Stifling heat, slime, and fish stench! It's the sign of a great day on Dauphin Island. Every summer, for as far back as I can remember, the joy of the long vacation reached its pinnacle in mid to late July. This portion of the year was marked by the arrival of the Roy Martin Young [...]
Twitch, twitch, reel. Twitch, twitch, reel. Twitch, slack? Anglers along the Gulf Coast know this scenario far too well. The Spanish Mackerel have arrived and now have stolen your favorite lure without so much as a hint of pressure. They start ravaging the schools of bait and nipping off every spare piece of monofilament attached to something flashy. Every shrimp cast out is now doomed to a quick end. It's one of the few pains of inshore fishing, particularly near deeper areas. To most, it's a sure sign to switch tactics and move elsewhere. But, if I have room on my stringer or in the ice chest, I make sure to make a few additions. Here's why.
Today is my birthday! In celebration of that memorable Earth Day in 1990, here is the most popular dish I have ever created and perfected. Throw away that recipe for stuffed flounder that is gracing your cookbook. This recipe will put it to shame. Flaky, fresh flounder. Andouille sausage. Crab meat. Gulf shrimp. Creamy butter. Need I say more? The best part is: it's good for you.
Shrimp, oysters, crabs and fish. Blackened, fried, baked, grilled, and stuffed. Seafood can be enjoyable to catch and a versatile entrée for the dinner table. If you were raised catching, cleaning, and preparing your own wild-caught seafood, you can fully appreciate real, fresh quality fillets. The frozen, gray, and poor examples of "fresh" will stand out like a sore thumb. Not everyone has the advantage of capturing their own Gulf protein. Even the most seasoned anglers can sometimes unknowingly treat there catch poorly. Unfortunately, on a few occasions I have learned the hard way from neglecting ice, improperly freezing, and keeping fillets a little too long. Trust me, the taste and quality suffers from poor care. Here are a few quick pointers guide you through choosing the best quality seafood at the store and caring for the catch from your most recent adventure.
From late March to early summer the trout along the coastal waters of Alabama will begin their spawn. With consistent warm temperatures, the chances of bringing home dinner from the canals, rivers, and beaches on the Gulf Coast are rising. For some, this may be an exciting time. Specks ranging from 18-26 inches with bellies full of eggs are about to swarm the beaches and inland, aggressively awaiting a topwater lure. For others, this phenomenon may seem foreign and out of reach. But don’t despair! Large trout are within the grasp of every angler on our waters. Here are a few tips to help you improve your Spring experience:
It isn't rocket science. It's blackening a piece of fish meat. Just char the heck out of with Tony's and butter right? Wrong. While the blackening style frequents menus and dinner tables, this method of cooking should be carefully undertaken to avoid ruining an otherwise perfectly planned meal. Follow a few basic principles about blackening seafood, and you will never served an over-salted fillet or crustacean to an unsuspecting victim.
Walking into a tackle store is intimidating and overwhelming at times. State of the art features, deals, and "new and improved" materials can be difficult to sift through. After thorough research of the selection, the battle isn't over. In order to maintain gear, especially in saltwater, a seasoned fisherman or beginning angler can insure their tools last a lifetime. Here are a few pointers to help you through the process:
Grocery store and restaurant coleslaw can be frustrating. While it seems enticing when that craving creeps into my mind, I have always regretted impulsively buying those plastic containers of mayonnaise. The recipe is so simple, but apparently very easily abused. Great coleslaw is the reflection of the effort of the chef. Unfortunately, many places could probably rename their slaw "mayo sugar soup." True carelessness and negligence rears it's ugly head when the cabbage is floating and crystallizing with sugar. Hopefully, this recipe will help avoid this catastrophe infecting our barbecue dinners.
Growing up on the coastal waters of Alabama offered plenty of great seasonal fish. Huge spring speckled trout, summer red snapper, and large numbers of bull reds in the winter are a few of the greats. Of these temporal flourishes in species, the sheepshead spawn was relatively unknown to me early on. It wasn't until
Every restaurant along the Gulf Coast, and now many chains around the country, serve their own version of fish tacos. Some use coleslaw, others avacado and salsa, and everyone boasts their own special sauce. There are few dishes more delightful to order if done correctly. And as an added bonus, you don't need utensils! Consequently, fish tacos make the perfect party snack.