Gerald Almy: For saltwater fishing fun, try flounder

The tapping of a fish on the line was unmistakable. Was it a crab nibbling on my bait? After the second tap, I knew it was a fish. There was a heavy “alive” feeling on the line that seemed a bit more serious than an annoying crab. If I’d been fishing in freshwater, I’d have guessed it was a walleye.

Instead of putting the reel on free-spool, though, and feeding line like most anglers do, I simply held on. Dragging the unseen weight along, I waited a full 10 seconds, then began reeling hard, simultaneously raising the rod upwards and back. It was a solid hookup! Soon our first flounder of the day came flopping into the outstretched net of my fishing partner.

Five minutes later it was his turn, and a beautiful five-pound flounder came aboard. Those fish were not only fun to catch, but would provide many delicious meals.

It would be hard to imagine a better way to spend a hot summer day than flounder fishing. Virginia offers outstanding sport for these brown and white fish. Good spots include the lower tidal portions of the state’s major rivers, the mouth of the Chesapeake Bay, and the inlets along the Eastern Shore. Chincoteague is the most famous of those. All of these spots are within a 3-5 hour drive from the Shenandoah Valley.

After you have a successful day on the water and head home with a few tasty flounder in the cooler ready to be pan-fried or broiled, you’ll experience the second reward this fish offers besides fun fishing — fabulous eating. Few fish can match the flounder for terrific taste and delicate texture with its flaky white meat.

Flounder can be caught with lures, but most anglers usually use bait for this quarry. In many areas minnows are the preferred offering. Mummichogs (killies) are favored on the Eastern Shore. In other areas silversides or other baitfish species get the nod. Whichever variety you use, keep them lively and fresh in a bait bucket, cooler or live well.

But what if you don’t have minnows or don’t want to fool with them? Several other baits also work well for flounder. One is a strip of flesh from a freshly-caught fish cut in a thin tapered triangle from 3-7 inches long. Hook this about a quarter to half an inch in on the thick end of the taper.

A final bait option is a strip of squid cut in a long triangle shape. In some areas anglers like a small squid strip and a live minnow both on the same hook—dubbed the “Eastern Shore Sandwich.” Use size 1-2/0 hooks, either plain or with a strand of bucktail or synthetic hair tied on for extra bulk and flutter. In most flounder fishing areas you can buy these rigs already made up.

Terminal gear consists of an 18-24 inch piece of 14-20 pound mono leader tied to a three-way swivel. On another eye of the swivel, attach a 5-10 inch piece of similar line or slightly heavier and a dipsey sinker of one to five ounce. The third eyelet is for the line from your rod. Use as little weight as possible to reach the bottom, depending on the depth, wind and current.

Spinning or baitcast gear works fine for flounder fishing. Rods should measure 6-7½ feet and have a bit of backbone but a fairly flexible tip.

To locate fish, first check with locals, marinas, and fishing reports to find out where flounder have been concentrated lately. Then when you’re out on the water, watch where most boats are drifting. That’s likely where the fish are.

In some areas anglers troll for flounders or cast and retrieve. Generally, though, drifting through prime spots along flats, channel edges, creek bends and drop-offs is the best way to go. Slack tide is the poorest time. You need some current movement to pull the baits along behind the boat.

When a fish strikes, many people feed line. Others strike immediately. I’ve found the best approach is to simply pull the fish along for a short ways as it munches on the fish strip or minnow. Then set the hook.

Once you set up, the fun begins -- or rather the first part of the fun. The second part begins when you dine on those delicious flounder fillets after sautéing them in butter, olive oil and lemon juice!

Award-winning outdoors writer Gerald Almy is a Maurertown resident

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