I love me some Sac a lait!
Printable View
I love me some Sac a lait!
Whiting , spanish , pompano, sheepshead .fresh bluefish in that order and I don't care how they are prepared, as long as they are fried . I absolutely agree with most of you . The MOST important part of having great tasting fish is in the care they get after being caught . As for pelican ,best when roasted with feathers attached .
I agree with all of the above as being fine eating fish. Here are more that have not been mentioned. When they are available a dinner plate size spade fish fileted is excellent any way that you care to cook them. I personally cannot tell the difference between a good size spade fish and a trigger fish which is rarely caught inshore. I also enjoy a fried whiting filet or a fried croaker filet( about 4 to 6 filets for a meal). This posting is by an old man that eats fish 4 to six times per week. As an example last nights dinner was broiled red fish covered with sliced garlic, today's lunch was fish taco's using bream filets, tonights dinner is going to be a whole fried flounder (small size) and I have already eaten fish tacos two times earlier in the week and fired crappie filets one time. Most nights dinner is preceeded by two small bourbon and waters. My heart doctor says my pipes are clean and my chlorestrol readings are better than his own.
You and me both. When some others figure out what you're talking about, you'll get a few more in agreement.Quote:
Originally Posted by PurpleNGold
I don't think you can really mess 'em up. Never found a way they aren't delicious!Quote:
Originally Posted by PurpleNGold
Had a neighbor in Mobile years ago that always had filets in his freezer on the carport, showed me where the key was and said I could help myself anytime I wanted to, and I did!
Shame we don't have 'em at the pier.
Was a long time ago, but once had a neighbor named Boudreau here in Boaz that loved skinless, boneless sacalait. Whenever he went to N.O. to visit kinfolks, he would always bring back a cooler of fresh, off-the-boat Gulf shrimp to swap. He was bright young man who left to further his career; I miss those shrimp.
I think pompano is as good or better than crappie, which is saying a lot coming from a Tennessee boy.
When I was a kid we had a neighbor that would let me frog in his pond. For every frog I'd bring him live, he'd let me catch 2 Sac a lait. Needless to say we had fish and he had frog legs. Looking back on it now, that was the smartest Game Warden I've met, considering it wasn't his pond and he had fresh frog legs year round.
Scamp would have to be my favorite, followed by pompano, flounder, cobia, specs, and sheepshead . There's no shortage of good tasting fish and no one is the same. Cobia is good even raw : ) I like redfish if its a good slot red. Mmmmm, this thread is making me seriously hungry and jones'n for some gulf seafood.
At my pier today, it's WALLEYE!!!