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  #1  
Old 12-21-2017, 01:07 PM
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Fishing Question

How is it I am in a place run by a man named Basskiller, and we don't have a dedicated fishing section? Just kidding, sort of.

I was a lifetime freshwater boy from the north, but am now coastal south (Gulf). Been learning the salt water ropes the last few months and having a blast. Doing mostly Inshore/Surf for the most part, but got a fishing kayak a few weeks ago and should be seeing a little more range now.

Nailing Reds, Kingfish, Mackerel, Sea Trout and Pompano like crazy. Gotten to the point that the freezer is getting tight with stocked filets. Nothing like free Protein! And hell, any excuse to get the smoker and the grill going.

If anyone has any salt water advice, toss it in.. but this was really just to get some fishing dialogue going.
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Old 12-21-2017, 01:10 PM
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I have been offshore fishing since I was 12 and never fresh water fished until I bought a house on a lake last year. Its boring lol My boys love it. I go for pickerel on the lake cause its the only thing that perks my interest. Love deep sea
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Old 12-21-2017, 01:22 PM
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Grew up on the lakes in northern Midwest. Everytime we take a vacation to somewhere on an ocean I just watch and wonder.... some day I will, even if it's just shore casting....
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Old 12-21-2017, 01:37 PM
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I fish almost everyday. I can contribute so much to that section, if we had one. Endless pics as well.
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Old 12-21-2017, 02:35 PM
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One thing I'd like is some new prep/cooking ideas. Trying to stay away from frying as much as I can, but had to on the Redfish, that was too damn good with a light breading and quick fry.

Everything else I've been doing up in an Olive oil marinade with garlic, lemon, fresh herb mix, salt and Red Pepper flakes. Then charcoal grill with an added chunk of applewood for some smoke. Pull it off an eat with a little lemon, sometimes lemon butter and usually rice. Man I never get tired of it.
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Old 12-21-2017, 03:11 PM
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Originally Posted by sumatai View Post
one thing i'd like is some new prep/cooking ideas. Trying to stay away from frying as much as i can, but had to on the redfish, that was too damn good with a light breading and quick fry.

Everything else i've been doing up in an olive oil marinade with garlic, lemon, fresh herb mix, salt and red pepper flakes. Then charcoal grill with an added chunk of applewood for some smoke. Pull it off an eat with a little lemon, sometimes lemon butter and usually rice. Man i never get tired of it.
now your in my wheelhouse!!!!
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Old 12-21-2017, 03:13 PM
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Lemon Garlic Aioli
1 Egg yolk, room temperature
1 ½ T. Lemon juice
3 T. Dry Vermouth
1 T. White wine vinegar
½ t. Salt
1 t. Dry mustard
1 c. Pomace Oil
¼ t. Ground black pepper
2 T. Chopped garlic

Combine egg yolk and lemon juice in the food processer. While running and ½ c. oil in a slow steady stream. Add vermouth, salt, pepper and mustard.

make this up, keeps in the fridge for a week. dust your fillets in flour with salt and pepper, pan sear, finish in 300 degree over 5-7 min... any fish, this is fresh and light and kick ass...
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Old 12-21-2017, 03:14 PM
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BOOM

Seared Sea Bass with Garlic Sauce

1 pound sea bass fillet, (2 inches thick)
2 teaspoons vegetable oil
¼ cup water
¼ cup dry vermouth
¼ teaspoon salt
¼ teaspoon pepper
4 garlic cloves, minced
2 tablespoons chopped fresh parsley
Lemon wedges

Cut fish crosswise into 4 equal pieces. Heat oil in a large nonstick skillet over high heat. Add fish, and cook 1 minute. Turn fish over; gradually add the water and next 5ingredients (water through garlic) to skillet. Cover, reduce heat to medium, and cook 3 minutes or until fish flakes easily when tested with a fork.
Remove fish from skillet; set aside, and keep warm. Cook the vermouth mixture over high heat 1 minute or until slightly thickened. Pour over fish; sprinkle with parsley.
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Last edited by A1food4u; 12-21-2017 at 03:22 PM.
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Old 12-21-2017, 03:15 PM
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Lemme know when you want more!!!
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Old 12-21-2017, 03:16 PM
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Lemme know when you want more!!!
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