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fish4fun



Joined: 23 Jul 2011
Posts: 50
PostPosted: Sun Oct 30, 2011 4:53 pm    Post subject: milford blacks with video Reply with quote
I went blackfishing on my kayak earlier this week to rockpiles off Milford. I got qiuck limits up to twenty two inches on two of my three trips with a few porgies mixed in. I had to rub it in with my brother who left for Florida a week earlier, so I made a quick video.
Link

Plan on trying again this week. Hope the're still there.
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bdiggy



Joined: 15 Aug 2011
Posts: 245
Location: Thomaston, CT
PostPosted: Mon Oct 31, 2011 10:33 am    Post subject: Reply with quote
Nice......and beautiful eating to boot! Cool
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fish4fun



Joined: 23 Jul 2011
Posts: 50
PostPosted: Tue Nov 01, 2011 9:23 am    Post subject: Reply with quote
Thanks bdiggy, they are one of my favorite saltwater fish to eat . I just substituted blacks for crabs in my crab cake recipe, and they were delicious.
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bdiggy



Joined: 15 Aug 2011
Posts: 245
Location: Thomaston, CT
PostPosted: Wed Nov 02, 2011 8:10 am    Post subject: Reply with quote
Perfect......I actually used my last batch in chowder instead of clams and it was outstanding!!
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lthuang814



Joined: 27 Sep 2011
Posts: 5
PostPosted: Wed Nov 02, 2011 2:03 pm    Post subject: Reply with quote
Why are you guys destroying perfectly good blackfish by mixing it into crabcakes and chowder? You can use FROZEN fish for that!

Sashimi or steamed. Those are the options!
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babycubcatcher



Joined: 19 Mar 2008
Posts: 55
PostPosted: Wed Nov 02, 2011 2:20 pm    Post subject: Reply with quote
Wow, nice togs! It is great to get them on the yak as well. As for Florida, my brother is visiting my parents in Naples right now though and he sent me pictures of a stringer of pompano and snapper that looked appealing as well!
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bdiggy



Joined: 15 Aug 2011
Posts: 245
Location: Thomaston, CT
PostPosted: Thu Nov 03, 2011 8:29 am    Post subject: Reply with quote
Sashimi?!! Heard it's really chewy raw.....sounds like a textural no-no in my book. The last couple I got went lightly salted and peppered into a pan with olive oil, but the trip before that I got an 8 and a 5 pounder, and i'm the only one that eats it, so yeah, soup as well.....
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lthuang814



Joined: 27 Sep 2011
Posts: 5
PostPosted: Thu Nov 03, 2011 9:31 am    Post subject: Reply with quote
Its crispy, not chewy. You need to slice it on the thinner side, so not like the tuna and salmon that you get at your favorite sushi place. Do a google search on it. It is a traditional Korean favorite. Also, google ginger/scallion fish. That's the Chinese way of eating it. Cook it whole...with the head ON!
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Soundbounder



Joined: 13 Nov 2011
Posts: 66
PostPosted: Sun Nov 13, 2011 9:12 pm    Post subject: Reply with quote
Nice!!!

Good job
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fish4fun



Joined: 23 Jul 2011
Posts: 50
PostPosted: Mon Nov 14, 2011 10:30 am    Post subject: Reply with quote
thanks Soundbounder. This lousy south west wind is killing me. Might be calling it a year from the kayak. Although now that my favorite late fall herring dock is closed for repair, I might just try for some kayak herring.
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Crest Daddy



Joined: 20 Jan 2011
Posts: 994
PostPosted: Mon Nov 14, 2011 9:37 pm    Post subject: Reply with quote
if you yak herring you will kill it
_________________
Trust me. Use waxworms !
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