Product Review

By Rocky Brooks

Shimano Stradic C3000FL

Today we’re going to take a look at the newest Shimano Stradic C3000 FL. They knocked this one out the park! Lightweight and smooth doesn’t even describe this reel. This reel is one of their most “sealed” mid range reels I’ve seen as well. O-Rings and Gaskets all over to help keep water out. Upgraded anti reverse system and upgraded carbon drags (20lbs) really help this reel out with strength and smoothness. Trout, Flounder, and Redfish don’t stand a chance!

The reel retails at $219.99 and more than worth the price. Go check one out at your local tackle shop.

Ingredients

For the fish and asparagus:

• 2 speckled trout, cleaned and filleted. (4 filets)

• Fish Monger Fisherman’s Friend seasoning blend

• Zatarain’s Blackening Seasoning

• 4 lemons, halved

• Bundle of asparagus, washed and trimmed

• Stick of butter, sliced

HERE’S WHAT YOU DO

1. Dry fish thoroughly and season each side generously with Fish Monger and Zatarain’s Blackening seasoning blends.

2. On a medium-high griddle, add a swirl of vegetable oil. When the oil glistens, lay your filets on the hot griddle with an inch or so of space between them.

3. Add your undressed asparagus to the other side of the griddle, in a single layer.

4. Let fish cook 3 mins. While fish cooks, stir asparagus so it cooks evenly.

5. Cook fish 4 mins after flipping. Right before removing from griddle, add slices of butter on top of each filet.

6. Let butter melt over the fish before transferring filets to a serving dish to keep warm.

7. Asparagus should be close to ready when the fish is done. If not, use this time to lay lemons, cut side down, on griddle. Remove the lemons when they are dark brown and caramelized.

8. Move lemons and asparagus to serving platter to keep warm.

9. Season asparagus with salt, pepper, and olive oil.

For The Grits

We used Red Mill Corn Grits for this meal. Simple prepare as directed for cheesy grits. We use chicken stock instead of water and 1 cup of shredded Gouda instead of shredded cheddar. Your favorite cheese or whatever you have in the refrigerator will work great!

To put the meal together, we lay a hot buttered filet of trout over a serving of cheesy grits and arrange some asparagus on the side. Squeeze a hot, caramelized lemon half over your entire plate before serving!

FORECAST BY CAPT DAN KOLENICH

ay and early June is usually the best fishing for Specs and Reds on Mobile Bay until the fall. This year is off to the south end of the bay have been red hot. Water temps are headed for the 80’s and the clear water is moving north to the causeway. May fishing has been a little slow this year along the eastern shore, but June should be better. Specs are scattered out from Point Clear to Daphne and all along the ship channel into the Mobile River. As of mid May, reds have started

So, try to find some clear water and work the docks along the bay. Specs a shrimp under a popping cork. Artificial guys can work a soft plastic on or a catch 2000. Away from the docks, look for birds working and you’ll down casting soft plastics on jig heads. My favorite colors are root beer/ chartreuse, natural shrimp, white/chartreuse, and chartreuse/red on a 1/4 or 3/8 oz jig head. Try North Pass and the other cuts thru the causeway as we head into June. Flounder have started showing up along the western end of the causeway. Look around sandy points that face into the current. Another good place will be in the pilings of the docks along the bay. A bull minnow on a carolina rig is the best bet. A soft plastic on a jig head is a

Get out and get it while the water is in the 70 to 80 degree range. By the end of June the water head for the 90’s and slow the fishing down for the summer.