
Originally Posted by
SeaBiscuit
68 - 70 degrees, 55 feet of water. I think the flounders are already shallower than that, but these school kings are just showing up within 10 miles of the beach. Long skinny spanish, big kings and cobias should start moving up our coast next week. That's what's so great about spring time here, it can go off like some one dropped a switch!
I have eaten plenty of king mackerel. Fresh, heavily seasoned & grilled it's OK. Smoked it is a little better. SeaDraggin Jim was right though. Many friends and neighbours appreciate fresh king, so we bring some home for them at times. Small filleted fish is much better than larger (mercury glow in the dark!) steaked fish.
Looking for a deep fat fryer today. Whole young flounder with puppies and slaw!
Life is good, indeed!
SeaBiscuit