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Blackshear and I launched at Econfina and landed a nice 19.5 lb permit and a 23" red as well as a few trout. We had to wait out the rain but it was worth it. I plan to post pics as soon as i figure out how to do it. Maybe blackshear will post them. i can't wait to get back down there.

Here is a pictue of the beast!







This photo was taken after fish was weighed at JR's

How hard did that big boy pull?

very nice, did you catch him offshore?

how far offshore?

Sweet!

Flanders wrote:How hard did that big boy pull?

This fish ran like nothing I have ever seen on the flats. Redbelly was almost spooled at one point before we chased him down in the boat. I didn't think we would ever land it.

This is Redbelly's catch so I will let him give the rest of the details on this awesome fish. All I need to know is what time will dinner be ready?

Definitely nice.

blackshear wrote:

Flanders wrote:How hard did that big boy pull?

This fish ran like nothing I have ever seen on the flats. Redbelly was almost spooled at one point before we chased him down in the boat. I didn't think we would ever land it.

THATS WHAT I LIKE TO HEAR.. I WANT TO HANG ONE ON A FLY ROD!!!!!!

Flanders wrote:

blackshear wrote:

Flanders wrote:How hard did that big boy pull?

This fish ran like nothing I have ever seen on the flats. Redbelly was almost spooled at one point before we chased him down in the boat. I didn't think we would ever land it.

THATS WHAT I LIKE TO HEAR.. I WANT TO HANG ONE ON A FLY ROD!!!!!!

you do not have enough backing i don't have a fast enough boat '

It did pull extremely hard. I thought it was a bull red or cobia at first, but thanks to blackshear we got it in the boat. Anyone have any recipes for it?

Good golly molly, what a permit! Sweet catch!

Very simple to cook. Great tasting fish. Fillet the fish, put a little olive oil in a pan, melt some butter, dash of white wine, little sea salt, little paprika just before finishing, cook over med hi heat until done, not over done.

MudDucker wrote:Good golly molly, what a permit! Sweet catch!

Very simple to cook. Great tasting fish. Fillet the fish, put a little olive oil in a pan, melt some butter, dash of white wine, little sea salt, little paprika just before finishing, cook over med hi heat until done, not over done.

thats the way i like my fish cooked...

Well guys, I grilled some tonight w/ olive oil coated and Emeril's fish seasoning and lemon pepper. it was tasty. It took a little longer to grill it because the filets were rather thick. Blackshear came by for a sampling, so he can attest to the flavor.

redbelly7 wrote:Well guys, I grilled some tonight w/ olive oil coated and Emeril's fish seasoning and lemon pepper. it was tasty. It took a little longer to grill it because the filets were rather thick. Blackshear came by for a sampling, so he can attest to the flavor.

Without a doubt this is an excellent flavored fish. It doesn’t get any better!