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chap_cat

Spent about 4 hours surf fishing in the afternoon into the evening on Mustang Island at marker 100. There were four of us. The water was very nice, mostly clear with the breakers about 2 feet or so with light SE wind. The sargassum weed was not bad at all.

We filled an ice chest with mostly whiting, but we also caught a nice keeper sheepshead, a couple of nice bluefish, and a real nice spanish mackerel. Whiting and sheepshead were caught on dead shrimp. The smack and the smaller of the two bluefish were caught on finger mullet, and the larger bluefish was caught by my buddy Red on a topwater lure. He normally will get some trout, but the water was just a little rough for topwaters. Anyway, we all had a very nice afternoon.

I went ahead and filleted the bluefish to give it a try. I cut off the bloody part. Hopefully it will be tasty enough. I think I have tried it many years ago, but do not remember if I liked it or not.

ziacatcher · Posted: Sun Apr 19, 2015 7:33 pm Post subject:

Good report. Found fishing to be about the same SBH. Were you able to cast up mullet in the surf?

chap_cat · Posted: Sun Apr 19, 2015 8:02 pm Post subject:

landlocked beachbum · Posted: Mon Apr 20, 2015 9:37 am Post subject:

Blues are okay fresh, but their meat is mushy. I prefer more solid, flaky fish, but.....
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Dave

"The difference between genius and stupidity is that genius has it's limits". Albert Einstein

Jetty Bandit · Posted: Mon Apr 20, 2015 10:03 am Post subject:

chap_cat · Posted: Mon Apr 20, 2015 11:52 am Post subject:

ltorna1 · Full Grown Flour Bluffian Joined: 17 Apr 2009 Posts: 3240

Take that bluefish or spanish, fire up the the grill, high heat, lay down some foil, quick spray of pam, throw down the fish, cover with some chopped green onions, minced ginger, fresh garlic, salt, pepper, red pepper flakes if you like heat, and squeeze of lemon. As soon as its opaque, pull it off. Enjoy with an ice cold IPA or oaky chardonnay. Lord-have-mercy!

Awesome report by the way, thanks for sharing!
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ziacatcher · Posted: Mon Apr 20, 2015 1:46 pm Post subject:

Sounds good, Luke. Everything is good with an ice cold IPA.

chap_cat · Posted: Mon Apr 20, 2015 4:46 pm Post subject:

landlocked beachbum · Posted: Mon Apr 20, 2015 4:56 pm Post subject:

Ditto on the oily fish and the grill. I like it simple: soak in cold salt water for 20 minutes or so to pull out the blood, "off" flavors and firm the meat up, then onto a HOT charcoal fire with Mesquite. Good eats!! Shocked

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Dave

"The difference between genius and stupidity is that genius has it's limits". Albert Einstein

magadorm · Horse Mullet Joined: 25 Jul 2012 Posts: 131

The way we like to do bluefish is to bring a small grill to the beach. Right when you catch it cut the throat to let it bleed out. Then gut and gill it. Leave the scales on. Then pour a good coat of salt all over the outside, you will probably use about a cup. Then put it right on the grill like that. When it is done cooking remove the skin and salt and you will have a great tender juicy bluefish. Dip it in a sauce made with some lime juice, a pinch of sugar, a couple smashed Thai chilies, and a little fish sauce (or soy sauce). This is how my wife taught me how to cook these fish. You will be surprised how the fish comes out with the salt crust. The fire makes it into a hard protective coating that keeps the fish from drying out.

landlocked beachbum · Posted: Tue Apr 21, 2015 6:21 am Post subject:

Sounds good. Then again, I like practically anything with fresh lime, chilis, soy and/fish sauce!!! Cool

That's my idea of good eats!
_________________
Dave

"The difference between genius and stupidity is that genius has it's limits". Albert Einstein