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Bill their is a pic of me holding one at top of this page. They live off plankton. They are boneless. You just cut around tail and cartilage is pulled out. Here is a video from our MDC.
http://youtu.be/fysqA0tr4qo


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RES,HBG,YP,HSB,SMB,CC,and FHM. .seasonal trout.
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lol that post would make new page. It's at top of page 6.


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RES,HBG,YP,HSB,SMB,CC,and FHM. .seasonal trout.
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Pat, the TP&W has just stocked some more paddlefish (spoonbill) to Caddo lake and they may be doing it in some of the other Texas lakes.
Tracy


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anthropic,
About pond boss... to summarize... I wish I had known about it before I build, stocked, and began attempts to maintain my pond. I could have learned from mistakes I hadn't done myself yet.

I have BG, RES, LMB, and about 20 HSBs.

I think redfish is a good fish except not fried. Baked, grilled, blackened, or, my favorite, smoked.

Good luck on your pond!


1 ac pond LMB, BG, RES, CC
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Tracy
That's interesting that they are stocking those critters around Tex. Wonder if they are suitable for a smaller BOW?


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I think they prefer moving water but don't hold me to that. The TP&W just added 50 more to big cypress area that feeds Caddo lake. It is not a strong moving body of water but will have a current ever so slightly some of the yr. I think they are trying to get them to come back to several lake areas in Texas.
Tracy


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Originally Posted By: Pat Williamson
I have been a offshore charter captain( retired) for a long time and have a way to process any kind of fish, fresh or saltwater. First we add lots of ice, then add enough water to make a slush. Then add enough salt to make it very salty. This will drop the water temp around 32 deg. Chunk the fish in alive as you catch them. This will set up hyperthermia in the fish causing the blood in the fish to go into the organs and out of the flesh,death is quick and after awhile when you clean them all the blood will be in the innards not the meat, causing better tasting fish, this method is used by commercial folks on tuna that will be sushi grade.... Try it and good eating


Pat


Hey, Pat. I've been on some Louisiana offshore and marsh charters, usually had a great time (seasick once).

The best technique I've found for keeping the fileted/steaked/gutted fish fresh for the longest time is somewhat similar to what you did out on the Gulf.

1) Pat the fish dry as possible. Bacteria like moisture!
2) Place dry fish in plastic sealable bags. Empty air out as much as possible.
3) Put layer of ice in chest. Sprinkle with large salt, ice cream maker or ice melter. This causes the temp of the melting water below 32F. Yes, salty water stays liquid below normal freezing point!
4) Place bags on top of layer. Put another layer of ice, sprinkle with salt, repeat.

When home I leave fish in cooler, periodically adding more ice and salt. Keeps it colder than fridge, but doesn't freeze.

I've had fish remain fresh & delicious without freezing for ten days using this technique. Probably won't be as effective for fatty fish, never tried it.

Last edited by anthropic; 02/28/15 03:35 PM.

7ac 2015 CNBG RES FHM 2016 TP FLMB 2017 NLMB GSH L 2018 TP & 70 HSB PK 2019 TP RBT 2020 TFS TP 25 HSB 250 F1,L,RBT -206 2021 TFS TP GSH L,-312 2022 GSH TP CR TFS RBT -234, 2023 BG TP TFS NLMB, -160




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That's a great way to care for them AFTER the slushing process. Bleeding them is not quite as effective as hypothermia is in removing blood from meat- not as messy either

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Originally Posted By: djstauder
anthropic,
About pond boss... to summarize... I wish I had known about it before I build, stocked, and began attempts to maintain my pond. I could have learned from mistakes I hadn't done myself yet.

I have BG, RES, LMB, and about 20 HSBs.

I think redfish is a good fish except not fried. Baked, grilled, blackened, or, my favorite, smoked.

Good luck on your pond!


Thanks! I've proven that it is possible to make mistakes even before building a pond, unfortunately. In one case I spent $1,000 having someone drilling holes to check on soil & clay conditions in a location that was, well, kinda sketchy. Told my wife we could always bring guns, just in case.

She wasn't pleased. Neither was I when I found out that two women had been murdered in that neighborhood in the past five years. Good bye $1,000!


7ac 2015 CNBG RES FHM 2016 TP FLMB 2017 NLMB GSH L 2018 TP & 70 HSB PK 2019 TP RBT 2020 TFS TP 25 HSB 250 F1,L,RBT -206 2021 TFS TP GSH L,-312 2022 GSH TP CR TFS RBT -234, 2023 BG TP TFS NLMB, -160




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Originally Posted By: Pat Williamson
That's a great way to care for them AFTER the slushing process. Bleeding them is not quite as effective as hypothermia is in removing blood from meat- not as messy either


Exactly right. Your technique is great for on the water, mine for off the water.

It is important that they be sealed really well to keep the water out and the fishy stuff in. One time I neglected to do that -- we were exhausted from a fantastic offshore amberjack expedition, best catching in my life -- so I just dumped all the filets into icy slush water.

Well, about 15 minutes into the 5 hour trip back home, I took a curve a little too sharply and several ice chests fell over...

We kept driving. Never did get the smell completely out of the van, as my wife still enjoys reminding me! sick


7ac 2015 CNBG RES FHM 2016 TP FLMB 2017 NLMB GSH L 2018 TP & 70 HSB PK 2019 TP RBT 2020 TFS TP 25 HSB 250 F1,L,RBT -206 2021 TFS TP GSH L,-312 2022 GSH TP CR TFS RBT -234, 2023 BG TP TFS NLMB, -160




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Boy those AJs are tough fish. Not to keen on eating them but I'm spoiled to other fish. Caught my first one and it almost pulled me over the side... 55#s of pure fight.

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Pat, we blundered into a school of big AJ's -- every one between 40 and 60 lb -- and they flat wore us out. Back then the limits were a lot looser, we could take (I think) four per person, including the captain, so for two fisherman that was six each.

Six times 25 to 35 minutes of absolute strain in every muscle of the body. And there was little time to rest, the school was hungry.

After one, I was panting but thrilled. What a fight!

After two, I was hot, sweaty, and tired. After three, I was utterly whipped and ready to call it a day. After four, I faked a need to visit the head so I could get a break. Hard to lift my arms. After five, I said No Mas to a big fish on the line for the first and only time in my life.

We finally went in, but the captain spotted a shrimp boat cleaning its nets and thought it would be fun to stop there and tangle with jack crevalle...just for the sport of it. It really was exciting to see a 50lb fish rocket up to take the bait, but by that time I would have preferred to go in and drink a few gallons of GatorAid.

Best fishing trip I've ever had or ever will have. But we were totally beat puppies when we got to shore with a 5 hour drive ahead of us!

Last edited by anthropic; 03/01/15 02:10 AM.

7ac 2015 CNBG RES FHM 2016 TP FLMB 2017 NLMB GSH L 2018 TP & 70 HSB PK 2019 TP RBT 2020 TFS TP 25 HSB 250 F1,L,RBT -206 2021 TFS TP GSH L,-312 2022 GSH TP CR TFS RBT -234, 2023 BG TP TFS NLMB, -160




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anthropic

Jacks can wear you out also but not edible. Sow red snapper up to 20#s will rip you a new one also. If you catch them on live bait right below the surface they can outfight AJs # for#. Shame they don't get to 50#s, don't think you could land one

Them were the days


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I've never caught a red snapper bigger than about 8lbs, Pat. A 20lb fish would be awesome. Love to eat them, but limits are so low now it seems hardly worth going for them. frown


7ac 2015 CNBG RES FHM 2016 TP FLMB 2017 NLMB GSH L 2018 TP & 70 HSB PK 2019 TP RBT 2020 TFS TP 25 HSB 250 F1,L,RBT -206 2021 TFS TP GSH L,-312 2022 GSH TP CR TFS RBT -234, 2023 BG TP TFS NLMB, -160




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I have caught tons of them up to twenty pounds and believe me they can fight. Bad thing is that when they get that big you can't stop them from running into structure and cutting you off even with 100# test line and 8/0 hook

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Jack crevelle makes pretty good smoked fish dip...

I am hoping the Jack crevelle I put in my pond lets me catch it one day.


Goofing off is a slang term for engaging in recreation or an idle pastime while obligations of work or society are neglected........... Wikipedia
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You can eat them? No one eats them over here Bobby, guess it's like mullet .



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people make smoked mullet dip.
I tried Crevelle and it was good, Blue fish too.

I would not gill it and eat it though...


Goofing off is a slang term for engaging in recreation or an idle pastime while obligations of work or society are neglected........... Wikipedia
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Bluefish not bad if you remove all the bloodline and microwave it with butter and garlic


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Microwave fish.............Now thats just wrong!


Goofing off is a slang term for engaging in recreation or an idle pastime while obligations of work or society are neglected........... Wikipedia
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That's what I thought..... Till I tried it.... Cover with Saran and nuke for a couple mins and done.... Give it a shot

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