Captain Joe NOrange Beach chartersash, a member of the Orange Beach Fishing Association (OBFA) and the captain of the charter boat “Cool Change,” docked at Zeke’s Marina in Orange Beach, Alabama, says that red snapper fishing, especially offshore, has really been good all of June. “We’ve been catching 8-10 pound red snapper. On our longer trips like our 10-hour trips, we can get further offshore where the average red snapper will weigh 10-14 pounds. But we don’t stop fishing when we catch our limit of red snapper. We usually catch quite a few triggerfish and vermilion snapper too. We’re catching a few red grouper and a good number of scamp grouper, as well as king mackerel averaging 15-20 pounds. Last week one of our customers boated a king mackerel that weighed-in at 38 pounds. The king mackerel aren’t tearing-up the water just yet, but they are starting to move-into the area.”

When we asked Nash about the biggest red snapper his fishermen had caught, he said his boat brought one red snapper on- board that weighed 24-1/2-pounds, and on that same trip had five or six snapper that weighed 22-pounds each. “On our 10-hOrange Beach chartersour trips, we generally fish 20- to-30-miles offshore, and that’s usually where we find our better snapper, however we’re still producing quite a few fish on our shorter trips.” Nash also explains that red snapper weighing 28-30 pounds have come to the dock at Zeke’s Marina. Nash’s clients also have caught some vermilion snapper weighing 2-to 3-pounds each. One day in mid-June one of Nash’s fishermen caught a triggerfish weighing 11.6 pounds, a nice-sized triggerfish. The triggerfish, a fun fish to catch, is one of the most-delicious fish to eat. Although the triggerfish has buck teeth and a leathery hide, beneath that rough exterior is some tasty white meat. To contact Captain Nash, call (251) 981-2278, or go to www.coolchangecharter.com

Inshore Report:
According to Captain Gary Davis of Foley, Ala., “The fishing at Fort Morgan in Mobile Bay has been outstanding. I’ve been catching limits of speckled trout weighing from 3-8 pounds, as well as two to three redfish and two to four flounder a day.” Davis’ primary bait has been live croakers fished on a No. 1 Sea Striker hook and 8-pound-test line. But he’s also catching trout on an icy-blue-and-silver Fin-S grub and a blue-and-silver MirrOlure MirrOdine, a twitch bait that suspends about 1-1/2-feet underwater. The trout seem to love the MirrOdine. “The bull reds (big redfish) are tearing lures up on Dixey Bar,” Orange Beach chartersDavis reports. “We’re catching and releasing 8-10 of these bull reds that will weigh 15- to 30-pounds each on each trip. The inshore fishing has been the best I’ve seen in a long time.”

For more information on fishing, contact the Orange Beach Fishing Association at www.obfishingassn.com. For information on hotels, motels, and restaurants, call Gulf Shores and Orange Beach Tourism at 800-745-SAND, or visit www.orangebeach.com. To have someone at the beach cook the fish you catch, go to www.orangebeach.com/dining-nightlife/restaurants, and click on, “Will cook your catch.”

Speckled Trout Amandine


This recipe is so delicious that many folks believe they’ll enjoy eating it almost every day.

Ingredients:
Fillets of speckled trout, skinned
1 cup almonds, slivered
Butter
2-3 cups milk (depending on the number of fish fillets)
3 ounces beer
1 teaspoon dry mustard
2 ounces Worcestershire sauce
Flour
Salt and pepper to taste

Preparation:
Thaw the fish fillets in advance or better yet, use fresh speckled trout fillets. Cut the fillets the thickness of your little finger. Brown almonds in the butter. Soak the first batch of the fish fillets in the combination of milk, beer, mustard and Worcestershire Sauce for 10-20 minutes. (The beer will dissipate in the cooking). Roll fish in the mixture of flour, salt and pepper. Pan-fry in enough butter to cover bottom of pan, turning the fish fillets once when brown. Add butter as fish fries. Soak second batch of fish, while first batch is frying. When the fish is brown (about 4-5 minutes), remove with spatula, and drain on paper towels. Then place on a warm plate, spoon almonds and butter over fish, and serve immediately.

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