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PINS 10/1

 
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Sombinator



Joined: 16 Apr 2008
Posts: 3
Location: Corpus Christi

PostPosted: Sun Nov 02, 2008 2:07 pm    Post subject: PINS 10/1 Reply with quote

Went out early and stopped about the 7 or so and was really slow so packed up and headed further south a little past the 15 and nailed these babies between about 11 and 1

img]Photobucket[/img]

anyone have any suggestions for recipes I'm looking for something simple. I've never eaten them before

(excuse the mess had a little too much fun the night before)
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THE_BLUFF_RAT
Full Grown Flour Bluffian


Joined: 29 Sep 2008
Posts: 1056
Location: the bluff

PostPosted: Sun Nov 02, 2008 2:17 pm    Post subject: Reply with quote

yeehaw! thats some good eatin there Very Happy good catch!
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kadiyaker
Horse Mullet


Joined: 06 Dec 2007
Posts: 196
Location: Aggieland

PostPosted: Sun Nov 02, 2008 2:50 pm    Post subject: Reply with quote

I'll take a fillet with the skin on and grill it w/ salt and pepper - easy enough
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mikelcctx
Flour Bluffian in training


Joined: 26 May 2008
Posts: 258
Location: Padre Island, TX

PostPosted: Sun Nov 02, 2008 5:24 pm    Post subject: nice Reply with quote

That's a good catch there. Those are delicious. You could cook them whole, and the meat would come right off the bone. Good stuff, man. Good job.
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Big John
Full Grown Flour Bluffian


Joined: 07 Mar 2006
Posts: 2647

PostPosted: Sun Nov 02, 2008 7:00 pm    Post subject: Reply with quote

Those are the most expensive fish sold on a per pound basis - over $25. Great eats. Best way is to grill fillets with butter, salt, pepper and some lemon and fresh dill. Nothing fancy required. Don't forget to carry the filet line around the head, there is alot of meat there that many miss. Great catch! Very Happy
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R.Arnold
Member White Shrimper Boot Club


Joined: 03 Apr 2006
Posts: 765
Location: Calallen

PostPosted: Sun Nov 02, 2008 7:15 pm    Post subject: Reply with quote

if you want good and simple. Cut the head, tail and gut section off, cut a couple slits in the skin, put in a oven dish in the oven and bake on 375 for quite awhile until skin peels off with no resistance. Season with garlic, salt, pepper, lemon pepper etc before hand and a little butter and the meat will slid right of the big bones with ease, no little pain in the butt bones to deal with. love them baked or grilled.
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Team Buddhahead
Member White Shrimper Boot Club


Joined: 25 Nov 2006
Posts: 602
Location: San Antonio

PostPosted: Sun Nov 02, 2008 8:02 pm    Post subject: Reply with quote

Good eats!!!!
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kinnakeeter
Finger Mullet


Joined: 02 Nov 2008
Posts: 18
Location: SATX

PostPosted: Sun Nov 02, 2008 8:23 pm    Post subject: Reply with quote

The last time I cooked pomps, I put them in foil (whole fish, not fillets) with salt, pepper, lemon slices, and onions. Cook them on 350 for 50 mins. They were so good that my family was fighting over them at the table!

Last edited by kinnakeeter on Sun Nov 02, 2008 8:41 pm; edited 1 time in total
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Bluffer
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Joined: 06 Mar 2006
Posts: 4858
Location: The Bluff...Bring back the Porch!

PostPosted: Sun Nov 02, 2008 8:29 pm    Post subject: Reply with quote

Awesome.....looks like Pomp season bigtime now.
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snakecan2
Full Grown Flour Bluffian


Joined: 20 Mar 2006
Posts: 1504
Location: Boerne

PostPosted: Sun Nov 02, 2008 11:19 pm    Post subject: Reply with quote

nice catch. the one on left, looks huge. great eats.
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ccbobber
Full Grown Flour Bluffian


Joined: 21 May 2006
Posts: 2359
Location: The Island

PostPosted: Mon Nov 03, 2008 1:12 am    Post subject: welcome Reply with quote

welcome to the newbees. fish often, post results, and foremost enjoy the best of the boards.
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juanpescado
Member White Shrimper Boot Club


Joined: 15 Jan 2007
Posts: 586
Location: Back home , Ft Hood ...

PostPosted: Mon Nov 03, 2008 11:02 pm    Post subject: Re: welcome Reply with quote

ccbobber wrote:
welcome to the newbees. fish often, post results, and foremost enjoy the best of the boards.


Welcome aboard , mr. ccbobber said it best , nice pomps !!!
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