BigBendFishing.Net

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.

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.

DixieReb wrote: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.

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

FUTCHCAIRO wrote: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.

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