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Sheepshead fishing at the pier
By Mark Clabaugh
Welcome to paradise and I hope that everyone had a Merry Christmas and Happy New Year!
Man, this December we experienced some really weird weather which is really good for the fishing if you can get out there. We have had some cold days which turned on the redfish at the pier and in the bay, and then the weather warmed up for some pompano fishing. I am hearing that if you can get to Ft Pickens by boat the shores off the point are loaded up due to what I am assuming is less fishing pressure.
Aboard the pier there have been some really nice Bull Redfish catches at the end. They are taking cut baits such as mullet and menhaden fished on the bottom. As I have written before, the best rig for Red fishing on the pier is to have a heavy pyramid weight tied to a loop about 18 to 24 inches above a long shank larger hook like a 4.
If you are into Pompano, there have been some nice catches throughout December when the surf was down and the weather was warmer. There have been to methods working for folks with a good deal of success. The first, fishing the bottom with either live or frozen shrimp. The second is sight fishing for them. Sight fishing is where you spy the waters for your fish, cast beyond the fish and jig your bait back toward you and past the fish. This type of fishing is better on the calm days.
 | | This fisher holds a pompano and a drum, which are being caught on the pier. |
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Rounding out our December catch on the pier have been a few sheepshead (drum) and flounder. A few Sheepsheads are being caught along the pilings and should pick up considerably once it gets colder in January and February. They are eating barnacles and small marine life living on the pilings. Fishermen and women are using small rigs with shrimp and fiddler crabs to catch them. Flounder is being caught in the early morning and mostly with small jigs with a taste of shrimp on them. Anglers are casting along the pier and slowly bumping the bait along the bottom.
Offshore the fishing has been great when you can get out. As most locals know, you have to be ready to go fishing between the weather fronts that pass through our area and this year the pineapple express is feeding frequent ones through our area. The fronts generally bring with them strong southeast winds before and northerly winds afterward kicking up the seas. But, when you do get out the fishing is good.
First of all, yes snapper season is still closed until the beginning of June unless a change is made before then. However, Captains are reporting plenty of Grouper, Amberjack and Triggerfish being caught as well as some really nice Mingo Snapper which is not affected by the season. Grouper are taking any live baits that you can get on a circle hook on a leader fished below a 6 or 8oz slip lead.
The technique for this rig is to let the bait go to the bottom, reel up a few laps then holding your reel feel for the pull or the bit. DO NOT jerk your rod, allow the fish to take the bait buy lowering the rod along with is bite. Once you feel you have him, start reeling but again, do not jerk your line when fishing with a circle hook.
Trigger fish are being caught on squid and 2 hook rigs. Be sure to have small hooks for your rigs. The rig is a simple one and all you have to do for the easiest of them is to tie a loop at the end of your line, come up a few inches and tie another loop which should extend out 9-12 inches, then come up some more and tie another. Now, if you have ever been diving in the Gulf of Mexico you will know that Triggerfish swim generally just above or high onto the wreck. So, when you let your line out go all the way to the bottom then reel up 10 - 12 times. Also, it is good to ask the Captain if the wreck is high or where he/she thinks the trigger are at.
The fish are out there, so let's go fishing!
POMPANO WITH MANGO BEURRE BLANC
Serves: 6
6 fillets of pompano, boned
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
6 ounces butter
3 ounces oil
For mango beurre blanc:
3 tablespoons white wine vinegar
3 tablespoons dry white wine
2 tablespoons shallots, finely chopped
1 tablespoon heavy cream
4 ounces unsalted butter, cold
salt and ground white pepper to taste
1 tablespoon orange juice
2 tablespoons puréed mango
Skin
the pompano fillets. Wash under cold running water. Season with salt and pepper
on both sides. Dredge in flour.
Heat 2 ounces of the butter and oil in a large skillet
and brown the fish. Turn the pompano and cook until the flesh is tender. Arrange the fillets on a serving platter.
Keep hot.
Mango beurre blanc:
In a small heavy pan, boil the vinegar, wine and
shallots until all liquid is reduced. Add the cream, and re-boil until completely reduced.
Whisk in the cold butter, a few pieces at the time. The
sauce thickens and becomes creamy. Stir in the orange juice and mango puree.
Note:
Do not overheat the sauce, as the sauce separates and
its creamy texture. Season to taste with salt and pepper. Keep the sauce warm
over
a pan of warm water. Serve as soon as possible.
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