The weather has played an important factor in fishing this past week. Water temperatures have soared to as high as 89 ­degrees. Conversations at the bait shops were anglers comparing hot ­weather to up north’s cold weather.
Before the rain.

A long discussion took place with the Southern boys and the Northern. In Florida, it was told, you can fish year ‘round. It was agreed that one could, but you also can ice fish up north in the winter. Another came back with, “Which one of you would go fishing in this hot, humid weather?” There was not an answer until one jumped up and yelled, “I’m waiting for the shrimp truck to arrive here; I’m going fishing.” The conversation switched to the Bucs and I ­traveled on.

Boats of all sizes are in ‘safe harbor’ at many locations along our Gulf Coast because they can’t afford the gas to move them. Be sure the harbor in which you anchor is not one that charges you a fee. Some are controlled by the city or county. I saw anchored boats at Williams Park, in Gibsonton, and also in the big Manatee at Bradenton.

Over at Simmons Park a happy group of anglers were catching trout and redfish. Many were launching boats early in the morning before the afternoon showers. I saw adults and children fishing from piers and banks of the canals.

Those fishing in our fresh water tell me that bass bites have slowed because of the hot weather. If you are patient, you can still catch them by fishing on the bottom.
Good fishing for trout this week in the grassy flats. Some catches have been reported from the Kitchen in Gibsonton to the Bahia artificial reef to Cockroach Bay. Trout can spoil quickly, so have a chest of ice to put them in until you can clean them to cook.

Here is a good trout recipe:
Bake your trout with stuffing
Rub the cavity with salt, pepper and butter
Stuff with a mixture of garlic, onions, thyme, breadcrumbs, chopped cucumbers, and chopped ­almonds (optional)

Use a cup of breadcrumbs per fish; other ingredients to your taste; bake at 375º oven for 30 minutes, basting with sherry wine and butter.

Some prefer their trout fried,  others broiled. Trout is a great tablefare, a good healthy food. It may not be easy to hook a trout as they have a very soft mouth and it is difficult to set a hook. Don’t lose them before you get them to the side of the boat. Have a buddy with a scoop net ready.

Some redfish catches this week were catch and release as they were too small for keepers. Sheepshead are plentiful and many shoreline anglers’ dinner tables are laden with a great tasting whitefish, baked, fried, or broiled.

I saw pouches of sheepshead ­being cooked over grills and outdoor fires this weekend. In sheets of parchment paper were carrots, cut in thin strips, small mushrooms, chopped onions, tomatoes, small potatoes, red and green peppers in thin strips and some celery.

To keep the fish soft and moist, brush with mayonnaise, put over simmering coals for about thirty minutes. Be sure all of the vege­tables are cut into small pieces. What a great meal with all the ­flavors sealed together.

Sheepshead, with a bony mouth,  are just the opposite of trout, and it is a difficult job to set a hook in their mouth. I have been told that when you feel him nudge your line, count to three and jerk your hook to set the hook.

Often you hear anglers say that they fed all of their bait to the fish, which was probably a school of sheepshead. They are an ugly black and white striped fish with sharp fins, but have a lean, white fleshy meat that is free from cholesterol.

If you are a cholesterol conscious cook, I suggest that you add fish to your menu. Fish can be enjoyed while watching your weight. Shellfish are not as high in fat content as chicken without the skin (7%), lean beef (10-15%), ­fatty beef  (30%) or cheddar cheese (33%). Shellfish have a fat content of 4%.
Tantalize your taste buds and do your heart a favor -- EAT FISH.

-- Aleta Jonie Maschek is a ­member of Florida Outdoor Press­.

© Copyright 2008 by The Observer News Publications and M&M Printing Company, Inc.

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