Delacroix Report – 3/14/2020

The trout really came on strong today. We bounced around a bit this morning as we hit several tried and true March hot spots. We had some success as the incoming tide got stronger, but the South East winds also got stronger too. We found a spot that I have not fished in 5 years that is perfect for a SE wind and a rising tide in March. We set up on the edge of a 12 foot drop off and cast artificial cocahoes on 3/8 ounce jig heads into the deep. We also tried dead shrimp carolina rigged. The dead shrimp helped to pick up several black drum in the 16-18″ class and one 50+ lb bruiser that we brought in on 12 lb test line and released to destroy someone else’s fishing equipment. The artificial lures were effective in loading up on speckled trout in the 12-14″ class. The bite was funny, but once we figured it out, it was every cast. The fishing is really taking off in the Delacroix Marsh and we are very happy about that welcome change. Good luck out there this week!

Captain Jeff

Chargrilled oysters

A buddy with a camp in Hopedale came back to New Orleans with a sack of fresh caught St. Bernard Parish oysters. I got a few dozen and decided to try chargrilling them. I have had them cooked this may many times and love them. I have never cooked them though. First the tough part, cracking them! Got the knife, lead base and went at it. Some were easy, some needed 3 attempts to finnaly break through. Opened them all, ate a few raw and set the rest on a bed of ice and left the natural juice in them. Made a sauce of butter, lemon, worcestershire sauce, hot sauce, garlic, bread crumbs and parmesan cheese. I then placed the oysters still in the shell on the hot grill. Lathered on the sauce and cooked till they started bubbling. Excellet! Served with a side of garlic vermacelli and hot french bread. Boy were they good. Can’t wait to do it again!