Fluker Dude Lung and I launched at Barn Island this morn.Pretty steady bite all morning and then a slow pick all afternoon.Ended up with a limit of fluke,several nice sea bass and 6 large porgies.I was high hook on the skates with 8!!! I think some "nice" photos will be added soon by Captain Aqualung.
Hertzy...the nerve of tbob not giving you coordinates 
South side East end of the island in about 55 FOW next to the lobster pot.
They have been doing very well on the sea bass in front of Misq beach.
Couple pictures of the day. The last picture even shows you the lobster pot buoy behind me
South side East end of the island in about 55 FOW next to the lobster pot.
They have been doing very well on the sea bass in front of Misq beach.
Couple pictures of the day. The last picture even shows you the lobster pot buoy behind me
I was looking for a different way to prepare the fluke and sea bass
came across this recipe, the wife cooked it up according to the directions and it's delicious. Give it a try sometime.
I think she only used 1 can of evaporated milk though. It was plenty creamy enough with just the one.
Fish Chowder
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 1 Hour
Servings: 8
Top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!"
Ingredients:
2 tablespoons butter
2 cups chopped onion
4 fresh mushrooms, sliced
1 stalk celery, chopped
4 cups chicken stock
4 cups diced potatoes
2 pounds cod, diced into 1/2
inch cubes
1/8 teaspoon Old Bay
Seasoning TM, or to taste
salt to taste
ground black pepper to taste
1 cup clam juice
1/2 cup all-purpose flour
2 (12 fluid ounce) cans
evaporated milk
Directions:
1. In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
2. Add chicken stock and potatoes; simmer for 10 minutes.
3. Add fish, and simmer another 10 minutes.
4. Season to taste with Old Bay seasoning, salt and pepper. Mix together clam juice and flour until smooth; stir into soup. Remove from heat, and stir in evaporated milk. Serve.
came across this recipe, the wife cooked it up according to the directions and it's delicious. Give it a try sometime.
I think she only used 1 can of evaporated milk though. It was plenty creamy enough with just the one.
Fish Chowder
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 1 Hour
Servings: 8
Top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!"
Ingredients:
2 tablespoons butter
2 cups chopped onion
4 fresh mushrooms, sliced
1 stalk celery, chopped
4 cups chicken stock
4 cups diced potatoes
2 pounds cod, diced into 1/2
inch cubes
1/8 teaspoon Old Bay
Seasoning TM, or to taste
salt to taste
ground black pepper to taste
1 cup clam juice
1/2 cup all-purpose flour
2 (12 fluid ounce) cans
evaporated milk
Directions:
1. In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
2. Add chicken stock and potatoes; simmer for 10 minutes.
3. Add fish, and simmer another 10 minutes.
4. Season to taste with Old Bay seasoning, salt and pepper. Mix together clam juice and flour until smooth; stir into soup. Remove from heat, and stir in evaporated milk. Serve.