This feisty species is one of the best opponents in the inshore spectrum and, if cooked accurately, a very good addition to the barbeque menu. Even some eating places have followed the fish as a forte. For instance, at the famous Redfish Seafood Grill and Bar on Bourbon Street, New Orleans, they headline, “At Redfish, we serve up a parade of award-profitable French Quarter specialties, adding classics like Blackened Redfish, Crawfish Etouffee and Jambalaya. ”Young redfish, or red drum as they are often called, feed in the shallows on clams, crabs, mussels and shrimp. Red drum are an inshore species until they attain kind of 30 inches (4 years), then they migrate to join the near-shore population; spawning occurs from August to November in near-shore waters; sudden cold snaps may kill red drum in shallow, inshore waters; feeds on crustaceans, fish and mollusks; longevity to two decades or more. The fish gets its common name from the copper bronze large scales on their bodies, which are darker in cloudy water and lighter in clear waters, however the most distinguishing feature
is a dark spot at the tip of the bottom of the tail. For the fisherman, although, essentially the most recognizable characteristic is the tail demanding the water in the calm shallows and often breaking the floor. The sight of a dozen or more redfish “tailing” as this foraging conduct is named is sufficient to set the adrenaline
coursing throughout the veins of the most hardened sportsman. Catching redfish is like all fishing. You just must be in the proper place at the correct time with the right bait and tackle. A fishing rods energy or lifting power is determined by its action.