Spanish are in

[phatdaddy]

between you guys & vic, i guess i will revisit my spanish recipes. the taste is not that bad, but the texture of the meat is mushy to me, not flaky. maybe that is what the salt water does, tighten it up.
on the subject of mullet, i think this part of the gulf is the only ones to eat them. down south, tampa? on south they think we're crazy.
on redfish, i think the smaller , the better.

[tsubaki]

They showed up this week at Jacksonville.
Fernandina (just north of Jacksonville) is showing temps at 70 degrees.
We are still between 61 to 64, so it will be a little while.

[tsubaki]

phat, the Spanish are the easiest ones to fool with.
Fillet, leave the skin on, dip in the corn meal and fry when the grease is about to burn. DONE, MAN!
If they are mushy, they been in water too long or the grease wasen't hot enough or something.
Mullet is great till it is in the freezer, then the crab trap. Now smoked is a different story, mustard or tomato base, painted on just to dry the sauce into the meat! GOD it's been a coon's age since I've had that!
Oh yeah the bass, when they get over 16", they are crap.
12 to 14 inches taste best but the DNR put a stop to that!

[Steplift 72']

Originally Posted by phatdaddy

between you guys & vic, i guess i will revisit my spanish recipes. the taste is not that bad, but the texture of the meat is mushy to me, not flaky. maybe that is what the salt water does, tighten it up.
on the subject of mullet, i think this part of the gulf is the only ones to eat them. down south, tampa? on south they think we're crazy.
on redfish, i think the smaller , the better.

The only place I've ever seen mullet on the menu is the Florida Panhandle. They always told me the sand bottom over there makes the mullet more tasty. I know we don't eat them here, but there's a big local commercial fishery netting them each fall in the lower Calcasieu River. Makes me wonder where they're going and who's eating them.....not around here.

[phatdaddy]

strange how locale makes different fish rank different on the food chain. up north they love bluefish, down here, grind em up for chum. i agree with you though, i think the different fish taste according to their food supply.

being from louisiana, you probably fish for sac-o-let(sp?) & gas-pa-goo(sp?). i worked in N.O. for 6 months and the locals went fishing for them every chance they had.

[Steplift 72']

Originally Posted by phatdaddy

strange how locale makes different fish rank different on the food chain. up north they love bluefish, down here, grind em up for chum. i agree with you though, i think the different fish taste according to their food supply.

being from louisiana, you probably fish for sac-o-let(sp?) & gas-pa-goo(sp?). i worked in N.O. for 6 months and the locals went fishing for them every chance they had.

Sac-a-lait YES. That's a local name for White Perch, it doesn't get much better than that.

Gas-per-goo NO. That's a freshwater drum found in the ugliest, nastiest water like drainage canals.

[phatdaddy]

i believe white perch in north florida is crappie or if you are north of I-10 "croppie" or east of the Suwanee river "speckled perch".

if people in La can't find a way to make it taste good, it must really be a nasty fish. i loved working over there. never had a bad meal anywhere. and usually the worst looking the place was on the outside, the better the food.

also worked in ocean springs ms, only place i ever saw anyone put french dressing on pizza.........

[Steplift 72']

Originally Posted by phatdaddy

i believe white perch in north florida is crappie or if you are north of I-10 "croppie" or east of the Suwanee river "speckled perch".

if people in La can't find a way to make it taste good, it must really be a nasty fish. i loved working over there. never had a bad meal anywhere. and usually the worst looking the place was on the outside, the better the food.

also worked in ocean springs ms, only place i ever saw anyone put french dressing on pizza.........

No fishing this weekend! It's been blowing 20 - 30 for days now. Guess I shouldn't complain with the beating that tornadoes have given the folks 200 miles north across the US.

Down around New Orleans, if you don't see a little rotten wood or peeling paint, the restaurant probably isn't worth stopping. Another tip to pass them by is if they have to advertise on the interstate.