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RED OCTOBER

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By FRANK SARGEANT

Tribune correspondent

Published: October 19, 2008

There's so much great fishing available in late October that anglers have a tough time picking a species to pursue. However, one of the favorites for flats fishers is the redfish.

As the water cools, big schools of these rose-colored giants - 15 to 30 pounds - move into the lower bays and passes to spawn, and it's common for anglers to come across a boiling mass of several hundred gulping down baitfish. Add to that the renewed supply of smaller fish - 3 to 10 pounds - prowling the shallowest tidal flats and you have the makings of a great day afloat.

Most anglers pursue redfish in the 18- to 27-inch slot. These fish are just less than spawning size, which is the reason for the upper limit; those that reach adulthood at about age 4 become the spawners and renew the population. But the big attraction of slot reds is that they spend much of their time in water anywhere from ankle deep to about 4 feet deep, making them ideal sight-fishing targets as the water clears in fall.

"Tailers" are a special attraction. On low tides, reds often tip up to root crabs and shrimp out of the bottom, causing their tails to wave above the surface. Alert anglers can spot a tail at 100 yards, and this allows them to pole, paddle or wade into range and make a presentation to a visible fish. The shallow-water reds are extremely wary and it's a test of skill to make the cast accurately, work the lure just right and fool the fish as you watch it.

For many, this is the most exciting type of angling. Plastic jerkbaits rigged weedless are the favorite lure for this action, but topwaters, spoons and fly-rod streamers also work well.

Good flats typically have lots of turtle grass, with slightly deeper sloughs of grassy area between shallower white sand bars. Fishing is often best on the lowest low tides, which occur on the new and full moons each month. On the east side of Tampa Bay, a strong northeast wind on a falling tide is prime time; it pushes the water out and makes for extreme low water where redfish tails are easy to see.

Reds often settle into potholes in the flats, as well, and that's where live bait is the ticket. A live sardine or shrimp under a popping cork often draws an instant strike.

Some anglers also do well with cut threadfins, using pieces of the baitfish as both chum and bait. Reds home in on the scent, particularly when they cruise deep mangrove shorelines on high tide. The artificial bait known as "Gulp!" also does the job, again through scent attraction. It's so effective, it's a favorite among tournament professionals.

The preferred tackle for flats reds is spinning gear, loaded with 10-pound-test microfiber line. This allows long casts, and the no-stretch fiber gives plenty of power to handle the hard-running drum. Fly-rodders typically use 8-weight gear and weight-forward floating lines.

Locations for redfish abound. On Old Tampa Bay, Double Branch and Rocky Creek are favorites, as is the Weedon Island area. Around the Sunshine Skyway bridge, waters at Fort DeSoto always produce, as do the islands between Fort DeSoto and the north causeway. On the south side, the shoreline from the Bulkhead off Anna Maria to the south causeway are prime. And the South Shore area, from the Skyway to Apollo Beach, is an endless flat, up to 100 yards wide, where reds can be found year-round.

North of the Bay area, the rocky creeks from Chassahowitzka north to Crystal River are redfish central, and there are always October runs of giant fish around the mouth of the Barge Canal and the power-plant canal. And to the south, virtually all the shoreline of Charlotte Harbor is prime redfish country, with favorites being Bull Bay, Turtle Bay, Jug Creek Shoal and the islands of upper Pine Island Sound.

Reds are tasty on the table, especially when cooked "in the shell." The fish are gutted, but the head, tail and scales are left in place. The body cavity is filled with oranges, and the whole carcass is baked until a fork goes into the meat along the backbone easily. The skin and scales can be lifted off with a spatula when the fish is ready for the table. Most also prefer to lift out the "red line" along the backbone before serving. The remaining meat is extra moist, tender and delicious.

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