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Old 05-29-2018, 01:51 PM   #1
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Default Fort Morgan-Fishable

Sharks, Ladyfish, Stingray, and Hardheads were about, but I did bring home two Pompano, a Redfish, and two Whiting. The grass was minimal.
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Old 05-29-2018, 08:12 PM   #2
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Good news on the grass and nice catch brownfisher. I’ve noticed that you often have a red fish with your mixed batch from the surf.
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Old 05-29-2018, 11:02 PM   #3
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Very nice fish!
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Old 05-30-2018, 02:07 AM   #4
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Nice!!! Good to see there’s a few reds in the surf!!!
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Old 05-30-2018, 05:23 PM   #5
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Quote:
Originally Posted by sbrettphill View Post
Good news on the grass and nice catch brownfisher. I’ve noticed that you often have a red fish with your mixed batch from the surf.
I do ok with Redfish and Pompano in the surf, but I am weak on Flounder. Hoping to improve.
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Old 05-30-2018, 05:26 PM   #6
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Nice mix bud!

I went out of town to harass fish elsewhere. The grass was atrocious all last week. Glad to hear it's improving.
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Old 05-30-2018, 05:50 PM   #7
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Nice mix bud!

I went out of town to harass fish elsewhere. The grass was atrocious all last week. Glad to hear it's improving.
It has been bad. Still working on my Flounder technique. I think I am a slow learner!
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Old 05-30-2018, 07:23 PM   #8
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It has been bad. Still working on my Flounder technique. I think I am a slow learner!
Keep at it!!! You'll get em dialed in.
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Old 05-30-2018, 07:26 PM   #9
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Just curious what type of filet knife do you use for the red. I massacred one side because of the giant scales.
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Old 06-01-2018, 04:09 PM   #10
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Quote:
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Just curious what type of filet knife do you use for the red. I massacred one side because of the giant scales.
Type of filet knife should not matter, as long as it is sharp. Your knife shouldn't contact the scales, apart from making an entry point, which you do with the tip of the knife anyway. There are plenty of videos on youtube how to properly filet any fish with big scales quickly and without damaging your knifes. But TL;DR is to make an entry point either near the first fin by the head, or on near the dorsal fin, and then just make first few cuts with your knife facing up from the inside. This way you will not have to be cutting through scales, but just the skin, and the scales will just come apart as soon as you cut through the skin from the inside.
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