New Regs Possible for Drum, Flounder, Sheepshead

[MathGeek]

http://www.nola.com/outdoors/index.s...lack_drum.html

The three species deserve independent attention, but it would be nice to see all the supporting data along with the proposed management plans to evaluate whether there is a fit.

Black drum have needed to be decoupled from redfish in the regs for a long time, and more liberal limits will be good for that species, other species they compete with for food, and for oysters and the entire ecosystem that depends on oysters. When I spoke to the LWC, I mentioned that the least controversial thing they could do to benefit oyster reefs is allow increased harvest of black drum by any and all means. (Drum feed heavily on oysters).

I'd hate to see a tightening on flounder regs unless there is hard data made public that supports the necessity of the new regulations. Without publishing the data, this would seem like another case of following Texas without any scientific rationale.

My colleagues and I have less access to data on sheepshead than the other two species, but our anecdotal observations seem consistent with the linked report that sheepshead populations may be trending downward to such an extent that more restrictive size or creel regulations may be warranted. But just like flounder, Louisiana fishers deserve to see all the data before accepting more restrictive regulations.

The passing of more restrictive regulations on specks (in Big Lake) and tripletail (state wide), combined with the mismanagement of red snapper by the feds have greatly eroded the trust of Louisiana anglers. Distinguishing good state management from bad federal management requires Louisiana to be more transparent with 1) the data 2) the scientific analysis process and 3) the management process.

LDWF did a great job with publishing the science supporting recent changes to bass regs in the Basin, and this is an opportunity to regain some trust with saltwater fishers also.

[biggun]

Sheephead are harvested in large numbers commerically for the making of artificial
crabmeat...

[keakar]

I would like to see a size limit on flounder to avoid keeping ones too small for anything but cooking them on the bone because there isn't enough meat on them to fillet.

I hate to see "pan size" flounder being kept but sometimes flounder are fat, and sometimes very skinny, so its more about how thick they are for me when I decide to keep one or not. I wouldn't even know what a good minimum size limit recommendation would be for them.

as for sheep head, unless they are over 14" there isn't enough meat on em to be worth cleaning in my opinion. I usually wont keep one unless its 16" or better

[Spunt Drag]

Originally Posted by keakar

I would like to see a size limit on flounder to avoid keeping ones too small for anything but cooking them on the bone because there isn't enough meat on them to fillet.

I hate to see "pan size" flounder being kept but sometimes flounder are fat, and sometimes very skinny, so its more about how thick they are for me when I decide to keep one or not. I wouldn't even know what a good minimum size limit recommendation would be for them.

as for sheep head, unless they are over 14" there isn't enough meat on em to be worth cleaning in my opinion. I usually wont keep one unless its 16" or better

Do you have any scientific data to support a size limit or that the harvest of "undersized" flounder are hurting the stock? Or is this just personal opinion?

[Top Dawg]

Idiots

[marshrunner757]

12" is my minimum length for flounder and that is also based on thickness. If its a thin flounder it goes back. Basically, if I can't fillet it it goes back. I know several people that will keep any size and I just don't get it.

[DaPointIsDaBomb]

Originally Posted by marshrunner757

12" is my minimum length for flounder and that is also based on thickness. If its a thin flounder it goes back. Basically, if I can't fillet it it goes back. I know several people that will keep any size and I just don't get it.

Read on this site that the thickness of fish is because of the weirs. Best thing to do is call and see if weirs are open and if they are just stay home because the fish will be thin. Only fish when weirs closed

[Goooh]

We should make the limit each individual's basal metabolic rate, i.e. you can only keep as many filets as your body can burn at rest in one day.

Amiright?


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