scout wrote:
It seems every year I am catching more and bigger sheepshead. Last night we caught 16 and one walleye. Last week I caught a 14.75 pound fish, it hit a tail dancer under the bay bridge. Research has shown these fish consume invasive mussels, however when they are hitting crank baits it is obvious they also consume fish. We keep the walleye but release the sheepshead. There is a very limited harvest. These fish are great fun to catch however it may be time to look at a reduction in the population as part of the overall management of the Quinte fishery.
I feel the same, BOQ, Grand River etc....more and more sheephead every year!. Looks like we aren't the only ones.....
http://ohioseagrant.osu.edu/archive/_do ... 20Drum.pdfMaybe next time keep one or two with the walleye to try.
I'm going to give this a go....
Ingredients:
4 sheephead/drum fillets
2 tablespoons of white wine
2 tablespoons Dijon mustard
1 cup of cilantro leaves
½ teaspoon green peppercorns
Instructions and Cooking Directions for Broiled Drum:
Position your oven rack about 4 inches from the heat source. Then preheat the broiler.
Put all of the ingredients together into a blender, except for the fish fillets, and mix until well blended.
Place the drum fish fillets in a baking pan and pour the peppercorn wine sauce over them. Broil for about 10 minutes or until done by testing for flakiness with a fork.
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