Fishing Guides Archives - Stuart Sport Fishing

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If you’ve just returned from fishing, preparing your catch properly is the next essential step. Cleaning the fish involves removing the scales and internal organs, a process that ensures a cleaner, safer, and better-tasting meal. This guide will provide some basic tips on how to effectively clean the fish you’ve caught, preparing it for your next delicious dish.

Our fishing charters are based in Stuart, Florida, which is known as the sailfish capital of the world. Our 36 Contender Center Console, captained by Chris Britton, is the perfect fishing platform for your favorite type of offshore fishing. Whether you are an experienced angler targeting a trophy fish or a novice looking to catch whatever is biting today, we have the trip for you!

For the best possible meal, start by treating the fish right from the moment you land it. If you’re going to eat your catch, you have to keep it fresh, even before you begin cleaning your fish. Keep caught fish in a live well, a cooler or on a stringer in the water. And always fill your cooler or live well with the same water you’re fishing in.

If you’re not going to eat your catch, unhook it carefully—while it’s still in the water—and release it using proper catch and release practices.

How to Clean a Fish: Steps

If you are planning on cooking your fish whole or if you are going to steak it, rather than filleting it, you must learn how to gut a fish.

To begin, rest the fish on the table or cutting board. Insert the knife tip into the fish’s belly near the anal opening and move the blade up along the belly, cutting to the head.
Keep the knife blade shallow so you don’t puncture the intestines.
Spread the body open and remove all of the entrails, locate the fish’s anus and cut this out in a “V” or notch shape.
Some fish have a kidney by the backbone. Remove it by scraping it out with a spoon or your thumbnail.
Rinse the cavity out with a good stream of water and wash the skin. Some fish have a dark tissue lining the abdominal cavity that can be scraped off to prevent a strong, oily flavor.
Remove the head if you like, trout are often cooked with the head on.
Clean your fish-cleaning table immediately, collect the guts, heads, and scales, and discard them properly.
Your clean fish is now ready to be cooked.

How to Clean a Fish: Tips and Warnings

Research the area you’re fishing to determine if the fish are safe to eat, some bodies of water are polluted with mercury and other heavy metals that fish absorb. Always check your state regulations before your head out fishing.

Now that you have a clean fish, or prepared your steaks or fillets, you can store your fish or cook your fish! Check out our favorite cooking methods and recipes as well.

Fish fins can be very sharp and cause serious puncture wounds, so be very careful when learning how to gut a fish, fillet a fish or clean a fish whole.
Some fish are too bony or strong flavored to be considered edible.
Some fish have very sharp teeth, be careful if you’re holding a fish by the head while cleaning your fish.

Reel in your dream catch with our experienced captains on a fishing charter! Book your charter at 772-202-0623 and get ready to prepare your fresh meal! Our experienced crew can help you bottom fish for huge Mutton Snapper, slow pitch jig for trophy Amberjack, and fly a kite for a bucket list of Sailfish, all in the same trip! No other fishery in the world offers all of these types of Charter fishing in the same trip. Dive deeper into our Instagram here.

Reference: [https://www.takemefishing.org/how-to-fish/how-to-catch-fish/how-to-clean-a-fish/]

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Reeling in a fish is more than just turning a handle; it’s a delicate dance between angler and adversary. This guide breaks down essential techniques to smoothly bring your prize aboard.

Once you successfully set the hook, the fish instinctively struggles to get free. This might involve jumping, making a long run, swimming back against the line or swimming around obstacles. Each species of fish reacts differently. Fish hooked in shallow water are more likely to jump and behave more frantically than those hooked in deep water. Deep-water fish often seek the bottom.

How to Reel in Fish Properly

Because bigger fish pull harder, reeling in a big fish is often a challenge for most anglers, including experienced pros. The first sign that you’ve hooked a big one is the sound the reel makes when it speeds into reverse, taking line off your fishing reel while you are holding it tightly. Here is where you must remember your fishing reel techniques such as how to play a fish by not reeling in the line while the fish is swimming away. Other useful fishing reel tips for anglers just learning how to fish include:

Relax and let the drag and rod do the work. Just keep the fishing rod up at about a 45-degree angle to the water, aim it straight towards the fish, and be ready to reel when the drag stops moving and buzzing.
When the fish slows down and stops taking line off your reel, it’s time to go to work. When learning how to reel in a fish of greater size, a great technique to try is the pump and reel.
Without reeling the fish in, lift the tip of the rod up like you’re trying to point it skyward to about 90 degrees. A stronger, or heavier fish will often put a major bend in your fishing rod, but don’t worry this is normal.
Then reel as you lower the rod tip back down to about 45 degrees, keeping even pressure on the fish.
Repeat this process.

Want to put these reeling techniques to the test? Join our experienced captains on a fishing charter and learn how to reel in your dream catch! Call us today at 772-202-0623 and create lasting memories. Dive deeper into our Instagram here.

Reference: [https://www.takemefishing.org/how-to-fish/how-to-catch-fish/how-to-reel-in-fish/]

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Experience the thrill of saltwater fishing in comfort and style. Whether you’re chasing trophy fish or enjoying a laid-back day on the water, the right clothing can make all the difference. From breathable shirts that keep you cool under the sun to quick-dry shorts that handle splashes with ease, dressing smartly ensures you stay comfortable and focused. Don’t forget polarized sunglasses to cut through the glare and a wide-brim hat for sun protection. This guide will help you select the perfect gear for your next fishing adventure.

The only thing that stands between you and raw saltwater conditions are the clothes on your back. From extreme heat to extreme cold, modern outdoor saltwater clothing will protect you from the different elements.

Even on a bright sunny day, you can get soaking wet from salt spray, especially when deep sea fishing. A good set of foul weather fishing clothing is required attire on any saltwater fishing trip. Breathable materials have their place, but in the wet world of offshore fishing, nothing beats a set of PVC bibs, boots and rain jacket. Deep sea fishing clothing consisting of PVC attire will keep you dry and clean all day, and you can simply rinse it off and hang it to dry so it is ready for your next trip.

Suitable Saltwater Fishing Clothes

If you fish in the surf or from a kayak, a good pair of saltwater waders will be the key to comfort. In water that is warmer than 65 degrees, a quality pair of breathable saltwater waders will be as comfortable as your favorite jeans. In cold water, neoprene waders will keep you comfortably warm. Look for saltwater waders with reinforced knees, seat and booties. Boot foot waders are cheaper, but bulkier and heavier than stocking foot waders that require a separate boot. Even if you’re fishing in warm water, a solid pair of wading boots will protect your feet.

Saltwater Clothing for Sun Protection

The most dangerous condition you’ll face on the water isn’t wind or waves, but the sun. Sunburn isn’t just uncomfortable — it could lead to skin cancer. The best way to shield yourself from the sun isn’t by wearing some form of saltwater clothing, but rather by wearing sunscreen. Of course, there are ways to use clothing to protect yourself and stay cool, like by wearing a loose-fitting, lightweight long-sleeved shirt and long pants. Fabrics that have an ultraviolet protection factor (UPF) greater than 40 will protect you from the sun all day. The newest generation of fabrics is designed to dry very quickly and cool the skin, making such materials an excellent choice of saltwater clothing. Add a wide-brimmed, well-ventilated hat, and you’re wearing your own personal air conditioner.

A good pair of sunglasses will protect your eyes from the sun’s rays and help you catch more fish. Look for high-quality polarized lenses with wraparound frames to cut through the sun’s glare and see fish and structure below the water. The best fishing shades will have a thick frame that blocks light from entering the eyes. Grey lenses are best in bright conditions with clear water, while amber lenses work better in low light or cloudy, off-colored water. Some anglers even go so far as to wear light-colored gloves and a face mask to completely block out the sun.

Saltwater Clothing For Cold Weather

Some of the best fishing is done in some of the coldest weather. Today’s high-tech fabrics allow you to layer on warmth without a lot of bulk. Start with a base layer of breathable fabric that will wick moisture away from the skin. Add a mid-layer of breathable fabric with thick loft to trap warmth. Finally, put on a windproof, waterproof layer to keep out the elements.

Since 80 percent of body heat escapes through the head, a waterproof, windproof hat with thick insulation will help retain warmth. Remember, extremities are the body’s weakest link, so consider a thin pair of neoprene gloves to keep your hands warm even when they’re wet. To keep your feet warm and dry, start with thin silk-based socks under thicker insulating socks.

Enjoy a more comfortable and successful fishing experience with Stuart Sport Fishing. Call us today at 772-202-0623 and create lasting memories. Dive deeper into our Instagram here.

Reference: [https://www.takemefishing.org/saltwater-fishing/saltwater-fishing-gear/clothing/]

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From the thrill of the catch to the satisfaction of savoring a perfectly cooked meal, there’s nothing quite like enjoying fresh-caught fish. Today we bring you some expert tips and techniques for cooking the best fish ever. Have tips or recipes you want to share! Please do! We’d love to feature them on our site or on social! Info@StuartSportFishing.com.

We are all told we should eat more fish. It’s quick-cooking and delicious. But unless you’ve worked in a seafood restaurant, cooking fish can be daunting. Just one overcooked, stuck-on fillet can discourage any home cook for good. I worked for years as a line cook in the seafood-rich Pacific Northwest — here are the six key things I learned that will turn you into a fish pro like me.

1. Buy the best, leave the rest.

Fish is delicate, so your best bet is buy it from purveyors that handle it correctly and go through a lot of fish quickly. Look for whole fish that have clear (not cloudy) eyes — clear eyes are a sign of freshness.

When buying fillets, look for firm fillets without gaps in the flesh — gaps are a sign that the fish was manhandled, and it will almost certainly be mushy when cooked. Never buy fish that’s sitting in a tray of its own defrosting liquid — this is a surefire sign it will taste “fishy.” Look for fish stored on (or slightly under) crushed ice instead. Once you get the fish home, use it within a day or two.

2. Leave the skin on.

Skin acts as a natural insulator and helps to keep the fish moist when you’re cooking it. In some cases, like salmon, sea bass, and herring, the crispy cooked fish skin is delicious. To get the crispest skin, pat the fish dry thoroughly and season liberally with salt before cooking. If you’re not into eating the skin, simply slip a spatula between the skin and the fish and discard it before putting the fish on your plate.

3. Prime the pan (or grill).

Fish flesh is delicate and will tear easily, so it’s especially important to preheat the pan or grill before adding the fish.

4. Put the fish in the pan and leave it be.

When searing or grilling fish fillets, put the fish flesh-side down on the hot surface and then then don’t touch it for a few minutes. It needs to sear and set the proteins. If you try to move the fish too early, you’ll wind up with nice crust you just formed stuck to the pan. Resist the urge to flip until the fish releases easily when you gently wedge a thin spatula under the fillets.

5. Don’t overcook it.

There’s a very general rule that you sear or grill fish fillets 10 minutes per inch of thickness, flipping once during this time. For example, if you have a piece of salmon fillet that’s 1/2-inch thick, that’s 2 1/2 minutes per side. That’s general, but it gives you an idea of how fast fish can overcook. But don’t take that as a prescription; you need to test for doneness. Which leads me to my last tip.

6. Feel, don’t flake.

Flaking fish to check for doneness messes up the looks of a nice piece of fish, plus if it’s truly flaky, it’s probably overdone. Instead, insert a thin-bladed steak knife into the thickest part of the fillet and count “1-Mississippi, 2-Mississippi, 3-Mississippi.”

If the knife comes out cold to the touch, the fish is still rare in the center (good for tuna). If the knife is hot, the fish is well-done (think: tilapia and halibut). If the knife is warm-ish, you’ve got medium-rare to medium fish (my preferred temp for wild fish like salmon and steelhead trout). You can also use a thermometer to test fish for doneness.

Experience the thrill of the catch and the joy of cooking your delicious meal. Book a fishing charter with Stuart Sport Fishing. Call us today at (772) 202-0623 and create lasting memories. Dive deeper into our Instagram here.

Reference: [https://www.thekitchn.com/fish-cooking-tips-23363944]

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Although we usually get asked for excursions to focus on Sailfish, Kingfish, Tuna, Amberjack, Snapper, Grouper, and others, let’s not forget about Tilefish! Tilefish are prized for their firm, white flesh, and delicious flavor. Known for their deep-water habitat, these elusive fish require specific techniques and equipment to catch. Learn all about these wonderful fish here.

Tilefish are members of the family Malacanthidae, which is a group of fish that is widespread in tropical and temperate waters.

Six different types occur along the Atlantic coast of the United States. Two of those types, the golden tilefish (Lopholatilus chamaeleonticeps) and the blueline or gray tilefish (Caulolatilus microps), are fairly plentiful in Florida waters. The golden tilefish is the most colorful fish with a blue-green back that fades to a pearly white belly. It is touched with red and blue iridescence, highlighted by irregular yellow-gold spots and ocean-blue under the eyes. Combined with these colorful markings is the adipose flag or crest on the head. The blueline tilefish is similar in taste to the golden tilefish, but it is not as colorful and lacks the adipose flag.

Along the southeastern coast and in the Gulf, tilefish live in burrows and sometimes congregate in pods or small groups at depths ranging from 200 to more than 1,400 feet. As tilefish become larger they tend to live at greater depths. Tilefish do not school, but group in clusters near the heads and sides of submarine canyons along the outer continental shelf. The predominant fishing method is longlining with the greatest catch taken during the daylight hours. Adults weigh an average of 10-25 pounds.

Attributes

Firm, white meat with mild flavor. Extra lean fish.

Substitutes

Amberjack, tilapia, grouper, shark, snapper.

How Much to Buy

Whole or drawn fish: 3/4 to 1 pound per serving.

Dressed or cleaned fish: 1/2 pound per serving.

Fillets or steaks: 1/4 to 1/3 pound per serving.

Buying, Storage and Handling

Remember to purchase seafood last and keep it cold during the trip home.

Fresh whole fish should have:

A shiny surface with tightly adhering scales.
Gills that are deep red or pink and are free of slime, mucus and off-odor.
Clean shiny belly cavity with no cuts or protruding bones.
A mild aroma, similar to the ocean.

Fresh steaks, fillets and loins should have:

A translucent look.
Flesh that is firm and not separating.
A mild odor, similar to the ocean.
No discoloration.
Packaging that keeps them from being bent in an unnatural position.

Preparation

Keep raw and cooked seafood separate to prevent bacterial cross-contamination.

After handling raw seafood, thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.

Always marinate seafood in the refrigerator.

Discard marinade; it contains raw juices that may harbor bacteria.

When marinade is needed for basting, reserve a portion before adding raw seafood.

Cooking

The general rule is 10 minutes per inch of thickness, at the thickest part of the fillet or steak, at 400-450 degrees F.

If fish is cooked in parchment, foil or a sauce, add 5 minutes to the total cooking time.

Fillets less than 1/2 inch thick do not need to be turned during cooking.

Fish cooks quickly. Do not overcook.

Fish is done when the flesh becomes opaque and flakes easily when tested with a fork.

Poaching, steaming, baking, broiling, sautéing and microwaving are excellent low-fat cooking methods, if you do not add high-fat ingredients.

Marinate in your favorite salad dressing prior to cooking.

Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad.

Broil or grill with lime-butter and seasoned salt.

Oil the grill to prevent fish from sticking.

Bake whole fish with a crab or shrimp stuffing.

Add leftover fish in broken pieces to salads, soups or sauces.

Nutrition

Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions:

Calories: 110
Calories From Fat: 15
Total Fat: 2g
Saturated Fat: 0g
Cholesterol: 55mg
Sodium: 75mg
Total Carbohydrates: 0g
Protein: 22g
Vitamin A: 0%DV
Vitamin C: 0%DV
Calcium: 2%DV
Iron: 2%DV
Omega-3 Fatty Acid: 0.43g

Mercury Advisory

For women of child-bearing age and small children, there are health hazards associated with mercury in swordfish.

Experience the thrill of deep-sea fishing. At Stuart Sport Fishing, we offer a wide range of fishing techniques to ensure that you have a memorable experience. Our experienced crew can help you bottom fish for huge Mutton Snapper, slow pitch jig for trophy Amberjack, and fly a kite for a bucket list of Sailfish all in the same trip! Call us today at 772-202-0623 and create lasting memories. Dive deeper into our Instagram here.

Reference: [https://www.fdacs.gov/Consumer-Resources/Buy-Fresh-From-Florida/Seafood-Products/Tilefish]