Fall Redfish tactics for Northeast Florida

As the water cools, both trout and redfish action heats up in the creeks and flats of northeast Florida. One can expect cool mornings with very active fish attacking surface lures and suspending mullet imitation baits. The inshore redfish in this area average about 23" up to 30" plus.

One special natural occurrence in the fall is the extremely high tide associated with the full moon and northeast winds. As the water rises above its normal levels the grass flats flood allowing the redfish to enter in search of one of its favorite meals, fiddler crabs. Both conventional and fly fisherman leave their boats to wade the grass flats to sightfish the tailing redfish. The redfish will be nose down pushing around the bottoms of the grass stalks sometimes allowing their tails to be exposed above the surface of the water. A shrimp fly or crab imitation or a soft plastic can be gently cast to the fish which will result in bonefish-like runs and heartstopping action. Warning - don't spend to much time on the grass flat as the falling tide could leave your boat high and dry with a long wait till the next high tide.

Another method to catch redfish is to concentrate on the creek mouths during the outgoing tide. Redfish, trout and flounder stage at the creek mouths during the falling tide to ambush baitfish as it exits the creek. Use jigs, spoons, live mullet or shrimp under popping corks to entice vicious hookups. Be sure to hold your rod tip high to avoid cutoffs as numerous oyster bars can be found near these creek mouths.

Numerous capable guides are available for redfishing in Northeast Florida including kayak fishing guides. Give it a try. And give the recipe below a try also.

REDFISH ON THE HALF SHELL

Ingredients:

2 fillets of redfish with skin left on

Zesty Italian salad dressing

salt and pepper

Your favorite spices

1 halved lemon

Sprinkle each fillet with a little dressing. Add salt and pepper and any seasoning you prefer, I like Tony Chachere's Creole seasoning. Place the fillets skin side down on a medium heat grill. Cook without turning for approximately 10-12 minutes or until meat is white and flaky. Remove fillets and place on plate, sprinkle with lemon juice and serve with your favorite sides - I like grits.