December offers some of the best sac-a-lait fishing of the year
Sac-a-lait anglers must adjust their techniques this month. Gone are the days of fishing the shallows. These fish are now moving into the deeper areas of the main rivers and deep dead-end canals.
Billy Adams of Madisonville has been catching sac-a-lait since he was a kid. Growing up in Plaquemines Parish, he said there wasn’t much to it during the winter.
“I kept it pretty simple,” he said. “The only thing we ever used was grass shrimp, blue-and-white and black-and-chartreuse tube jigs. We fished holes off of Ollie Canal by the pumping station in Jesuit Bend.”
Today, Adams targets sac-a-lait year-round on the Northshore of Lake Pontchartrain and said not much has changed.
“When the temperature drops, so do the fish,” he said. “In December, they love to get in those holes on the slopes and eat.”
Not only are the sac-a-lait grouping up tighter this month, but Adams said he notices bigger fish in his normal spots.
“When that water starts to cool down, you’ll go from 9- to 10 ½-inch fish in a pile to the occasional 13-inch or bigger,” he said.
Adams’s biggest fish came off a brush pile in the Tickfaw River last December.
Cypress trees and ledges
When fishing rivers like the Tchefuncte and the Tickfaw, Adams focuses on the same structure he targets in mid-summer: cypress trees and ledges.
“My favorite spots to fish are old cypress stumps and trees,” he said.
But there’s one catch.
“There has to be a drastic depth change, say, from around 5 to 10 feet or more,” he said. “So if the back side of the tree or stump is 5 feet, I want to see a drop to 10 feet. This only works on the river system because other places don’t offer that. They love to get in those holes on the slopes and eat.”
Adams is picking up 20 to 30 fish per trip this month using this approach, with a minimum keeper size of 9 inches.
Slow down after fronts
During the winter months, Adams slows down his already slow presentation.
“I already fish them slow, but during the winter months, everything slows down,” he said. “Sometimes just the jig sitting in their face is enough to trigger a bite. It’s like a game of chess at that point.”
The Madisonville angler prefers stained water with a slight current but admits he relies heavily on his live imaging sonar.
“My LiveScope tells me where the fish are and if they’re hungry,” he said. “From there, I’ll make a move if nothing is happening. I usually keep all my fishing simple, and having LiveScope is key to doing that. It not only helps me find baitfish but also shows me how fish react to different lure colors. If they don’t react, I’ll try something else, maybe a slower approach, slow roll, or even a twitch.”
The setup
When targeting winter crappie, Adams prefers his 7-foot Salter Rod with a Daiwa 1000 reel.
“I’m chasing big fish, so I’ll cast to them,” he said. “With my 7-foot rod, I can get to the fish quickly, retrieve, and cast back out to them faster.”
For line, he goes with 6- to 8-pound monofilament.
“If I can get away with 6-pound test, I’ll use it because light baits work with light line,” he said. “I’ve even tried 4-pound, but you can’t be in a hurry using that because you’ll be retying a lot. Sometimes I’ll use braid for the bigger fish in structure or when I fish Toledo Bend.”
Adams’s favorite jig is a hair-tied jig in silver or blue ice paired with a white, black or chartreuse head. He typically fishes 1/16-ounce jigs or smaller, adjusting size based on the baitfish he sees around structure.
“Usually, you can see bait around trees that give you an idea,” he said.
Depending on the current, Adams opts to go as light as possible so the jig has more time to fall.
“Slow-falling bait is always best,” he said. “They’ll hit it 80 percent of the time on the fall. The rest is slow rolling or sometimes when you pick it up.”
Where to launch
Adams primarily fishes the Tickfaw and Tchefuncte rivers on the Northshore, with the occasional trip to Ross Barnett Reservoir in Mississippi. When launching on the Tchefuncte, he uses the Menetre Boat Launch at the end of 4th Avenue in Covington. The launch has recently been renovated, making it the most accessible on the Tchefuncte River.
Adams warns against fishing too far north on the Tchefuncte after a heavy December rain.
“Usually, the smaller rivers and ditches up north run off and make the water dirty,” he said. “Plus, that brutal north wind will push the water out.”
When the water is dirty north of Interstate 12, he launches at the end of Lake Road in Madisonville and fishes the south end of the river.
When fishing the Tickfaw, he launches at Boopalu’s Bar and Grill during the week and at Riverside Marina in Springfield on weekends.
“There are just too many people at Boopalu’s on the weekends, so I’ll launch at Riverside,” he said. “If I know I’m fishing near the state park side, I’ll launch at Leisure Landing.”
December offers some of the finest sac-a-lait fishing all year. If you enjoy jigging in deeper water, this month marks the beginning of a long winter stretch of main-river fishing. The pattern should continue through January, when fish begin staging for the spring spawn.
Cold weather comfort: Fried sac-a-lait and white beans
Nothing goes better with a cold winter’s day like fresh fried crappie next to a serving of steaming hot white beans and rice. Sac-a-lait works perfectly because of its mild flavor and lack of bloodlines in the meat. The delicate taste doesn’t overpower the beans and creates the perfect combination that has made this recipe a wintertime staple.
Preparing the sac-a-lait
Small to medium-sized crappie fillets work best for this recipe. Instead of a traditional egg wash, yellow mustard helps the batter stick to the fillets and adds a kick of flavor to the fried fish. For the coating, Louisiana Fish Fry in the New Orleans Style creates the crispiest exterior, which is important when pairing the fish with moist beans. Start out by heating vegetable oil to 350 degrees. Fry the fillets for approximately five minutes, or until they reach a golden brown color. Once cooked, the fillets should be stored separately from the beans to maintain their crispy texture. Adding the fish to the beans too early will cause them to absorb moisture and become soggy.
White beans and rice
The beans take a little more time to achieve the proper flavor and texture. Start with white rice, using a ratio of 2 cups rice to 4 cups water in a covered microwave-safe dish. Microwave for 7 minutes, let sit for 2 minutes, then microwave for another 7 minutes. Allow the rice to rest uncovered for at least 15 minutes to dry out slightly. For the beans, a large heavy-bottomed pot works best. Begin by adding a seasoning mix of yellow onion, green onions, bell pepper, parsley and garlic to taste. Add one pack of finely chopped bacon along with pickle meat and a ham bone, cooking on medium heat until everything begins to caramelize. Next, add water and the white beans along with onion powder, garlic powder, paprika, bay leaves, a dash of Tony’s for color, and a capful of liquid crab boil.
If you want a creamier consistency, try mashing a few beans along the side of the pot toward the end of cooking. This thickens the juice and gives the beans thicker texture.
Reduce the heat and cook on low for 6 hours, stirring occasionally to prevent sticking and ensure even cooking.
Serving the dish
The three components (rice, beans and fish) should be stored in separate containers. When ready to serve, add rice to a bowl or plate, ladle the white beans over the rice, then arrange the fried sac-a-lait fillets around the edge of the dish. Heat the entire plate before serving. For those who enjoy an extra tangy note, a drizzle of yellow mustard over the beans adds another layer of flavor. No bean dish is complete without a side of cornbread to soak up the liquid. Adjust seasonings and ingredients to suit individual preferences. It’s a dish worth repeating throughout the winter season.
