got the call from robbie(Big Dawg Dr.) around 10am looks real good can you go of coarse its on
grabbed up couple more of his buds and we are making 43 mph by lunch filled the box with a 4-man limit of fat blackfish and even got a bonus red snapper which was released (MAN THAT FEALT A LITTLE WIERD)
anyway ocean was flat sun was shining and we were offshore in short sleeves in jan.
thanks again robbie enjoyed it a few pics
thanks had a few big nuff for the grill wifes on a diet and wants us to eat better and im all for that but im fryin the rest sat night hushpuppies and all cause fried c-bass cant be beat
deepest we fished was 85ft on a side note when cleaning the fish noticed a lot of small grunts and a few baby red snapper(at least thats what it looked like) in the cbass belly so when the limit on cbass drops look for complete wipeout of baby snapper cause you bottomfishers know as well as i do c-bass are already kings of the reef just think if the baby fish had to deal with 3 times as many of them and the comp for food bet they dont research that impact
deepest we fished was 85ft on a side note when cleaning the fish noticed a lot of small grunts and a few baby red snapper(at least thats what it looked like) in the cbass belly so when the limit on cbass drops look for complete wipeout of baby snapper cause you bottomfishers know as well as i do c-bass are already kings of the reef just think if the baby fish had to deal with 3 times as many of them and the comp for food bet they dont research that impact
C bass may be the most aggressive and therefore the most often caught this time of year, but they will be nothing compared to red snapper shortly. You heard it here first (not really)…
Great catch, glad to see somebody else uses the elec. knife, only way to clean them when you got 4 limits! how did you cook them? I have a killer recipe for bsb’s if your interested.
Bsb’s in lime butter gravy!
lightly salt & pepper then dredge in flour,fry fillets in 5/6tbs olive oil , remove and set aside when browned. add a 1/2 cup of diced green onions to the olive oil, cook a few min till translucent. Add 1 cup white cooking wine and add the juice of 1 lime, cook untill reduced by half. remove from heat, let cool for just a moment. slowly add 4 pats of butter to the gravy stirring constantly. when mixed well pour over fish, enjoy! let me know how it turns out, Ed.
I was told there is now a season on bsb. I looked it up on the dnr site and it says nothing about a season what so ever. Can anyone clarify for me if any of the regulations regarding bsb has changed?
“Miss Amanda”
-KeyWest
-Bluewater 2020CC
-Yammy F-150God is GOOD!! ALL the time!!
The shortest distance between a problem and a solution is the distance between your knees and the floor.
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battleship, you are going to make me thaw out a pkg. of bsb’s now. go to the cooking section, I have recipe for trigger burgers that also work well on a sheeps, let me know how they turn out!