Offshore Fishing
 

we went offshore friday on a 12 hour trip. here's the fishing report from the houston chronicle:

Fishing report
SALTWATER -- On Friday, the party boat Texsun II put 45 anglers on 123 red snapper, with the top 12 between 12 and 17 pounds. Scattered other fish, including a 35-pound ling and a small Warsaw grouper, were decked. The boat fished in 110-foot water.

i manage to go at least twice a year. as always, it's a blast!

we used squid and/or spanish sardines for bait....

on our way out..

it's nice to be primed and ready!:D

this was the biggest snapper caught on the trip....

the boat's catch.....

and the ling...

grouper on the left and a mangrove snapper on the right....

then saturday i fired up the smoker:

this was the end result and damn it was good!!!

See the pretty fish
Fishies are so good to eat
Cost eighteen per pound

Which incidentally would be a great name for a rock band...

Mmmm,...red snapper.:yum:
Not fond of the sushi in the first picture though.
Nice pics, man.:beer:

thanks! i'm hopefully going again next month. i'm going to see if i can go at least once a month this summer....this outing for me sucked. i only brought home 2 keepers but nothing worth taking a shot of. i'll usually have 1 bad trip in 5. it's kinda weird if you think about it. everyone around you is hauling up legal fish and yet all you bring up are ones that are an 1/8th of an inch too short. oh well. luck of the draw i guess....

Use bigger bait so they're legal when you get 'em in the boat.;)

funny you say that. next time i might take an extra rod and freeline ribbon fish for some dorado. that would be fun!

this was the end result and damn it was good!!!

That looks KILLER !!!! whats all in it ?????
As we have about 20-30 lbs left from our trip to FLA last summer .

No, no, Zip, that's way too much work. You should just pack that fish in dry ice and overnight ship to..........:D

head, scale and gut the snapper then:


i poured a heineken over 3 of them in the pan then lea & perrins worstechire, tony chachere's creole seasoning, pepper, fresh garlic sliced and one slice per slit that you cut into the sides of the fish (about every 2 inches) then LOTS of butter and LOTS of lemons (quartered, squeeze and left in pan) chopped onion, sliced red bell pepper and diced green onion. heat smoker to 200 degrees and smoke for about 2 hours. when you can easily pull back the skin it's done.

Uh huh. :blush:

and i thought i was a perv.:thumb:

You are.:beer:

i just loves me some red snapper.

tastes like crabs, but without all of the cuts and burning from old bay seasoning. Plus, while youcan eat crabs indefinitely because they take so long to eat, that you've digested the first ones by the time you are on the 12th or so.....*catches breath*.....that you have room in your tummy again. i like to grill them whole on the grill. tasty.....that big one looks like heaven to me.

they were wonderful! grilled crab, eh? well now, i just might have to try that!

edit: do you throw them on live?

editedit: if not, how do you prepare them? blue crabs, stone crabs?

no! grilled red snapper tastes like crab!

oh, yeah, and i haven't even started drinking yet!:D

still tho, i'm gonna grill me some crabs! ooooooooh i know, next time i smoke some snapper, i'll throw in some blue crabs!! yeah. oohh boy! i'm hungry now!!!:thumb: