Fishin/lunch report

Stinky_Hooker · #1 10-14-2005, 03:11 PM

I slipped out back for "lunch" and got dinner to boot! 8)

I am gonna start takin a few lil uns out every now and then as they are like the plague down there. ::)

Fishin on the clock ON the property. Thats slackin right there folks!!I should get a reward or somethin. 8)

Blue_Runner · #2 10-14-2005, 04:42 PM

Stink, how do you cook those? I tried a LM once and almost gagged. Some fishy tastin crap, best I remember?? I think I'd rather eat a 20 lb. bluefish. ;D

Stinky_Hooker · #3 10-14-2005, 06:14 PM

20lb bluefish! LOL!

Im gonna soak em a bit in some vinegar and then fry em up!! ;D

chumbucket · #4 10-14-2005, 06:23 PM

Slacker. ;D

Blue_Runner · #5 10-14-2005, 06:35 PM

to make it just right, add a sprinkle of salt...throw out the fish and drink the vinegar lol ;D

Just kiddin around man, maybe I didn't cook that 2lb bass right ??? Although I doubt I try that again.

Its like my grandpappy used to say about eating possum. They ate it growing up. They'd catch them in a trap then keep them alive in a cage, feeding them cornbread and buttermilk for about a month to "clean" them up (so he said).

Anyway, I asked him if he'd eat one today - his reply - Heck NO! There's too many other things to eat! I'm feelin the same about those bass!

Apparently possums are some greasy muthers!

Stinky_Hooker · #6 10-14-2005, 06:50 PM

ever had blufish on a board? 8)

Preheat oven to 650....

fillet bluefish and cut out red meat...

spray the blood off of the table, patio, house, driveway, car and your neighbors house.....

place fillets on 2x6 and season to taste....

cook in preheated over for 45 minutes...

pull out...

throw bluefish away and eat the board.... ;D

Blue_Runner · #7 10-17-2005, 11:27 AM

YES, I HAVE, but I like bluefish under 3lbs salted/peppered/buttered and grilled on tin foil ;D

Anybody who hasn't eaten it that way doesn't like it though.

Now I did try to eat a 20 lb blue once and I would recommend following YOUR recipe for him. ICKY!!

willy · #8 10-17-2005, 01:44 PM

All right Uncle Willy gonna fix you all up here ;D I go to a Potugese resteraunt here and I see the locals are eating fish and loving it, I'm given a piece and it is great, what is it I ask "Bluefish" Get the h@ll out of here I say but it was, good size one too. I ask how they cook it, simple, fillet your blue's cut any of that really dark stuff off, sprinkle on lime juice, toss them around so they're covered with it. Five minutes or less take them out pat them dry with a paper towel and cook as you would any other fillet. Important don't leave that juice on for any more than a couple of minutes. I now cook them up all the time and even my kids love em ;D

reelapeelin · #9 10-17-2005, 03:26 PM

Today possum would be too expensive...gotta crank up the car to run over it!!... ;)...

Blue_Runner · #10 10-17-2005, 03:44 PM

IMO its removing that dark strip that does it :D

And, as with any other fish - freshness counts! I'll have to try the lime juice to see if I notice any difference.

Glad to hear I'm not the only one uncle Willy ;)