look who showed up for spring break
 

these guys arrived about 3 days ago in time for spring break. not the best table fare, but after a long winter, lots a fun to catch.

http://i377.photobucket.com/albums/o...6/DSCF0598.jpg

chum, i pulled about half in on the new reel, works great
phatdaddy

phat, you stink.
That's my wifes favorite.
We still ain't yet even seen Whiting around here.
Good goin' phat!! :clap:

how do you cook them? the meat is mushy when fried or grilled. i have been told to bread them and put it freezer for about 30 minutes to firm up then fry. i generally use them for grouper bait or crab traps.

Just fillet and fry with the skin on.
Oh with Zatarains of course.
Their consistency is about like Tilapia.

I think keeping them well iced and eat the same day helps alot in preventing the mushiness. Oh and a very sharp fillet knife doesn't hurt either. I normally double fillet and cut the pin bones out of the middle. End up with 4 pieces per fish. Best fried. I bet it would make a good fish dip too.

Nice job!

I like to marinade them in italian dressing. That seems to cover the flavor up so they taste pretty good.