roofordie

Like I thought I got outta work today due to the forecast. Thanks to John B. I knew the water was crappy out at the pier so I saved my $7.50 and headed to Bob Sykes instead. I got there at about 7:30am. There was NOTHING biting. I decided to try fishing that little pier beside the northern end of the bridsge. Still nothing. My buddy from work showed up at about 10:30am and I decided to walk back out to the end of the bridge again and see if the action had picked up. After we were out there for about ten minutes or so a thick school of young blues came through . I threw the gotcha and they couldn't leave it alone. In my haste I hadn't tied on a leader:banghead. The last blue I hooked hit the lure right at the line tie and cut it off:hoppingmad. Dismayed at my lack of thought,I started casting live shrimp into the pilings for croakers or a red. We left at 11:30am with 8 blue fish and 3 grunts. I didn't used to eat blues but since I tried Ultrlights recipe I just cant leave em alone!!!

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wirebiter

what is that recipe if you don't mind?

konz

Aint nothn' wrong with some blues. Glad you caught a few. I'll be out fishing Friday night if you are going to be out fishing let me know.

roofordie

Gotta do the dreaded 9 to 5 friday man. I'll be at the pier on Sunday though, God willing.

konz

I hear ya bro........I go at night anyway.........if I'm out in the sun for too long I start to smell like bacon.

roofordie

<SPAN id=_ctl1_ctlTopic_ctlPanelBar_ctlTopicsRepeater__c tl6_lblFullMessage>Do what the folks said above about cutting the bloodline out and soaking the fish in milk or buttermilk then cut the fish into chunks and batter them with a mixture of Hungry Jack pancake mix and beer....just enough to make a tempura like batter...not thick but not runny either. Fry until they float and are golden brown puffs. My dad fixed them like this when I was a kid growing up in Va. Beach. People eat a lot of bluefish on the East coast.

I would always cut the bloodline out then soak in salty water for an hour or two. Then I poached or steamed the fish until it flaked easily. Cool long enough to handle, then flake the fish and mix in enough mayo, crushed saltines, Old Bay to taste, a squirt of mustard, a little dash or two of Worcestershire sauce and a squeeze of lemon juice, salt and pepper to taste so that the fish holds together and form little cakes. Roll in more crushed saltines and then pay fry until golden brown and serve with cocktail sauce that has a good amount of horseradish in it. You would be surprised how much the blue fish will taste like "crab cakes" when done this way.

Mrs. Ultralite

Ultralite

thanks man for taking the time to find that post by my wife dale...she's one heckuva cook...

glad ya'll caught some fish...

roofordie

Not a problem. I don't know if she can cook, I'll have to take your word for it, but I DO know she has one helluva good recipe there!!

Please tell her I said thank you and kudos.

FishnLane

we hooked up with a paselle of blues one Sat. and chunked them into bite size pieces. coated them with cajun seasoning and fried those bites. Took them to a Krewe party and in 15 minutes , they were all gone. Nothing wrong with blues. Sounds like you hada good Sykes trip. Congrats!!

jaster

Nice report, are those croaker or grass porgies?