Amberjack and Barracuda...

Amberjack and Yellow Tailed Snapper
Gag Grouper
Barracuda

Went out on a 23' Contender today for a good twelve hours of pure FISH! Well is was quite fish the whole time. I caught three Amberjack, a Gag Grouper, and a couple blue fish. My brother in law caught a decent size Barracuda (and still has all his fingers) and the owner of the boat caught a beautiful Yellow Tailed Snapper. Overall it was a great day of fishing, what more can you ask for!

Snook Regulations...

Regulations:

Not less than 27” or more than 34”

Dec 15 - Jan 31 statewide;
June, July, Aug – Atlantic;
May, June, July, Aug - Gulf;
Monroe County, Everglades Nat. Park

2 per person per day-Atlantic;
1 per person per day- Gulf, Monroe County, Everglades Nat. Park

Snook permit required when saltwater license required. State regulations apply in federal waters. Illegal to buy or sell snook.

Redfish Regulations...

Regulations:

Slot limit of not less than 18" or more than 27"; no closed season; one Redfish per person per day limit.

Rainy Day of Redfish...

It was looking like a terrible day to go fishing be we were determined to get out there. Made it half way and it was like a hurricane hit us there were cars that were under water. We even saw a roof in the middle of the road from a trailer house. So we went to play pool for awhile and surprisingly it cleared up and we got out there. Wow, was it nice, like glass and no wind. Ended up hooking up with some not bad size redfish!

Indian Beach...

Went fishing for a couple hours with my nephew (his first time fishing). He might be a little young but he liked the beach. Anyways I was using a silver spoon across some flats out there and to my surprise I got a hit within my first five cast. So I kept at it and within ten minutes I got a nice Redfish on...but he let go, tough luck I guess. I have never had good luck with spoons, I don't know whether or not I don't know the right technique or what, but this time it worked out fairly good!

More Snapper!

We also caught three more really nice size snapper. One of them was around 14". Snapper sure put up a good fight and they'll eat about anything you can get on a hook!

Snook, Snooky, Snook!

Went out today with my brother, Dad, and friend. Caught two really nice snook, too bad its not season. My brother's beat mine by an inch, his was 27" and mine was 26". Freeline them shinners! Its the only way to go.

Snapper Regulations

Regulations :
10" minimum size limit for Gray (Mangrove), 8" minimum size limit for Lane, 16" minimum size limit for mutton, 15" minimum size limit (Gulf side) and 20" minimum size limit (Atlantic side) for Red, 12" minimum size limit for Yellowtail; no closed season; 10 per person per day aggregate limit of all snapper species with these exceptions: no more than 5 of the 10 snapper per person per day can be gray snapper, lane snapper harvested in the Gulf of Mexico are not subject to aggregate limit. more exceptions the snapper bag limits

A Day at the Spot...

We went out for a couple hours around 6:00 and did the normal routine, caught some shinners with the net and went at it. My buddy hooked a nice redfish and missed it. Even worse than that later in the day he hooked a huge snook and lost it right before we snapped a picture of it! We both went home with some nice looking snappers.

Redfish Recipe...

Blackened Redfish Recipe

Prep Time::
Less than 15 minutes

Cook Time:
Less than 15 minutes

Cooking Method:
Sauted

Meal Type:
Entree

Main Fish:
Redfish
Ingredients
6 8 oz redfish fillets -- (8 to 10)
3/4 pound Unsalted butter -- melted
Seasoning Mix:
1 tablespoon Sweet paprika
2 1/2 teaspoons Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Ground cayenne pepper
3/4 teaspoon Ground white pepper
3/4 teaspoon Ground black pepper
1/2 teaspoon Dried thyme leaves
1/2 teaspoon Dried oregano leaves

Directions:
Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate.