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  1. 11-11-2019, 05:45 PM #1
    GOTTA BIG SACK
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    fish8503@yahoo.com GOTTA BIG SACK's Avatar
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    Got on Em Saturday and Sunday

    They were stacked. Limited out in 4 hrs each day.

    https://imgur.com/yAwORSg
    2021 Skeeter ZX150
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  2. robdy72
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    #2 11-12-2019, 03:08 AM
    Nice!
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  3. Gamblinman
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    #3 11-12-2019, 08:08 AM
    "Better to remain silent and be thought a fool than to speak out and remove all doubt."
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  4. enforcer410
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    #4 11-12-2019, 04:56 PM
    Hot damn! Nice
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  5. AdamB
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    #5 11-12-2019, 05:23 PM
    Man, what a great couple of days!! Nice!!
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  6. D.O.C. 989
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    #6 11-12-2019, 06:50 PM
    There is a sammich or two in that bunch!!
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  7. GOTTA BIG SACK
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    #7 11-13-2019, 07:09 AM
    Normally I cut them up into nuggets for frying but after my high cholesterol report from the Dr I decided to blacken some whole fillets. I put the bare minimum butter I could in the cast iron skillet, olive oil on filets and tried to go lightly with Chef Paul Seafood Magic seasoning. Cooked them for about 2-3 minutes each side and I swear it was some fine eating.
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  8. fishin couillon
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    #8 11-13-2019, 08:14 AM
    Heat up the grease!!!! Nice haul.....
    YOU are not entitled to what I have earned!!!!!

    2014 Phoenix 619 Pro / 2014 Mercury 200 Pro XS
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  9. mcdye
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    #9 11-15-2019, 08:51 PM
    Definitely put the hurt on them, time to stink some grease.
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  10. SOONER*REDNECK
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    #10 11-16-2019, 07:41 AM
    Fisher 1710C - Mercury 60 Horse 4 stroke
    **Crappie Fishing Fool**
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  11. TeeDee
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    #11 11-17-2019, 09:29 AM
    Quote Originally Posted by GOTTA BIG SACK View Post
    Normally I cut them up into nuggets for frying but after my high cholesterol report from the Dr I decided to blacken some whole fillets. I put the bare minimum butter I could in the cast iron skillet, olive oil on filets and tried to go lightly with Chef Paul Seafood Magic seasoning. Cooked them for about 2-3 minutes each side and I swear it was some fine eating.
    Basically what we have been doing for several years. Only diff is we make our own blackening seasoning. No secrets, just find a recipe on internet and structure the ingredients to your liking. We reduced the salt portions significantly. We find this very good eatin'.
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