I put one of the three-inch mullet on my hook and cast out next to the mangroves. The bobber drifted, slowed, then jerked nervously. "Something there,-¿ I said, and the bobber disappeared. I reeled in and avoided the urge to set the hook, which was unneccesary with the Gamakatsu Octopus circles that Willcox used. The fish bulled its way toward the bank. "Keep it out of the roots!-¿ shouted Jim, not a second too soon. I put some pressure on the fish and got it out into the current, where it kept its head on the bottom. Eventually I got it to the surface-a beautiful bright redfish, "Jim, I said, "we're not looking to fill the cooler. But my whole family's here, and we all eat fish. So if this one's legal, we'll bring it to a restaurant tonight.-¿

The fish measured 22 inches--right in the middle of keeper range, which is 18 to 27 inches. "Your dinner fish,-¿ said Jim, and he put it in the box.

Three different species, and a lot of excitement, and a great-eating fish to bring back.

TIP: Many area restaurants will prepare the fish you catch, so it pays to take a cooler filled with ice. We brought our fish to to Lazy Days Restaurant in Islamorada (305-664-5256), just a stone's throw from Bud N' Mary's Fishing Marina. They can prepare your catch in a number of different ways, from blackened to battered. We had the variety platter, and it was superb.