Black drum are among the best known members of the drum family. Black drum are heavy bodied fish with barbels or whiskers under the chin. Younger fish have four or five dark vertical bars on their sides but the stripes tend to fade with age. The coloration of backs and sides varies although drum usually have a white belly. Black drum sometimes exceed 100 pounds although most fish landed in the surf and coastal bays are around 10-35 lbs.

Red drum, also known as channel bass, redfish or spot tail bass are another large member of the drum family. The fish are shaped similar to black drum but are more sleek and have a reddish-copper color. Like black drum, they can be quite large, often exceeding 50 lbs. They prey on fish and crustaceans.

In 2007, President George W. Bush designated the Red Drum as a protected game fish. The red drum is also the state fish of North Carolina.

Black Drum and Red Drum is a post from: Chincoteague Charter Boats, Nature Cruises, Tour Boats and Fishing Guides

They define the classic shape of the jack family, having a rounded head, large pectoral fins and a moon-shaped tail. Amberjacks have a distinctive dark band on the sides of the head which angles from the front of the back fin, through the eye to the mouth.

Amberjack are one of the hardest fighting saltwater fish. Anglers use a variety of outfits, depending on the situation. Experienced anglers employ stronger than normal tackle as these fish have a reputation for destroying cheap equipment.

For casting live baits or lures, most anglers use a spinning or bait casting outfit in the 20-30 lb range. Other situations such as fishing near obstructions require heavier conventional reels. Most amberjack specialists choose reels with smooth drags and fish with high quality lines.

Anglers fish for amberjack with live baits such as spot, croaker, perch, menhaden, striped mullet, eels and large shrimp. Top baits vary with season, location, availability and personal preference. Some anglers obtain live baits in local tackle shops while others choose to catch their own with cast nets, hook and line, seines or traps.

Some anglers prefer lures for amberjack although though the fish have a reputation for being difficult to fool. Often, amberjack will follow a lure but refuse to bite. A few basic lures, presented correctly can sometimes incite a strike from an otherwise un-interested fish.

These include surface poppers, soft bodied jigs and other lifelike lures. The action and presentation of lures can be critical, with experience being a key asset for fishermen. As with rods and reels, lures and terminal tackle need to be sturdy built to handle the stresses of these brutal fish.

Saltwater fly fishing anglers also target amberjack. Fly casters seek out fish around wrecks, reefs, buoys or other structures. Fly rods and reels must be high quality saltwater versions, capable of withstanding powerful runs. Large saltwater flies that mimic local baitfish are used most often.

Anglers that catch amberjack usually choose to release the fish unharmed, sometimes tagging the fish before it is released. Fish destined for release are often kept in the water to prevent harming them.

Virginia Amberjack is a post from: Chincoteague Charter Boats, Nature Cruises, Tour Boats and Fishing Guides

Cobia are striking fish, with striped flanks, large pectoral fins and a deeply forked tail. The fish have brown backs with a black stripe along the lateral line and white undersides. They have a wide blunt head and large mouth. Although most fish are 15 to 30 pounds, they can reach weights of 100 pounds or more and lengths approaching 6 feet.

Cobia fishermen use a variety of outfits, depending on the type of fishing. Some anglers may choose light outfits, while others employ stronger gear as these fish can reach weights of 100 lbs. For sight casting baits or lures, most anglers use a spinning or bait casting outfit in the 20-30 lb range. Because of the cobia’s size and searing runs, a smooth drag and fresh, durable line is essential.

Most anglers fish for cobia with live bait such as spot, croaker, perch, menhaden, striped mullet, eels, crabs and other baits. Top baits vary with season, location, availability and personal preference. Some anglers obtain live baits in local tackle shops while others choose to catch their own with cast nets, hook and line, seines or traps.

Rather than fish with baits, some anglers prefer lures for cobia. Often, anglers will encounter cobia on the surface that will follow a lure but refuse to bite. A few basic lures, presented correctly will sometimes incite a strike from an otherwise un-interested fish.

These include surface poppers, soft bodied jigs and other lifelike lures. The action and presentation of lures can be critical, with experience being a key asset for fishermen. As with rods and reels, lures and terminal tackle need to be sturdy built to handle the stresses of these brutal fish.

Saltwater fly fishing anglers also target cobia along the coast and in the lower Chesapeake. Fly casters seek out fish that are cruising the surface, orienting to structure or drawn to chum slicks. Fly rods and reels must be high quality saltwater versions, capable of withstanding the powerful runs of cobia. Large saltwater flies that mimic local baitfish are often the best choice.

Farther off the coast, anglers fishing for tuna, sharks or other offshore species sometimes encounter cobia. trophy sized fish are taken while trolling, chumming, chunking or pitching live baits around weedlines or other offshore surface structure.

Anglers that catch cobia must choose to release the fish unharmed, or harvest it for the table. Harvested fish are kept on ice and cleaned as soon as possible. The meat of cobia is white, flaky and very mild tasting. A single large fish will yield enough steaks to feed several families. Fortunately, cobia is very easy to fillet and the meat freezes well. Cobia steaks are easily adapted to most recipes that call for a white, mild tasting fish.

While some anglers elect to harvest cobia for the table, many are released. Catch and release anglers enjoy seeing a trophy fish swim away unharmed and often commemorate the catch with the purchase of fish art.

Chincoteague Island Cobia Fishing Techniques is a post from: Chincoteague Charter Boats, Nature Cruises, Tour Boats and Fishing Guides

This chowder is a good way to get comfortable with creating diary-based seafood meals. After the basic recipe is mastered, cooks can experiment by combining multiple types of seafood, complimentary vegetables, herbs and spices. The resulting dishes are hearty, healthy, very easy to prepare and unbelievably delicious.

For a classic (white) clam chowder, follow this recipe:

Ingredients

12 large Chincoteague Island clams
1 large potato, peeled and diced
1 carrot, peeled and sliced
1 small onion or shallot, diced
2 cups clam juice, fresh or canned
1 cup milk or heavy cream
2 tbsp. butter
2 tbsp. flour
salt to taste

1. Shuck clams into a bowl, retaining the juice.  Rinse each clam in its own juice and using scissors, cut the clams into small pieces, discarding the stomachs.

2. In a pan, simmer clams, clam juice and vegetables, reduce heat and simmer 45 minutes, until clams are tender. Set aside.

3. In a separate saucepan, melt 2 tbsp. butter, add 2 tbsp. flour and cook until browned slightly. Add one cup cold milk or cream and simmer until mixture starts to thicken. This is a basic white sauce.

4. Move vegetables and clams back to a heat source and slowly add the white sauce, stirring well.

5. Simmer 5 minutes on medium low heat. Add small amounts of milk to thin or flour to thicken the chowder.

6. Remove from heat and serve. Sprinkle with a small amount of fresh chopped parsley, chives or cilantro and red pepper.

Chincoteague Island Clam Chowder is a post from: Chincoteague Charter Boats, Nature Cruises, Tour Boats and Fishing Guides

Spot are named and identified by the distinctive dark spot above the pectoral fin. The species is also known as lafayette, goody, or Norfolk spot. Spot are common from Cape Cod to Florida and through the Gulf of Mexico. Spot rarely exceed 10 inches in length, making them highly sought after as live baits. These fish are abundant in near-shore oceanic areas, coastal bays, and estuaries.

Atlantic Croaker

The Atlantic croaker, also known as croaker or hardhead are a common bait for sea trout, striped bass and for offshore fishing. Croaker usually arrive in large numbers in summer, moving into the ocean in fall.

Pinfish

Pinfish, also known as sailor’s choice, or pin perch is sometimes caught around Chincoteague.  It ranges from Massachusetts through the Gulf of Mexico. Pinfish known to coastal anglers as a “bait stealer,” but are sought after as a bait for other larger fish. Pinfish are abundant from Virginia south. Pinfish are typically 4-8 inches in length and are usually considered as baitfish.

Pigfish

Pigfish are colorful members of the grunt family. They are marked with a bluish upper and a silver lower body. Each scale has a blue center and bronze edge, which forms a series of yellow-brown stripes on the sides and sometimes exhibits orange bands on the snout and head. The full range of pigfish extends from Massachusetts through the Gulf of Mexico, although they are rare north of Virginia. Pigfish make excellent live baits for striped bass, cobia, sharks and other species.

Silver Perch

Silver perch, also known as silver croaker ranges from New York southward through the Gulf of Mexico to northern Mexico. Because of its relatively small size, the silver perch are popular as a live bait species but is occasionally harvested for the table.

Striped Mullet

Striped mullet are common in the back bays, creeks and in the surf. Immature mullet are 3 to 8 inches long, making an excellent choice for live bait. The fish have a rounded, silvery body, dark bluish green back and dark stripes on the sides, and a small mouth. Striped mullet can often be seen jumping to evade predators.

Atlantic Menhaden

The Atlantic menhaden is a toothless herring with a blue, blue-green or blue-brown body. The sides, fins and belly are silvery, often with a yellowish sheen. Menhaden are a favorite prey of many predatory fish and other species, including bluefish, weakfish, striped bass and others. Small menhaden can be caught in creeks, sheltered coves and canals using cast nets or seines.

Atlantic Herring

The Atlantic herring is one of the most abundant species of fish on the planet . They are small, pelagic fish known for their schooling tendencies. Herring are iridescent, greenish or grayish blue dorsally with a silvery abdomen and sides. They can occasionally be caught in the late winter or early spring using jigs and make excellent baits for predatory fish found off the coast of Virginia.

Atlantic Silverside

Atlantic silversides live in small creeks and shallow areas. They are an important forage fish for predators such as striped bass, bluefish, weakfish and Spanish mackerel. Silversides are caught with seines, traps or small mesh cast nets. Their small size makes them difficult to fish as live baits but the results can be well worth the effort.

Chincoteague Virginia Live Baits for Saltwater Fishing is a post from: Chincoteague Charter Boats, Nature Cruises, Tour Boats and Fishing Guides

Prior to filleting fish, select the proper knives and check their edge. Sharpen and clean the blade if needed. For very large fish, a thick blade may be necessary to cut the skin. Once the tough outer skin is cut, it may be necessary to switch to a flexible fillet knife. Never use a knife to scale fish, instead use a fish scaler or an old kitchen knife that is dull and no longer useful for cutting.

To fillet fish, first scale the fish well (if using the skin-on method) and rinse thoroughly. Lay the fish out flat and make a cut along the top side of the fish, from the head to the tail. Follow the skeleton, cutting as close to the bones as possible. Make vertical cut just behind the gills, angled to match the gill plate. Continue slicing downward, working from top to bottom until the fillet is free from the carcass. Repeat the process for the remaining side of the fish.

If the fish will be skinned, lie the fillet down flat, skin side down. Using a SHARP fillet knife, make a cut from the tail section towards the front using a slicing motion. Continue working forward, parallel to the skin. A clean skinning process should not be wasteful, but will leave a thin layer of dark meat on the skin.

Fish should always be kept cold! Store fish in an iced cooler and clean them right away after your trip. Fillets will be best if rinsed, placed in zipper bags and placed back on ice immediately after cleaning.

For small panfish, filleting may not be practical. Just as with filleted fish, scaling is the first step of the process. While holding the fish firmly with one hand, use the tool to remove all scales. You must run the scaler or knife from tail to head in order to get the scales off. The skin should be smooth when all scales are gone.

Next, cut the fish’s head off. make the cut at the back of the fish’s gills. Cut through at this point. Make a cut from the belly back to the vent, avoiding all organs. Remove all organs, saving the roe if any is found. Cut off the tail and fins. Rinse the fish and place on ice immediately.

Don’t want to waste anything? You can use kitchen shears and remove the gills from the head, then rinse the head, skeleton, skin and scraps of dark meat for use in making a delicious fish stock. Any parts not used can be added to a compost pile. Fish scraps are excellent sources of minerals and other nutrients for your garden.

Vacuum bags are an excellent choice if you plan to freeze part of your catch. Vacuum bags work by removing air from freezer storage bags. You simply place your food in the freezer bag, seal the bag, and use the vacuum tool to air from the bag. Removing excess air cuts down on freezer burn.

Several types of bags and vacuum devices exist, ranging from inexpensive hand pumps to large models for bulk freezing. One of the most popular options is an economically priced, hand-held vacuum sealer which removes air from the specially designed food bags. To purchase a manual or electric vacuum pump and bags, shop online or visit major grocery stores and mass retailers. The average cost of a kit is very affordable and refills of quart or gallon size bags are available.

These pages have specific tutorials and other information on cleaning fish, shelllfish and other seafood:

Cleaning and Filleting Flounder

Cleaning and Filleting Tautog

Cleaning Black Drum Fish

Cleaning Scaling and Gutting Pan Fish

Fillet Knives and Other Kitchen Accessories

Freezing Fish and Other Seafood

How to Clean Fish is a post from: Chincoteague Charter Boats, Nature Cruises, Tour Boats and Fishing Guides

Chincoteague Island supports a successful oyster aquaculture industry. Small oyster aquaculture operations once consisted of areas of private property or leased beds where watermen maintained oyster bars which encouraged new oysters to colonize and grow. Present day aquaculture operations use seeded oysters that are grown in cages or bags.

How to Shuck Oysters

Step 1. Hold the oyster firmly in one hand, knife in the other. Slip the knife blade between the top and bottom shell right by the hinge on back.

Step 2. Run the knife the way around the oyster until you get to the other side.

Step 3. Using a twisting motion, pry the top and bottom shells apart. Hold the oyster level in order to not lose any of the liquor inside.

Step 4. Cut the oyster free from the shell by gently pushing the blade further into the oyster and move it back and forth so as to sever the adductor muscle. Be sure to keep the blade pressed up against the inner top surface of the upper oyster shell to avoid cutting the oyster meat itself. When muscle has been severed, the top shell will “give” a little.

Step 5. move the knife blade underneath the oyster meat and cut the adductor muscle where it is attached to the bottom shell.

Chincoteague Oyster Recipes

Oysters are prepared in many ways including single fried, oyster fritters, steamed oysters, oyster stuffing, oyster stew and even raw on the half shell. Despite the decreased harvests, Chesapeake Bay oysters are available in the shell or shucked and oysters are on the menu of almost every restaurant on the region. Oysters are a good source of Protein, Vitamin C, Thiamin, Niacin, Magnesium, and Phosphorus. They also contain Vitamin B12, Iron, Zinc, Copper, Manganese, and Selenium.

Oyster Dressing

Ingredients:

1 pint shucked oysters
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup butter
4 cups bread crumbs
1 tbsp. chopped parsley
1 tsp. sage
1/2 tsp. salt
1/8 tsp. poultry seasoning
1/8 tsp pepper

Instructions:

Preheat oven to 325 degrees F. Drain oysters, reserve liquor. Remove any shell and chop oysters.

Cook celery and onion in butter until tender.

Add oysters and oyster liquor to vegetables; cook for 10 minutes.

Combine oysters, cooked vegetables, bread cubes and seasonings in a large bowl; mix thoroughly.

Add additional oyster liquor as needed.

Bake dressing in a greased casserole for 30 minutes or until edges are brown.

Single Fried Oysters

Ingredients:

18-24 oysters depending on size, in their own juice
1 egg, beaten
dash of baking powder
1/4 teaspoon yellow or spicy brown mustard
seafood breader mix OR flour with a dash of salt and pepper

Instructions:

Rinse oysters in their own juice.

Dip each oyster in beaten egg.

Heat a cast iron skillet on relatively high heat and add enough cooking oil to cover the bottom of the pan.

Shake oysters in a bag filled with the breader mix or seasoned flour.

Fry oysters until brown and then carefully flip once.

Chincoteague Oysters – History, Recipes, Shucking and More is a post from: Chincoteague Charter Boats, Nature Cruises, Tour Boats and Fishing Guides

Shoppers will find a wide array of designs to choose from by visiting local shops or online stores. The following list outlines some of the most popular Virginia saltwater fish species that are commonly found on fish ornaments.

Yellowfin Tuna – Yellowfin tuna are the most colorful of the tuna. Their bodies are dark metallic blue above, changing to silver on the belly. The body is often strikingly marked with a pattern of vertical lines. The fish get their name from the coloration of the second dorsal fin and the anal fin which are bright yellow

Bluefin Tuna – Bluefin tuna are noted for having a large, torpedo-shaped body that is nearly circular in cross-section. The fish is dark blueish-black on the back and white on the lower sides and belly. A pattern of lines alternate with rows of spots on the lower sides.

Mahi Mahi – Mahi Mahi are one of the most beautiful saltwater fish. They are slender with a blunt head, colored green, yellow and blue. Also known as dolphin, dolphin fish and dorado.

Wahoo – Wahoo are long sleek pelagic fish with tiger stripe markings and razor sharp teeth. Wahoo are among the fastest of the pelagic fish.

King Mackerel – King mackerel are sometimes referred to as kingfish. These sleek fish are smaller relatives of wahoo. They lurk around wrecks, reefs and other structure, slashing baitfish with their incredibly sharp teeth.

White Marlin – These brightly colored billfish are smaller than blue and striped marlin, but are highly sought after by fishermen because of their spectacular leaps and cunning behavior.

Blue Marlin – These magnificent fish may weigh over 1000 lbs. Their blue backs, immense size and bill make them very recognizable.

Mako Shark – These incredibly fast sharks are loved by fishermen. They are instantly identified by their blue color, torpedo shaped bodies, fierce set of teeth and coal black eyes.

Striped Bass – The beautiful fish are extremely popular with anglers. They have deep bodies with alternating stripes of brown and silver.

Summer Flounder – These flat fish have both eyes on the same side of their head. Their color varies, from dark brown to tan, depending on surroundings.

Bluefish – Bluefish are known for their fierce bites, aggressive feeding and brute strength. These fish range from 1-20 lbs and are greenish-blue in color.

Redfish- Also known as red drum, these large drum are among the top American game fish. They have heavy bodies with a coppery coloring.

Black Drum – Another large fish, adult black drum are anything but handsome. Adults are dark gray to brown with faint stripes while younger fish have a more prominent series of silver and black vertical stripes. Both adults and young fish have chin barbels.

Spotted Seatrout – Spotted seatrout are also known as “speckled trout”. These beautiful fish have silvery gray backs with a white belly. The upper parts and tail of the fish have an iridescent sheen and black spots. The dorsal and tail fin are also spotted.

Weakfish – Weakfish are beautiful fish. Typically, fish have a dark olive back, iridescent blue and copper sides and a silvery white belly.

Spadefish – These fish are another reef-wreck dweller. They have angelfish shaped bodies and prominent vertical bars of alternating black and silver.

Black Sea Bass – These ocean fish are small to mid sized, but pack a fierce appetite and fight. Males are brightly colored with black, indigo blue, green and silver.

Tautog – These are another unattractive but highly prized saltwater fish. They grow slowly and are known for extreme intelligence. Tautog, also called blackfish live among shipwrecks, rocky areas and artificial reefs.

Looking for a fish ornament? Visit Outdoors USA online store

Saltwater Fish Christmas Ornaments is a post from: Chincoteague Charter Boats, Nature Cruises, Tour Boats and Fishing Guides

The original British fish and chips used cod or haddock, but Virginia cooks can choose any white fish that is available locally. Fish that are local to Chincoteague Island work well in this recipe, including summer flounder, sea bass, striped bass, monkfish, hake and others. Malt vinegar and a heavy coating of salt is traditionally sprinkled over fish and chips when served.

Chincoteague Island Fish and Chips Recipe

Ingredients

4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 tsp baking powder
1/2 cup milk
1/2 cup beer
1 tsp kosher salt
1 tsp ground black pepper
1 egg
1 quart vegetable oil
1-1/2 pounds fish fillets

Directions

1. Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill several minutes. Drain potatoes and dry thoroughly with paper towels.

2. Preheat oil in a large pot or electric skillet to 325-350 F.

3. Fry small batches of potatoes, allowing oil to re-heat between batches, cooking each batch until edges are just golden. Transfer to fresh
paper towels to drain.

4. In a separate bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk, beer and egg; until mixture is smooth. Let
stand for 20 minutes.

5. Dredge fish in batter, one piece at a time and immerse in hot oil. When batter is set, turn fish over and fry until golden brown.

6. Serve hot, sprinked with malt vinegar and sea salt.

Chincoteague Island Fish and Chips is a post from: Chincoteague Charter Boats, Nature Cruises, Tour Boats and Fishing Guides

The Registry is an important part of the Marine Recreational Information Program (MRIP) which has been initiated by NOAA Fisheries Service to improve estimates of recreational fishing activity.

Anyone who is angling or spear fishing for anadromous species (such as striped bass or American shad) in tidal waters or for any fish in federal waters (3 to 200 miles from shore for the U. S. east coast) will have to register.

Who Doesn’t have to Register?

Anglers will NOT need to register if they:

* Are under 16;

* Only fish on licensed charter, party or guide boats;

* Hold a federal recreational Highly Migratory Species or subsistence fishing permit;

* Are fishing commercially under a commercial fishing license.

Charter/party vessels (commercial for-hire vessels who take anglers fishing or spear fishing) will only need to register federally if they do not already have another federal permit or license for their for-hire activities.

What does it Cost to Register?

NOAA will not charge a fee to register in 2010, but expects to charge about $15 to $25 in 2011. Fees collected will go into the U. S. treasury. State license fees may be directed by the state to supplement state fisheries management programs.

Saltwater Angler Registry to Begin in 2010 is a post from: Chincoteague Charter Boats, Nature Cruises, Tour Boats and Fishing Guides