We ended up only catching a few really small Croakers and some Pinfish, nothing big enough to keep but, we had a good time just talking with other folks that were fishing all up and down the pier. We had hoped we might get into some “spots” but it wasn’t going to happen that day. We went over to one of the piers at Oak Island and fished for a couple of hours. For us though….it was time to go fishing. Several large tents were setup to facilitate the weigh in and a stage was setup for some music later in the evening. We spent an hour or so walking around and watching the fish being officially weighed in. Lots of sunshine and about 72 degrees….what more could you ask for. The weather was just perfect that day by the way. Not bad for a few hours work on such a beautiful day. Biggest fish caught paid a Grand Prize of $25,000.00.
It wasn’t the winning fish however, which turned out to be about 47lbs. I have no idea who these people are but this guy has a fish I wished that I had caught. Boats were coming in just about the time we arrived and we watched as they hauled in some very large King Mackerel that day. It was a pretty impressive site if you enjoy fishing any at all. There was a large crowd of folks down at the boat docks watching the boats bring in their catch. The tournament had over 400 boats fishing for King Mackerel. The next day, we drove over to Southport, which is nearby and, visited the area where the 2012 US Open King Mackerel Fishing Tournament was taking place. So, we headed further south and arrived at his place about dark that Friday evening. He’s had this house at the beach for 10 years and due to our work schedules, I had never even been to his place at the beach. Older brother said he hated to haul the cookers back home, about a 3 hour ride, so he said we’d ride down to his beach house at Oak Island and spend the night. Seems the following Monday was a holiday and they wouldn’t be open again until Tuesday. We called and found out the place we were delivering to had closed early that day. “If they are biting good enough,” he said, “we’ll stay overnight and head back home on Saturday.”Īll was well until about 30 minutes away from the delivery destination. My brother had told me to pack for an overnight stay because once we delivered the pig cookers, we would head on down to the coast and try a little fishing. My brother sells the pig cookers and was delivering 2 more of them to a customer at Cherry Point. It’s a long story but we left home on Friday with 2 Carolina Cooker Pig Cookers on a large trailer headed for delivery to the Marine Corp Air Station at Cherry Point. Anyway….Ībout a week ago, my brother and I visited the Southport, North Carolina area. I’ll try to be brief but if you know me at all, that usually doesn’t happen. You can skip on down a bit for the step-by-step instructions and the printable recipe but, I’d like to share just a few photos about a recent trip that my brother and I made together.
#Recipe for bluetail fish how to#
She just doesn’t like the taste of it but she sure did know how to cook it. Just a few years ago, she owned and operated a restaurant that served BBQ, Chicken AND Seafood. The interesting part though is that my niece doesn’t like fish or any type of seafood. That night, we dined on Bluefish, homemade coleslaw and super thin cornbread cakes. I was totally surprised at how great these fish were and wondered why in the world I had never had them before. My niece had invited her dad (my brother) and I for supper a couple of nights ago and fried up a big old pan of Bluefish that her husband had recently caught. To the best of my knowledge, I enjoyed Pan Fried Bluefish for the very FIRST time… just a few days ago.
Just add a simple breading, pan fry and enjoy. These saltwater fish are absolutely delicious and easy to pan fry in your cast iron skillet. Cover and refrigerate for at least 1 hour and up to 24 hours.Follow our step-by-step, photo illustrated instructions for this Pan Fried Bluefish Recipe. Transfer to a small bowl and let cool for 10 minutes. Close the smoker and smoke the tomatoes for 10 to 20 minutes, depending on how smoky you want them.īring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. When the temperature of the smoker reaches 100 degrees F, toss the tomatoes with the canola oil and sprinkle with salt and pepper.
Put the cooking grate above the ice tray. Put a handful of hot coals in the bottom of a smoker. Garnish with Pickled Red Onions, lime zest and plantain chips. Place the ceviche on a serving platter or on individual plates. Strain the grouper and shrimp and place in a separate bowl.Īdd the Cold-Smoked Grape Tomatoes, cilantro, onions, chiles, mango, salt and pepper and toss gently to combine. Toss with the lime and orange juice and let stand for 30 minutes. Place the grouper and shrimp in a large bowl.
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