If I park at the boat launch how far is the walk to the rocks at the back of the fort
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If I park at the boat launch how far is the walk to the rocks at the back of the fort
Quote:
Originally Posted by witler
You can save this picture of Alabama Saltwater limits for quick future reference.
http://www.gulfshorespierfishing.com...tid=5123&stc=1
Catfish, there is no access to the beach from inside the Fort, except by walking around the bay and out to Dixey Bar, which is the point of land where bay meets beach. Longish sort of walk, but the fishing is usually well worth it. Use live/fresh shrimp, or bull minnows. Jigs will work for flounder. We have caught many flounder over 20" out there. Hope you do, too. Grant St. ( broken road ) is a shorter walk and can produce good fish, like large reds, black drum, and pompano. Pomps are what we love to eat most. Good luck to y'all, and smooth drags.
Bode, We have never eaten Pomp, hope to catch a couple when we are down in July. Please from you and all, suggestions on prep method, and Thanks.Quote:
Originally Posted by bodebum
Witler, pompano have become my family's favorite fish since moving here. Chile and several others have posted great Pompano recipes in the recipe section of the forum. For us, I like to grill it over coals and soaked apple wood chips. I filet it leaving the skin on. I drizzle a little olive oil on each side and use fresh ground black pepper and ground sea salt. Skin up for 2 minutes then skin down until down. It is also great with Slap 'Yo Momma cajun seasoning. Good luck and hope you guys catch a bunch. They put up quite a fight on light tackle. Just remember, only 3 per person 12" or longer.Quote:
Originally Posted by witler
Pompano are nicknamed "Gourmet's Delight" for their fine flavor. We use an old recipe for fresh trout: sauté in butter or olive oil, salt and pepper; a little lemon on the plate.
I prepare pomps, small black drum, and large whiting the same, I fillet them , but leave the skin on and I cut out the section of rib bones. Then I place them skin side down on the grill, sprinkle with garlic salt and a little "Slap Yo' Momma" spice and baste with butter. The meat will change from transluscent to beautiful white and it's done - The best fish you'll ever eat!
If by rocks you mean the old pipe foundations its 1860 feet after you get on the beach by the pier (Google Earth), so about 2,000 ft +/- depending on where you park in the lot.Quote:
Originally Posted by Catfish king