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How about these dolphins??

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  • How about these dolphins??

    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


    1978 Mako 25 - Blind Hog[br]1985 Mako 20c - sold[br]Mary Esther, FL[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=42841[br]

  • #2
    [] 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 [][][]?
    \'93 241 https://forum.classicmako.com/forum/...etting-started
    \'82 224 - Mobile, AL Gone but NEVER Forgotten - https://forum.classicmako.com/forum/...indshield-tank

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    • #3
      Wow, Nine fish,[^]

      THEN I SCROLLED DOWN[:0][:0][]id="size6">
      Any man who thinks he can be happy and prosperous by letting the government take care of him had better take a closer look at the American Indian. -Henry Ford[br]1988 Mako 261 \"Stroken\" Project Thread: http://classicmako.com/forum/topic.asp?TOPIC_ID=26203[br]1992 Mako221B project thread: http://classicmako.com/forum/topic.asp?TOPIC_ID=48747[br]1992 Mako 261B \"Reel Impressive\" project thread: http://www.classicmako.com/forum/topic.asp?TOPIC_ID=56286[br]

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      • #4
        Hey Tim - Are you heading to DEstin this weekend?
        \'93 241 https://forum.classicmako.com/forum/...etting-started
        \'82 224 - Mobile, AL Gone but NEVER Forgotten - https://forum.classicmako.com/forum/...indshield-tank

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        • #5
          quote:


          Originally posted by ChuckB


          Hey Tim - Are you heading to DEstin this weekend?



          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.
          Any man who thinks he can be happy and prosperous by letting the government take care of him had better take a closer look at the American Indian. -Henry Ford[br]1988 Mako 261 \"Stroken\" Project Thread: http://classicmako.com/forum/topic.asp?TOPIC_ID=26203[br]1992 Mako221B project thread: http://classicmako.com/forum/topic.asp?TOPIC_ID=48747[br]1992 Mako 261B \"Reel Impressive\" project thread: http://www.classicmako.com/forum/topic.asp?TOPIC_ID=56286[br]

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          • #6
            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?
            __[br][br]Covington, La[br]\"Semper in excremento, sole profundum qui variat.\"[br]www.MotoSouth.com

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            • #7
              quote:


              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?



              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.
              \'93 241 https://forum.classicmako.com/forum/...etting-started
              \'82 224 - Mobile, AL Gone but NEVER Forgotten - https://forum.classicmako.com/forum/...indshield-tank

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              • #8
                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.
                1978 Mako 25 - Blind Hog[br]1985 Mako 20c - sold[br]Mary Esther, FL[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=42841[br]

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                • #9
                  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.
                  \'93 241 https://forum.classicmako.com/forum/...etting-started
                  \'82 224 - Mobile, AL Gone but NEVER Forgotten - https://forum.classicmako.com/forum/...indshield-tank

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                  • #10
                    Fillet them and grill over a hot fire until the meat turns white and flakes. A charcoal fire is best but gas is okay.
                    [br]***[br]\'82 Ski Nautique - Lake Martin, AL[br]\'80 236IB - Lake Martin, AL[br]\'03 Pursuit 2670 - Destin, FL

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                    • #11
                      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.
                      Regards,[br]Joel [br]Miami Lakes, FL[br]1993-221B-250 Yamaha

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