HELP!

[budwiller]

Made my first trip to the stream yesterday out of Wrightsville. Fished the Same Ole. Didn't get out there till after 12 due to wedding anniversary interference....
Took 25 minutes to get all of the lines out because we kept getting bit. Ended up with 5 mahi in the boat. Lost a monster at the boat. Many other hit and misses. Saw a blue one tearing up something, trolled and trolled for her but she never showed her pretty face. Saw a HUGE turtle, beautiful. Also saw the biggest shark I have ever seen cruising the weedline. Ended up dropping a couple jigs over the side just for gits and shiggles and had a ball. Brought a nice AJ and African Pompano in to the boat and that is where the problem lies. I have no idea how to clean and more importantly cook the African Pompano. Help me out please. Pictures will follow on Tuesday (hopefully).

[WAHOONBOX]

GLAD YOU HAD A GOOD DAY DUDE....


AS FOR THE POMPIE.........SKIN AND FILLET DUDE....AND TREAT IT WITH SOME LEMON PEPPER IF DESIRED ....OR MARINATE IT IN STRAWBERRY BASALMIC....OR COAT IT IN MANGO POPPYSEED DRESSING AND SLAP THAT PUPPY ON DA GRILL


THE AJ , I WOULD FRY IT''S ASS IN THE VAT.....

[budwiller]

but the AJ's ass went back home. No matter how much I love fishing, just can't agree with "worms"

I cleaned one of those, and that was enough for me.

I'll be sure to let you know how the AP goes though.

[Deep C]

On the AJ if you cut above the lateral line and stop before you are above the anal vent you will get a big loin that is free of worm. Darn good if fried...

[WAHOONBOX]

ALL THE FISH HAVE SOME KIND OF WORMY STUFF .....WAHOIOS HAVE MONSTERS IN THEIR STOMACHS...THE MAHICANS HAVE SOME KIND OF LEECH ON THEIR BODY.......AND WE STILL EAT THE RASCALS!

[Nauti Natured]

Sounds like there is finally some good meat coming out of the blue. Good on ya brother! Let us know how the pompi turns out

[ice cream man]

Will........sounds like a good day with great eats.........ICM

[budwiller]

Well fileted that bad boy. Prettiest meat I have ever seen. A little hard to get to though. Darn thing had a rib cage like a deer and it's head was bigger. Anyway, cut the meat into4-6oz servings and marinated in a little balsalmic vinagrette with some fresh sqeezed navel orange juice. Seasoned with fresh ground pepper and kosher salt, and grilled on lump hardwood charcoal....

Damn. Don't know if I have had anything better. My parents are still talking about it this morning. My little cousin was here and he won't eat anything...he asked if he could take a piece home for today. Simply a wonderful fish. Of course this chef didn't just fall off the turnip trunk

Good fight, good fish, great eats.