August brings variety and an abundance of fish to the Chesapeake Bay and its tributaries. With water temperatures in the 80s, conditions are prime for great fishing. If temperatures get any hotter, the fish will be poached before they reach the boat.
There is great action both inshore and in deeper bay waters. Among the species available are: speckled trout, puppy drum, bluefish, Spanish mackerel and a variety of bottom feeders.
Catch your dinner
A proven method of catching both bluefish and Spanish mackerel is trolling. Dragging either Drone or Clark spoons will simulate the small shiners and minnows that make up their diet. My rigs are adorned with a variety of colors from silver and gold to chartreuse and even pink. Size 0 and 1 are the most effective for the 1-3 pound class fish, while larger blues often require the use of artificial eels commonly referred to as “surgical tube eels.” The longer lure counters their sharp teeth and deep, aggressive bites.
The trolling speed varies between species with bluefish preferring four to five knots and mackerel preferring swifter moving baits of six knots. You will need to use some method of placing your lures deeper. Using a #1 planer will eliminate heavy inline sinkers. These work well since most of the fish feed at or within 15 feet of the surface.
Bluefish can also be caught while chumming at anchor. This method utilizes ground menhaden for chum and chunks of the same baited on long shank hooks.
In Virginia, the bluefish creel limit is three fish per person for recreational anglers and five per person on charter boats. Anglers are afforded 15 mackerel per day.
Inshore fishing offers plenty of speckled trout and redfish action. The shallows of the rivers and their tributaries are holding the best numbers of redfish in years. Live baits such as spot, minnows and chunks of peeler crab work best, but artificial baits and top water lures are catching as well. Speckled trout can be found in many of the same areas as drum like grass flats, oyster beds, and channel banks. The same offerings are effective while fishing for trout. You may keep three drum 18-26” and five trout over 14”. I promote the release of all 20-plus inch trout to save the spawning stock.
How to fix ‘em
SMOKED FISH
When smoking is associated with cooking, some folks think about burnt pans and smoke alarms going off in the kitchen. Don’t worry, in this case, smoke is a good thing!
PREPARING TO SMOKE
It is important to keep your fish iced down as soon as you land them. This keeps the meat firm and fresh. At the dock, scale and filet the bluefish, leaving the skin attached. Mackerel have a much smoother skin with very fine scales. Simply rub and rinse skin, then filet. Then carefully cut out the belly cavity and the pin bones that are located just behind the gill plates near the center line. Rinse off blood and residual scales and place back on ice.
The next step is to soak the fish in brine. It enhances the flavor and also helps fish to retain moisture through the smoking process. Mix ingredients of brine and make sure that fish are completely covered. Place in the refrigerator for 4-8 hours. The longer, the saltier.
BRINE
2 quarts water
1/2 cup sea salt or Kosher salt
1/4 cup Sugar
Soy Sauce (optional)
Smokin’
Smoke doesn’t like to stick to wet surfaces, so, the next step is as important as the brine. When you take the fish out of the brine, place the filets on a metal rack above a few layers of newspapers. Allow the fish to dry for several hours, until the surface of the fish is dry and feels a bit tacky to the touch. It will take a few hours to dry at room temperature and longer in the refrigerator. That dry, sticky surface is called a “pellicle,” and it is formed by proteins on the surface of the fish as they are exposed to air. The pellicle will give the smoke a good surface to adhere to and protect the fish from giving up too much moisture while it’s in your smoker.
Once dry, generously add coarsely ground peppercorn with a touch of lemon peel and paprika. Press into fish and they’re ready to smoke.
Bring the temperature of the smoker up to 180-200 F. Place filets either directly on racks or on tray. The process takes between 1.5-2.5 hours depending on level of heat. Larger, thicker filets may need more time. Toward the end of the smoking process—maybe the final half hour—you may add a small amount of honey to the surface of a few filets. Brown sugar also works. That sweet touch adds a nice finish and enhances the taste. If you have a temperature probe, the interior meat is fully smoked at 140 F. Another telltale sign it’s ready is when the edges begin to curl up slightly.
Smoking note: bluefish has a strong flavor, so choose your smoking wood accordingly. You may want to go with an assertive smoke like mesquite, hickory or even walnut or cherry to hold up to the taste of the fish rather than choosing a mild wood like maple or apple, which is better suited for milder fish like trout.
If you make this recipe, your neighbors may be lined up as far back as the funnel cake line at the Kilmarnock Firemen’s Festival. Keep in mind that the Surgeon General has determined that smoking fish is good for your health…just don’t inhale.
Until next time….Fair winds.
