THE 



CATCH 



shadows of bait fish moving 

 through the surf. 



When surf fishing, anglers 

 should learn to read breaking 

 waves in order to identify the 

 deep water — where fish are 

 more apt to be. 



With pier fishing, different 

 fish may be accessible at deeper 

 depths and various distances from 

 shore. 



But whether surf or pier 

 fishing, he preaches fishing ethics 

 and etiquette. Some areas are 

 crowded. Use common sense and 

 common courtesy. Allow 

 reasonable space to avoid tangling 

 lines — and entanglement with 

 swimmers. 



Another safety precaution: 

 When wearing waders, there is no 

 need to be in crashing waves. He 

 warns not to venture beyond calf- 

 high waters. 



Also, be aware that hooks 

 are sharp and can be dangerous 

 when being removed from fish. 



Currin recommends using 

 pliers to remove hooks from the 

 mouths of fish. Some fish have 

 sharp teeth and can be aggressive. 



"Remove the hooks carefully 

 to enhance fish survival and to 

 avoid your injuries," Currin 

 warns. 



Both Currin and Bahen have 

 a final suggestion: Purchase two 

 ice chests. One to ice the soft 

 drinks and another to keep the 

 fish fresh until you get them to the 

 kitchen. 



Cooking the Catch 



From retired Sea Grant 

 seafood education specialist, 

 Joyce Taylor, here are some tasty 

 ways to prepare the early season 

 catch. They are among the many 



recipes in her Sea Grant cookbook. No Salt 

 Seafood: All the Flavor Without Salt (UNC- 

 SG-89-07). 



Lime Marinated Snapper 

 with Cilantro Butter 



• 4 medium snapper fillets 



• 3 1/2 tablespoons fresh lime juice 



• 1/2 cup unsalted margarine or butter 



• 2 cloves garlic, pressed 



• 3/4 cup fresh cilantro, finely chopped 



• 1/2 teaspoon dried red pepper flakes 



• lime wedges 



Place fillets in baking dish or 

 nonreactive pan and pour lime juice over 

 them. Marinate 20 minutes, turning once. 



Melt margarine in small, heavy 

 saucepan over medium heat. Add garlic and 

 cook one minute. Mix in cilantro and pepper 

 flakes and cook until cilantro is heated 

 through, about 1 minute. Brush over fish. 

 Broil about 4 inches from heat until fish 

 flakes easily when tested with fork, about 8 to 

 10 minutes. Garnish with lime wedges. 

 Serves 4 to 8. 



Flounder with White Wine 



• 2 pounds flounder fillets, skinned 



• 1/4 cup fresh lemon juice 



• freshly ground black pepper 



• 1/4 cup vegetable oil 



• 4 medium onions, sliced 



• 2 cloves garlic, pressed 



• 1/2 cup chopped, fresh parsley 



• 1 14.5 oz. can diced tomatoes, drained 



• 1/4 cup dry white wine 



• 1 lemon, sliced 



Sprinkle fish with lemon juice and 

 pepper. In large saucepan, heat oil and add 

 onions, garlic and parsley. Cook until onions 

 are transparent. Add tomatoes and simmer 

 about 5 minutes. Add wine and cook 5 

 minutes longer. Place half the onion and 

 tomato mixture in greased baking dish. Add 

 fish. Cover with remaining mixture. Arrange 

 lemon slices over top and bake at 400 F until 

 fish flakes easily when tested with a fork, 

 about 15 to 20 minutes. Serves 6 to 8. □ 



COASTWATCH 29 



