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Grouper
 
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Like I thought I got outta work today due to the forecast. Thanks to John B. I knew the water was crappy out at the pier so I saved my $7.50 and headed to Bob Sykes instead. I got there at about 7:30am. There was NOTHING biting. I decided to try fishing that little pier beside the northern end of the bridsge. Still nothing. My buddy from work showed up at about 10:30am and I decided to walk back out to the end of the bridge again and see if the action had picked up. After we were out there for about ten minutes or so a thick school of young blues came through . I threw the gotcha and they couldn't leave it alone. In my haste I hadn't tied on a leader . The last blue I hooked hit the lure right at the line tie and cut it off . Dismayed at my lack of thought, I started casting live shrimp into the pilings for croakers or a red. We left at 11:30am with 8 blue fish and 3 grunts. I didn't used to eat blues but since I tried Ultrlights recipe I just cant leave em alone!!!
 I work to live but I live to FISH
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Trigger
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| what is that recipe if you don't mind?
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White Marlin
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Grouper
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konz (12/4/2008)
Aint nothn' wrong with some blues. Glad you caught a few. I'll be out fishing Friday night if you are going to be out fishing let me know.Gotta do the dreaded 9 to 5 friday man. I'll be at the pier on Sunday though, God willing.
I work to live but I live to FISH
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White Marlin
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Grouper
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wirebiter (12/4/2008)
what is that recipe if you don't mind?Do what the folks said above about cutting the bloodline out and soaking the fish in milk or buttermilk then cut the fish into chunks and batter them with a mixture of Hungry Jack pancake mix and beer....just enough to make a tempura like batter...not thick but not runny either. Fry until they float and are golden brown puffs. My dad fixed them like this when I was a kid growing up in Va. Beach. People eat a lot of bluefish on the East coast.
I would always cut the bloodline out then soak in salty water for an hour or two. Then I poached or steamed the fish until it flaked easily. Cool long enough to handle, then flake the fish and mix in enough mayo, crushed saltines, Old Bay to taste, a squirt of mustard, a little dash or two of Worcestershire sauce and a squeeze of lemon juice, salt and pepper to taste so that the fish holds together and form little cakes. Roll in more crushed saltines and then pay fry until golden brown and serve with cocktail sauce that has a good amount of horseradish in it. You would be surprised how much the blue fish will taste like "crab cakes" when done this way.
Mrs. Ultralite
I work to live but I live to FISH
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Sailfish
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| thanks man for taking the time to find that post by my wife dale...she's one heckuva cook... glad ya'll caught some fish...
http://www.forumpictureprocessor.com/gallery.asp?gallery=876 "Above all, we must realize that no arsenal, or no weapon in the arsenals of the worked are so formidable as the will and moral and courage of free men and women. It is a weapon adversaries in today's world do not have". -Ronald Reagan, USA
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Grouper
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Ultralite (12/4/2008)
thanks man for taking the time to find that post by my wife dale...she's one heckuva cook... glad ya'll caught some fish... Not a problem. I don't know if she can cook, I'll have to take your word for it, but I DO know she has one helluva good recipe there!! Please tell her I said thank you and kudos.
I work to live but I live to FISH
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Snapper
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we hooked up with a paselle of blues one Sat. and chunked them into bite size pieces. coated them with cajun seasoning and fried those bites. Took them to a Krewe party and in 15 minutes , they were all gone. Nothing wrong with blues. Sounds like you had a good Sykes trip. Congrats!!
+++++++++++++++++++++++++++++++++++++"Fishn4real's Best Catch!" "Alluring Creations"...designed to attract Team “Ms Dixie” – a/k/a Mitch’nLane
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Snapper
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| Nice report, are those croaker or grass porgies?
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Ruby Red Lip
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| I think most people around here would call those pigfish. - Ron
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Sailfish
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Grouper
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konz (12/4/2008)
I hear ya bro........I go at night anyway.........if I'm out in the sun for too long I start to smell like bacon.Damn it Konz that's to funny.
 War Eagle!
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Grouper
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jaster (12/4/2008)
Nice report, are those croaker or grass porgies?Guess I'll have to look them up. I'm a yankee, been here for a year and a half. This is the first time I've caught them. My buddy and Dad called them croakers.
I work to live but I live to FISH
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Sailfish
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roofordie (12/5/2008)
jaster (12/4/2008)
Nice report, are those croaker or grass porgies?Guess I'll have to look them up. I'm a yankee, been here for a year and a half. This is the first time I've caught them. My buddy and Dad called them croakers. They aren't croakers, they are a grunt locally known as a "pig fish." They make really good live bait, but have a slightly funky taste as far as table fair goes.
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Grouper
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. AKA: Grass Bream / Shad Porgy Family: Porgy  | Water: Salt/Coastal Waters | Where: Surf / Inshore | | Size: Most common at under a pound with large fish topping off at a pound. | | Fight: Stronger than you would expect, more fight for it size than other porgies. | | Deliciousness: Good | | Range: Both Coasts | Technique: Drifting / Still Fishing | | Baits: Shrimp / Baitfish / Squid | Tackle: Spinning / Baitcasting |
The Grass Porgy is characterized by a silvery green body with darker splothces alonh his flnaks and forked tail.
These fish are found in shallower water, along grass flats and bottoms, like his name implies.
Live or dead shrimp pieces and cut bait are the best natural bait, while artificila are not normally used in targeted fishing.
I work to live but I live to FISH
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Cigar Minnow
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| That's called a white grunt. Their related to the snapper family. They are actually good to eat but you have to fillet the meat off of the skin because the skin is loaded with iodine which can cause you to develop a goiter (large swollen area on the neck) if too much iodine accumulates in your system. You can catch them on just about any kind of live or cut bait during winter months. They school up around the grass beds and will make a good meal if nothing else is biting. http://www.flmnh.ufl.edu/fish/gallery/Descript/WhiteGrunt/WhiteGrunt.html
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Sailfish
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In local terms that is a pigfish or porgy..but not like white porgys aka white snapper and such..Not a croaker..croaker is in the drum family with redfish and trout..Im sure you could gut them scale them and fry em whole if you really wanted to..
Dylan
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Snapper
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Dylan (12/16/2008)
In local terms that is a pigfish or porgy..but not like white porgys aka white snapper and such..Not a croaker..croaker is in the drum family with redfish and trout..Im sure you could gut them scale them and fry em whole if you really wanted to..Deffinetly grass porgies, I filet them up with my white trout. Fresh never frozen, they just do not hold up in the freezer. Can't tell the diffrence, just my .02
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Grouper
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jaster (12/18/2008)
Dylan (12/16/2008)
In local terms that is a pigfish or porgy..but not like white porgys aka white snapper and such..Not a croaker..croaker is in the drum family with redfish and trout..Im sure you could gut them scale them and fry em whole if you really wanted to..Deffinetly grass porgies, I filet them up with my white trout. Fresh never frozen, they just do not hold up in the freezer. Can't tell the diffrence, just my .02 So....they are good eating?
I work to live but I live to FISH
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Sailfish
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Boney..I guess like a panfish ..Im sure they taste purty good but im using em for da groupa
Dylan
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