Just checked the pier cams at Kure and Carolina, looks like the spots have arrived.
They have been here for the past 5 weeks?
can’t wait to get out there with my people at the end of sullivans. hope the ole glassmaster still has it in her.
I never understood the the big thrill of spots. I spent a lot of time at Carolina and Kure and could catch all I wanted pretty much any day from April through November.
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Too Busy - I think the thrill of Spots has a lot of history to it. Years ago people would catch them, dress (gut) them, and cure them with salt. The curing process, called “corning” would permeate the scales, flesh, and bones. These fish would keep a very long time and when ready you would fry them whole. Back in the 70’s when I was living in the Chesapeak Bay area this was a part of fall for me and my hunting buddies. Together we would catch a large number of Spot’s, clean them and then we traded them with a nearby farmer for Dove hunting rights. My mother still loves to eat them today… fried Spot’s, “light bread”, and apple sauce is her meal of choice. Today when I catch them my mind wanders back to the 70’s with good memories of those days on the water and close friends that have now left this earth. I even felt guilty a couple of weeks ago when I used a large Spot as live bait to catch a 40" plus Redfish at the grillage. There was something about it that just did not seem right. That’s a long answer to a question you didn’t really ask, but to me those little fish are still a big thrill!
“Temptation may lean on the doorbell… opportunity may only knock once”
Good post springtide
its being able to stock up for all those good fish fry’s with friends…Fried Spots and grits…yummmmm
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Originally posted by springtideToo Busy - I think the thrill of Spots has a lot of history to it. Years ago people would catch them, dress (gut) them, and cure them with salt. The curing process, called “corning” would permeate the scales, flesh, and bones. These fish would keep a very long time and when ready you would fry them whole. Back in the 70’s when I was living in the Chesapeak Bay area this was a part of fall for me and my hunting buddies. Together we would catch a large number of Spot’s, clean them and then we traded them with a nearby farmer for Dove hunting rights. My mother still loves to eat them today… fried Spot’s, “light bread”, and apple sauce is her meal of choice. Today when I catch them my mind wanders back to the 70’s with good memories of those days on the water and close friends that have now left this earth. I even felt guilty a couple of weeks ago when I used a large Spot as live bait to catch a 40" plus Redfish at the grillage. There was something about it that just did not seem right. That’s a long answer to a question you didn’t really ask, but to me those little fish are still a big thrill!
“Temptation may lean on the doorbell… opportunity may only knock once”
This is a great post to teach us why we should not ever be too critical of what others think or like. We are all different and have different memories and customs. Loved the insight springtide!
Not only that, alot of those you see catching spots during the run are catching what may be a very needed dinner and stocking up because they don’t have the luxury of knowing their next meal is guaranteed.
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Originally posted by FishingDuoThey have been here for the past 5 weeks?
Are you asking or telling? lol 
Nice read, Springtide. I grew up sailing and fishing the Chesapeake bay and have some great memories of spot fishing with my grandfather.
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Originally posted by PeaPodcan’t wait to get out there with my people at the end of sullivans. hope the ole glassmaster still has it in her.
14’ Skiff-“Redfish Reaper”