Under Pressure

With a scheduled oyster roast and fish fry planned for the next day, neighbors, Chris O'connor, Brian Parent and myself ventured out Friday to try to add some fish to the pot. I had saved up a trout or two or three, a couple of Reds, and a a good handful of Mangrove Snapper but we needed just a bit more for the twenty or so people that were to stop by. 

I met Chris and Brian out at Goffinsville Park  on a tide that still had a couple of ours to hit high, so we eased around to the mouth of Pumpkin Hill and began to drift float rigs and live shrimp down the grass line. We all three were getting good drifts, up the by the grass, but we had no luck, not even a nibble. 

After running up the Nassau and dipping into a creek we switched to jigs and the live shrimp and began to slowly work the bank. About 10 casts into it Brian finally "knocked the skunk off" when he hooked up and expertly brought to the boat a feisty Redfish. We continued to work the bank and happened onto a "honey hole" - both Brian and Chris began to catch Redfish.  They each put a Slot Redfish in the boat and then we began to have to cull them. I counted 7 Slot Reds caught with the biggest being about 22".

In addition to one of those bigger Slot Reds caught, Chris also put a hard fighting Black "puppy" Drum in the boat.   One of the Slot's we caught we tagged with a Gray FishTag Researach tag, ID#  GFR62484 When the bite finally slowed, right at the peak of high tide, we made the run back to the Seymore's Pointe area.

Fishing a large drainage on the first of the outgoing tides with the float rigs, we began to catch Seatrout. Brian and I caught the "dinks" but Chris put a nice 17" keeper trout in the boat and then followed that up with a keeper sized puppy Drum.  

I noted that we fished 6 spots that day, but only two of them produced fish, but they were prolific, so as we headed back to the ramp, we counted it as another great day to be fishing here at Amelia Island, F.lorida. 

Third Spot Pays Off

 Oh what a beautiful morning! If you've wondered where the reports have been, my two trips from last
week got canceled due to the high winds. But we were back at it today when I met Allen and Lavern Webb up at the Old Town Bait and Tackle boat ramp. The tide had been going out for about an hour so we made our way over to the outside of Tyger and set up to fish float rigs with live shrimp on that first of an outgoing tide.  Both anglers had nibbles here and there but no real takers.

After bumping across the creek we again fished the floats and they had some good bites then when Allen went in to a shallow pocket, BAM! This fish took it right off and began to rip a little bit of drag and, Fish ON!  Allen worked it patiently to the boat and landed a nice Slot sized Redfish. Skunk off the Boat!

We then ran up to the Jolley and fished the "bank" and no sooner had we trolled just a short bit both anglers began to get fish, one after the other - Redfish, Redfish, Redfish. Allen was tossing up current from the bow and getting fish as he float drifted over the exposed oysters while Lavern went long off of the stern and we found that her fish were biting at the end of her drift, and further out. They caught a good handful of the Reds and added one more Slot Redfish to the catch, and a couple of small Seatrout. One of those Reds that Lavern caught we tagged with a Gray Fish Tag, and I have recorded it here. It was the first fish that I have tagged for GrayFishTag and I plan to do more, but probably bigger fish. 

We fished a couple of spots further up the Jolly and found another couple of  Reds, then moved around to fish the MOA where Allen caught another Redfish on a jig and another Seatrout

Recipe of the Month: Garlic Parmesan Crusted Fish

 I fished with the Coffey's a couple of weeks ago and we got to talking recipes and Tracy B described what sounded like a good one. They caught some fish and planned to use it so I asked if they could send it to me and here it is..Tracy B Coffey's.....

Garlic Parmesan Crusted Fish

6 Fish filets

Olive Oil

Kosher Salt

Black Pepper

1/3 cup Panko bread crumbs

1/2 cup shredded Parmesan cheese

4 big cloves of freshly minced garlic

Juice of half a lemon

Parsley

1- 11 x9 baking dish

Step 1- preheat oven to 425. Rub 1 tbsp of oil on fish so the seasoning will stick better and season fish with salt and pepper.

Step 2- on a separate plate combine Parmesan, bread crumbs, garlic and pinch more of salt and pepper. Dredge the fish in the mixture and press into it so the mixture covers.

Step 3-place the fish in the baking dish and sprinkle a little more of the Parmesan/crumb mixture over the top of the fish. Then squeeze the juice from half the lemon over the top of the fish.

Step 4- bake fish till flaky or 20-25 minutes. The breadcrumbs should be a little browned. Finally, sprinkle some parsley overtop and serve.

Down To The Wire

 Boy what a blow we had yesterday with steady winds up in the 20's and gusts even higher -glad I wasn't fishing! But sure enough, the wind died thru out the night and we had a glorious morning greet us when I met Mark and Jen Woodard and their daughter Lilli down at the Sawpit Creek Boat ramp. We made a long run up the intercoastal and dipped in to Jackstaff and then into a smaller creek and set up at a drainage on the first of an outgoing tide to pitch float rigs with live shrimp. Right off Lilli had a bite but it wasn't a taker then shortly after that Jen yelled, Fish On!  She played it expertly to the boat and landed a nice keeper sized Seatrout.

We then moved over to Poteat Cut and fished an edge and within minutes it was Lilli's turn to battle a fish. She fought it valiantly and soon brought to the net a 20" Slot Redfish. Two in the box! We fished back at the mouth of Jackstaff, bumped across and fished jigs on a point, then made a run thru Horsehead and over to Back River to fish a bank with the tide running by, but to no avail.

Back to Nassauville we went and here Mark got hot, putting a couple ofkeeper Mangrove Snapper in the boat. He also landed a Croaker that we could have kept, but we tossed it back. Around to Seymore's Pointe we went to fish some more dock pilings. The "competition" heated up! Jen and Mark were neck and neck with their fish count, catching Mangrove's and small Seabass and they raced to the finish line matching each other fish for fish. It went down to the wire but I think Mark edged Jen by one fish! As we headed back to the ramp we counted it as another great day to be fishing here at Amelia Island, Florida.

What Does a Pirate Call a Long Fish? GaaaaarrrrFish!

Although we expected a beautiful morning today, and although it was a bit overcast for most of it, the sun did win out and it turned out to be as expected, beautiful!  I had met Derek Wilson and his fishing buddy Tim down at Sawpit Creek boat ramp and we made a good run up the intercoastal, up the Back River, and around to Pumpkin Hill and set up with fixed floats drifting a shell bottom on the last of an incoming tide. And the plan paid off! Both anglers almost immediately began to get bites and catch fish- Seatrout. They were getting excellent casts and excellent drifts and caught a good handful of Trout with a couple of them being of keeper size. Tim had a weird bite, lifted his rod and, Fish On! We could tell by the bend in the rod that this fish was big - it made a flash when it saw the boat and began to pull drag. Tim was up for the challenge and kept the pressure on and after a couple of those runs, brought to the net a big 'ole GaaarrrFish! We photographed and released it.  

We bounced around that area hitting a few spots on the very last of high tide - had a few nibbles, but no real takers, so we moved on.

Our next stop was around at Seymore's Point, fishing a large out flow with the floats, but again, no real bites. We moved down the way and switched to jigs and fished deep- had a few nibbles, but no takers, so, we moved on. Around at Nassauville we stuck with the jigs and did pick up another Seatrout.

After making a run up the Nassau we dipped into a small creek and began working the bank as the tide started out with the jigs, fishing structure as we went. I was beginning to wonder if the run was all for naught when Derek had a hookup and Fish On! He played it expertly and brought to the net a nice feisty Redfish. From then on it was on fire for a good bit with a "double" hookup for good measure. Just about every fish measured right at 17.5-17.75", so none in the Slotm but fun to catch, nonetheless. We fished down to the last shrimp and finished with a Redfish and as we headed back to the ramp we counted it as another great day to be fishing here at Amelia Island, Florida. 

Practice Science-Based Management

Capt Dylan Hubbard is President, Florida Guides Association and penned this editorial in the FGA's most recent newsletter... 

Your Florida Guides Association has recently updated our vision statement and purpose to make it extremely clear that we stand for and will continue fighting for science-based management in all aspects of our outdoor recreational management and conservation.

Here’s that purpose statement for 2023 and beyond for reference -

We are an association of professional guides advocating for conservation, best practices, and science-based management, while still maintaining our rights for proper recreational use of Florida's natural resources. 

We have unfortunately seen more and more frequently a move by many in multiple facets of conservation to being more subjective or opinion-based management approaches. We are seeing that with the manatees, pelicans, goliath grouper, and now a huge blow to federal waters for hire fishermen.

We must stand up for science-based approaches and make it clear that we do not want to see our natural resources managed by feelings and opinions rather than cold hard science that can stand up to a third-party peer review.

We are currently amid a potential complete closure of fishing access around certain artificial reef sites that a fishing club actually fundraised and placed off Palm Beach because a few dive charters are claiming that catch-and-release fishing is hurting the goliath grouper spawning aggregation sites! 

There’s no science and no consideration of what the hordes of divers down there all the time are doing to the aggregations. Simply some knee-jerk reactions to propose the closure of 1,000 yards to all fishing practices! That is the current proposal and it’s sickening. This sort of slippery slope and precedent that some feel-good opinion-based suppositions can be enough to completely close fishing access to a resource is extremely scary. This sets a dangerous precedent.

Then look at the current fiasco with pelicans and you get even more of an idea of what we are facing! Certain bird groups are calling for complete closures of a large portion of the largest and most popular fishing pier in the southeast and gear restrictions to the remaining portions based on some strong opinions.

We have luckily been able to make some huge strides in this issue and really have been successful in making some positive change. However, we are still seeing too much opinion and feelings being interjected on this issue.

During the recent FWC meeting, you can even hear someone in leadership essentially insinuate that they are hearing what fishermen are saying but they just love the pelicans more—Are you serious? So because pelicans are somehow more cute and cuddly they are somehow getting more consideration than logical, time-based, and scientific approaches being proffered by the fishing advocacy groups like FGA at these stakeholder meetings.

I won’t even get started on how this state is wasting nearly 30 million dollars annually feeding the manatees because we can’t keep seagrass alive due to water quality issues and instead of looking at manatee populations and the real issue of seagrass loss we are literally shipping in trucks of lettuce and employing hordes of staff to go feed these manatees. 

We see this in other facets of life too, just purely a lack of personal responsibility and more of a ‘what makes you feel better’ or what is ‘popular based on who screams the loudest’. As a group, we have to continue to set the proper example showing extreme personal responsibility and dedication to science-based management.

We take personal responsibility to mean that we are doing what is right for the right reasons. That is our goal stated clearly in our purpose statement, “We are an association of professional guides advocating for conservation, best practices, and science-based management, while still maintaining our rights for proper recreational use of Florida's natural resources.”

Best practices also come down to personal responsibility. Right? Let’s all keep grinding this year and pushing for science-based management and a renewed sense of personal responsibility to do the right thing.

Thank you for being a part of our Florida Guides Association, Get out there and crush it this spring break ya'll. I’m hoping everyone has a killer spring rush! Tight lines.

Capt Dylan Hubbard

President, FGA

NOTE: Please check out the website occasionally. If you notice any issues please contact our website

team or me anytime!

Website Help –       727-495-1288

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Recipe of the Month: Cheddar Bay Pepper Jack Shrimp Balls

Cheddar Bay Pepper Jack Shrimp Balls

 I first saw this recipe on H&S Shrimp Company's  Facebook site - it looked really good, and I followed their link to Palmetto Cheese's site where they also have the recipe. I've cooked them twice and have "tweaked" the recipe a bit, and added some notes. We LOVE the Palmetto Cheese products, especially the Cheddar/Jalapeno version -have been eating it for years. 

1)   11.6oz Red Lobster Cheddar Bay Biscuit Mix  (I always find this at Walmart)

1)   11 oz Pepper Jack Palmetto Cheese (you can NEVER find this in our area. I ended up using an 8ox package of shredded Pepper Jack cheese in one batch, and the Palmetto Cheddar/Jalapeno pimento cheese in the 2nd batch. Hate to say it, but I liked the shredded cheese version better - the "balls" didn't fall apart so readily)

2)    pounds Shrimp, peeled, de-veined, chopped (the original recipe called for just one pound. I thought two would be better. I tossed them lightly in Konriko seasoning)

1)  Old Bay seasoning for garnish

1)   A bit of water, about a 1/4 cup

Preheat oven to 375 degrees

In a bowl, mix together biscuit mix, cheese, and chopped shrimp. (here I added a bit of water at a time until I got a gooey "biscuit" consistency.)

Form into 1-2" balls and place on a greased baking sheeet

Bake for 15 minutes at 375 degrees (I ended up putting them back in for another 3-5 minutes, watched them closely, until they became a nice golden brown)

Following the Red Lobster mix instructions, I melted some butter and mixed their seasoning packet in, and brushed the hot Shrimp Balls as they came out, then lightly sprinkled  Old Bay as a garnish.

Served with Remoulade Sauce

  

 

Recipe of the Month: Belly Meat Chowder

 My friend and  fishing buddy Daniel Rhodes chastised me one day while I was cleaning fish. Normally I filet them, then cut the rib and belly meat out and toss it to the Seagulls. "Piper, don't be throwing away that belly meat". I've got to admit there is a lot of meat in that portion so now when I'm cleaning fish for customers I'll sometimes save it if they don't want it. I bring it home and either cook it that night or freeze it noted as "Belly Meat". It makes great Fish Chowder. I  threw this together as a recipe:

4-8 pieces of "Belly/Rib" meat. I prefer Redfish because the bones are bigger, but in this batch I used                                                             about 8 pieces of  Redfish and Seatrout

24oz bag of Honey Gold (small) potatoes, chopped

2  small stalks of celery, chopped

1/2 of a small onion, chopped

2 handfuls of frozen corn

1  link of Sausage (I used Nettles Old Grandad Hot), chopped

1-2 T bacon grease

2 T butter

1/2 C Heavy Whipping Cream

1/2 C milk

1 tsp  Konricko seasoning, 

In a skillet, heat the bacon grease and cook the sausage for a bit, then add the celery, onions and corn. Cook until the sausage is browned, the onions begin to go translucent, and the celery begins to soften. Turn off heat.

Fill a large pot half full with water. As  you bring it to boil, drop the Redfish/Trout belly meat in and it will cook fairly quickly. When it turns white, take it out and let it cool, then add the potatoes and begin to boil them. While the potatoes are cooking, open a beer, and de-bone the fish!  As mentioned, Redfish have bigger rib bones and are easier to feel. Cook the potatoes until you can stick a fork thru them. Turn the heat off, drain most of the water, leaving about a cup. 

Add the sausage/onion/celery/corn mixture.

Add the butter, Heavy Whipping Cream, Milk, and Seasoning (may need to add more to taste).

Stir, turn heat back on and bring to a boil. Once boiling, turn back down to simmer, cover, and cook for 30 minutes.