So I got the idea in my head to play hookie on Wednesday and hit the beach and the plan was going well until I checked Sailflow… Crap I had to get offshore. I haven’t really been able to do much since my knee issues earlier this year so I really wanted to get out there. With a crew of me+1 I made some calls and had Rob and Angelo lined up to join us for some bottom fishing and diving. While we got beat a bit running out straight into it, the ride in was awesome at 40mph. We messed around with exploring some new areas and just having fun in general. We weren’t worried about bringing home enough meat so we just explored alot and made some long drifts. The water felt amazing and for $150 in fuel, it was a hard day to beat.
I’m looking forward to being cleared to splash soon and get some grouper and bugs.
Dinner tonight was hogfish and slipper lobster!
Kari, Me, Rob, and Angelo! Stellar crew.
Turkey bug
Box1 looking good
Dinner tonight! Hog fish and slipper lobster tail. Ran out of real butter though…
Dinner tomorrow night. (Not from this trip.)
Pickled shrimp. Just starting to convert the protein by the looks of it. Another 18 hours or so before I try it out.
But I didn’t like the recipe and it looked incomplete since it lacked enough acid so I modified it with what I had on hand.
A basic place to start is here with the ingredients below but modify to your taste. You can’t mess it up really if the pH is right and you let it sit long enough in the fridge.
3 pounds Peeled,deveined Shrimp
2 medium onions, quartered and very thinly sliced
1 teaspoon celery seeds
1 cup extra-virgin olive oil
6 cloves garlic, thinly sliced
14 bay leaves
1 teaspoon fennel seeds
1 teaspoon mustard seeds
4 dried hot chile peppers
1 teaspoon freshly ground white pepper
1 teaspoon coriander seeds
1/4 cup white-wine vinegar
1/2 cup fresh lemon juice
