thanks for the video.
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thanks for the video.
Just so you all know - Remoras are as good, fried, as any fish I've ever had! They don't have a whole lot of meat, in relation to their overall size, so you have to catch big ones to make it worth it. The flesh is firm and white, with no aftertaste! A+
I had Remoras twice last year. Don't call remoras a trash fish if you haven't put in in the frying pan.
On the grill, Pompano is my favorite, with black drum (small, of course), and flounder and large whiting as next-to-faves.
#r, are the two fish related? They do sort of favor one another in a distant kin sort of way.
Yes. Based on anatomy and DNA, cobia and remora's are closely related to each other, and distantly to Jacks as well.
There are two "free-swimming" species of remora in our area, the 6 other species found in the Gulf only attach to whales, porpoises, marlins, swordfish, turtles, manta's & sharks, and these species are very specific to what they attach to.
Yesterday I saw an albino remora on a leopard ray. White all over. Sure do wish I could have caught him and added him to my trophy remora collection.
Any of y'all eat croakers? Read some where there was an easy way to clean them