How about these dolphins??

[Sailor]

Here is a nice report from late last week - look at those dolphin - all within 7 miles of the Pensacola Pass. Still reports of weed lines within 5 - 7 miles of the Destin Pass. Looks like calm seas all week so they should stick around concentrating the fish.

http://outdoorsbest.zeroforum.com/zerothread?id=757520

[ChuckB]

[] 5-7 MILES...even with the boss I see this happening[][8D]

Hey Sailor - I have never heard of or seen a FAD, but can you make sure there are a couple out on Friday [][][]?

[Stroken]

Wow, Nine fish,[^]

THEN I SCROLLED DOWN[:0][:0][]id="size6">

[ChuckB]

Hey Tim - Are you heading to DEstin this weekend?

[Stroken]

quote:

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Originally posted by ChuckB


Hey Tim - Are you heading to DEstin this weekend?

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Well I guess I kinda already answered this one, But my dad owns some Furniture stores and this weekend happened to be the weekend we do our Perfered Customer sale and I wasnt able to go. I was bumbed because I had the money and all and just about booked a room mid April but then found out the sale was the 21st. As soon as we get dates for next year I will make him plan around them[:0][B)][] I really want to meet all of ya'll.

[bhgkiks]

I am curious, how do you cook those King?? I have tried a few times and have struck out. I am not a big fan of strong, oily fish is there a way to prepare these so they are fairly mild?

[ChuckB]

quote:

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Originally posted by bhgkiks


I am curious, how do you cook those King?? I have tried a few times and have struck out. I am not a big fan of strong, oily fish is there a way to prepare these so they are fairly mild?

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I'll take this one...

Honestly lots of people do not eat at all and those that do generally only eat the smaller ones - large king contain too much mercury. They are best when eaten fresh (not frozen) and the preferred method is smoked or fried. I usually keep a couple a year and make king balls from little ones in the family. To make king balls you cut slots from top to bottom across the fish about 1.5-2 inches apart and then take two fingers and dig under from front to back. You will get a ball of meat with no skin, bones, and usually avoid the red meat (2 balls per slot on each side of spine). You will waste some meat, but still get plenty and only the good stuff. Then you batter up like you would any fish and fry. Looks like a hush puppy but full of fish meat - kids generally love.

[Sailor]

I only kept on this past weekend and I simply fillet the meat off the fish and skin, cut out the blood line and then cut into small 1" cubes. Dip into egg, then Louisiana fish fry mix and drop into hot oil. I don't usually eat KM any other way, but have had it steaked and grilled which wasn't bad.

[ChuckB]

Hey Steve yours sounds very similar to mine, but more work cleaning the fish [][]. You should try my method next time, it is quick and easy with no bones, skin, and no blood line.

[DestinBound]

Fillet them and grill over a hot fire until the meat turns white and flakes. A charcoal fire is best but gas is okay.

[Joel]

I normally just keep the smaller ones and eat them fresh -- a good way is to filled them and grill them....Soak with garlic, soy souse, hone and salt and pepper....Take out let dry a bit and grill...Trust me it is good.