The month of June offers a variety of options for anglers. Whether it’s “Catch and Release” or “Filet and Serve”, there are plenty of opportunities to enjoy the world’s favorite pastime here in the Northern Neck.
CATCHING and RELEASING
So, catching and releasing can mean that you turn the fish loose to swim again, or it could mean that you choose to “Release in the Grease” as a hungry fisherman would say.
Here are a list of available species that you can choose to release as you please:
STRIPED BASS, for many years a mid-bay main attraction during the months of May and June, are traveling further north and up rivers. With their populations also being at lower levels recently, the changes in migration have compounded matters.
Anglers continue to find these fish in the shallows and up creeks and tributaries of the local rivers, yet the large populations usually found locally during June are not here. That has encouraged fishermen to explore other species for entertainment. By diversifying efforts, we have found other fisheries that have been overlooked in recent years.
Both the RED and BLACK DRUM bite was good during May in the lower Chesapeake and bay side of the Eastern Shore up to Tangier Sound. Black drum use the bay for a spawning ground before making an early summer run back to ocean waters. These fish are usually very large and tend to be released because the large specimens are less desirable to eat.
REDFISH have shown up a little earlier than usual. They will continue to fill into the bay throughout the early summer. Limits on reds are a bag limit of three per person between 18 to 26 inches. The large bull reds are the first to arrive, but inshore the smaller legal size fish will fill in by month’s end. They love a soft crab or peeler, but will also take and offering of fresh bunker or artificial baits.
SPECKLED TROUT had a tough winter, as many were killed by the sudden drop in water temperature from the winter snows. Trout still show promise as several have been landed in skinny waters this spring from Gloucester Point up to the mouth of the Potomac. Taking advantage of the rising water temperatures, they’ve been active locally in May and heading into June.
I have noticed that SPOT and small CROAKER have moved north along the shipping channel edges a bit ahead of schedule. They are running small but I have seen several northbound schools in deeper waters.
BLUEFISH up to four pounds have already begun to enter the region. They can be caught along channel edges and structures by chumming with fresh bunkers and while trolling spoons or artificial eels. Individuals may keep three per person on a private boat and five per person on a charter boat.
By Memorial Day, the first SPANISH MACKEREL will have entered the middle bay area. These are typically larger fish leading the pack on their northbound travels. July and August is when the large numbers of mackerel show up, but don’t be surprised if you catch one while trolling for bluefish this month. Mackerel have a minimum size limit of 14” and a bag limit of 15 per person.
COBIA are a popular species among anglers that like to chum and cast for large fish. These big brown fish grow to lengths well north of 50 inches and offer a great fight as well as “good eats”. They can be found in near shore waters of 15-20 feet. The western shores of the bay from Windmill Point up to Smith Point have been holding big numbers of these fish over the past few years. During the summer months, cobia venture up the bay into Maryland waters and into the Potomac river. The season opens on June 15 and continues until Sept 15. New regulations limit anglers to one fish per person over 43 inches with a max of two per boat per day. Only one of the two fish may exceed 50 inches in length.
FILET and SERVE….
That term gets every man’s testosterone spiking. It means that he gets to fire up the grill, the smoker or put his cast iron skillet over some hot coals. There’s nothing that makes a man grunt like Tim “The Tool Man” like catching, cleaning and cooking his catch. I’ve included a recipe for your pleasure.
It’s time to go catch some fish. Save a few for dinner and try out this recipe. Until next time… Fair winds.
Cook time: 20 minutes (Serves: 2-3)
- 1 Trout – Each filet, cut in half
- 3/4 cup flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 4 tablespoons butter, cubed
- 2 cloves garlic, sliced thinly
- 1 tablespoon lemon juice
- ¼ teaspoon red pepper flakes, optional
- 1 tablespoon chopped parsley, garnish
- Sliced lemon wedges, garnish
DIRECTIONS:
- Season both sides of the fish fillets with salt and pepper. In a resealable bag, toss the filets with flour.
- Heat a 10” cast iron pan over medium heat for 5 minutes. Add 2 tablespoons of olive oil, remove the fillets from the flour and shake offexcess.
- Place the filets skin side down for 2-4 minutes per side.
- Remove filets and tent with foil. Add butter and swirl until melted. Heat until the butter stops foaming.
- Add sliced garlic and cook for 1 minute.
- Remove from heat and stir in lemon juice, salt, pepper, and red pepper flakes.
- Spoon butter sauce over trout, garnish with parsley and sliced lemon.
