Greetings fellow fishfinders,
For the record, I've never had a wormy fish in my life. Maybe cause Palm Beach, FL is so close to the Gulfstream and Wisconsin where I'm from originally the water is soo freakin' cold. Super clean water.
The King Mackeral is history; GRILLED HIM - THE BEST (see recipe above thanks mucho), MADE CHOWDER (see website NY Seafood
listed above), AND FISH SPREAD (FROM "Hook to Table" by Vic
Dunaway - a Florida Sportsman Magazine Cookbook). They all
were excellent. It was totally iced and the blue silver color was still like a rainbow after 3 days, so it was okay.
The blood line went to my Tabby orange cat - Data - people do hate to see this dark meat
The skin went to my black lab Ronnie, who almost BIT my hand off (now she just looks at me when I give her a milkbone
Like,--"YOU've GOT TO BE KIDDING ME, eat this - where's the good stuff???"),
The remains - bones and leftover from cleaning went in the canal for the turtles and great herons.
That KING went back into the good ole food chain of life.
Back to spearguns --- went back to the LDS and tried a 42"
Biller and could load it, then tried a 48" Biller and could load it. The trick was not loading from the stomach, but from the hip.
Ah ha!
Who was explaining about loading. Someone here warned me.
It just dawned on me.
Tony - 100 days
So, the 48" gun WAS okay. I'm convinced.
The u/w hunters handbook I could not find at Amazon.com or LDS or LeisurePro catalog. Could you please let me know who the author is? Didn't know what scombrid meant -- now, what is seriolas?? You guys are talking over my head. Thanks for the great input.
Stone -
Looked at the JBL website and did learn a lot about accessories and guns. You were right. I bid on a JBL explorer on EBay.
Someone else snatched it at the last minute for $50. It was
really not long enough though...
rationalizing again....
Rick - You and others convinced me the 48" gun was the best choice. Good advise. Thanks.
- and the recipe was to die for.
I do use Old Bay Seasoning a lot on shrimp and lobster never thought to put it on fish.
For snapper, grouper, king, hogfish, snook, (white fish) I generally use Lemon Pepper.
For Salmon Dill fresh if possible.
Blackened Fish is really good too, black pepper, white pepper, red pepper, tyme, made in a cast iron pan w/butter.
Dsquid - May bite the bullet and get a Riffe 48" 2XS, teak 3 band. Bid on one in EBay. Bids close 10/29. They have lots of new guns. The exact Riffe went on Ebay for $254 highest bid last week. Or maybe a 48" biller mohagany 3 bands, $170 from LDS. Or there was a JBL super carbine on Ebay - I bid $50 on that. Look at the difference in price!!!! Maybe this would have to be
an early Xmas present from the hubby. Do you think that excuse would work? and I could sweet talk him into the Riffe? He doesn't dive or spearfish, just drives the boat which is okay with me. Yeh, good plan, yeh...
Hey, thanks for the great NY seafood website. Wow its got a lot of recipes for every kind of fish. It's Just what I always wanted...
like my niece says.
Decided at this point I'm getting a 48" with 3 bands for sure.
Thanks one and all. Will let you know the end result.
Going to Marathon in the Keys this weekend. See ya....