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Jolly Roger Inn and Fishing Pier, Topsail Beach, North Carolina
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Hi folks! Can you believer there is still snow laying around the beach! I have always heard when it stays like this, it's waiting for more. Hope not. I'm ready for spring. Anyway, Doc says it's not a good idea for me to be out, so I'm stuck here "cyber fishing." Here are some articles I found interesting. If you are stuck in the house also, here's something to do. Hope you like them.
Red drum active in winter weather.
http://www.brunswickbeacon.com/
Wednesday, December 15, 2010 at 1:14 pm
Click Here to read post on their website.
(quote)
The cold weather has slammed into North Carolina’s inshore fishing but there are still drum to be found in the backwaters. Wintry winds and frigid temperatures have kept many anglers away from the water, although redfish are still out there for the taking.
Capt. Mark Dickson, of Shallow Minded Inshore Charters, poles the inshore waters looking for red rum this time of the year and he says they are schooled up nicely and prowling shallow water.
“I am still real excited about our winter redfishing,” said Dickson. “It has gotten unseasonably cold, and although the fishing is not as good as last week, it is still pretty good. We are still seeing good numbers of reds in the shallow backwater creeks. They are not quite as active as they were but you just have to have a lot of patience and work an area really slow.”
Dickson said he was finding the redfish schools by watching their movement, but as the water has chilled he has had to be more wary.
“Last week we could see the fish pushing water up and down the creek banks,” he said. “This week they don’t seem to be moving much, and most of the time you are right on top of them before they move.”
With no live bait available to cast net, winter redfish anglers use scented baits like Gulp lures to entice the fish.
“We have been taking Gulp baits rigged on Mission Fishin’ jig heads and just fishing through the creeks real slow,” said Dickson. “Even if you don’t see any fish pushing, you need to work the whole creek slow and quiet. Even though it’s cold and the fish are a little sluggish, they will still bite.”
Anglers must work their Gulp baits slowly for redfish this time of the year. Some fishermen crawl the lures slowly on the bottom while other like to hop them a bit like a real shrimp and then let the lure pause and drift with the current. You can also fish them under a float.
Dickson said that despite the frigid conditions and threat of rain, a slight warm up and favorable tide tables might make this a good weekend to land on a school of redfish. “The forecast is for temperatures up to almost 60,” he said. “The tide is also perfect for next weekend, so here’s your chance.”
You can find out how to book a guided trip with Cap. Mark Dickson at Shallow Minded Charters by going to
http://www.fishmyrtlebeach.com/.
(end quote)
Here are some redfish recipes I found online.
Baked Carolina Redfish
2 pounds redfish fillets
1 teaspoon paprika
2 tablespoons lemon juice
2 teaspoons onion, finely chopped
1/4 cup melted butter
1 teaspoon salt
dash pepper
Place fish in a lightly buttered shallow baking dish. In a cup combine remaining ingredients. Pour over redfish fillets and bake at 350° for 20 to 25 minutes. The baked redfish should flake easily with a fork when done. Serves 4 to 6.
Redfish Parmesan
6 redfish fillets, 8 to 10 ounces each
2 cups half and half cream
2 eggs
1 cup of flour
2 teaspoons white pepper
3/4 cup cracker meal
2/3 cup Parmesan cheese
1/2 teaspoon paprika
2 tablespoons oregano
1 tablespoon basil
2 tablespoons parsley
1/2 teaspoon cayenne pepper
1 cup olive oil
1/4 pound butter, unsalted
2 lemons cut in wedges, for garnish
Combine all ingredients except the flour, half and half cream, eggs, oil and butter. Dust the fillets in the flour, then dip in cream and egg mixture. Coat with all of the other dry ingredients combined. Sauté fish in olive oil and butter on medium high heat until fillets are golden and fish starts to flake. Garnish redfish with lemon and parsley. Serves 3.
Creole Red Drum
1 lb red drum fillets
1⁄4 cup flour
1⁄2 cup chili sauce
1⁄2 teaspoon salt
1⁄4 teaspoon paprika
2 tablespoons minced onion
1⁄2 cup boiling water
1 tablespoon minced parsley
2 tablespoons melted butter
Sprinkle drum with flour, salt, and paprika. Place in shallow greased baking pan. Combine remaining ingredients; pour over drum. Bake at 350 degrees for 20 minutes basting frequently. Turn fish, bake
That's all for now.
Till next time....
Tight lines!
Johnny
