Last time went home without about a dozen fluke which is my favorite to eat, a dozen or so blues, and so many black sea bass I couldn't count them between 4 of us.
I could barely pick up a beer the end of the day (mostly from the blues).
Can't wait to hit the beaches. I took last year off due to some family problems but just got my Van Staal back from service spooled up with 40 lb. Suffix and have a new pencil popping rod that I'm dying to get wet.
Looking to pick up a kayak this year but we'll see if I have the time.
PJ- agreed on Fluke being delicious but I prefer the black sea bass and blackfish(my favorite) a bit more if I had my choice in eating. Can't go wrong with and of them. Black Sea Bass sashimi right on the boat is as good as it gets.
RE: Got my NYS 4 wheel drive beach access permit this weekend
Can't wait to hit the beaches. I took last year off due to some family problems but just got my Van Staal back from service spooled up with 40 lb. Suffix and have a new pencil popping rod that I'm dying to get wet.
Looking to pick up a kayak this year but we'll see if I have the time.
PJ- agreed on Fluke being delicious but I prefer the black sea bass and blackfish(my favorite) a bit more if I had my choice in eating. Can't go wrong with and of them. Black Sea Bass sashimi right on the boat is as good as it gets.
Last year was the first time I ate the black sea bass, delicious. I used to give it away with the blue fish.
I even had the one blue fish recipe that wasn't terrible. Every summer, about 5 times a summer, some old new england mother-in-law or grandmother of one of my buddies says "you never tried my blue fish recipe" and I say ok, and we bring the fish to their house and it's as nasty as the rest of them.
Until this year, I don't know what they did, I have to ask, some people say it's how they fillet the blues or how they kill them or something, but whatever it was, I actually didn't hate it.
Really havent eaten blues caught either in a long while but when I did four things/rules I did to make them tolerable. 1. Bleed them immediately when boated - slit the gills and change the water constantly for an hour or so -- then put on ice. 2. Fillet and "v" out that strip of darker meat on fillet 3.Eat them that day when caught or no later than next day (keep fillets in refrig). 4. dip in milk before grilling/broiling.
RE: RE: Got my NYS 4 wheel drive beach access permit this weekend
Can't wait to hit the beaches. I took last year off due to some family problems but just got my Van Staal back from service spooled up with 40 lb. Suffix and have a new pencil popping rod that I'm dying to get wet.
Looking to pick up a kayak this year but we'll see if I have the time.
PJ- agreed on Fluke being delicious but I prefer the black sea bass and blackfish(my favorite) a bit more if I had my choice in eating. Can't go wrong with and of them. Black Sea Bass sashimi right on the boat is as good as it gets.
Last year was the first time I ate the black sea bass, delicious. I used to give it away with the blue fish.
I even had the one blue fish recipe that wasn't terrible. Every summer, about 5 times a summer, some old new england mother-in-law or grandmother of one of my buddies says "you never tried my blue fish recipe" and I say ok, and we bring the fish to their house and it's as nasty as the rest of them.
Until this year, I don't know what they did, I have to ask, some people say it's how they fillet the blues or how they kill them or something, but whatever it was, I actually didn't hate it.
not close to the fluke or black sea bass though.
I rarely keep blues but when I do I bleed them as soon as they are out of the water. It keeps the meat cleaner/less oily. Snappers thrown right on the grill aren't bad but they are better as live fluke bait.
Shame there are no more winter flounder here in Long Island. I used to do great this time of year back in the 80s and even 90s but the commercial draggers have wiped them out.
Cured with salt and sugar for a few hours, followed by drying in the fridge for a day until it develops a nice skin, then toss it in the smoker at room temp and fire it up until it hits 180, let it go for about 3-4 hours.
So long as you handle blues right at the time of catching (bleed it out by cutting the main artery at the gills in a bucket of salt water, then straight onto ice) and you fillet to ensure that none of the dark meat is carried over, smoked bluefish is something I can't make enough of.
Cured with salt and sugar for a few hours, followed by drying in the fridge for a day until it develops a nice skin, then toss it in the smoker at room temp and fire it up until it hits 180, let it go for about 3-4 hours.
So long as you handle blues right at the time of catching (bleed it out by cutting the main artery at the gills in a bucket of salt water, then straight onto ice) and you fillet to ensure that none of the dark meat is carried over, smoked bluefish is something I can't make enough of.
I love smoked blues but don't have the gear to do it myself. There is a great fishstore in W. Sayville that has smoked blues and eels that some old timer locally prepares himself. It's like candy.
Last time went home without about a dozen fluke which is my favorite to eat, a dozen or so blues, and so many black sea bass I couldn't count them between 4 of us.
I could barely pick up a beer the end of the day (mostly from the blues).
Looking to pick up a kayak this year but we'll see if I have the time.
PJ- agreed on Fluke being delicious but I prefer the black sea bass and blackfish(my favorite) a bit more if I had my choice in eating. Can't go wrong with and of them. Black Sea Bass sashimi right on the boat is as good as it gets.
Looking to pick up a kayak this year but we'll see if I have the time.
PJ- agreed on Fluke being delicious but I prefer the black sea bass and blackfish(my favorite) a bit more if I had my choice in eating. Can't go wrong with and of them. Black Sea Bass sashimi right on the boat is as good as it gets.
Last year was the first time I ate the black sea bass, delicious. I used to give it away with the blue fish.
I even had the one blue fish recipe that wasn't terrible. Every summer, about 5 times a summer, some old new england mother-in-law or grandmother of one of my buddies says "you never tried my blue fish recipe" and I say ok, and we bring the fish to their house and it's as nasty as the rest of them.
Until this year, I don't know what they did, I have to ask, some people say it's how they fillet the blues or how they kill them or something, but whatever it was, I actually didn't hate it.
not close to the fluke or black sea bass though.
In the meantime, I know Id like to get a trip scheduled to do some Striper fishing in the Merrimack River from Newburyport boat basin in June or July.
Quote:
Can't wait to hit the beaches. I took last year off due to some family problems but just got my Van Staal back from service spooled up with 40 lb. Suffix and have a new pencil popping rod that I'm dying to get wet.
Looking to pick up a kayak this year but we'll see if I have the time.
PJ- agreed on Fluke being delicious but I prefer the black sea bass and blackfish(my favorite) a bit more if I had my choice in eating. Can't go wrong with and of them. Black Sea Bass sashimi right on the boat is as good as it gets.
Last year was the first time I ate the black sea bass, delicious. I used to give it away with the blue fish.
I even had the one blue fish recipe that wasn't terrible. Every summer, about 5 times a summer, some old new england mother-in-law or grandmother of one of my buddies says "you never tried my blue fish recipe" and I say ok, and we bring the fish to their house and it's as nasty as the rest of them.
Until this year, I don't know what they did, I have to ask, some people say it's how they fillet the blues or how they kill them or something, but whatever it was, I actually didn't hate it.
not close to the fluke or black sea bass though.
I rarely keep blues but when I do I bleed them as soon as they are out of the water. It keeps the meat cleaner/less oily. Snappers thrown right on the grill aren't bad but they are better as live fluke bait.
Shame there are no more winter flounder here in Long Island. I used to do great this time of year back in the 80s and even 90s but the commercial draggers have wiped them out.
nice "gills"
So long as you handle blues right at the time of catching (bleed it out by cutting the main artery at the gills in a bucket of salt water, then straight onto ice) and you fillet to ensure that none of the dark meat is carried over, smoked bluefish is something I can't make enough of.
So long as you handle blues right at the time of catching (bleed it out by cutting the main artery at the gills in a bucket of salt water, then straight onto ice) and you fillet to ensure that none of the dark meat is carried over, smoked bluefish is something I can't make enough of.
I love smoked blues but don't have the gear to do it myself. There is a great fishstore in W. Sayville that has smoked blues and eels that some old timer locally prepares himself. It's like candy.