Here Fishy Fishy

There's a little area by outriggers that's pretty good for catching flounder. There's a bunch of nice little spots on the bay between Seabrook and Baycliff. Originally Posted by Dustyallen

Ive never had luck with flounder sadly

Got the fishin' blues?

https://www.youtube.com/watch?v=iQC2_NJj2iA Originally Posted by Don T. Lukbak

an all time favorite! Good post Don!

I just like mystery & in salt water you just never know what your going to catch your just praying it not a dang hard head lol .. That place is far from me Im going to have to try it soon though... Originally Posted by Dorthy_Monroe

Bay fishing is mighty fun like that, but bluewater's where all the serious killin's at....(not the bluewater at some incall).

But getting to the bluewater off Texas takes a mighty toll in kidney pounding. That's one advantage of places like Cabo San Lucas...within eyesight of the tourist court where we stayed I hooked a mighty marlin that damn near speared some shitbird who had windsurfed over to take a gawk. I wonder if them Mexicans would have thrown my ass in the calabozo if that John Kerry looking motherfucker had got stuck?

I suppose that guy got what he was after...always wondered if he had any idea how close he came to assuming room temp because that was the last I saw of him.

Ive never had luck with flounder sadly Originally Posted by Dorthy_Monroe

If you like to eat your catch, flounder are worth learning about. Years ago I got to where that was about the only bay fish I wanted to catch. Mmmmm, stuffed flounder (stuffed with crab, shrimp and oysters).

Ive never had luck with flounder sadly Originally Posted by Dorthy_Monroe

The reason I had trouble with flounder is because of trying to set the hook soon as they grabbed the bait...the best flounder fisherman is the semi-comatose one who supinely waits for the fucking fish to stab hisownself in the mouf with the hook...you know, after he's gummed that mud minner for seems like forever and scooted over where he thinks it's safe to eat the thing.

If you like to eat your catch, flounder are worth learning about. Years ago I got to where that was about the only bay fish I wanted to catch. Mmmmm, stuffed flounder (stuffed with crab, shrimp and oysters). Originally Posted by 2intexas

If you like to eat your catch, flounder are worth learning about. Years ago I got to where that was about the only bay fish I wanted to catch. Mmmmm, stuffed flounder (stuffed with crab, shrimp and oysters). Originally Posted by 2intexas

Personally I Like Red Fish stuffed with Shrimp, Crab, Jalapeño, Oysters, Cheese , and Rice.

Guatemala & Green Hot Sauce & Cilantro mmmm

This is the best recipe for stuffed flounder ever!

STUFFED FLOUNDER
(for four)
For individual servings, use four flounders from 12 to 16 ounce-s each, or
for a party of four you can use a single large flounder f'rom 2~ to 3 pounds
in size.
After the fish has been properly scaled and washed thoroughly, these are
the steps in preparation:
Lay the fish flat and make a cut crosswise of the fish directly
in back of the gill section to the depth of the backbone.
Then make a cut lengthwise of the fish from the crOSSC1.ltto the
tail, following the backbone.
With a paring knife, start where the two cuts intersect and lift
the flesh and separate it from the bone from the crosscut to
the tail.
Cut through the backbone where the two cuts intersect.
Then, with a paring knife, se:f:.3.rathee flesh from the backbone
itself until it can be removed.
Salt and pepper the inside of the fish. Then stuff it with the crab meat
stuffing (recipe on next page) and garnish with shrimp tails.
Brush the entire top part of the fish .with melted butte!', dust the exposed
flesh and stuffing with paprika, and then take the fish by the head and
tail, dredge the bottom of the fish in flour and lay on a well greased pan.
Place in oven for approximately 18-20 minutes at 3500 (medi\~ oven) on
single large flounder, or approximately 15 minutes at 3500 on individual
flounders. When done, garnish with lemon slices and sprags of parsley,
and serve.

Crab Meat stuffing
(for stuffed Flounder)

This makes sufficient stuffing for four individual flounders or for one
large flounder for four. Use one pound of claw crab meat (preferred over
white because of better flavor). The following ingredients are to be
sauteed in 1/3 cup melted butter until golden brown:
2 Tablespoons finely chopped celery
2 Tablespoons finely chopped green peppers
2 Tablespoons finely chopped onions
1 Tablespoon chopped chives
1 clove garlic, finely chopped
When golden brown, add 3/4 cup white sauce, then fold in crab meat which
has been seasonej with:
2 Tablespoons Worcestershire sauce
2 teaspoons prepared yellow mustard
2 dashes Tabasco sauce
I teaspoon salt
Black pepper to taste
I teaspoon Accent
Then add: I well beaten egg
I cup fine bread crumbs
1 teaspoon chopped parsley.
Mix all ingredients thoroughly, then spoon into prepared fish.

Our recipe for white sauce is as follows:
2 Tablespoons flour
I Tablespoon butter
I cup hot milk
Blend and stir together, then add 1 cup hot milk and cook on low
flame for not over 5 minutes.

This is the best recipe for stuffed flounder ever!

STUFFED FLOUNDER
(for four)
For individual servings, use four flounders from 12 to 16 ounce-s each, or
for a party of four you can use a single large flounder f'rom 2~ to 3 pounds
in size.
After the fish has been properly scaled and washed thoroughly, these are
the steps in preparation:
Lay the fish flat and make a cut crosswise of the fish directly
in back of the gill section to the depth of the backbone.
Then make a cut lengthwise of the fish from the crOSSC1.ltto the
tail, following the backbone.
With a paring knife, start where the two cuts intersect and lift
the flesh and separate it from the bone from the crosscut to
the tail.
Cut through the backbone where the two cuts intersect.
Then, with a paring knife, se:f:.3.rathee flesh from the backbone
itself until it can be removed.
Salt and pepper the inside of the fish. Then stuff it with the crab meat
stuffing (recipe on next page) and garnish with shrimp tails.
Brush the entire top part of the fish .with melted butte!', dust the exposed
flesh and stuffing with paprika, and then take the fish by the head and
tail, dredge the bottom of the fish in flour and lay on a well greased pan.
Place in oven for approximately 18-20 minutes at 3500 (medi\~ oven) on
single large flounder, or approximately 15 minutes at 3500 on individual
flounders. When done, garnish with lemon slices and sprags of parsley,
and serve.

Crab Meat stuffing
(for stuffed Flounder)

This makes sufficient stuffing for four individual flounders or for one
large flounder for four. Use one pound of claw crab meat (preferred over
white because of better flavor). The following ingredients are to be
sauteed in 1/3 cup melted butter until golden brown:
2 Tablespoons finely chopped celery
2 Tablespoons finely chopped green peppers
2 Tablespoons finely chopped onions
1 Tablespoon chopped chives
1 clove garlic, finely chopped
When golden brown, add 3/4 cup white sauce, then fold in crab meat which
has been seasonej with:
2 Tablespoons Worcestershire sauce
2 teaspoons prepared yellow mustard
2 dashes Tabasco sauce
I teaspoon salt
Black pepper to taste
I teaspoon Accent
Then add: I well beaten egg
I cup fine bread crumbs
1 teaspoon chopped parsley.
Mix all ingredients thoroughly, then spoon into prepared fish.

Our recipe for white sauce is as follows:
2 Tablespoons flour
I Tablespoon butter
I cup hot milk
Blend and stir together, then add 1 cup hot milk and cook on low
flame for not over 5 minutes. Originally Posted by Oralist

Temperature is 350, not 3500. I also leave the backbone, instead of removing it.

Personally I Like Red Fish stuffed with Shrimp, Crab, Jalapeño, Oysters, Cheese , and Rice.

Guatemala & Green Hot Sauce & Cilantro mmmm Originally Posted by Dorthy_Monroe

Stupid spell check guacamole

Damn and I thought Dorfy was being all worldly and shit with Guatemalan hot sauce...lol

Damn and I thought Dorfy was being all worldly and shit with Guatemalan hot sauce...lol Originally Posted by YummyMarie

Haha

I luv Salmon on the grill with bbq sauce & honey! MMMMMMMM

When I was a kid we would go to Dead Man's Creek in rural Texas...my daddy had a sane and we would get alot of fish! Usually catfish ... and then we would have a fish fry under a tree not far from the water! Good times!

The reason I had trouble with flounder is because of trying to set the hook soon as they grabbed the bait...the best flounder fisherman is the semi-comatose one who supinely waits for the fucking fish to stab hisownself in the mouf with the hook...you know, after he's gummed that mud minner for seems like forever and scooted over where he thinks it's safe to eat the thing. Originally Posted by Don T. Lukbak

You're right about that. Flounder are ambush predators. They lie in wait for something to come swimming or drifting by. Then they lunge and bite down to kill the prey. The normal fisherman impulse is to then set the hook. Unfortunately, that's about when the flounder reopens his mouth in preparation for gulping the meal down. An experienced flounder hunter will wait until there's a steady pull on the line, indicating the flounder has swallowed the bait, and then set the hook. BTW, it's usually a deep set at that point, so carry hook pliers for removal - flounder teeth are pretty effective.

And Dorthy, whether it's flounder or any other fish being stuffed, you're right - just about any combination of fish, crab, shrimp and oysters (with appropriate herbs and spices) can't be beat.

I understood what she meant and read it that way.....I know , my eyes are fucked up.

The reason I had trouble with flounder is because of trying to set the hook soon as they grabbed the bait...the best flounder fisherman is the semi-comatose one who supinely waits for the fucking fish to stab hisownself in the mouf with the hook...you know, after he's gummed that mud minner for seems like forever and scooted over where he thinks it's safe to eat the thing. Originally Posted by Don T. Lukbak

You mean it would get off your hook? Maybe your using the wrong hooks