First Day “ Ladies”

Lee Wilbur

Sportfishing in Florida is a whole new experience for a Maine boy 1,300 miles from home. In Maine we've got three or four real target species — salmon, trout, bass, and pickerel, with perch and stripers thrown in for good measure. Here in Florida there are many more in abundance such as grouper, sea trout, ladyfish, sheepshead, wahoo, mahi, king mackerel, tarpon, snapper, redfish and as well as subspecies. Each seems to have its own particular habitats and method of attraction. Sea trout seem to prefer water just off the shallow flats, ladyfish on the flats, sheepshead around permanent structures, grouper around wrecks and reefs, and so on. Challenging fishing, to say the least.

After the past five years of my existence which included having a knee replacement, radiating off prostate cancer, enduring the pain of sciatica and finally having an operation, I was finally able to think seriously this fall about the Florida fishing scene. We'd had our fishing skiff (widened MFG 14-foot tri-keeled “Challenger” with an 8 hp Johnson) here for the last four years and used it primarily for the odd cruise through the surrounding canals and for trips to the beach on “ski boat alley.” So I began asking literally everyone who I thought was remotely interested in fishing about the possibilities of where to go, what to use, how to get there, ending with “If you're looking for another rod someday, give me a call.”

Persistence finally began to pay off, when at friend's cocktail party I was introduced to a husband in the same novice category as I was. He was in the process of buying a fishing boat and wanted to get on the water with rod in hand. After some few weeks of trying to mesh schedules, (Florida retired can be a bit of a problem with the number of “must-do” events and get-togethers on the calendar), Barry called on a Monday and gave me two choices: Tuesday or Wednesday.

“Let's go tomorrow.”

“Your boat or mine? And where? What time?” he replied.

“My boat, Lemon Bay. Meet me at the house, 9:30 a.m., right after my physical therapy session.”

The weather report was sunny. Temperatures in the 50's and 60's. Wind NW, 12-15. It could be chilly.

I had the gear loaded on the skiff by 9:15. I started mounting reels and the damn reel seat on the light spinning rod popped. So it was into the van and down to Walmart for a quick replacement. Back to house and Barry drives in. He's layered up for an Arctic freeze replete with long johns. “I like to be prepared,” he says. I'm in shorts and short sleeves so at last minute I grab a hoodie, and we take off. Blood was up.

Battle plan: sea trout. After getting some information from a fellow angler at the launching ramp, we head across the narrow north section of Lemon Bay into a shallow cove. Doggone if I hadn't left my reel to the new rod in the van. Oh well, the surf rod has more distance anyway. We motor and drift, firing a couple of “tsunami” plugs that Barry had picked up which, with an aggressive return, resemble a dying bait fish. The sun is high overhead. We are in the lee of the wind. Warm and we have rods over the water. If there were a heaven, this is it.

How-some-ever, no fish. We decide to move down bay to a flats area just north of the Manasota Key bridge. The wind is starting to pick up and with it the chill factor. Running down, I put on the hoodie. Barry puts his outer vest back over his windbreaker. When it's cool in Florida it can feel quite cold with the high humidity levels. A friend of mine likened it to sitting in front of a refrigerator on a foggy day with a fan blowing. We anchor and fire the plugs. A bite, then another. Another slam and it gets away. We soften our retrieves. Still no blood in the boat, the absolute prelude to a successful fishing day. Patience.

The wind is beginning to howl and our voices rise to communicate. Waves are throwing a bit of spray as we hobbyhorse on the anchor. Cold begins to creep through the hoodie.

“I think we'd better head back,” I say, “It's gonna be a wet ride at the best.”

Barry agrees. We haul anchor and begin the slog upwind. Skiff is doing okay so long as I angle slightly away from dead-on.

Back in the upper bay we find some likely bottom, neutralize the motor, navigate above it, and begin our southerlydrift aided by the 15-knot breeze. It isn't long before we are getting hits. Now ladyfish are nothing mother would like in the evening's frying pan. About all they're good for are to be cut up for bait; however, they're great fighters. They will come right up and dance on the water. Fast. Hence, fun to catch and play while looking for a meat fish. Virtually every cast is a hookup. Treble hooks on the plugs are quite fine and small. Good thing. Those we boated were difficult to de-hook and slimy to boot. Just as glad they often threw the plug.

The cold breeze, spray, and lowering sun finally get the best of us. Shivering, I point the skiff toward the launch ramp to be greeted by a waiting Marine Patrol officer who inquired as to what we'd been catching and if we had any fish in the boat. He didn't bother to ask for licenses. If you are 65, it's free fishing and hunting in Florida. Guess we looked the age.

Everyone loves corn. Slathered with butter and salt, it's a high point addition to a high point meal. But when fresh corn isn't on the stands, this child goes for the alternative, corn puddings and corn casseroles. Being part Southern, I am always on the lookout for another quirky recipe for the pan. This is the latest. “Sweet Bourbon Corn Pudding,” from AARP's monthly magazine for those of you too young to receive it.

R E C I P E

2 large eggs
3/4 C. evap. Milk
2 C. canned cream-style corn
2 C. fresh/frozen corn kernels
2 T. unsalted butter, melted
3 T dark brown sugar
3 T. cornstarch mixed w/2 T. bourbon
1/2 tsp. gr. nutmeg
1/4 tsp. salt
1/8 tsp. gr. white pepper

Preheat oven to 350 degrees. Butter an 8-inch square baking dish. Whisk together eggs and milk. Stir in remaining ingredients. Pour into baking dish and bake 45 to 48 minutes or until lightly browned. Serve warm. For a spicier version, add a bit of Cajun seasoning or, what I like, chopped pepperoncini.