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Topic Title: Canaveral Kingfishing
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Created On: 07/16/2020 01:47 PM
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 07/25/2020 06:50 AM
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Plan B

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unless I reach a state of poverty / starvation, I'm not eating anything that is as slimy or smells as nasty as a sailcat btw.... I make similar "fish cakes" with bluefish / kings.... you can keep the ladyfish too....
 07/25/2020 08:26 AM
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HAPDigital

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Originally posted by: Plan B

unless I reach a state of poverty / starvation, I'm not eating anything that is as slimy or smells as nasty as a sailcat btw.... I make similar "fish cakes" with bluefish / kings.... you can keep the ladyfish too....


Your fishcakes are not like these. The ladyfish has a texture when cooked that is not like any other fish. It literally comes out like old school chicken nuggets and have little iron/fish flavor.

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I’VE SWORN AN OATH OF SOLITUDE UNTIL THE PESTILENCE IS PURGED FROM THESE LANDS.
 07/28/2020 07:00 PM
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Cole

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I helped a couple of Thai guys load up on lady fish one night at inlet. They said they rolled the meat off of the fish with a pin - no bones - and then made fish balls with them.

Spanish are like salmon and salmon taste like shit. lol
 07/29/2020 07:51 AM
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HAPDigital

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Originally posted by: Cole

I helped a couple of Thai guys load up on lady fish one night at inlet. They said they rolled the meat off of the fish with a pin - no bones - and then made fish balls with them.



Spanish are like salmon and salmon taste like shit. lol


LOL I guess you don't like salmon. Aldi and Walmart sell a side of salmon that is outrageous for just 16-20 bucks. So good smoked.

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I’VE SWORN AN OATH OF SOLITUDE UNTIL THE PESTILENCE IS PURGED FROM THESE LANDS.
 07/29/2020 07:23 PM
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Cole

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I snagged a salmon roll from my in-laws plate one night and damn near hurled. It's like you dried out some mullet skin with the slime still on it, then dunked it into some jack blood and finished rolling it with menhaden bloodline. 100% pukeolicious.
 07/30/2020 08:15 AM
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HAPDigital

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Originally posted by: Cole

I snagged a salmon roll from my in-laws plate one night and damn near hurled. It's like you dried out some mullet skin with the slime still on it, then dunked it into some jack blood and finished rolling it with menhaden bloodline. 100% pukeolicious.


Oh, sounds like you just had bad salmon. Also, raw and cooked are a completely different story. I tell you what, go buy one of those sides of salmon from aldi or walmart and brine it in salt, brown sugar, pepper and maple syrup for 8 hours minimum. Rinse it afterwards and pat it dry with a paper towel and let it sit in the fridge open air until it tacky to the touch then throw it on the smoker at 25-275 until internal temp is 137. Take that thing off and let it rest a little and tell me that aint good. Put it on some nice german rye with creme fraiche, onions and dill, even better.

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I’VE SWORN AN OATH OF SOLITUDE UNTIL THE PESTILENCE IS PURGED FROM THESE LANDS.
 07/31/2020 06:12 AM
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TATTOO74

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Cole must have got hold of a rotten piece. Even all that smoking is unnecessary. We bake it in the oven with minimal flavoring and it's great. My 1.5yr old Son even likes it.
 07/31/2020 07:27 AM
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HAPDigital

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Originally posted by: TATTOO74

Cole must have got hold of a rotten piece. Even all that smoking is unnecessary. We bake it in the oven with minimal flavoring and it's great. My 1.5yr old Son even likes it.


Yeah, baked is fine too. I just throw it in my pellet smoker for an hour to get up to temp. The little bit of smoke just adds such a nice taste profile too it. Did one in the sous vide with rosemary, thyme and garlic, was also incredible.

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I’VE SWORN AN OATH OF SOLITUDE UNTIL THE PESTILENCE IS PURGED FROM THESE LANDS.
 07/31/2020 08:43 AM
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RiddleMe

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Originally posted by: Cole
Cero and Spanish macks....you can have them. Too fishy for me no matter how I cook them.


Bleed them out and get them on ice right away. When you fillet them, skin them too, cut them into strips and don't leave the blood line in. They are great fried into fish fingers.

Get them along all the time the beach at dawn when the tide is up just tossing a silver Kastmaster on 10 braid with 40 fluorocarbon leader. Once in a while a king, tarpon, or snook takes it too. Though to be honest, if I am chasing snook that isn't my approach.
 07/31/2020 08:44 AM
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RiddleMe

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Honestly never tried to eat ladyfish, they are always snook or tarpon live bait for me.
 07/31/2020 09:01 AM
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HAPDigital

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Originally posted by: RiddleMe

Honestly never tried to eat ladyfish, they are always snook or tarpon live bait for me.


Redfish love them cut up.

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I’VE SWORN AN OATH OF SOLITUDE UNTIL THE PESTILENCE IS PURGED FROM THESE LANDS.
 07/31/2020 09:23 AM
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RiddleMe

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Originally posted by: HAPDigital

Originally posted by: RiddleMe

Honestly never tried to eat ladyfish, they are always snook or tarpon live bait for me.


Redfish love them cut up.


Speaking of redfish. They really like lizardfish (so do snook)
 07/31/2020 10:47 AM
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HAPDigital

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Originally posted by: RiddleMe

Originally posted by: HAPDigital



Originally posted by: RiddleMe



Honestly never tried to eat ladyfish, they are always snook or tarpon live bait for me.




Redfish love them cut up.




Speaking of redfish. They really like lizardfish (so do snook)


Cool. You catch a ton inside the inlet. I get some really nice small ones. I'll throw one on next time. Never knew. Makes sense because they are really tasty fish.

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I’VE SWORN AN OATH OF SOLITUDE UNTIL THE PESTILENCE IS PURGED FROM THESE LANDS.
 08/02/2020 05:46 AM
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Plan B

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Yep. those stinky Ladyfish are a go to to attract a lazy summer redfish up here (if you use bait
 08/02/2020 10:07 AM
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Cole

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Oh, sounds like you just had bad salmon. Also, raw and cooked are a completely different story. I tell you what, go buy one of those sides of salmon from aldi or walmart and brine it in salt, brown sugar, pepper and maple syrup for 8 hours minimum. Rinse it afterwards and pat it dry with a paper towel and let it sit in the fridge open air until it tacky to the touch then throw it on the smoker at 25-275 until internal temp is 137. Take that thing off and let it rest a little and tell me that aint good. Put it on some nice german rye with creme fraiche, onions and dill, even better.


No.

Bleed them out and get them on ice right away. When you fillet them, skin them too, cut them into strips and don't leave the blood line in. They are great fried into fish fingers.


No.
 08/02/2020 02:27 PM
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HAPDigital

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I hate to say it but you might be a Philistine.

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I’VE SWORN AN OATH OF SOLITUDE UNTIL THE PESTILENCE IS PURGED FROM THESE LANDS.
 08/05/2020 06:20 AM
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Cole

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...and you might be right. lol
 08/05/2020 06:48 AM
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stokedpanda

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I love some spanish mack! sashimi, ceviche, fried, balckened baked you name it. Only problem I have had is they dont freeze well so I try to eat within a few days.

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 08/08/2020 07:04 AM
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Cole

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spanish mack! sashimi - no, ceviche - no, fried - no, balckened - no, baked - no
 08/08/2020 09:02 AM
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HAPDigital

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Originally posted by: Cole

spanish mack! sashimi - no, ceviche - no, fried - no, balckened - no, baked - no


You must really hate kingfish and bluefish. Do you eat pompano? That's usually a love or hate fish for people.

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I’VE SWORN AN OATH OF SOLITUDE UNTIL THE PESTILENCE IS PURGED FROM THESE LANDS.
FORUMS : Fishing : Canaveral Kingfishing

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