for you gulf folks..

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for you gulf folks..

Postby possumfoot » Wed May 18, 2011 3:17 pm

what is better??

seatrout

flounder

redfish
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Re: for you gulf folks..

Postby agengo02 » Wed May 18, 2011 3:35 pm

In order of preference:

Specks (seatrout - we just call em specks)

Flounder

Reds
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Re: for you gulf folks..

Postby ncbufflehead » Wed May 18, 2011 3:58 pm

flounder

drum

specks
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Re: for you gulf folks..

Postby HOPIN4ABOAT » Wed May 18, 2011 4:00 pm

ncbufflehead wrote:flounder

drum

specks


Agreed I can't stand specks but there are few things better than crab and scallop stuffed flounder
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Re: for you gulf folks..

Postby Rick Hall » Wed May 18, 2011 4:20 pm

HOPIN4ABOAT wrote:
ncbufflehead wrote:flounder

drum

specks


Agreed I can't stand specks but there are few things better than crab and scallop stuffed flounder


Exactly what he said, only, not having scallops, we stuff them with crab and shrimp. Though they were what most of my charters wanted, I never could learn to like speckled trout. Might as well be marsh bass. But I do like relatively small redfish.
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Re: for you gulf folks..

Postby Indaswamp » Wed May 18, 2011 6:45 pm

flounder
specks
Reds

Flounder is my first choice, and with all the high, strong flowing muddy water...that will be what we are targeting when fishing in Venice until the water goes down.
the problem with specks is that when you filet them and freeze them-the meat that was next to the skin becomes extremely strong. Most people when they clean the fish cut too shallow and leave too much oily meat on the filets.
There is absolutely nothing better than fresh fried specks in bacon fat!! :yes: :beer:

Redfish are awesome if cooked correctly. Blackened, grilled on the halfshell, or fresh redfish patty burgers!
Smoked redfish dip is awesome as well. :thumbsup:
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Re: for you gulf folks..

Postby Indawoods » Wed May 18, 2011 8:50 pm

flounder
specs
reds

all 3 are excellent when properly cleaned, prepared and cooked.
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Re: for you gulf folks..

Postby QH's Paw » Wed May 18, 2011 9:12 pm

Not from the gulf, we call crappie specks.
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Re: for you gulf folks..

Postby wplecompte » Thu May 19, 2011 12:28 am

specks,flounder,then redfish but do love them all.nothing like cleaning them when they are still flopping,and cooking right away.
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Re: for you gulf folks..

Postby grizz18 » Thu May 19, 2011 6:13 am

Indaswamp wrote:flounder
specks
Reds

Flounder is my first choice, and with all the high, strong flowing muddy water...that will be what we are targeting when fishing in Venice until the water goes down.
the problem with specks is that when you filet them and freeze them-the meat that was next to the skin becomes extremely strong. Most people when they clean the fish cut too shallow and leave too much oily meat on the filets.
There is absolutely nothing better than fresh fried specks in bacon fat!! :yes: :beer:

Redfish are awesome if cooked correctly. Blackened, grilled on the halfshell, or fresh redfish patty burgers!
Smoked redfish dip is awesome as well. :thumbsup:


^ What inda said..

Im going this afternoon for some flounder, so far they've all been short.
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Re: for you gulf folks..

Postby KAhunter » Thu May 19, 2011 6:22 am

i have a place in my heart for puppy drum. Blackened redfish is killer. Flounder is good but really doesnt have much taste to me. Specks are pretty good too.
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Re: for you gulf folks..

Postby flightstopper » Thu May 19, 2011 7:31 am

Fresh in from yesterday, take your pic had limits on all except for flounder

Image
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Re: for you gulf folks..

Postby vincentpa » Thu May 19, 2011 7:42 am

Indaswamp wrote:flounder
specks
Reds

Flounder is my first choice, and with all the high, strong flowing muddy water...that will be what we are targeting when fishing in Venice until the water goes down.
the problem with specks is that when you filet them and freeze them-the meat that was next to the skin becomes extremely strong. Most people when they clean the fish cut too shallow and leave too much oily meat on the filets.
There is absolutely nothing better than fresh fried specks in bacon fat!! :yes: :beer:

Redfish are awesome if cooked correctly. Blackened, grilled on the halfshell, or fresh redfish patty burgers!
Smoked redfish dip is awesome as well. :thumbsup:


Y'all eat well down there on the bayou. How do you make redfish patty burgers?
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Re: for you gulf folks..

Postby David » Thu May 19, 2011 8:28 am

If eaten shortly after they are caught
Specks
Flounder
Reds

If eaten the next day
Founder
Reds
Specks
ImageImageImage
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Re: for you gulf folks..

Postby possumfoot » Thu May 19, 2011 8:34 am

i get the feeling specks are best right out of the water.. :lol3:
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Re: for you gulf folks..

Postby Me and Black Betty » Thu May 19, 2011 8:40 am

I pictured the indabros to be more the people to add gar to the list...

I like fried gar, gar patties, gar balls.... did I say gar patties, yaut
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Re: for you gulf folks..

Postby Indaswamp » Thu May 19, 2011 9:48 am

vincentpa wrote:
Indaswamp wrote:flounder
specks
Reds

Flounder is my first choice, and with all the high, strong flowing muddy water...that will be what we are targeting when fishing in Venice until the water goes down.
the problem with specks is that when you filet them and freeze them-the meat that was next to the skin becomes extremely strong. Most people when they clean the fish cut too shallow and leave too much oily meat on the filets.
There is absolutely nothing better than fresh fried specks in bacon fat!! :yes: :beer:

Redfish are awesome if cooked correctly. Blackened, grilled on the halfshell, or fresh redfish patty burgers!
Smoked redfish dip is awesome as well. :thumbsup:


Y'all eat well down there on the bayou. How do you make redfish patty burgers?


Blackened Redfish burgers...
6 (8 oz.) Fresh Redfish fillets chilled ice cold
2 Tbsps. Olive oil
1/2 cup finely sliced green onion tops
1 TBSP blackened redfish seasoning
1 TBSP Cajun seasoning
little bit of bread crumbs..not much, just enough to bind the meat

The olive oil acts as a binder like fat in a hamburger.
grind the redfish (be sure to chill the grinder plates and parts first to help keep the meat ice cold) add all ingredients and form burger sized patties. heat a black iron skillet to white hot (outside) and blacken in butter like you would if you were blackening filets... :thumbsup:


Avery island Aioli (spicy Mayo sauce for serving:)

1 Large egg
2 Tbsps. minced garlic
2 tsps. fresh lemon juice
1/2 tsp. Dijon mustard
1 cup canola oil
salt and black pepper to taste
3 Tbsps. Tabasco Sauce
10 drops liquid crab boil

sometimes, I'll use leftover garlic from a seafood boil and leave the tabasco and crab boil out.

serve with lettuce tomato and the homemade mayo sauce...nothing else is needed
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: for you gulf folks..

Postby grizz18 » Thu May 19, 2011 11:50 am

Flightstopper- NICE spec! What did that weigh?

We have a moretorium (sp) on Spec right now, but the drum have been chewin topwater
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Re: for you gulf folks..

Postby Indaswamp » Thu May 19, 2011 11:56 am

grizz18 wrote:Flightstopper- NICE spec! What did that weigh?


Ditto! A buddy of mine went out yesterday and slaughtered the trout! two man limit in 2 hours...all the fish were 3-6 lbs. with one going 7.25 lbs. And now the wind is going to kick up for the next 4-5 days and I can't go get 'em till the wind lays!!! :mad: :mad: :mad: :mad: :mad: :mad:
The trout should be better sized this year because of limited fishing last year...his trip convinces me that this will hold true... :yes: :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: for you gulf folks..

Postby flightstopper » Thu May 19, 2011 12:15 pm

Not sure on the weight on that one should be around 20-21" I had a bigger one but it was at the bottom of the cooler. Couple weeks ago I had two at 24" fishing has been tough lately with the wind but they are still out there to be caught. That red was just barely under 28". Had about a 25-26" red jump out of my net with the stringer almost all the way through him and hook still on, it hit they water snapped the line and swam off right between my legs.....
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Re: for you gulf folks..

Postby DucknGoodTime » Thu May 19, 2011 12:52 pm

Catching the Red for the fight and for eating, the Speck or Flounder.
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Re: for you gulf folks..

Postby grizz18 » Thu May 19, 2011 1:24 pm

Indaswamp wrote:
grizz18 wrote:Flightstopper- NICE spec! What did that weigh?


Ditto! A buddy of mine went out yesterday and slaughtered the trout! two man limit in 2 hours...all the fish were 3-6 lbs. with one going 7.25 lbs. And now the wind is going to kick up for the next 4-5 days and I can't go get 'em till the wind lays!!! :mad: :mad: :mad: :mad: :mad: :mad:
The trout should be better sized this year because of limited fishing last year...his trip convinces me that this will hold true... :yes: :thumbsup:


We used to catch them in the winter time up to 7-8lbs. We would use live shrimp, I remember the last time it was 14degrees midnight. (the lit dock really held good number of fish on the falling tide)

I hear you on the wind thing, its been blowing 20 SSW here for the last 4 days. SSW here sucks, bc it blows straight down the ICW and River. Luckily its about 8mph today, that means when the clock strike 4:51 Im outta here and puttin the boat in the water.
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Re: for you gulf folks..

Postby possumfoot » Thu May 19, 2011 1:59 pm

flightstopper wrote:Fresh in from yesterday, take your pic had limits on all except for flounder

Image

its a good thing i dont live ont he coast... i would not know what to do with my self
WTN10 wrote:He was funny like a Pomeranian getting kicked over a fence.


pgquackstacker wrote:I actually started bringing a gun with me on dates, so I bring the girl's father out to my car and tell him if he tries to cock-block me I'll kill him.
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Re: for you gulf folks..

Postby grizz18 » Thu May 19, 2011 2:17 pm

possumfoot wrote:
flightstopper wrote:Fresh in from yesterday, take your pic had limits on all except for flounder

Image

its a good thing i dont live ont he coast... i would not know what to do with my self


Coming to the coast from Alabama and only knowing bass fishing on lakes/rivers.... it was very overwhelming. So many more things to consider, not to mention a billion different species... then theres the ocean... Im overwhelmed just thinking about it right now.
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Re: for you gulf folks..

Postby flightstopper » Thu May 19, 2011 2:18 pm

Too much fun, trout, reds, flounder/ flounder gigging, sharks......
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