It's All In Good Taste

By FRANK SARGEANT The Tampa Tribune

Published: May 9, 2008

These days, being a catch-and-release angler is almost a religion, and thankfully so. The conservation ethic has been a big part of restoring fish populations around the state.

But the fact is, taking a few fish now and then for the table causes no harm to the overall populations, and it gives many anglers one more reason to head for the water whenever possible. Fresh-caught fish are uniquely tasty, and the fact you caught dinner yourself adds a special relish to the feast.

Some species lend themselves to harvest. Southern spotted sea trout, for example, are among the most prolific of inshore species. They begin spawning at a year old and, anywhere habitat is preserved, quickly fill it to capacity.

Mangrove snapper and black sea bass, both structure-oriented fish, are also amazingly abundant and remarkably delicious.

I was reminded of that fact on a recent Tampa Bay trip with captain Ray Markham, Florida Sportsman radio personality and Tampa Tribune correspondent, who also happens to be one of the best artificial lure anglers in Florida.

"You get out on the deeper grass flats at this time of year with a good jig or a plastic shrimp like the DOA and you can just about catch a fish on every cast," said Markham, of Terra Ceia, who promptly proved what he was saying by landing five trout in a row as we drifted along a flat just south of the Sunshine Skyway.

I managed to add a few after I swapped out my spoon for a swim-bait jig, as well. Gary Rings, who recently retired from the Trib's photo department, also did his share.

Here's A Twist On Handling

Gary and I wanted a few fish for the table, so we sorted through the steady collection of keepers coming over the side for fish that were deeply hooked or otherwise injured, and kept only those. The rest, for the most part, were released without touching them, via a twist of the long-nosed pliers as they hung suspended in the water. Markham advised this is the best way to "handle" trout - by not handling them at all if they are to be released.

Finding trout is mostly a matter of looking for grassy bottom below clear water, in depths of three to eight feet.

Find a flat like that, drift across it and cast ahead of the boat with a jig heavy enough to hit bottom quickly - three-eighths ounce or more - and you will quickly find fish, now that the last effects of the 2005-06 red tide are disappearing. Note that these won't usually be lunkers; the bigger trout are usually found in shallower water at this time of year due to the spawn. But if you're looking for dinner trout, it's best to take the fish between 15 and 20 inches, and leave the big spawning females to do their job. (The limit in the southern zone is four daily, but only one can exceed 20 inches.)

Some disdain trout as table species, but when placed on ice immediately as they are caught, then promptly cleaned and cooked, they are among my favorite of all fish.

Pan-frying with a light dusting of flour and seasoning, and use of low-fat non-stick oil is the healthy way to go, though they are also truly delicious when dredged in cornmeal and deep-fried.

That's the way I cook them when my wife is on vacation.

Mangrove Snapper, Sea Bass Nearby

When it comes to mangrove snapper and sea bass, they're found in the same areas as the trout, but usually on rock outcroppings, abandoned crab traps, boat wrecks and other structure.

Both species love live or fresh-cut shrimp, so if you're targeting these species, best bet is to go with a 1/0 hook and a half-ounce weight and cast to visible structure. Plastic shrimp also fool the snapper on occasion, and the sea bass readily grab any small jig.

Inshore, mangrove snapper rarely exceed a couple of pounds, but the little guys are just as tasty as the adults. Sea bass are more typically under a pound - think saltwater bluegills and you get the idea. Minimum size is 10 inches for mangroves and sea bass. The bag is five for the snapper, 15 for the bass.

Both species boast snow-white meat that's among the finest tasting of any seafood. They're great for broiling, brushed with just a bit of olive oil and seasoning - a healthy and delicious treat from the sea.

Waters from the Skyway to Anna Maria offer good drifting for all three species, as do the waters off Pinellas Point. There's another big, productive flat outside the bar from the Skyway up to the Port Manatee spoil island, as well. And nearly all the waters north of Anclote Key up to Crystal River provide this same sort of steady, dependable action.

Captain Ray Markham specializes in artificial lure charters for snook, tarpon and redfish. He can be reached at (941) 723-2655.