Did You Know? Sheepshead

Sheepshead (Archosargus probatocephalus) are also known as convict fish, due to the prominent dark stripes along their sides.

Sheepshead have very prominent teeth, which include incisors, molars and rounded grinders. The resemblence to sheep's teeth is thought to be the source of their common name. Photo by Amy Thurman

• Sometimes confused with black drum, the two species are quite different. Sheepshead have darker stripes, a "taller" body shape, and have no barbels on their chins. • Sheepshead are silver in color with five to six black vertical bars. Their dorsal and anal fins have strong, sharp spines and they have sharp gill covers. Average size is 10 - 20 inches but they can grow as large as 36 inches in length. • They eat mostly crustaceans and small fish. They can be found near structure, such as oyster rakes, docks and pilings, sea walls and jetties, where barnacles and other shellfish are readily available. They move nearshore in late winter and early spring to spawn. • Sheepshead are well-known as bait thieves! Successful fishermen have learned to use small hooks to defeat these fish. Live shrimp, fiddler crabs and sand fleas make great bait. While they can be difficult to clean, these fish make for excellent eating! • The Georgia men's record for sheepshead is a 14-pound 14-ounce fish caught in 2002 by Ralph V. White. The women's record is 12 pounds, 9 ounces, caught by Linda Carroll in 2003. Compiled by Amy Thurman

There are few better combinations than shrimp, bacon and jalapenos! These wraps are great for lunch, for dinner with a side salad, or to slice into quarters and serve as appetizers.

Remember to start with wild caught shrimp from your local seafood market!

INGREDIENTS 1 pound wild caught shrimp, chopped 4 large jalapenos, (1 cup, finely diced); remove seeds from half for less heat 1/2 medium onion finely diced 1/2 cup cooked bacon, crumbled 1/4 cup cilantro, diced Garlic powder, salt, ground black pepper 1/2 fresh lime 2 tbsp olive oil 1/2 cup grated cheddar cheese 1/2 cup grated Monterey Jack cheese 4 large flour tortillas

DIRECTIONS • Heat oil in skillet over medium-high heat (cast iron if possible). • When skillet is hot toss in jalapenos and onion; saute just until desired tenderness then add in shrimp pieces and cilantro. • Quickly season with garlic powder, salt and pepper, then stir. • When ingredients are thoroughly mixed, squeeze lime over mixture, to taste, then continue stirring until shrimp are firm. • Remove mixture from skillet to a bowl to prevent additional cooking and set hot skillet aside. • Spoon shrimp and vegetable mixture onto waiting tortillas. • Sprinkle liberally with each cheese, top with crumbled bacon, then wrap tortillas like an envelope to prevent ingredients from leaking. • Return skillet to heat and add wraps, folded side down. Gently press down on wraps with a spatula, being careful not to tear tortillas. Cook about one minute per side until lightly browned. Serve immediately.