Black Sea Bass

Saltwater Offshore Discussion
1

Hey guys, does anybody know when the Black Sea Bass are going to be back on? They are everywhere and you can’t even keep any. I thought it was sometime next month right?

2

Not even close. Get pissed off and ring your congressmans phone off the hook. Join the RFA if you are not a member.

3

Filet and release… Population control!!!

Need floors?? Just ask!!!
WWW.KINGFLOORCOVERING.COM

Sassy lady charters
Islamorada fl keys
Holiday isle marina

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4

June 1st is what is listed on the SAFMC table.

5

call or Email this Jack@ss and let him know what you think of their theory of BSB’s being overfished.

Chairman
David M. Cupka
(At-Large Seat)
P.O. Box 12753
Charleston, SC 29422
843/795-8591 (hm)
843/870-5495 (cell)
palmettobooks@bellsouth.net

He is my Hero !

.

NMFS = No More Fishing Season

“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”

6

Hey Sells can you post the ceviche recipe? Got a devilish idea for bsb.

fish today work tomorrow

7
quote:
Got a devilish idea for bsb.

Ahhh, gonna eat it on the boat and return to shore with no evidence. Slick.

8

Better be careful. SCDNR was out again today doing creel surveys. A friend of mine got stopped and checked in 80 ft.

9

It was trigger ceviche. End of story.

10

one cup low sodium soy sauce
1/2 cup lime juice
3 drops sesame oil
tsp onion powder
fresh chopped cilantro…the bomb!!!

combine all ingredients in a ziplock gallon bag, cut 1 lb of fillets into thin slices and put in bag. shake…rest it in the cooler for 30 min. EAT! and repeat!!

.

NMFS = No More Fishing Season

“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”

11

That recipe looks more like a ponzu sauce that a ceviche.

Key West Stealth
150 V-max

12
quote:
Originally posted by Flat Bottom

That recipe looks more like a ponzu sauce that a ceviche.

Thanks CHEF!

try it, then make your analysis.

.

NMFS = No More Fishing Season

“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”

13
quote:
Originally posted by sellsfish
quote:
Originally posted by Flat Bottom

That recipe looks more like a ponzu sauce that a ceviche.

Thanks CHEF!

try it, then make your analysis.

.

NMFS = No More Fishing Season

“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”

:smiley::smiley::smiley:

I saw a gigging show on TV you did Sells and you made some of that I believe. Gotta try it.

Thanks for posting it.

NN

07 23 Key West Twin 115 Yammys

www.joinrfa.org/

14

Saw the show also. Thanks Sells

fish today work tomorrow

15

funny you mentioned the show, the crew ate ALL of mine but passed on the Chef’s ceviche that night!

.

NMFS = No More Fishing Season

“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”

16

any video?

17
quote:
Originally posted by Flat Bottom

That recipe looks more like a ponzu sauce that a ceviche.

Key West Stealth
150 V-max

Isn’t ponzu a vinegar based sauce?

18

I didnt say that the recipe dosent look like it tastes good. Simply that by ration it contains more pacific rim ingredients than central american. Which I then stated that it looks more that a ponzu sauce that a civiche.

Cut and paste from wikipedia.

Ponzu (??) is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown color. Ponzu shyu or ponzu jyu (?n) is ponzu sauce with soy sauce (shyu) added, and the mixed product is widely referred to as simply ponzu.

The element pon arrived in the Japanese language from the Dutch word pons (which in turn is derived from and shares the meaning of the English word punch).[1] Su (?) is Japanese for vinegar, and hence the name literally means pon vinegar.

Ponzu is made by simmering mirin, rice vinegar, katsuobushi flakes, and seaweed (kombu) over medium heat. The liquid is then cooled, strained to remove the katsuobushi flakes, and finally the juice of one or more of the following citrus fruits is added: yuzu, sudachi, daidai, kabosu, or lemon.

Commercial ponzu is generally sold in glass bottles, which may have some sediment.

Ponzu shoyu and tuna steak
Ponzu shoyu is traditionally used as a dressing for tataki (lightly grilled, then chopped meat or fish), and also as a dip for nabemono (one pot dishes) such as shabu-shabu. It is used as a dip for sashimi. In the Kansai region, it is offered as a topping for takoyaki.

Ceviche (Spanish pronunciation: [e#712;it#643;e], [se#712;it#643;e]; also spelled cebiche, or seviche)[5][6][7] is a seafood dish popular in the coastal regions of the Americas, especially Central and South America.[2] The dish is typically made from fresh raw fish marinated in citrus juices, such as lemon or lime, and spiced with aj or chili peppers. Additional seasonings, such as chopped onions, salt, and coriander, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain.:8ball:[9][10]

19

So what is your recipe flat bottom? Let the people of cf.com try them both and report back. Your comments would be much better received if you had another option with out it you are coming across as a… well you know. :wink:

Set the trap boys, we going to pass through them again!!

20

I tried Sells recipe last night with frozen catfish. Needless to say I will be making more.
Thanks again Sellsfish!

fish today work tomorrow