St Marks Friday and Saturday

[guthooked]

Fished friday and Saturday out of St Marks. Both days east of the lighthouse. Friday was hot and I struggled to find a couple of decent trout. Saturday was rough, especially in the morning, but toughed it out and caught my five with three between 18 and 19 inches. All caught between 7 and 9 feet with a gulp shad jigged off the bottom at a pretty quick pace. Later Saturday stumbled on a spot and picked up 5 pretty nice sand trout on the same gulp shad. Added a couple of blue's, which are always a lot of fun. Didn't keep the blue fish. Wife won't eat them.

[DixieReb]

Nice trip. Does the gulp shad have a paddle tail? Blues are good on the grill but the meat takes a lot of preparation and most folks don't want to fool with them.

[guthooked]

Nice trip. Does the gulp shad have a paddle tail? Blues are good on the grill but the meat takes a lot of preparation and most folks don't want to fool with them.

No, the gulp shad has a tiny little split tail. I think the blue fish taste fine but the wife can't get past the look of the meat.

[FUTCHCAIRO]

HEY GUTHOOKED, IF YOU WILL BLEED THOSE BLUES GOOD AS SOON AS YOU CATCH THEM, THEY WILL NOT HAVE THE DARK COLOR WHEN YA FILLET THEM, I PUT A LIGHT COATING OF FLOWER, SALT, PEPPER ALONG WITH A SOLID SIDE OF FILLET OF MEAT, 3 MIN. ON EACH SIDE IN PAN OF GREASE. I CUT OUT THE RIB CAGE AND SKIN THE SKIN OUT AS SOON AS I GET HOME FROM THE GULF , I DO ALL OF MY SALT WATER FISH THIS WAY.
PA
SEMPER FI

[guthooked]

HEY GUTHOOKED, IF YOU WILL BLEED THOSE BLUES GOOD AS SOON AS YOU CATCH THEM, THEY WILL NOT HAVE THE DARK COLOR WHEN YA FILLET THEM, I PUT A LIGHT COATING OF FLOWER, SALT, PEPPER ALONG WITH A SOLID SIDE OF FILLET OF MEAT, 3 MIN. ON EACH SIDE IN PAN OF GREASE. I CUT OUT THE RIB CAGE AND SKIN THE SKIN OUT AS SOON AS I GET HOME FROM THE GULF , I DO ALL OF MY SALT WATER FISH THIS WAY.
PA
SEMPER FI

Thanks Pa. I'll try bleeding the next one I catch.

[DixieReb]

Right, Pa. And I always trim that strip of red meat from each side on blues after filleting them.