By Marco Pompano, Surf Fishing Guide
The hardest part is over. The long wait, the doldrums, the dirty water currents, weeds, hurricane winds, catfish, ladyfish, jack, and a whole assortment of fish that I don’t keep: over.
The ocean has mysteriously started to clean up, turning a little bit more blue-green from brown. I drove the tricycle, fully loaded down, early today, and to my good fortune. The beach was covered with sand fleas in Wilbur by the Sea, and this time I didn’t forget my rake.
I went chasing the elusive families, communities and little villages of sand fleas that come up and disappear with each passing tide, right at the low tide mark. After getting a full cup, it was on, but not right away: actually, three hours not right away.
Then, all of a sudden, tap-tap-tap-tap! Got me all up and going. Not much of a bend, but as soon as my wife Sophie reeled in a little, her instincts kept kicking in. It was on! And after a few minutes of zig and zags that are all too familiar, the first pompano scout of the season flapped onto the beach, Sophie reeling it in. Ya, mon!
When the pompano start to run, I start to run. I’m using live shrimp, crab knuckles, and sand fleas. The next morning we couldn’t wait to get up and come out surf fishing.
As soon as I cast out, while the rod is still in my hand, it almost pulls out. I do my famous backwards dance without even reeling yet I know I’m on. Whatever it is is taking line. If it’s a pompano, it’s a monster. This one is swimming in as fast as it can.
Onto the beach! Ni-i-i-ice pompano.
One of the things we do with all this fish is just grill it whole. There’s more meat this way than when it’s filleted, and something about a whole fish to me just tastes better.
The fish in the pictures have been roasted on the grill with Chinese chili crisp and a little dash of soy seasoning, and that’s about it. You have to let it cook through on one side when you first put it on, so it doesn’t stick to the grill. It gets a nice crisp burn on it.
First put three slices through the skin to the bone before you grill it. Turn it on each side two times, don’t worry fish are made out of 90% water. Trust me, you’ll love it.
So, things are starting to turn back to normal here: plenty of fish, the most beautiful air, cooler temperatures, and this is just the start of our pompano run! The reggae beats are on playing Shaggy, Boombastic Fantastic, and you just know that me and these fish are heading to the smoker.
