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Johnny French · Flour Bluffian in Training Joined: 21 Apr 2005 Posts: 407

C.H., Mattie, and Richard worked their way slowly down to about the 25. Caught one trout on a lure while still in the 15mph area. Weed made it hard to long cast with shrimp until the 25, where it cleared up. Best bite was just over the second bar; casting farther produced no bites at all. Besides the trout, they caught 4 pompano and 32 large whiting.

mastergunner · Horse Mullet Joined: 02 Mar 2005 Posts: 264

We have been catching some trout and large whiting also this last week. Glad to see someone else who likes whiting. We caught ours in the first cut just before the sun goes down on croaker and pompano.
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Hardheads should be the state fish of Texas

SALTYDOG · Posted: Wed Jun 29, 2005 2:29 pm Post subject:

mastergunner,

You are not alone on enjoying catching whiting. I am an old pearch jerker from east texas. I have a rod set up to use for nothing but whiting. My favorite bait is squid heads.

My wife enjoys it as well. They make good freezer food.

Cliff
_________________
SALTYDOG AKA Cliff McKay
(the surveyor)
#1 Fishing Partner is Lorna
My Betterhalf for 25 years

Vern · Posted: Wed Jun 29, 2005 7:13 pm Post subject:

Sounds like a nice haul of fish. One whiting question though, there is no size or bag limit on whiting, right? also do you just clean them like a red or what is the best way. Thanks.

rabbit · Posted: Thu Jun 30, 2005 4:14 am Post subject:

Johnny French · Flour Bluffian in Training Joined: 21 Apr 2005 Posts: 407

Vern, we always cut down the backbone from the head almost to the tail, leaving the filet attached, then flip the filet over and cut back along the skin side to remove the skin. You can leave the rib sections in the filets, or cut them out and give the cat a treat.

Rabbit, I'll trade an equal weight of such fresh whiting filets for redfish filets any time. There's no "poor man" to the whiting, also deservedly called a kingfish. Discovered while messing with the South Beach Diet that you can forego the breading when frying them, and almost all the oil. Just spritz some Pam on a Teflon skillet, add salt and pepper, and sautee' away.

Oh, man, I wish I'd gone with C.H. Tuesday; sure could use some whiting right now. Smile

Bluffer · Posted: Thu Jun 30, 2005 7:27 am Post subject:

If all else fails you can always bring home some whiting! But best if eaten fresh. not a good "freezer" fish, a little on the mushy side.
No way Id trade any whiting fillets for redfish fillets.
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Fish hard, fish the Bluff. Surrounded by water!
-A quaint little drinking village with a fishing problem-

mastergunner · Horse Mullet Joined: 02 Mar 2005 Posts: 264

Now I have heard several people say whiting are mushy after thawing them out. I freeze them all the time and have never had this problem. We cover ours in water and squeeze all of the air out and this allows for your fish to keep in the freezer without freezer burn. We have kept fish for over a year like this and they tasted like we just caught them. For those who don't eat whiting they are very mild in taste, flaky and the meat is very white. I really can't tell much difference between fish but you could put 7 different pieces of fried fish on a plate and my wife could tell you what each one was and she prefers whiting over trout. The bigger ones also fight pretty good and if you are planning a fish fry you can always count on whiting to make sure you have plenty of fish.
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Hardheads should be the state fish of Texas

Big John · Posted: Thu Jun 30, 2005 9:14 am Post subject:

I've encountered that problem myself. No matter how I freeze a whiting, it thaws out mushy.

But man are they good fresh! I only keep them over 14 or 15", since the filets are so small. Under keeper size gets released or used for shark / redfish bait!
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Give a man a fish, feed him for a day.

Teach a man to fish, he'll be broke and hungry the rest of his life!

John Sullivan
Native Corpus Christian
Currently Displaced in San Antonio

Skipper · Posted: Thu Jun 30, 2005 3:11 pm Post subject: Whiting Frozen

I have to agree with Mastergunner, I freeze mine the same way and have no problem with mushy fish. My wife BTW is the Whiting Queen. I HAD to put a size limit of 14" so I wouldn't have to clean so many...LOL...Adios

Skipper

SALTYDOG · Posted: Thu Jun 30, 2005 4:09 pm Post subject:

Mastergunner and Skipper, I was wondering if they were talking about the same fish. I store mine the same way as both of you. I learned it from my Grandmother. Never had any fish go bad unless the freezer broke. As for as size to keep I will clean them down to 11" until my freezer stock is back up. Then the size limit keeps getting longer. I had it up to 14" untill all of my kids came through.

see every one on the beach at the gathering.

Cliff
_________________
SALTYDOG AKA Cliff McKay
(the surveyor)
#1 Fishing Partner is Lorna
My Betterhalf for 25 years

Twiztedrods · Posted: Thu Jun 30, 2005 7:18 pm Post subject:

Whiting fishing is great light action fun. I always freeze mine in lightly salted water and they are never mushy. I would take a Red or Trout over Whiting but they are excellent table fare. A good Whiting day can definitely inspire a spur of the moment fish fry. Enjoy.

Earl
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Gone Fishing <'/////<
www.coastalfishing-texas.com

Navarro · Posted: Thu Jun 30, 2005 9:04 pm Post subject: Fish Filets with mustard

Have any of You tried Mustard on your Fish filets before frying them .?
Just take any old Hot dog Mustard , put several tablespoons on a saucer add a couple tablespoons of water and mix it up so you have a thick soup looking sauce ,take you fish and run it thru the mustard sauce on both sides then roll it in corn meal , flour etc. and fry it , if you want it a little spicey add Louisinana Hot sauce , to the mustard .
It will really flavor up the fish and you do not taste the mustard
Next time you are frying up a bunch of fish try doing one batch without mustard and the next batch with then let you friends try them both ,and you will see which batch gets eaten first.
good luck
Navarro