Spanish are in

[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.