Been on dock back to back last few days got a new trainee today and after her went to bed and I got everything done around the boat decided to try and take a little break and fish while we're tired up and finally starting to catch more and more ", decent fish" 27 " if I read the tape, man these things put up a good fight! Definitely need to upgrade my reel though because the one my okuma came with was bending trying to fight this guy

Nice fish.

They are indeed fun to catch.

Like hooking onto a freight train

Very nice fish!

Nice. And good eating

Yeah I thought carp were fun

Nice fish. What's up with the mask?

Trying to avoid getting sunburned more.... No seriously this sun down here can be a bit rough , usually stay kinda covered up with I can because I will sunburn, mainly on my cheeks forehead and tops of my ears . White thinks it's the funniest thing ever ..even though she turns into a lobster if shes int the sun too long

Good eating right there. In NC we have a slot for keeper red drum. I think it is 18-27", one fish per person per day. I suppose you could keep one for every licensed fisherman on the boat. Do you have a saltwater license requirement there.

I honestly didn't know black people sunburn. Learn something new every day.

…. Sissy


…. Nice red

Nice one

Should have blackened it and smothered it in Ponchatrain or etouffee

I mean those fillets are sitting in the freezer right now lol. I honestly wanted tho trow him back but the dang thing swallowed the hook ! And I got a say the whole deal about circle hooks NEVER. Getting. Swallowed is a LOAD

Yeah Texas has a fresh and a salt water....not the cheapest thing but not the worst. But apparently working on a tow boat I don't need one ...buuuut idk about that so better safe then sorry lol

Cook him on the “halfshell “

Fillet him off, don’t skin and leave the scales on. (We use grill, but you don’t have one so broil) Lay the fillets scale side down on a baking sheet lined with foil. Season with a good all purpose seasoning ( chef Paul redfish magic is good one ). Then mix melted butter with sweet thai chili sauce. As the fillets broil, keep basting this sauce on about every 5 minutes. Cook until the fillets crack open, about 20 min. The meat comes right off the skin with a fork, leaving the bloodline stuck to the skin/scales underneath. This is a good recipe , I like it for rockfish ( striped bass ) too.

That sounds good

very cool Wolfdog

For a second there I thought you might have actually trapped something, lol.

I enjoy your posts...much different than Northern Nevada...take care...OTG