|
Let's fish the grass beds for Redfish and trout
Mark Clabaugh
Hello Folks, it is September and the best fishing of the season. The hot weather of August will temper down and the nice snapper will get to moving. What does this mean for you and me? Well, some comfortable fishing with great catches. Not only will the fishing be hot here, but also along the shores in the grass you will find some really nice Speckled Trout and Redfish.
So, let's talk about the Red Snapper for a while. If you are visiting the area the best and easiest way to get to the fish is a fishing charter. You have two choices actually: private or party boat.With a private charter you, and your family/friends will be the only ones fishing on the charter. These charters tend to produce better due to the attention you get and wider amount of fishing techniques. The other option you have is to go on a party boat. These boats do pretty good and can be a lot of fun. Especially if you are by yourself and you are sociable, it is a great way to meet people and have fun fishing a the same time.
Now, let's discuss the fishing techniques for Red Snapper. There are many ways to catch Red Snapper. Captain Buddy Rogers on the Reel Eazy is partial to light tackle fishing. He will use a light rod with 2lb test line, 1.5oz slip lead and a #2 long shank hook baited with 1/2 cigar minnow. He then will let out the line, stopping it with his thumb and watching the tip. If there is no action he will then let out some more line and repeat. When he sees the strike, he snatches.
 | | ABOVE: Preton Prevatte with Red Snapper. |
|
Another popular technique for Red Snapper fishing is using live bait. Fishermen in this area use live cigar minnows, pin fish, etc. The rig is a 8oz slip lead tied above a swivel where a 2ft 50lb test leader is below the swivel. For a hook a medium size circle hook or a self setting hook. This rig can be tricky to use because you have a natural tendency to snatch the rod to set the hook ... but wait, you want to do the opposite. You want to hold the rod and when you feel the bite allow the fish to take the bait for a little bit lowering your rod as the fish takes the bait. Once you feel you have him start reeling.... But don't jerk the rod.
It does not matter which technique you use here and there are many more catching Red Snapper in Pensacola is a world famous treat for which Pensacola is well known for.
Let's say fishing from a boat is not your bag, what then. Where can we go? Well, the Pensacola Beach Gulf Fishing Pier is a great option. Now through September anglers on the pier will be catching lots of King Mackerel and Spanish Mackerel. King Mackerel is caught on the pier using a steel leader with a treble hook at the end. You will want to use a light steel leader so that the fish does not see it. For bait, Kings here love the baitfish caught around the pier which include ballyhoo, cigar minnows and hard tails. Live bait does better.
But, while you are fishing for King Mackerel, keep a light tackle rod handy with a light steel leader and a "Gotcha Rig" for the Spanish Mackerel. They frequent the pier at all lengths, but just past the sand bar is my favorite. On the sand bar sometimes you see them and you can sight fish for them by casting past them and jigging your bait back fast. To catch this fish you will cast out far, then quickly jig your bait back to you. When you feel the hit, jerk the rod to set the hook and have fun!
Also being caught at the pier are Tarpon and it seems that there are a lot of them taking baits out there. If you land it, be sure to have a fishing license and a Tarpon endorsement. It is one of the only fish caught at the pier you need a license for. Also being caught are flounder on live shrimp and Redfish caught on cut baits on the bottom.
Earlier I mentioned catching Redfish and Speckled Trout on the grass beds. September and October are known for great fishing for these species. Red fish can be caught using live bull minnows or live shrimp and fishing the bottom at the edge of the grass. Speckled Trout are hutting yazuri plugs. I prefer a blue and silver or a black and silver. Cast out into the grass bed and work the bait back to you.
So, the weather is great for fishing in September and the fishing is good so let's get out there and have a great time.
Blackened Redfish Paul Prudhomme Style Yield: 6 Servings
6 Each 8-10oz redfish fillets
3/4 Pound Unsalted butter, -melted
SEASONING MIX
1 Tablespoon Sweet paprika
2 1/2 Teaspoons Salt
1 Teaspoon Onion powder
1 Teaspoon Garlic powder
1 Teaspoon Ground cayenne-pepper
3/4 Teaspoon Ground white pepper
3/4 Teaspoon Ground black pepper
1/2 Teaspoon Dried thyme leaves
1/2 Teaspoon Dried oregano-leaves
NOTE: Fish fillets (preferably Redfish, Pompano or Tilefish) cut about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If Tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, Salmon steaks or Red Snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick.
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven.
Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet).
Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate.
| 
