BigBendFishing.Net

Maybe I just have poor taste but I have always liked bluefish and spanish. I have never bothered cutting the dark meat out of either.

Salty Gator wrote:

2true wrote:Anybody have any good blackening recipes? I hit the Seine Yard afterwards and their blackened Grouper sandwich is off da hook!

Dredge in butter, blacken seasoning( Paul P's). And put in a black iron skillet ON the coals for about a min per side
But don't expect it to be as good as blackened grouper

I second that. Paul Prudhomme's Blackened Redfish Magic is by far the superior blackening seasoning for seafood. Be sure to let it "rest" a little while after you remove it from the skillet so that it will finish cooking through.

On another note, I find it hard to believe I'm going to be the first smart-a$$ to point out that we are only a few months away from 2015, and you're still stuck 2013 (unless this is an old post from last year).

Fish on! Good job bringing home the bacon!

On another note, I find it hard to believe I'm going to be the first smart-a$$ to point out that we are only a few months away from 2015, and you're still stuck 2013 (unless this is an old post from last year).

Look at the post date, not the date in the title

Nice, no matter what year you caught them.


Sent from my iPhone using Tapatalk.

guthooked wrote:Maybe I just have poor taste but I have always liked bluefish and spanish. I have never bothered cutting the dark meat out of either.

Me either.

Growing up in for a few years on the Navy Base in Cuba I used to eat a lot of King Mackerel. My father would cut them into steaks and grill them. YUMMMM

I guy I used to fish at the time owned Main Ingredient off Tharpe St. (Where Wells Brothers is now)

I would bring my fresh caught fish to him and he would cook it on the grill and then put it on a bed of Black Beans and Rice with Mango Salsa. He ruined me so bad I stopped cooking fish for a while after that.

wishin2bfishin wrote:Were you fishing with a cork or on the bottom?

Jiggin on the bottom.