Epic red drum fishing.

some real nice lookin reds there bud! bet they pulled a little, huh. i'm wondering what you catch them on up there? how deep?

here in the deep south we can catch on most anything but, live crab seems to work best. shrimp are good too,especialy behind a poppin cork. as far as lures go, its tuff to beat a good ole gold spooon. rubber cocahoe work well. and when the water is mirky, believe it or not, a spinner outta the fresh water drawer works well.
we get 'em in any where from .5 to 50 (bout as deep as you gonna find here) feet of water. bigger fish usualy in the deeper water. but in the fall it not uncommon to pull 40 pounders outta 6 inches of water!

and F.Y.I., here in ms, we can keep 3 perp erson under 28 (good eatin size) and 1 bull per boat per day. i dont keep the big ones though. dont eat as well and usualy full of worms.

fill us in. i wondering how they differ up thier.

[randlemanboater]

Nice job on the reds boiz!!!

Kajun, you just haven't figured out where the eatting fish are, stop chatting with the water cops so much and concentrate on fishing.

[Stinky_Hooker]

Originally Posted by dragn3

personally, i don't like to eat em if they are over 30"

Werd...you can keep one over 26" here, but I personally wont keep any over 24".

Eating wise they are great, especially 16-22" size. I like to cook them on the grill on the half shell.


I like to season with tony's, lemon or lime pepper, a little thyme.

I grill till meat is almost done then baste with butter and some rooster booster(lea & perrins marinade for chicken) till it's done. Then add some jalapeños and cover in shreded parmesan cheese. Let it warm till the cheese starts to melt . Run a spatula under the meat and it slides right off the "shell".

8)

i use about half and half, worscheshire(?) and lemon juice with a little this and that (garlic, dill weed, lemon pepper, etc..) marinade for bout 15 min. then grill 'em till the meat starts to curl away from the skin on the edges.

[Sean]

Nice going!! Definetly a fish on my top 10 to catch!
Stripers with sun burns!

[Airslot]

Twisted,

Live crabs was the bait. Anchored in 23' of water last night. We had a great time, but nobody wanted to play last night...thats why they call it fishing instead of catching...

some real nice lookin reds there bud! bet they pulled a little, huh. i'm wondering what you catch them on up there? how deep?

here in the deep south we can catch on most anything but, live crab seems to work best. shrimp are good too,especialy behind a poppin cork. as far as lures go, its tuff to beat a good ole gold spooon. rubber cocahoe work well. and when the water is mirky, believe it or not, a spinner outta the fresh water drawer works well.
we get 'em in any where from .5 to 50 (bout as deep as you gonna find here) feet of water. bigger fish usualy in the deeper water. but in the fall it not uncommon to pull 40 pounders outta 6 inches of water!

and F.Y.I., here in ms, we can keep 3 perp erson under 28 (good eatin size) and 1 bull per boat per day. i dont keep the big ones though. dont eat as well and usualy full of worms.

fill us in. i wondering how they differ up thier.

[willy]

Nice job Shore, me and the boys were scheming a trip out for those but got rained out down in Lewes. Nice job, sure would have loved hooking into one of them mamajammas ;D

We generaly fish for them in shallower water 14 ft. or less with crab baits or sometimes cut bait. Here lately there has been a bite in deeper water (23ft.) that had been very good but as airslot said we didnt see any caught last night. We have had some north east winds with a brief perod of s/east last night, I think that may have changed the bite. Hopefully the normal s/west winds will return.
*Oh well, will be back after them as soon as the wind lets me. They will be around for the rest of the month. *

[Stinky_Hooker]

Originally Posted by dragn3

personally, i don't like to eat em if they are over 30"

Werd...you can keep one over 26" here, but I personally wont keep any over 24".

Eating wise they are great, especially 16-22" size. I like to cook them on the grill on the half shell.


I like to season with tony's, lemon or lime pepper, a little thyme.

I grill till meat is almost done then baste with butter and some rooster booster(lea & perrins marinade for chicken) till it's done. Then add some jalapeños and cover in shreded parmesan cheese. Let it warm till the cheese starts to melt . Run a spatula under the meat and it slides right off the "shell".

8)