By Mark Clabaugh
Splash!

Hello Folks, well winter is ending and spring is coming! What does that mean for us wanting to do some fishing? Well, we have a few yummy options whether we are fishing from the shore or a boat.

Fishing offshore Red Snapper season is closed till April 22nd, however, there are many species that are still in season if you can get past all the hungry Red Snapper. Getting past them, well that is the trick if you want bottom fish such as Triggerfish or Grouper which are both doing well on the wrecks that survived Ivan. Aboard the Reel Eazy with Captain Buddy Rogers, the trick to trigger fish is easy. Captain Buddy has his crew rig up 2 hook bottom rigs with a 6oz lead. The hooks are very small and he stresses small squares of cut squid. This does not eliminate the snapper, however, they are not as enticed by larger more attractive baits.

Barbara Sanclemente with her Triggerfish caught aboard The Reel Eazy. Fishing with Captain Buddy for Grouper Captain Buddy will pull out some old Bonito Slabs, cutting them into larger strips or use live bait where he can get it. The large strips of bonito are again not as attractive to the Red Snapper, however it is a good meal for a waiting hungry Grouper hiding on the bottom.

Leo Dodd with Pompano caught on Pensacola Beach Gulf Pier. Amberjack is another great offshore catch in the wintertime and since the baitfish have been thin during the winter are easier to catch with a jig. When fishing Amberjack, drop your rig about 3/4 way to the bottom while fishing a taller wreck and quickly jig your bait back to the top. Hold on though, these fish can fight! Another option right now is to catch some squirrel fish or other type of bait fish off of a wreck somewhere then take them to your wreck where you are wanting to fish. It is my experience that Amberjack are less likely to eat baitfish caught from the same wreck, which I believe they are plentiful and not as attractive there.

Inshore, Captain Steven King will tell you that there are some keeper redfish and speckle trout out on the grass flats. There has not been a lot of pressure and the water has been really nice for fishing. This time of the year they are really keen on some small diving plugs as well as bull minnows. If you are fishing at night around some lights fish a few feet down with live shrimp.

On the pier they are catching redfish off the 2nd sandbar using cut bait such as menhadden or cut mullet. Smellier the better! The best rig is one that allows your bait to float away from the lead. I usually tie my lead to a loop about 18 to 24 inches above the hook. Pompano are also eating off the sand bars and are taking small plugs site fishing or small sand fleas if you are fishing the bottom for them. Most of the pompano are being caught about 50 yards or more from the beach in the shallow bar area. If you are into flounder you can catch them with live shrimp near the pilings or use a small plug with a taste of shrimp bumping it along the bottom slowly.

That is what we expect to catch for the next month, however we are looking forward to some exciting fishing here soon too. Cobia season which is just around the corner and we will be more than happy to report to you when the first one is caught from the Pensacola Beach Gulf Pier which is still open. Also, Snapper season opens April 22nd which I can guarantee there will be a hot bite with all the reduced pressure.

Trigger Fish with Mango Salsa

Seafood ingredients:

8 - 4 ounce. triggerfish fillets

5 tablespoons olive oil Sea salt (or regular salt)

5 ounces (1/2 bag) fresh. washed spinach

Chopped parsley for garnish

SALSA ingredients:

1 fresh mango - peeled, cored and diced

1 fresh tomato. diced

1 medium sweet onion, chopped

1 /4 cup fresh cilantro, chopped

1 /2 teaspoon sea salt (or regular) fresh squeezed juice of 1/2 lime

Combine salsa ingredients in a bowl, cover and refrigerate for 2 - 12 hours. Stir again to blend.

Arrange spinach to fill and slightly hang over the sides of a medium sized shallow casserole dish. Micro wave spinach for 1 minute max. Lightly salt the fish fillets and set into very hot olive oil in a frying pan over high heat. Sear only until golden brown on one side. approx. 2-3 minutes. Gently turn with spatula.

After turning the last of the fillets, immediately begin removing the fillets in the same order as you turned them as not to overcook.

Arrange the fillets on the bed of spinach golden side up. Spoon 1 /2 of the salsa over the dish and serve the other half on the side. Place casserole in a pre-heated 400 degree oven for 5-6 minutes. Garnish with chopped parsley.

Serve with your favorite warm rolls and a side of either julian steamed carrots and green beans or corn. A fine chardonnay is mandatory.