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Fishing

The fish gods may just deliver

I was re-exploring some old territory higher up in one of our broader tributaries when the strike finally came. Working a quiet shoreline in the early morning, I cast out a half-ounce Saltwater Chug Bug near the broad entrance to a tidal pond.     With just a soft twitch, the lure spit a bit of water, then sank from sight. I wasn’t sure it had been taken by a fish until my rod tip dipped and the line moved up current. Coming tight, I cinched the fish up, and the surface erupted, removing all doubt.

The fishing is great; the ­dangers of hypothermia grave

Finally I had to face it; with morning temperatures in the low 50s, socks are a necessity. With regret, I moved my fishing shorts and warm-weather shirts into winter storage last week. Hauling my insulated long-sleeved undershirts and heavyweight long pants from the back of the closet broke the final link with summer. It’s going to be pretty much a cold-weather game from here on out.

It takes a full palette to size up circumstances correctly

When surface-plugging for rockfish, I like to have at least two rods ready and rigged with contrasting colored lures so I can switch back and forth without interruption. This way I can immediately cast back to the spot of a missed strike with a different color, giving the fish two different looks.     Over the years, my box of poppers has expanded to hold about 25 lures of at least a dozen different colors. Over many seasons, each lure has at one time or another been a special producer.

How to freeze your rockfish

We baked a whole, handsomely fat, 34-inch rockfish in a Cuban barbeque box (lacajachina.com) for my middle son’s college graduation. It was delicious. The remarkable thing about that treat was not that the dish came out so well (the barbeque box is simple to use) but that the fish had been stored in the freezer since the middle of last season. It tasted almost fresh-caught.

The best time to fish is when they’re biting

The forecast called for rain, but the weather people had proven so inaccurate the last few weeks that we gave the pronouncement little notice. We promised that if Saturday morning broke with anything close to moderate air we were heading out, as we did.     My buddy and I had also decided to leave the rockfish to the weekenders. A few barely legal stripers were not what we were looking for. We yearned for some sustained pole bending.

You never know what’s going to happen on the Chesapeake

I had done well on my last three sorties. Now my first bite came in less than a minute.     I had hooked a frisky spot of about four inches just in front of the dorsal with a size-4 black nickel treble hook and sent it over the side. It headed straight down to the Bay Bridge piling I had selected.

What kind of doublespeak is that?

Sometimes I feel heartfelt compassion for the very difficult job of Maryland Department of Natural Resources. Many citizens and not just a few commercial entities demand endless access to the resources of the Chesapeake, while the wise conservation and management of these resources are the sole responsibility of DNR.

When fishing is good it is very good; When it is bad, it’s still pretty good

     I’ve suddenly run into a problem I haven’t had in quite some time. I’m having the devil’s own time catching good rockfish. During the long lulls between bites, an explanation has emerged for my difficulties and disappointments.     I blame it all on last season. Last season was phenomenal. Big fish in quantities rarely seen around the mid-Bay remained all the way through the year. I could rise at 9am, get on the water by 10am and most always have my limit of 10-pounders by noon.

Fish recipes from the Chesapeake

Catching a fish from the Chesapeake leads to a seafood dinner beyond the reach of most mortals. The fish has come directly from your own hand. It is fresher than anything available to those not thus connected to the water. Freshness is really the defining quality, the gold standard, of seafood cuisine: same-day catch to table. Buying fish from even the best seafood markets will net a catch that is at its freshest three days old: a day from catch to the dock; another day from wholesaler to retailer, then a day (at the least) to the purchaser and to home.

Tie right to stop losing big fish

In the decade-plus I have worked at a local sports store, I have swapped many yarns about losing big fish. The recurring theme is broken lines.     Odd, I once thought. Of all the fish I’ve lost, and believe me that number is considerable, there have been very few that simply broke me off. Now I’m not counting the rascals that cornered the line across a concrete bridge pier or a barnacle-studded dock piling, threaded themselves through submerged rubble or wrapped off on my engine. I mean fish that broke the line by hard pulling.