The time is near - where to fish?

Saltwater Surf / Pier Fishing
1

I let work know I retire 8/7/2015.
NC house is on market. I will live temp NC
for about a month before retire as RE agent says house sells easier with owner gone.

After retire, I will do temp housing in SC until NC house sells.
I cannot qualify for SC mortgage until NC mortgage gone.
bu
That said, when I move to Charleston area I will not have storage for boat or kayak until I sell NC and buy NC.

During this time I must fish from shore or pier.
I fish only for edible - red drum, black drum, sea trout, pompano, sheepshead, bluefish, mackerel, flounder, etc.
For perhaps Aug-Dec 2015, where are best no boat places.
I can do fly (4-9 range), spinning (any size), and surf (any size).

So where and when (retired so clock does not matter) should I fish until I can have kayak or boat? I am okay with wading until chest deep.

THANKS!!

2

Read sell NC buy SC. Fat fingers + small keyboard. Also ‘bu That’ should be ‘but That’.

ericpret

3

How do you prepare bluefish where you can eat them? You left whiting off the list.

4

[quote]Originally posted by TheSkipper

How do you prepare bluefish where you can eat them?

IMHO: The ones I don’t eat fresh I cold smoke after brining. Between the Hickory smoke and the Bay leaf/Soy sauce/raw cane sugar/whole peppercorns/kosher salt brine they are not fishy at all and taste awesome. I guess the oil in them keeps them from turning into fish cotton during the smoking process.

5

Seems like all those ingredients would make a good salad. Any fish you need to put that much stuff on, probably ain’t worth eatin’. I will agree with the above post. Keep a mess of fat Whiting, fillet 'em, get some House Autry breader and fry 'em. Be willing to bet it would be better than camouflaged Bluefish…my opinion of course.

“There’s a fine line between fishing and standing in the surf like an idiot.”

6

Bluefish must be very fresh, must cook same day caught.
I prefer cold smoke. Soak in saturated brine 1+hr, rinse like crazy, smoke cold. Very good. Spanish often run with blues. The combination of blue+Spanish makes the best smoked fish spread of all.

ericpret