Saturday Fishing Report

reh76

reh76

Member
My son (almost 5 y/o) and I got in a little fishing Saturday. We got started about 10:00 (really only wanted to fish the falling tide), headed to a spot I found last week behind Masonboro Island. This is the kind of spot that is so pretty you really don't care if the fish bite or not. We had a feeder creek 4-5' deep dumping into the main creek 8-10' deep, perfect little ledge to bounce bait down. Here are our totals, 8 flounder hooked, 3 premature release, 3 in that magical 12-13" range, 1 @ 15", 1 @ 17" and a small blue we kept because his mouth was messed up. As an added bonus I put out my crab trap before we left and picked up 11 blue crabs (kept 5 big ones). All fish caught within 1-2 hours of the tide starting to fall, after that they got lock jaw. We were using red and white jig heads and Gulp new penny shrimp. I always use a Rapala knot with a jig head, I think it makes a big difference. Here are the main ingredients of a nice seafood combination platter!
 

Attachments

  • Fldr:crab.jpg
    Fldr:crab.jpg
    64.2 KB · Views: 43
looks like the makin's for broiled flounder with crab meat stuffing. down here we put the bluefish back in the crab trap. our water has been so hot(88*) lately, fishing has been way off, so we've been walking up crabs.
 
phatdaddy said:
looks like the makin's for broiled flounder with crab meat stuffing. down here we put the bluefish back in the crab trap. our water has been so hot(88*) lately, fishing has been way off, so we've been walking up crabs.
Click to expand...

I've never tried the stuff flounder, I know a lot of people here do it, sounds great. One of my favorites is crab stuffed calamari. I use to not like bluefish, now I have 3 rules that make them one of my favorite fish.

1) double filet
2) cut all red meat out
3) eat them the day you caught them
:beer:
 
Very nice!! :drool:


For us the trick for Blues is as soon as you catch one, you cut the head, tail, gut them down the middle!! Throw in a icy brine and bleed them cold!
Clean at home and cook same or next day.

I use to hate them things, now they are right there at the top of the food chain!
 
Man, if we got a 3lb Blue around here the Sharks would be afraid!
Do them smaller Flounder by scoring and pan frying, serving with a sweet sauce, the larger ones scale, debone and pack with Crab, Shrimp or the mix and bake.
Now if you don't want to go to any effort, just deep fry the Crab whole or halfed. Had them in Mobile that way, good as ever!
Bluefish, Crab trap.
Thanks reh!
 
masonboro island

Hey great catch.....

im right here on masonboro loop road... hope to get out saturday or sunday before Igor kicks up the seas to much...

jT
 
JTinker said:
Hey great catch.....

im right here on masonboro loop road... hope to get out saturday or sunday before Igor kicks up the seas to much...

jT
Click to expand...

My friends boat I use is on Whiskey Creek...I live behind the municipal golf course. Small world!!
 
tsubaki said:
Man, if we got a 3lb Blue around here the Sharks would be afraid!
Do them smaller Flounder by scoring and pan frying, serving with a sweet sauce, the larger ones scale, debone and pack with Crab, Shrimp or the mix and bake.
Now if you don't want to go to any effort, just deep fry the Crab whole or halfed. Had them in Mobile that way, good as ever!
Bluefish, Crab trap.
Thanks reh!
Click to expand...

I've never know how to make a "pocket" in a flounder, sounds like a great way to cook it. On the crab I boil my big claws for a little appetizer then shell the body and fry.
 
Reh next time you get those small Blues you should get as many as you and/or your friends can eat and I will tell you why.
Fillet those toothy jokers, take your fillet and take out any dark red right down the center. There should not be much of one on small Blues.
Take yourself a lime, cut it in half, lay your fillets on a dish or board, sprinkle the lime juice on them lightly, spread over the whole fillet with your fingertips and let it sit for a minute and a half tops, take a paper towel and dab up the lime juice, flip them over and do the same. They should be fairly dry, to just damp when you are done.
Spread some good tasting fine bread crumbs that you like in a dish and dip those fillets in and give them a light coating of crumbs.
Let sit for a minute and then fry them in olive oil like any fish, just lightly browned on the outside.
Put them on a table sit down and give them to your wife, kids, guests and then pray you kept enough when you were out cause they are going to get eaten fast.
Even my non-fish eating daughter loves them and always goes back for at least seconds.
Do not let them sit for long with the lime, you are not marinating them.
 
willy said:
Reh next time you get those small Blues you should get as many as you and/or your friends can eat and I will tell you why.
Fillet those toothy jokers, take your fillet and take out any dark red right down the center. There should not be much of one on small Blues.
Take yourself a lime, cut it in half, lay your fillets on a dish or board, sprinkle the lime juice on them lightly, spread over the whole fillet with your fingertips and let it sit for a minute and a half tops, take a paper towel and dab up the lime juice, flip them over and do the same. They should be fairly dry, to just damp when you are done.
Spread some good tasting fine bread crumbs that you like in a dish and dip those fillets in and give them a light coating of crumbs.
Let sit for a minute and then fry them in olive oil like any fish, just lightly browned on the outside.
Put them on a table sit down and give them to your wife, kids, guests and then pray you kept enough when you were out cause they are going to get eaten fast.
Even my non-fish eating daughter loves them and always goes back for at least seconds.
Do not let them sit for long with the lime, you are not marinating them.
Click to expand...

I usually just roll them in House Autry and fry.... next time I'm definitely going to try your way!!!
:beer:
 
You must log in or register to reply here.
Back
Top