Class Act Fishing
family owned and operated

Spring Fishing
Spring Fishing

Sparkling-white sandy beaches and the beautiful blue-green waters of our Orange Beach area attract millions of visitors each year. From parasailing or kayaking to simply laying in the hot sun, there are many fun activities available for people of all ages to enjoy.

Did you know that the Gulf Coast also offers some of the best spring fishing in the entire world? As the waters along our area begin to warm up, many types of fish migrate back into the area, allowing people to catch an ice-chest full of fish onshore and offshore. Cobia, Speckled Trout, Gray Trigger Fish, Pompano and Amberjack are just a few of the fish you can catch during the upcoming season.

Cobias migrate through the area in late March and April. You often catch them by sight fishing, where you trick them into eating your bait, a fun method to ask your deck mate about! Cobias are white fish that have a clean and buttery flavor. The fish has high oil content, helping it not dry out no matter how you prepare it.

Speckled trout have a slight flakey and very meaty texture. They are most commonly caught in the shallow bays and tend to move into deeper bay waters as temperatures decline during the fall. These delicious fish are frequently caught with shrimp.

Gray Triggerfish are great to fish for during the spring as the season opens on March 1st and closes by the end of May, making it a true spring fish. Gray Triggerfish primarily feast on bottom dwellers like shrimp, crabs, sea urchins, and sand dollars. The flavor is clean and uniquely sweet when cooked with a taste and texture similar to that of a crab.

Pompano appear in May and stay through October. They frequent the surf zone where the waves break in “suds” on the beach. They feed on sand fleas (Mole Crabs) that live in the area. Some call it “the world’s most edible fish” due to its flat-bodied, pan-sized shape that makes it easy to eat whole. The fish meat is pearly white, with a moderate fat content. It has a sweet, mild flavor that is firm, but finely flaked.

Best to hook during April and May, Amberjack are thick and meaty and are a favorite cooked blackened. They are known as “sea donkeys” because they are some of the toughest fighters in the Gulf. They enjoy swimming around ground structures like oil and gas platforms.

By the time May rolls around, taking a deep sea fishing trip can lead to a good number of the fish mentioned above. But, that’s not all you can catch during the spring and early summer!

Make the most of spring fishing by booking a trip with Class Act Charters! Our knowledgeable captain and crew will help you navigate the gulf and find where the fish are biting. Regardless of your group size, ages, or budget, we can accommodate your needs to provide you with the fishing experience of a lifetime!

Don’t forget a recipe for the Cobia that you’re bound to catch! Try out one of our favorites:

Cobia with Lemon Caper Sauce

INGREDIENTS

1/3-cup all-purpose flour

1/4-teaspoon salt

1/4-teaspoon pepper

1 1/4-lb. cobia, cut into 4 pieces

2 tablespoons olive oil

1/3-cup dry white wine

1/2-cup reduced-sodium chicken broth

2 tablespoons lemon juice

1-tablespoon capers, rinsed, drained

1-tablespoon chopped fresh Italian parsley

STEPS

1. In shallow dish, stir flour, salt and pepper. Coat fish pieces in flour mixture

(reserve remaining flour mixture). In 12-inch nonstick skillet, heat oil over

medium-high heat. Place coated fish in oil. Cook 8 to 10 minutes, turning halfway

through cooking, until fish flakes easily with fork; remove from heat. Lift fish

from skillet to serving platter with slotted spatula (do not discard drippings);

keep warm.

2. Heat skillet (with drippings) over medium heat. Stir in 1 tablespoon reserved

flour mixture; cook and stir 30 seconds. Stir in wine: cook about 30 seconds or

until thickened and slightly reduced. Stir in chicken broth and lemon juice; cook

and stir 1 to 2 minutes until sauce is smooth and slightly thickened. Stir in capers.

3. Serve sauce over fish; sprinkle with parsley.




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