Not the testing area
Posted: January 29th, 2010, 9:41 am
upload coming through
BigBendFishing.Net
A unique website dedicated to fishing information from Florida's Northern Big Bend. This includes the area from the Econfina River west to the Apalachicola River
https://www.bigbendfishing.net/phpBB3/
Not the testing area
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Re: Not the testing area
Posted: January 29th, 2010, 9:42 am
anybody besides me get the picture?
Re: Not the testing area
Posted: January 29th, 2010, 9:43 am
Looking good.
Re: Not the testing area
Posted: January 29th, 2010, 9:45 am
If I can remember how to do it you guys are in trouble now. 
Re: Not the testing area
Posted: January 29th, 2010, 9:50 am
HAHAHAHA
Re: Not the testing area
Posted: January 29th, 2010, 10:03 am
The primary reason it didn't work the first time... was on purpose. After closer review, they were fishing one of JT's holes. 
Re: Not the testing area
Posted: January 29th, 2010, 10:07 am
DOES ANYONE KNOW IF STERGEON MEAT IS O.K. TO EAT, NEVER CAUGHT ONE BUT HAD ONE JUMP INTO MY BOAT SEVERAL YEARS BACK.
PA THE OLD MAN
PA THE OLD MAN
Re: Not the testing area
Posted: January 29th, 2010, 10:13 am
Reference: 4. Sturgeon may be baked, broiled, or panned, but it always must be parboiled first.
STEW
* 2 pounds of sturgeon
* 1 pint of milk
* 1 teaspoon of salt
* 1 tablespoon of flour
* 1 tablespoon of butter
* 1 saltspoonful of pepper
Instructions
1. Cut the fish into small squares, put them in a stewing-pan with 2 quarts of boiling water; simmer for fifteen minutes, drain the water off.
2. Add the butter, salt, and pepper.
3. Moisten the flour with the milk and pour over the sturgeon, then let it come to a boil and serve.
4. Sturgeon may be baked, broiled, or panned, but it always must be parboiled first.
STEW
* 2 pounds of sturgeon
* 1 pint of milk
* 1 teaspoon of salt
* 1 tablespoon of flour
* 1 tablespoon of butter
* 1 saltspoonful of pepper
Instructions
1. Cut the fish into small squares, put them in a stewing-pan with 2 quarts of boiling water; simmer for fifteen minutes, drain the water off.
2. Add the butter, salt, and pepper.
3. Moisten the flour with the milk and pour over the sturgeon, then let it come to a boil and serve.
4. Sturgeon may be baked, broiled, or panned, but it always must be parboiled first.
Re: Not the testing area
Posted: January 29th, 2010, 10:30 am
THANKS BUD, WE PUT THE ONE THAT JUMPED INTO OUR BOAT BACK IN THE SUWANNEE. I WOULD GUESS YOU WOULD SKIN THE FISH FIRST THEN PAR BROIL.
PA THE OLD MAN
PA THE OLD MAN
Re: Not the testing area
Posted: January 29th, 2010, 6:17 pm
Here is what I heard about this fish:
Caught in the Jourdan River near Kiln, Mississippi, on Another Minnow by "Sonny Boy" Poole and some of his Jack Daniels drinking buddies.
It weighed over 1,000 lbs and measured 11'1" and 56" girth; although the FISH WEIGHT CALCULATOR on the BBF.net home page puts it at a mere 521 lbs.
It took over 6-1/2 hours, and 4 dozen beers, for 4 of the guys taking turns (at reeling it in; not drinking the beers).
C'mon, that's only 2 beers/hr/man.
Any Sturgeon over five feet has to be released unharmed and cannot be removed from the water. They are brood/breeding stock and probably older than most of us (well, maybe not PA THE OLD MAN).
Caught in the Jourdan River near Kiln, Mississippi, on Another Minnow by "Sonny Boy" Poole and some of his Jack Daniels drinking buddies.
It weighed over 1,000 lbs and measured 11'1" and 56" girth; although the FISH WEIGHT CALCULATOR on the BBF.net home page puts it at a mere 521 lbs.
It took over 6-1/2 hours, and 4 dozen beers, for 4 of the guys taking turns (at reeling it in; not drinking the beers).
C'mon, that's only 2 beers/hr/man. Any Sturgeon over five feet has to be released unharmed and cannot be removed from the water. They are brood/breeding stock and probably older than most of us (well, maybe not PA THE OLD MAN).