Pacemaker Fishing Forum

Curly · Mar-12-20 4:28PM

Got a late start this morning. Loudoun County Public Schools closed the schools this morning for 10 days due to the virus, and I had to wait for my daughter to bring Benjamin down for me to babysit until Sunday. By the time we got on the water the bite was over. Talked to a few guys fishing where I was yesterday.....and they caught several before noon. After seeing that the fish were not cooperating for 2 hrs, we made a move to the sand bar. We did pick up one hybrid at around 22 inches. Dinner tomorrow!

drxfish · Mar-13-20 5:50AM

Great picture!

Ernie · Mar-13-20 6:03AM

Fat belly on that hybrid...and how is the taste of the hybrid compared to the striper?

Curly · Mar-13-20 11:44AM

Ernie wrote:
Fat belly on that hybrid...and how is the taste of the hybrid compared to the striper?

I think the hybrids are a bit firmer, but can't really taste any difference.

Ernie · Mar-13-20 3:23PM

I'll need to go catch one...not a fan of striper.

Paul Naj · Mar-13-20 10:01PM

Ernie wrote:
I'll need to go catch one...not a fan of striper.

That’s because you haven’t had one that I cooked yet.

Ernie · Mar-14-20 4:24AM

Paul Naj wrote:
That’s because you haven’t had one that I cooked yet.

I'm sure it's good, what you cook. But I like fish cooked fairly plain. I want to taste the meat...like many of the warm water species like tuna, wahoo, mahi, snapper (all of them), grouper, hogfish, grunt. Colder water fish all need help to be tasty.

Paul Naj · Mar-15-20 10:55AM

Ernie wrote:
Paul Naj wrote:
That’s because you haven’t had one that I cooked yet.
I'm sure it's good, what you cook. But I like fish cooked fairly plain. I want to taste the meat...like many of the warm water species like tuna, wahoo, mahi, snapper (all of them), grouper, hogfish, grunt. Colder water fish all need help to be tasty.

I agree. I hate when people kill the flavor of the fish with sauces, heavy spices, deep frying etc. Sure, some fish need that but striped bass is not one. It has great flavor and only needs a bit of seasoning to bring that flavor out.

firemunkee · Mar-16-20 12:27PM

Paul Naj wrote:
Ernie wrote:
Paul Naj wrote:
That’s because you haven’t had one that I cooked yet.
I'm sure it's good, what you cook. But I like fish cooked fairly plain. I want to taste the meat...like many of the warm water species like tuna, wahoo, mahi, snapper (all of them), grouper, hogfish, grunt. Colder water fish all need help to be tasty.
I agree. I hate when people kill the flavor of the fish with sauces, heavy spices, deep frying etc. Sure, some fish need that but striped bass is not one. It has great flavor and only needs a bit of seasoning to bring that flavor out.

This.

hookup · Mar-17-20 5:58AM

I will never turn down a Vietnamese meal of carp with sauces, heavy spices, deep frying etc.

But do agree that some fish just don't need anything but a light sprinkling of celery seed and kosher salt

Ernie · Mar-17-20 7:09AM

hookup wrote:
I will never turn down a Vietnamese meal of carp with sauces, heavy spices, deep frying etc.

HA!

Reminds me of the way you smoke carp on a cedar plank. After it's done, throw away the carp and eat the plank!

Pacemaker Fishing Forum

#1 Mar-12-20 4:28PM

LKA 3-12

#2 Mar-13-20 5:50AM

Re: LKA 3-12

#3 Mar-13-20 6:03AM

Re: LKA 3-12

#4 Mar-13-20 11:44AM

Re: LKA 3-12

Ernie wrote:

#5 Mar-13-20 3:23PM

Re: LKA 3-12

#6 Mar-13-20 10:01PM

Re: LKA 3-12

Ernie wrote:

#7 Mar-14-20 4:24AM

Re: LKA 3-12

Paul Naj wrote:

#8 Mar-15-20 10:55AM

Re: LKA 3-12

Ernie wrote:

Paul Naj wrote:

#9 Mar-16-20 12:27PM

Re: LKA 3-12

Paul Naj wrote:

Ernie wrote:

Paul Naj wrote:

#10 Mar-17-20 5:58AM

Re: LKA 3-12

#11 Mar-17-20 7:09AM

Re: LKA 3-12

hookup wrote:

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