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Made it to Pearland to our resting place for next few days. Going to make the trek to Offatts Bayou this afternoon and fish thru until we get tired. Aiming for the dock lights along south shoreline.
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Fishing is slow.. but life is good
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He fishes down there more than me and that's saying something! Low tides make it even better but the wind just wouldn't stop blowing this year. Another good freeze recovery year. I pulled a nice flounder off his dock pilings a couple of weeks ago.Originally posted by Walker View PostComment
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Well be back down there in 3 weeks. Ten of us that all went to highschool together. We go every August. Been doing it for about 30 years.Originally posted by B&C View PostComment
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The first picture was before the oven. I made it again tonight. This is after cooking.
What makes this so tasty in my opinion is that once everything cooks and the liquids start to marry, the “broth” the dish puts out is outstanding. Fish, Cajun seasoning, butter, tomato, garlic and the fresh veg
It gives it a very creole taste.
Part of me wants to emulsify all the ingredients in a blender and make it a sauce, and cook it in a big pot.
But the other part I enjoy is the light texture of the chopped veg. Garlic bread and rice is the ticket guys. I hope someone enjoys this in the future.
We call our redfish bait; Moulet. (moo-lay)
It’s French, for Mullet.
I’m totally full of crap, but it’s funny to say it all day.[emoji23]
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Fished a bit late this evening after work and plumbing some camp stuff, doesn't happen often but couldn't buy a bite tonight.Comment
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Very nice pictureOriginally posted by hully1029 View PostFishing is slow.. but life is good
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Hit Gangs Bayou from before daybreak til now.. nothing. Threw every artificial I had..
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Hey, I come from a French heritage. And used to keep a mu-la'e a few years ago. It was in fa-shone.Originally posted by Mr. Public View Post
The first picture was before the oven. I made it again tonight. This is after cooking.
What makes this so tasty in my opinion is that once everything cooks and the liquids start to marry, the “broth” the dish puts out is outstanding. Fish, Cajun seasoning, butter, tomato, garlic and the fresh veg
It gives it a very creole taste.
Part of me wants to emulsify all the ingredients in a blender and make it a sauce, and cook it in a big pot.
But the other part I enjoy is the light texture of the chopped veg. Garlic bread and rice is the ticket guys. I hope someone enjoys this in the future.
We call our redfish bait; Moulet. (moo-lay)
It’s French, for Mullet.
I’m totally full of crap, but it’s funny to say it all day.[emoji23]
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Dish looks delicious!
The fish are biting and there's hogs to be kill-t. Gotta go!Comment
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Hully. If your looking for trout the water is hot. Fish anywhere near ICW etc with cooler water. And get there earlyComment
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We ended spending from 8p - 1a on the north canal side of Tiki Island. Each caught a 2 man limit of reds and trout, more sand trout than I could ever ask for.. and a pup black drum..Originally posted by glen View Post
One helluva night.
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We tore into em tonight..Eckert bayou.
These were the good ones. We also caught 10+ speckled trout, most under, but some keepers. We had to fight off the sand trout again..
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[QUOTE=hully1029;16331538]We tore into em tonight..Eckert bayou.
These were the good ones. We also caught 10+ speckled trout, most under, but some keepers. We had to fight off the sand trout again..
Congrats Again! Way to go!!Comment
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