Fishing Charlotte Harbor Area (Cape Coral, Ocean City: owner, policy, friend)

[JollyOgre]

I went to the Placida tressel this morning and was there for about 3 hrs. Nothing really going on early except small mangroves and lane snapper. A lot of people showed up but I did not see anybody else catch anything but small mangroves. There was 1 30"+ snook caught on a lure early but that was it.

There were 3-4 boats anchored up but all they were getting were the small mangroves. I got 1 at 11" to go with the 2 I got last Saturday.

I was getting ready to pack it in and was reeling in my rods when the one I had out with a really big dead shrimp took off. I grabbed the rod and what ever it was dropped it. I reeled it in to check the bait and it was still there so I tossed out to the same spot. Not less than 30 seconds and the reel was screaming again set the hook well this time. It was a 35" bonnet head shark. to bad my daughter wanted to sleep in.

Grilled it up this evening with some butter and lemon. Made some rice and French fries and had dinner. boy was that shark good.

[MikeM8560]

im going to have to try it ive had good luck catching them do you sleed and gut it asap ? I havnt been out in about a month maybe ill try sunday

[Messing About]

Re: Bonnethead shark
That's right, Mike. Have a cooler or ice for your fish box. I have 6 twenty ounce frozen water bottles I re-use every trip for cooler ice. Once I land the Bonnie I drop it in a dry fish well to let it expend the rest of its fight after 5 minutes or so I grab it by the tail and cut the gills, bleed it out for a bit, then gut it overboard. Take photos then put the shark on ice and you're good for hours. Once home, cut the head, dorsal and tail off. Slice the remainder in 3-4" steaks and don't forget preserve that belly meat. (So good). I leave the skin on for grilling, then peel and eat around the gristley center cartilage right on my plate.

Cooking:
Whatever dry spices you prefer, like Mrs Dash or Everglades seasoning (my new favorite) is all you need. No milk soaking is needed if you follow this plan. The meat will be a pleasure to your palate. Heat your grill to 400 then cook 5 minutes per side.

Bag limit is one per angler, max of 2 per boat though. They are great fun on 10-15 pound test with a 30 pound leader. Kids, especially, will never stop telling their friends about catching their own shark. Enjoy!

[MikeM8560]

thanks MA what do you meen by preserve the belly meat?

a couple weeks ago I git a sheepshead off the dock I wraped it in foil with a little butter skin on and put in on the BBQ a few mins each side and the skin peels off . good but need a chainsaw to cut the head off

[Messing About]

What I mean is don't discard it. When you steak out the body of the shark, the belly meat will be a different shape that the steaks you carved. It will look like a couple of small fillets from where you gutted him. Keep it, cook it, enjoy it.

[HarborRat]

I like to bleed and gut as soon as I pull it from the water. No need to get your boat messy first and the more time they spend dieing the more the meat will taste like urine. A good sharp knife will cut the spinal cord and bleed at the same time while It's still dangling from the hook and gaff/lip grip. I also like to fillet them like a regular fish, as I like'm fried.

Bonnets are good, but the blacktips are much better IMO.

[MikeM8560]

thanks guy will give it a try next time I get 1
did get

[MikeM8560]

Originally Posted by MikeM8560

thanks guy will give it a try next time I get 1
did get

I did get dinner off the dock

[Big House]

Originally Posted by mikem8560

i did get dinner off the dock

{thumbs-up!!} :-)

[Messing About]

Headed off shore today...going snookin' tomorrow. Snook season should light this thread afire.