Shaped like large, freshwater bream, sheepshead are named for their teeth, which resemble that of a sheep. They have five or six vertical black stripes, or bars, which help contribute to another nickname: “convict fish.”
Ranging from a pound up to more than 15, the average size is about three pounds. The state record on rod-and-reel, landed in 2008, is 16 pounds, six, ounces, and was landed in 2008.
Sheepshead make excellent table fare, with filets providing sweet, white meat that is great deep-fried, grilled, or baked. One popular method of cooking them is to gut the fish, leaving the scales intact, heavily coat the inner cavity as well as the outside with sea salt or rock salt, then grilling or baking until the meat separates easily.
Sheepshead are subject to a minimum size limit of 14 inches. The daily creel limit is 10 fish, with a 30-fish limit per boat.
SCDNR studies show that South Carolina sheepshead population declined throughout the 1990s but has increased in recent years and is currently above the 10-year average.
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