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Red Grouper only are restricted now, so there’s still good fishing
Mark Clabaugh
Hey Folks, welcome to paradise and winter fishing on the Gulf Coast. I bet you are thinking, hey, it is winter and there is not much for fishing here. That is where you are wrong. Winter fishing in the Pensacola Beach area is pretty good and there are lots of good eating species being caught
Starting with the Charter Boat and offshore fisherman who on October 31 dodged a bullet when a Ft Myers Federal court ruled that only “Red Grouper” would be restricted through January 1.
This means local Captains can still fish for Gag, scamp and black groupers. This was good news because in the winter when the water gets cooler the big grouper move into the closer wrecks.
In addition, fishing offshore winter is still pretty good for big Amberjack, triggerfish and mingo snappers. If you find yourself and some friends looking for something to do this winter, book a charter for some great winter fishing.
Pensacola Famous Red Snapper however is closed through mid April of 2006. With that being said, if you are a fan of Red Snapper fishing this is the time to be getting with your favorite boat captains or friends and planning that “Opening Snapper” fishing trip. Every year this is the most exciting bite you can get and all the boats book up early. This is one of the most exciting fishing events in our area and the Snapper bite is usually hot. The pressure has been off for nearly 6 months and they are hungry too.
There are actually 2 openings with the first being State, that is reefs within 9 miles of the shore. The latter is Federal and that is when the deeper water opens up at 12:01am on April 21, 2006.
On the pier, winter fishing brings to end fishing for King Mackerel and Spanish Mackerel, however, that does not mean that the fishing is down! Winter fishing on the pier brings a hot Flounder bite along the pilings of the pier. The most popular fishing technique for flounder is a small lead headed jig with just a taste of shrimp on the hook. Casting out using light tackle either away from the pier or along the pilings (my favorite) retrieving very slowly bumping your bait along the bottom. See, flounder will not go looking for the bait like some fish, however, put the bait in front of their nose and you have a strike!
Also on the pier this time of the year is some of the best Redfish fishing in the area. The big bull reds come passing through easily topping the scales over 40 pounds. However, you cannot keep the bull reds because redfish have a “slot limit.” This means that they have to be between 18 and 27 inches. This allows the fish to spawn and repopulate. In Florida, you can keep one slot red.
So, now we know where the bulls are were and how do we get a slot redfish. Well, they are caught just outside the first and second sand bar on the pier. Walk the pier looking at the water until you see the water getting a little darker, at this point the sand bar is dropping off and you will find the reds feeding. Redfish like cut bait fished along the bottom. My favorite rig for this is a pyramid lead tied to a loop 18” to 24” inches above the hook. This allows the lead to sit on the bottom and the bait to float freely about.
OK, you have the scoop now let’s go fishing! 1/2 cup olive oil 1/2 cup all-purpose flour 1/4 cup chopped onion 4 cloves garlic, chopped 1/2 cup chopped celery 3 (16 ounce) cans stewed tomatoes 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1 bay leaf 4 pounds red snapper fillets
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Mix together the olive oil and flour in a saucepan over medium heat to make a roux. Cook, stirring constantly, for about 15 minutes or until dark. This may take longer.
2. Add the onion, garlic, and celery to the roux, and cook until softened. Stir in stewed tomatoes, and season with salt, pepper, thyme, basil, oregano and bay leaf. Mix until well blended and heated through. Lay fish fillets in the bottom of a baking dish large enough to hold them in a single layer. Pour the sauce over the fish.
3. Bake uncovered for 30 minutes in the preheated oven, or until fish is easily pierced with a fork. While cooking, baste occasionally with the sauce. Remove bay leaf, and serve.
Note: For a thicker sauce,
drain the stewed tomatoes, or
cut back on the amount.
REDFISH COURT-BOUILLON Recipe yield: 12 servings. This is a New Orleans Classic. Redfish, in a simple, delicious, almost creamy tomato style sauce.
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