Blastin' and Castin' in the Texas Outdoors: Florida Deep Sea Fishing Report

Blastin' and Castin' in the Texas Outdoors

We havea lot of good times, the road was a drug when we started way back, our wheels rolled on steady, now its forgetting the race to find an open space and leaving that city far behind We’ll be up in the morning before the sun, since anything beats working on the job and everyone knows the early worm gets the fish. The world is your oyster, let the high times carry the low, walk where the sun is shining, lay your burdens down and think to yourself that it sure feels good feeling good again.

Sunday, January 14, 2007

Florida Deep Sea Fishing Report

Things looked a bit slow around here - so I thought I'd post the results of a deep sea trip out of Anna Maria Island in Florida

The highlight was limiting out on 30 - 40lb. amberjack in about the first hour of fishing.

Amberjack, lane snapper, red snapper, bonita, black grouper, red grouper, mangrove snapper, scamp grouper, keywest grunts, gag grouper, and blackfin tuna, .

Check out the pictures

Among my favorite dishes so far - crab crusted grouper, and with the amberjack - spicy fish soup, and potato and fish soup (excellent!). I also tried some seared ahi - but my searing skills pretty much suck.

6 Comments:

brian said...: Awesome trip, Todd. Seems like you have one off-shore FL charter every year.

What was the best tasting fish that you caught? One of my favorites is triggerfish. That is some sweet meat.; 4:40 PM
steven-hoffman said...: Thanks for spicing things up here on blasting and casting. Looks like your guide knows what he is doing.; 7:16 PM
~z said...: That last picture is the best. Good to see someone is out there having an adventure. It has been a slow season and way too long since a teresterial mammal was laid out for all the world to see, glad to know someone is keeping the fish population in check. I’ll work on the hoofed critters this weekend.; 4:23 PM
Todd said...: Yea - it's become an annual pilgramage in florida - and I've never had a bad trip with Cap'n Scott.

Triggerfish is pretty tasty (though we only got the one this time), but I'm a big grouper fan myself. Very tasty - and baked with a crabmeat topping it's amazing.

The tuna is pretty tasty too - gonna have to figure out how to make sushi rolls the next time I get one. Also going to try making some ahi burgers with what I have left.; 7:27 PM
steven-hoffman said...: For those who claim their "searing skills pretty much suck"

1. Get one of them propane burners like go under a turkey frying apperatus

2. Heat a big 'ole cast iron frying pan until it is kinda glowing red (scream'in hot)

3. Roll firm bodied fish (tuna, shark and redfish come to mind) in a mixture of course salt, red and black pepper (often available as blackened fish seasoning in with the cajun spices) Don't just use Tony Cachere's it is too salty by itself

4. Apply heat to the meat.

5. The tricky part is not to flip or move the meat until the sear is complete. If you try too soon it will tear the fish. When sear is done the piece of fish will pick-up without any effort.

When either the top and bottom (fillets) or all 4 sides (big slab 'o tuna) are seared it is done

**must be done outside, searing all that red pepper will make smoke that is pretty much the same thing as pepper spray; 9:11 PM
Todd said...: Very cool - probably won't be searing outdoors in lovely upstate NY anytime in the real near future - but great tutorial:)

Hey - by the way, e-mail me your latest e-mail and phone number. I went to call you the other day, and realized I don't have your number due to a fatal phone crash (computer guy's tip: even back up your phone;)

t; 8:15 PM