4/6/08 - Panama City Spanish

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fillet-n-release
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4/6/08 - Panama City Spanish

Post by fillet-n-release »

Finally got out mid-day and braved the wind/waves for some tasty Spanish. Trolled the beach east and west out of the cut. Birds were feeding everywhere and Cobia fishermen were bobbing around in their towers. Didn't see any Cobia or any caught but had a rod ready just in case. Had thirty smacks in the box and back inside the cut within three hours. Good to get some blood on the boat.
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Barhopr
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Re: 4/6/08 - Panama City Spanish

Post by Barhopr »

nice cooler full :thumbup:
VIVA la BT

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RodBow
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Re: 4/6/08 - Panama City Spanish

Post by RodBow »

good cleaning practice for the boy
use your opportunities ...

218 Carolina Skiff
25 Bayliner Deck
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tin can
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Re: 4/6/08 - Panama City Spanish

Post by tin can »

Looks good.
What was I supposed to do today?
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snatch-n-reel
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Re: 4/6/08 - Panama City Spanish

Post by snatch-n-reel »

Nice mess of fish
Let me get them Numbers!!!!!!!!
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Hit-n-Miss
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Re: 4/6/08 - Panama City Spanish

Post by Hit-n-Miss »

:o What size/type spoon did you use? :-D
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bman
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Re: 4/6/08 - Panama City Spanish

Post by bman »

Great pile of fish and a ton of fun!
Barry Bevis, Realtor and Owner of BigBendFishing.net
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BAD BEHAVIOR
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Re: 4/6/08 - Panama City Spanish

Post by BAD BEHAVIOR »

What the helk you gonna do with em?? I would love to know of a way to eat em( not the old cook the board story either)....Everytime weve tried em, they either taste like crisco or mullet necks. Whats the deal??
A wise person pays attention to correction that will improve his life...... Proverbs 15:31 ICB <")))))>*<

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Redfin
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Re: 4/6/08 - Panama City Spanish

Post by Redfin »

mmm.. mullet necks...
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Tom Keels
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Re: 4/6/08 - Panama City Spanish

Post by Tom Keels »

BAD BEHAVIOR wrote:What the helk you gonna do with em?? I would love to know of a way to eat em( not the old cook the board story either)....Everytime weve tried em, they either taste like crisco or mullet necks. Whats the deal??
Fillet them, soak in italian dressing for 20 minutes, sprinkle on a little parmesan cheese and everglades seasoning, throw under the broiler for about 10 minutes.
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bman
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Re: 4/6/08 - Panama City Spanish

Post by bman »

BB- We broiled them with butter and lemon juice + a little old bay.
Not a dang thing wrong with them!
Barry Bevis, Realtor and Owner of BigBendFishing.net
I liked it so much, I bought the company ;-)

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bigdaddy
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Re: 4/6/08 - Panama City Spanish

Post by bigdaddy »

bman wrote:BB- We broiled them with butter and lemon juice + a little old bay.
Not a dang thing wrong with them!
amen to that :lick:
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bman
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Re: 4/6/08 - Panama City Spanish

Post by bman »

Trust BigDaddy- This man knows what tastes good...
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Barry Bevis, Realtor and Owner of BigBendFishing.net
I liked it so much, I bought the company ;-)

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CATCH 22
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Re: 4/6/08 - Panama City Spanish

Post by CATCH 22 »

I smoke em and make a dip, one of the best fishes to smoke :lick:
You’ve reached middle age when all you exercise is caution.
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Good Times
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Re: 4/6/08 - Panama City Spanish

Post by Good Times »

Nice mess of pheeshes. A Little Lemon, little old bay, little butter, little grillin and they are good. One of the keys is getting them on ice pretty quick at well. If you put some salt water in your cooler with the ice it'll get em cold quick.
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