Posted: 6/25/2016 11:12:42 AM EDT
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large grouper, barracuda and sharks are their natural predators? nice boat OP. I've never been up as far as St Augustine but grew up on the water from upper keys to sebastian. Not my boat, technically my dad and I are members of the Freedom Boat Club. It's great!
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Nice catches! Your Dad's in particular is a pig. But one note: I wouldn't show that pic of you on any fishing forums unless you're prepared to be flamed. It is bad practice to hold a Red vertically or by the lip or gills and definitely not off a scale hook. Among other issues, their insides will travel south when you do that. Just an FYI. And yes, Reds love mullet chunks. We take some frozen mullet on almost every trip out. And when we forget to bring it, my son whines that its the reason we aren't catching ![]() |
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Quoted:
But one note: I wouldn't show that pic of you on any fishing forums unless you're prepared to be flamed. It is bad practice to hold a Red vertically or by the lip or gills and definitely not off a scale hook. Among other issues, their insides will travel south when you do that. Just an FYI. I'm trying not to have a coronary actually. |
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Nice catches! Your Dad's in particular is a pig. But one note: I wouldn't show that pic of you on any fishing forums unless you're prepared to be flamed. It is bad practice to hold a Red vertically or by the lip or gills and definitely not off a scale hook. Among other issues, their insides will travel south when you do that. Just an FYI. And yes, Reds love mullet chunks. We take some frozen mullet on almost every trip out. And when we forget to bring it, my son whines that its the reason we aren't catching https://www.ar15.com/images/smilies/smiley_abused.gif Thanks for the helpful tip and knowledge. My dad and I are pretty inexperienced and are just trying to have fun. We don't know a lot so we try our best to research and learn from the locals at the dock, etc as much as we can. Sadly, this tidbit never came up in any research or conversations! I'll be sure to never hold one that way again (if I'm lucky enough to catch another!) and I'll share this knowledge with my dad! |
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Quoted: Just blood. Interesting note, though: his tail is cropped out of the pic, but a good portion of the top of his tail was missing with some pretty good teeth marks. Quoted: Quoted: Also, what is that hole in your Dad's fish's side? Or is it just a blood stain? Just blood. Interesting note, though: his tail is cropped out of the pic, but a good portion of the top of his tail was missing with some pretty good teeth marks. ![]() |
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Quoted: It's a Salt Life. ![]() Quoted: Quoted: Quoted: Also, what is that hole in your Dad's fish's side? Or is it just a blood stain? Just blood. Interesting note, though: his tail is cropped out of the pic, but a good portion of the top of his tail was missing with some pretty good teeth marks. ![]() Saw this on Florida Sportsman yesterday... He at least Mr. Sharkey left the cheeks! |
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Quoted: Saw this on Florida Sportsman yesterday... http://forums.floridasportsman.com/attachment.php?attachmentid=214649&stc=1&d=1467035491 He at least Mr. Sharkey left the cheeks! Quoted: Quoted: Quoted: Quoted: Also, what is that hole in your Dad's fish's side? Or is it just a blood stain? Just blood. Interesting note, though: his tail is cropped out of the pic, but a good portion of the top of his tail was missing with some pretty good teeth marks. ![]() Saw this on Florida Sportsman yesterday... http://forums.floridasportsman.com/attachment.php?attachmentid=214649&stc=1&d=1467035491 He at least Mr. Sharkey left the cheeks! |
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Nice fish, OP! Reds are my favorite fish to catch. There's no comparison between a 10# bass and a 10# red. For future reference, let me share the absolute best way to cook them. In Texas, we call it "Redfish on the Halfshell".
Filet the fish leaving the skin and scales on the filets. Wash and pat dry with paper towels. Place skin down in a sheet cake pan. In a small sauce pan, melt a half to a whole stick of butter. Mix with a half to whole small bottle of Kraft Zesty Italian Dressing. (Half stick to half bottle) Liberally baste the filets, season with garlic powder, onion powder, Tony's, etc and placi in the refrigerator. Start your charcoal fire. When ready, place the filets directly over the coals. The butter mixture will have glazed the filets. As it cooks, the skin will curl up becoming like a dish that will hold all the seasonings and juices. It will turn black but will not burn and will protect the meat. When the filets start to show layers and it is done, remove fron the skin with spatulas. Serve with wild rice and fresh asparagus with hollandaise sauce. My friends, there ain't much better! It's so good it will get you out of trouble for staying gone too long fishing and will likely present other benefits! |
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Chasing tailing reds on the flood tides is helluva good time! http://img.photobucket.com/albums/v386/fotomonkey/fishing/mystery-hooked-800_zpseoutpv0k.jpg http://img.photobucket.com/albums/v386/fotomonkey/fishing/mystery-red-800_zpsx9pvczuz.jpg Quoted:
Chasing tailing reds on the flood tides is helluva good time! http://img.photobucket.com/albums/v386/fotomonkey/fishing/mystery-hooked-800_zpseoutpv0k.jpg http://img.photobucket.com/albums/v386/fotomonkey/fishing/mystery-red-800_zpsx9pvczuz.jpg My good friend lost his leg this week because of an infection he got while flood tide fishing in Palm Valley |
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Now get yourself a fly rod and Go after them on top. |


my dad and I are members of the Freedom Boat Club. It's great!


