Sheepshead

     The Sheepshead or Archosargus probatocephalus is a basic silver fish with 5 or 6 black vertical stripes. The stripes on Sheepshead are not always the same on both size. The stripes can be a different sizes or there can even be a different number on each side. The average Sheepshead weighs about 1 - 2 pounds when caught inshore. When caught offshore the average Sheepshead weighs about 8 pounds. The record weight for Sheepshead is 12 pounds 2 ounces. 
     Fishing for Sheepshead is a rather difficult task. They are not known as "famed nibblers" for no reason. The Sheepshead has a way of taking your bait before you ever even know they were there. The best technique to counter the sneakiness of Sheepshead is too hold the rod in your hand. Every 15 seconds or so gently lift up your line and feel for any resistance. If there is resistance than start to reel in your line a little faster. If you jerk the rod when you feel resistance you will not hook the fish. The top of the Sheepshead's mouth is very hard and is rarely penetrated by hooks, therefore when you jerk the hook it does not go in. Once you start reeling a little faster, the Sheepshead will try and swim away. When the Sheepshead starts to swim away it will hook itself in the side of the mouth. The best bait is small crustaceans such as Sand Fleas, or Fiddler Crabs. 
     The best places to fish for Sheepshead is near any kind of structure. Bridges, piers, rocks, pilings, and jetties all will work. When you get to your selected structure it is time to anchor. Make sure you anchor close enough to reach the fish with your cast. You also need to make sure to anchor far enough away where a wave or current won't push you into the structure. 
     Sheepshead are a good fish to eat, but only if you catch one large enough to provide good meat. Here is a recipe courtesy of "Ifood.Tv"


Ingredients

• 3 lb Sheepshead
• 1/4 cup olive oil
• 1/2 cup hot water
• 1 cup mayonnaise
• 1 lemon, sliced
• Salt, pepper
• Chopped Parsley
• Olives, chopped
• Pickles, chopped
• 1 chopped hard-boiled egg

Instructions 


Clean fish, rub inside and out with salt and pepper.
Put into baking pan, pour over the oil and hot water and bake about 40 minutes in rather hot oven, basting often.
Slice lemon over fish and bake few minutes longer.
Add more hot water if gravy cooks too low.
Add chopped parsley, olives, pickles, and egg to mayonnaise (to taste), place fish on platter.
Pour juice left in pan into mayonnaise and pour over fish.
Garnish with sliced lemon and parsley.

Works Cited

Brooks, By Ron. "Let's Catch Some Sheepshead - Fishing for Convict Fish." Saltwater Fishing. Web. 14 Oct. 2010. <http://saltfishing.about.com/od/commonspecie1/a/aa060524a.htm>.

Chef, By Same. "Baked Sheepshead Recipe by Southern Crockpot Foods | Ifood.tv." Ifood.tv | Your Food Network - Food Video Recipes Blog. Web. 14 Oct. 2010. <http://www.ifood.tv/recipe/baked-sheepshead>.

"Sheepshead, Fish Identification." Indian River County, Florida - Home Page. Web. 14 Oct. 2010. <http://indian-river.fl.us/fishing/fish/porgshee.html>.