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Hey fishin folks, I have a short notice deal on a couple spots for a fishing trip leaving Orange Beach at 5:30 tomorrow morning. On this 4-5 hour trip, we'll be after amberjack and king mackerel. I have room for 2 adults or 3 people if there is a kid or two involved. Only $100 per adult, $50 for kids under 12! Call me, Captain Tom, for details or with questions. 251-233-1716
www.facebook.com/tomscoastaladventures
One taken, still room for one adult or one adult with a kid.
Sorry I missed it but please keep my name I am generaly ready to go at any time. 251-424-5865. Danny Brechin
What do you guys do with the Amberjacks you catch? I always thought they were prone to worms.
Eat them. Most are not wormy, and even those that are usually aren't completely eaten up by them.Quote:
Originally Posted by Nimakdm
Very tasty grilled or broiled. Fried is OK.
Quote:
Originally Posted by Nimakdm
You have to be wary about what people claim to know sometimes. I heard, growing up, that certain fish were "trash fish" and "no good to eat", that they were "too bloody" or "bony" (whatever that means), only to find out in recent years that they're just about all delicious! As well, it has been my experience that upon further examination, those same people who call fish "unfit" or even "wormy" -- never tried cleaning or cooking them! They're just repeating what THEY heard, not what they've actually experienced.
I've caught and grilled Amberjacks and they are downright delicious! Great eating. If I caught one now, I'd grill part of it and freeze the rest. What I didn't eat right away that was grilled, I'd make into a fish salad.
It's hard to beat a well-prepared blackened AJ. One of my favorite dishes when truly blackened, not just doused in spices and grilled or broiled.
Quote:
Originally Posted by benhunts
Yeah, blackened AJ is awesome!
Many fish species can have visible parasites, including plenty that are considered great eating. When cleaning a jack, sometimes there are none, sometimes there is a wormy spot or two to trim out, and sometimes the fish is chock full of them. I'm not sure what the cause of the variability is, but this year I have seen fewer parasites than normal in the jacks I've cleaned.
I will also say that there is no chance I have pulled out every worm from every jack, trout, spanish, wahoo, etc that I've eaten. Yet, I've never noticed one while actually eating. They must shrivel up to an unnoticeable size in the cooking process.
So - Pierless Did you all go out this morning and if so -- how'd you do?
I was lucky enough to join these guys this morning and we had a blast! Tom is the man! We caught our fish and enjoyed watching them feed on top
He sure is, I’ve been out with him before and had a great time.!
Yes, limit of nice jacks and back before lunch!Quote:
Originally Posted by eym_sirius
I'm glad you all had a good time! My wife and her girlfriends love amberjack. Catching a good one is a lot of work from the time you hook them until they're gaffed but worth it for the smiles you get afterward. The texture is a little off-putting to me but I'll eat them if I can't get a grunt, snapper, grouper or sea bass.
When cooking jack, I find there is a super short window of perfect done-ness. Compared to grouper or snapper, it takes closer watching. If you go slightly over, it gets chewy. Hit it exactly right, and you'll have super tender flaky flesh. I take it off the heat just before it is cooked through and it will hit "just right" while waiting to be plated.Quote:
Originally Posted by Geno