In the south we call them jack fish.
They don’t get as large as the ones up north. I had a great uncle that would clean um, spice them up and cook in a pressure cooker. Would cook bones and all. Were pretty tasty.
If you get a large enough one the “back strap” on both side of the backbone is a boneless, beautiful hunk of white meat. Fry that up for shore lunch with a few beans and fries and that is Five Star.
Doesn’t matter which is what. What matters is how good it feels to see a fish - even a pike or cat - on the end of the line.
Before I had mine done I had left readers in almost every restaurant in town.
Good luck at doctor.
97 here yesterday with 109 heat index. Haven’t looked at forecast today but expect another hot one. Just too hot to do anything outside or fish. Water temp around 89. Will mow (riding mower) grass late this afternoon.
You know every day on the water is good. For numbers last year on Oak Lodge in the middle of Ontario with my adopted grandson. We must have caught 100 walleye apiece.
The days I spent with my dad were all special. He was the best fisherman I have ever fished with. He enjoyed a good bream hole fishing with cane pole or trolling in the Gulf and everything in between,
Well you know most fishing tackle is made to catch fisherMEN and not fish. I fish with a guy that takes some hooks, extra leader, extra bobber, some weights (shot), a gig tail or two when we fish for specks. We take live shrimp for bait. He catches as many as I do and my box is much bigger.
Where did you hang ‘um? Catch on minnows?
PS.will try the corn as well. Sounds good, and sweet corn is in high season here in south Alabama.
I usually don’t steam more than a dozen or so. I use a large electric frying pan and can do five or six at a time. Have only used water for steam in the past, but will try adding vinegar next time. Hard to beat Old Bay, but Zatarans (not sure of spelling) is good too. Not sure how widely it is sold. It is a product of Louisiana - perhaps the best food in the world. It is available all over the south.
They also make a great crab boil, both liquid and traditional. I like traditional and boil it for twenty minutes or so before putting crabs or shrimp in. Seems to kick up the flavor.
Just be careful. Remember ticks are the source of Lyme Disease.
I worked my way through college surveying, much of which was in the out back of south Alabama. Each night before I took a bath I (single at the time) gave myself a once over using a Mirror. Found them under my arms, on legs, at the top of my butt crack, in my hair and generally on soft skin. Back then, I will be 75 next week, there was little one could do but check often and, as mentioned, close up the pants legs.
Red bugs (ciggers) were just a cost of being a surveyor. Had them most of the time in summer. I learned to avoid tall grass when possible.
If you lived in the south the first green ones would be gone. Can you say fried green tomatoes?
Mine are doing great too, but I fear the summer heat might slow them down. I was late planning this year. But my 🥒 are doing very well. My dad always made bread and butter pickles that the grand children called Pee Paw pickles. I have his recipe (and have made them before) and now they are called “Paw Paw” pickles.
Had my first fig yesterday from a tree I planted about four years ago. My wife’s grandmother made the best fig preserves I have ever had. Just found out my mother-in-law has that recipe so if the birds don’t beat me to the figs I will also have some tasty fig preserves too.
Not until last year. An 18 year old with another party, just learning to fish got one about 45 inches long.