red fish that calls our waters home.
The challenge this year however was Ivan. Only the State waters are open during the first week of Red Snapper season, which is inside 9 miles. Of course, the closer in the more shallow the water is, the shallow water allowed for greater turbulence on the bottom moving and covering reefs. The effect was that a lot of good private fishing spots were now gone, moved or buried. However, what is left is very exciting.
The "REEL" good news is that now Federal Red Snapper season is open and you can fish offshore as well. Captain Buddy today is heading out on a 10Hr fishing charter and on the way out called to say that he could not wait to try out some deep holes that he has been watching in the "preseason". The catch should be really nice.
Fishing for Red Snapper is a "bottom fishing" experience which takes knowledge of not only how to fish, but where to find the fish. Where to find them would be on one of the many man-made or natural rock reefs that dot the Gulf of Mexico. As Captain Buddy Rogers of the Charter Boat Reel Eazy explains to his customers in his morning briefing, the Northern Gulf of Mexico is like a big desert. The bottom is mainly sand outside a few natural rock reefs, which are mainly limestone. To make up the difference reefs have been intentionally sunk in the Gulf to attract fish. These reefs are airplanes, tanks, cars, buses, ships, tugboats etc. In fact, by the end of the year we will be adding the aircraft carrier Oriskany if all goes well. But that is another story.
The Captain will position the boat using his GPS and bottom machine sonar heading over to the wreck coordinates. After finding the structure, the Captain will hover over the wreck where the fish are. Fishing, the fisherman will then drop their lines to the bottom reeling up a few winds and wait for the bite. This is the typical Snapper fishing process for our friends that have not
So, what do Red Snapper like? Well, they are not too picky most of the time and will just about eat anything you send down sometimes. When the bite is hard, you have to be more creative. However, this time of the year they will take squid, cigar minnows, live pinfish, cut bait, etc. Captain Buddy uses all types of baits aboard his boat, reporting that he wants to be prepared and it helps to ensure a wider species brought aboard. I personally enjoy fishing with light tackle, 1 ½ oz slip lead and a number 2 long shank hook with a cigar minnow.
Also at this time the Cobia fishing is heating up on the Pier and offshore. Everyone is reporting great catches. Aboard the Pensacola Beach Fishing pier they are averaging a few a day and many of them over 40 pounds. The people fishing on the pier are using Cobia jigs for the most part with a few fishing with cigar minnows and eels. Also, they are catching the first King Mackerel of the season and they are running pretty big for early king season. This is exciting news and promises to be a good year for Kings at the pier. The pompano bite was outrageous over the weekend with many people catching them. Most were fishing with Sand Fleas with a few using small pompano jigs.
Inshore activity is picking up with Speckle Trout and Redfish being caught on the grass beds. Generally this is a great time for some Red Fish long the shorelines in the deeper grassy areas. In fact, there is a great fishing spot for Reds this time of the year just east of Portofino.
Red Snapper with Sour Cream Dressing
Snapper Filets 1 Cup Chopped Celery 1/2 Cup Butter (Melted) 3/4 Cup Dry Bread Crumbs 1/2 Cup Sour Cream 1/4 Cup Lemon (Peeled &
Diced) 1/2 Cup diced small Chopped Onion (Small) Lemon Juice Lemon Pepper Marinade
(Spice)
Paprika Chopped Parsley Italian Herbs (Add Crab Meat with a little more bread crumbs as an optional ingredient)
Preheat oven to 350. Combine the onion, celery, butter, breadcrumbs, sour cream, and lemon. Mix up the ingredients in a mixing bowl. Spread the mixture in a baking dish sprayed with "Pam" (I use that). Place the filets on top and wipe with the lemon juice. Season with the Lemon Pepper Marinade, Paprika, Italian Herbs and the Parsley. Bake 30-40 minutes depending on the thickness of your filets. Fish is done when it flakes, but is not dry. Serve over Spanish fettuccini..
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