I'm giddy ...

By Mark Clabaugh

April 15th was opening day of Red Snapper Fishing and I cannot begin to express how exciting the fishing was even though the opening days were pretty rough. With just a tad of wind and a little bumpy sea, ok maybe a lot of bumpy sea every charter boat and plenty of private boats in Northwest Florida and Southeast Alabama was either out or wanting to get out to look for the famous red fish that calls our waters home.  State waters are open until June 1 when Federal waters open up. State waters are inside 9 miles and you can bet they enforce it. The rules state that you can only keep 2 snapper per person not counting Captain and Crew on charter boats. Grouper and Amberjack rules have changed some too so if you are getting out there on your own it is a good idea to pick up a Florida Regulations Handbook from any tackle store.

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, busses, ships, tugboats etc.

Shelley Reynolds with her limit of Red Snapper.

So, 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. The Captain then gives the signal for everyone to drop their lines. 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 been. Now, when working on the deck every once in a while you will get someone who will cast ... When I am working I always ask if they would like the Captain to move the boat over there or where are you casting, we are already 25 miles out. That just cracks me up.

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 1/2 oz slip lead and a circle hook with a cigar minnow.

It is important to know, you cannot use J hooks anymore in the State of Florida. The Fish and Game people say that these hooks kill fish, so, we are fishing with self setting hooks which are supposed to be much safer for the fish and not hook them in their gut. So, don't fish with j-hooks for your trigger, snapper and bottom fish anymore.

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

INGREDIENTS

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)
Italian seasoning / herbs
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 down when it flakes, but is not dry. Serve over Spanish

fettuccini.

 

 

 

 

 

 

 

 

 

 

From "The Some Like it South Cookbook" with a little touch of me.