As we transition into the fall, September offers the excitement of school. Students may disagree, but fish are enthusiastic. This month offers superb action as most species begin to school up and feed heavy in preparation for their fall migration.
As you see those big yellow buses ride up the roads, imagine them bringing our fish down the rivers and bay to local waters. Fish go to school and our region provides a campus where our fish can thrive and grow.
Where the Potomac and Rappahannock rivers meet the Chesapeake Bay is an ideal location where baitfish and its predators linger deep into the fall.
LOOKING FORWARD
During this transitional period between summer and fall, there are several species that draw the most attention: Spanish mackerel, bluefish, red drum, speckled trout and spot.
TROLLING
During the month we should find plenty of trolling action. This will consist of bluefish, Spanish mackerel and drum.
Spanish mackerel will be feeding along the shipping lanes as well as on the flats. They will come in waves as they continue to move southward in migration. This fishing should last throughout the first half of the month. They can be found on the western side of the bay from the Great Wicomico River down to Windmill Point, where they disperse and continue toward the lower bay. Also holding large schools are the eastern channel edges from Smith Point to the Cut Channel. These fish usually run larger during the fall run.
Bluefish can be in many of the same locations as mentioned for mackerel as they tend to school and feed together. Blues average one to three pounds but can be found to exceed six pounds.
Large bull drum linger along the shipping channel edges but can be caught on the flats as well. The smaller sized 18-26 inch specimens (legal size limit) tend to prefer the shallow waters of creeks.
Speckled trout fishing will be great this fall. Action should be hot in September and continue deep into October. Grassy flats are great places to fish for these trout. We often find them mixed with the smaller Puppy Drum.
Bottom fishing will peak this month and should continue to provide good action into October. Croaker are available but spot have been more plentiful.
I’ve always told my charter customers, “My fish come from the best schools”.
I wish everyone great success as they head to school to catch fish this month.
Until next time… Fair winds.
GRILLED REDFISH ON THE ‘HALF SHELL’
The one vital thing you need is a piece of fish with the skin and scales left on. If you don’t have that, you cannot make this recipe. The scales protect the fish from the high, direct heat of the grill. All you do is slap that puppy on the grill and watch the magic happen. It’s super, super easy.
INGREDIENTS
¼ cup kosher salt
4 cups water
2 cups crushed ice
2 to 3 pounds large fish fillets, with the skin and scales still on
3 tablespoons vegetable oil
2 to 3 tablespoons Cajun seasoning
3 tablespoons unsalted butter
CAJUN SEASONING
1 teaspoon black pepper
½ to 1 teaspoon cayenne pepper
1 teaspoon celery seed
2 tablespoon sweet paprika
1 tablespoon garlic powder
1 tablespoon dried thyme
1 tablespoon dried oregano
Mix the salt and water until the salt dissolves, then add ice. Brine the fish for one hour. Remove, pat dry with paper towels and place on a rack to cool for 30 minutes. While doing this, get your grill nice and hot. When the grill is ready, coat the fish with the vegetable oil, then sprinkle the meat side of the fish with the Cajun seasoning. Lay the fish on the grill with the fat side of the filet over the hottest part of the fire, and the tail section out toward the edge where the fire is a bit cooler. Let the fish grill undisturbed until the meat is fully cooked; it will just begin to flake when that happens. This can be done on an uncovered grill and the filet is less than two inches thick. If you are worried about timing, cover the grill, or tent the fish with some heavyduty foil. When the fish is done, gently remove it with a large spatula or two spatulas. Move it to a platter and dot the top with butter.
