Ingredients

2 pounds flounder fillets
1 pound backfin crab meat
1 egg
1/2 cup melted butter
1/2 cup mayonnaise
1/4 cup crab seasoning
1 lemon (juice and pulp only)
1 Tbsp. Worcestershire sauce
1 tsp. chopped parsley
1/2 cup diced onion
1/4 cup olive oil

1. Line a baking dish with olive oil and place fillets in dish, skin side down.
2. Mix egg, melted butter, mayonnaise, crab seasoning, lemon juice, Worcestershire sauce, parsley and onion.
3. Blend in crab meat.
4. Spread stuffing over fillets and bake at 400 for 5 minutes, until juices begin to boil.
5. Move to broiler, watch closely, broiling until stuffing begins to brown lightly.

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

Flounder outfits are simple; baitcasting and spinning rods spooled with 10-20-lb line. Anglers use a variety of flounder fishing rigs, depending on location, season and other factors. Among the most popular are single hook rigs using circle or kahle hooks, dressed with a mylar skirt and rigged on 36-42 inch leaders. A 3 way swivel connects the leader, sinker and main line.

Along the Virginia seaside, live minnows, silverside minnows and squid strip baits are popular flounder baits. Anglers sometimes fish a combination of baits, such as the famous “squid-minnow sandwich”.

Experienced guides usually experiment with rigs and baits in order to find the best presentation. Depending on which types of baits are common in an area, guides may employ live minnows,  smaller silversides or other baits in order to match to the current food sources.

To catch flounder, the fishing guide maneuvers the boat into position, then communicates to anglers that lines can go down. When beginning a drift, the guide will take into account wind, tide, boat traffic and depth. Perfect conditions occur when several factors align, allowing the boat to drift at the correct speed while moving over the correct habitat. In reality, this is very hard to accomplish.

Flounder feed by ambush, preferring very specific structures where they feed. As most fishermen know, the species has both eyes on the same side which allows it to lie flat on the bottom and conceal itself. Flounder are beautifully marked and can easily change color to match their surroundings. They sometimes bury their bodies in the sand, making them practically invisible to unwary baitfish and other prey. When food comes within striking distance, they lunge and bite, then hold on as they sink back to the bottom. Only after they settle on the bottom again do they swallow their prey.

Knowing how flounder feed and where they are found is important when targeting them. They are most often found along the edges of sandbars, oyster bars, creek entrances and channel edges. Although some flounder are caught by themselves, it is very common to find schools of these fish in close proximity to one another. At times several anglers will get bites at once and drifting over the exact spot a second time may draw more strikes

Depending on the speed of the drift, type of bottom and tackle used, the feel of the sinker along the bottom might be smooth or very bumpy. In addition, the water depth may vary constantly, which demands that the angler be alert and let out additional line or reel up slack as the boat travels over the underwater terrain. The angler must also pay attention to the strain on the line, as any change might indicate grass or debris on the line, which should be removed.

When a flounder bites, it may be very obvious, or discrete at first. The urge to yank hard on the line must be overcome as pulling too soon will surely result in a lost fish. A more effective technique is to be alert for a single nudge or series of short pulls. This signals that a flounder has risen up, grabbed the bait and is waiting until it sinks back to the bottom. Some anglers lower the rod at this time; others actually pay out a few feet of line. Microseconds seem like an eternity as the urge to set the hook is overwhelming for most fishermen. After settling back on the sea floor, the flounder will re-position and perhaps spit out the bait for a split second, before inhaling it in a lightning fast maneuver.

To the angler, this feels very odd. The entire process may be sort of a “thump, thump thump, delay….thump, sudden weight on the line and perhaps more violent thumps. At this point, the angler needs to react very quickly. When using the traditional kahle hook, now is the time to YANK HARD once or twice to set the hook. Circle hooks work slightly differently, and require the angler to remove any slack from the line, but avoid excessive snatching until the full weight of the fish is felt.

Once a flounder is hooked, it is vital that the captain be notified and no slack is allowed in the line. A steady but gentle retrieval is usually the best technique, watching as the fish nears the boat. Smaller fish can be flipped in and laid on a wet towel or left in the water while the hook is removed. Large flounder are difficult to land and should be netted. The angler must remain calm and keep slow but steady pressure on the fish as it nears the boat. The captain or another fisherman will come from behind with a net as the angler brings the fish near. Once the net is in place, the angler should slowly drop the rod, allowing the fish to sink into the net and be lifted into the boat.

Flounder should be treated gently, laid on a wet surface and carefully measured to make sure they are of legal size. Undersized fish should be handled gently and released right away to insure their survival. Fish for the table should be kept on ice until the trip is complete, then cleaned at once and kept chilled.

Flounder Fishing Techniques – Secrets of Professional Guides is a post from: Chincoteague Charter Boats, Nature Cruises, Tour Boats and Fishing Guides

Atlantic Croaker are popular fish found along the Atlantic Coast. Croaker get their names because of the “croaking” noise they make when removed from the water. They are caught on a variety of baits and lures. Croaker can be caught in Chincoteague Channel, from piers and from the surf at Assateague Island.

Croaker baits include squid, cut fish, bloodworms and other cut baits. In addition to baits, croaker are caught on a variety of jigs and other saltwater lures. They are occasionally caught in shallow grass beds using fly fishing gear.

Spot are another bottom species that are commonly caught in the nearby bays, creeks and coastal areas. They can be identified by a pattern of silver stripes along their sides and a distinctive dark spot above the pectoral fin. These scrappy fish are abundant in mid-summer thru early fall.

The southern kingfish, or whiting, is another member of the croaker family. Kingfish have an elongated body and a characteristic single chin barbel. Coloration varies somewhat with habitat, but it is generally gray to brown above with silver undersides and 6-8 broad lateral bars.

Kingfish are an excellent food fish and are sought after by bottom fishermen and surf anglers. These fish are found on sandy bottoms, entering inshore areas in summer.

Porgy are another bottom dwelling species that is sometimes caught around Chincoteague. Adult scup feed in schools of similar-sized individuals around piers, rocks, offshore ledges, jetties, and mussel beds. They move inshore in summer but return to deeper waters offshore or migrate southward when temperatures cool. Large scup generally occur farther offshore than do smaller, younger ones.

Pigfish, colorful members of the grunt family are summer visitors to inshore bays and creeks. They are marked with a bluish upper and a silver lower body, with a series of attractive stripes on the sides and bands on the snout and head. They are easily caught around shell bottoms using small pieces of bait such as bloodworms, crab, squid or shrimp.

Bottom Fishing – Croaker, Spot, Kingfish and More is a post from: Chincoteague Charter Boats, Nature Cruises, Tour Boats and Fishing Guides

The abundance of wildlife and the surrounding environment is also a key component of the area’s local art community. Artists find no shortage of inspiration while exploring the area. Among the most popular subjects of area artists are waterfowl, shorebirds, marine mammals, fish and seafood, seascapes and architecture. Artists practice skills such as photography, painting, carving, crafting and more. Many practicing artists have been life long residents, while others came to visit and chose to remain due the natural wealth and beauty of the area.

The Eastern Shore of Virginia has an exciting schedule of festivals throughout each year. Most festivals offer foods, drinks, music, crafts, artwork, gifts and collectibles. Festivals celebrate subjects such as local art, harvests of fruits, vegetables and crops, flora, seafood, music, history, holidays and other subjects. Nearly all festivals offer opportunities to shop for specialty items. The festival season begins in early spring, with a number of craft-related shows that are held indoors. As the warm season gets into full swing, events move outside. Events continue thru summer, fall and into the holiday season.

The Eastern Shore of Virginia is also home to several of Virginia’s best farmers’ markets. Farmers’ markets are excellent sources of fresh fruits, vegetables, produce, herbs, flowers, garden plants, breads, jellies, jams, arts and crafts and more. In addition to traditional produce, famers’ markets may also offer fresh eggs, cheeses, honey, meat, seafood, dairy products and other items. Depending on season and location, shoppers may find poultry, rabbits, goats, sheep, lamb, fish, oysters, crabs, clams, shrimp and more.

The Eastern Shore is famous for its seafood, especially oysters, clams, blue crabs and saltwater fish. Wild blue crabs are harvested by watermen from the Chesapeake Bay and coastal waters. Blue crabs are served steamed, as soft crabs, or in dishes such as crab cakes. The region is also known for shellfish. The seaside areas of Virginia produce some of the highest quality oysters on the USA east coast. Clams are also important to the seafood industry of the Eastern Shore. Local clam aquaculture operations produce clams which are prized for steaming or eaten raw.

Saltwater fishing is extremely popular with something for nearly everyone. Anglers fishing in the Chesapeake Bay or along the Atlantic Coast fish from the surf, jetties, piers, inlets, bridges or by boat. The many variations of saltwater fishing allow anglers of any age, skill level or physical condition a chance to enjoy the sport.

Chesapeake Bay fishing varies widely with anglers choosing to fish with bait, artificial lures, fly fishing gear or other techniques. Along the coast is surf fishing, jetty fishing and inshore fishing. Atlantic Ocean fishing offers anglers a chance to try wreck fishing, offshore fishing and other activities.

The Eastern Shore offers ponds, rivers and creeks where freshwater species of fish thrive. The waterways are known for excellent freshwater fishing, especially for largemouth bass, pickerel and other cover-seeking species.

The area has a wide range of hunting opportunities. Deer hunting provides outdoor recreation for enthusiasts while acting as a vital tool in managing deer populations. The lower shore is known for waterfowl hunting, especially duck and goose hunting. Other opportunities include upland hunting for dove, quail, rabbit, squirrels and other small game.

Among the most popular Eastern Shore of Virginia destinations are the many beaches and waterfront areas. Along the Atlantic Coast are the barrier islands, including the famous Assateague Island. Beaches of the region can also be found near Kiptopeake, Cape Charles, Silver Beach, Onancock and other towns.

The Eastern Shore of Virginia is a post from: Chincoteague Charter Boats, Nature Cruises, Tour Boats and Fishing Guides

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