On Sun, 26 Apr 2009 06:00:23 -0400, HK wrote:

have a friend in St. Augustine, FL, who gigs for flounder fairly
frequently inside Matanzas Inlet there. He's a giant guy, and looks like
Neptune with his three-tined fork. I tried it a couple of times, was
successful once.
Spear, not fork.. The triple point ones are known as tridents, from
words meaning three teeth. The use them around here for taking carp.

Casady

On Sun, 26 Apr 2009 18:55:11 -0700, "CalifBill"
wrote:



Never did the gigging but used to see the giggers when I was stationed in
Biloxi. Flounder is one of the better fish to eat. Here in the San
Francisco area, we seem to be having the Starry Flounder coming back. 40
years ago, you could fill a 5 gallon bucket in an afternoon of fishing. Now
get quite a few when bait fishing for sturgeon and striped bass. A little
oil in the pan and a little butter for more flavor. A very light dusting
with Italian bread crumbs, no egg wash, just sprinkle some on and lightly
fry and flip over and fry the other side. Until flakey. Same way I do Sand
Dabs, but I fillet the flounder and just scrub the skin of the 'dabs and
pull the skin off after cooking. Sand Dabs are like 6 oz flounder.

That sounds right. Might have mentioned this before, but my favorite
meal of all time was fried up like that. Don't know what kind of
bread crumbs though.
Me and uncle Russ had been on the Caloosahatchee from about 6 AM
until noon, and had caught a mess of sheepshead and drum, filet size.
He used metal "safety pin" type stringers and we pierced the fish
through the lip. They were as lively when we got to the dock as they
had been when caught.
Him and aunt Clara had a place on a canal by the river in Cape Coral.
Uncle Russ had them all filleted and they were Clara's frying pan
within half an hour.
Only thing on the kitchen table was a tub of oleo, white bread, and
cold beer. Clara kept up with us, piling fillets on our plates.
Russ was tight and they didn't run a/c, so I was dripping sweat on my
fish. Still the best meal I ever had. Delicious. Even that white
bread and oleo with a mouthful of fish.
Must have been mighty hungry. Damn, wish I could relive that day.
They're both gone, but they sure had their share of fish.
He lived to catch and eat fish.
My dad was like that too, but mixed it up with steak.

--Vic

On Sun, 26 Apr 2009 23:32:42 -0500, lid wrote:

On Sun, 26 Apr 2009 07:18:47 -0500, Vic Smith wrote:
Heard this mentioned many times, but never did it.
Pretty good video.
Anybody here ever gig for flounder?
I like my fish crispy fried.
Flounder any good fried?
http://www.seastriker.com/video/fgvideo.wmv

Floundering is very popular down here on the Gulf Coast
(Gulfport/Biloxi). Driving down the beach at night you'll see dozens
of lights in the shallows. I've been at it since I was a kid. We don't
use 3 prong gigs with barbs though. I've never even seen that before.
Just a single prong, like a spike. Makes a hole about the size of a
.22 caliber. You stick him and hold him against the bottom so he won't
get off, then reach underneath to hold him on the gig, then lift him
out of the water and flip the gig upside down at the same time. String
him up and repeat all night long :-)
And we don't normally use a boat either. It would be too unhandy
having to drag a boat across all the sandbars. We wade.
It's an interesting video though. But I think I'll be sticking to the
ol' tried and true method.

Man, I'm jealous. Sure wish I had been born down there.
I should be fishing all the time.

--Vic

On Sun, 26 Apr 2009 13:15:09 -0400, wrote:

On Sun, 26 Apr 2009 09:56:39 -0500, Vic Smith
wrote:

That flounder stuffed with crabmeat sounds like an acceptable tricking
out. (-:

That is my impression of flounder too. It certainly needs something
else to give it some flavor. (hence all the dough in the fried fish)

BTW don't try to throw it on the grille. It will just fall apart.

Now Black Grouper ... That's fish. ;-)

There's a place up here - Bob Chins's - that flies in grouper.
If it's on the menu, that's what I get. Every time.

--Vic

On Apr 27, 1:11*am, wrote:
On Apr 26, 12:33*pm, wrote:





On Apr 26, 10:38*am, HK wrote:

Vic Smith wrote:
On Sun, 26 Apr 2009 06:00:23 -0400, HK wrote:

Vic Smith wrote:
Heard this mentioned many times, but never did it.
Pretty good video.
Anybody here ever gig for flounder?
I like my fish crispy fried.
Flounder any good fried?

http://www.seastriker.com/video/fgvideo.wmv

--Vic

You're kidding, right? Flounder is one of the very best table fishes,
fried, baked, whatever. "Crispy," though, would be overdone for
flounder, in my opinion.

I have a friend in St. Augustine, FL, who gigs for flounder fairly
frequently inside Matanzas Inlet there. He's a giant guy, and looks like
Neptune with his three-tined fork. I tried it a couple of times, was
successful once.

I've only had flounder a few times. *Always baked.
It is a mild fish, which I prefer.
Just never heard of fried flounder.
I don't care much for tricked out fish, like pompano baked with
almonds. *My dad goes for that kind of thing.
By "crispy" I mean the breading, not the fish.

--Vic

I dip flounder in an eggwash, then coat it with Italian bread crumbs,
sprinkle on paprika and fry it in peanut oil. When I turn the fish, I
sprinkle in a few drops of hot sauce, just a couple of drops.

Great way to ruin good flounder. Coat it about an inch thick then fry
the hell out of it. And you claim to be knowledgable about food.....

The post WAS going civil, till this **** surfaced..... Now it stinks
in here.- Hide quoted text -

- Show quoted text -

Yep, you'll mess up a post fast with your vulgar childish remarks.

On Apr 27, 6:07*am, HK wrote:
wrote:
On Apr 26, 12:33 pm, wrote:
On Apr 26, 10:38 am, HK wrote:

Vic Smith wrote:
On Sun, 26 Apr 2009 06:00:23 -0400, HK wrote:
Vic Smith wrote:
Heard this mentioned many times, but never did it.
Pretty good video.
Anybody here ever gig for flounder?
I like my fish crispy fried.
Flounder any good fried?
http://www.seastriker.com/video/fgvideo.wmv
--Vic
You're kidding, right? Flounder is one of the very best table fishes,
fried, baked, whatever. "Crispy," though, would be overdone for
flounder, in my opinion.
I have a friend in St. Augustine, FL, who gigs for flounder fairly
frequently inside Matanzas Inlet there. He's a giant guy, and looks like
Neptune with his three-tined fork. I tried it a couple of times, was
successful once.
I've only had flounder a few times. *Always baked.
It is a mild fish, which I prefer.
Just never heard of fried flounder.
I don't care much for tricked out fish, like pompano baked with
almonds. *My dad goes for that kind of thing.
By "crispy" I mean the breading, not the fish.
--Vic
I dip flounder in an eggwash, then coat it with Italian bread crumbs,
sprinkle on paprika and fry it in peanut oil. When I turn the fish, I
sprinkle in a few drops of hot sauce, just a couple of drops.
Great way to ruin good flounder. Coat it about an inch thick then fry
the hell out of it. And you claim to be knowledgable about food.....

The post WAS going civil, till this **** surfaced..... Now it stinks
in here.

It's loogy...he and his idiot brother, justhate, specialize in crapping
up the newsgroup. Best thing to do with loogy is either filter him out
or ignore him entirely. You won't be missing anything.- Hide quoted text -

- Show quoted text -

Yes, pretty audacious of me to actually post something thats the
truth.

On Apr 27, 8:35*am, wrote:
On Apr 27, 1:11*am, wrote:



On Apr 26, 12:33*pm, wrote:

On Apr 26, 10:38*am, HK wrote:

Vic Smith wrote:
On Sun, 26 Apr 2009 06:00:23 -0400, HK wrote:

Vic Smith wrote:
Heard this mentioned many times, but never did it.
Pretty good video.
Anybody here ever gig for flounder?
I like my fish crispy fried.
Flounder any good fried?

http://www.seastriker.com/video/fgvideo.wmv

--Vic

You're kidding, right? Flounder is one of the very best table fishes,
fried, baked, whatever. "Crispy," though, would be overdone for
flounder, in my opinion.

I have a friend in St. Augustine, FL, who gigs for flounder fairly
frequently inside Matanzas Inlet there. He's a giant guy, and looks like
Neptune with his three-tined fork. I tried it a couple of times, was
successful once.

I've only had flounder a few times. *Always baked.
It is a mild fish, which I prefer.
Just never heard of fried flounder.
I don't care much for tricked out fish, like pompano baked with
almonds. *My dad goes for that kind of thing.
By "crispy" I mean the breading, not the fish.

--Vic

I dip flounder in an eggwash, then coat it with Italian bread crumbs,
sprinkle on paprika and fry it in peanut oil. When I turn the fish, I
sprinkle in a few drops of hot sauce, just a couple of drops.

Great way to ruin good flounder. Coat it about an inch thick then fry
the hell out of it. And you claim to be knowledgable about food.....

The post WAS going civil, till this **** surfaced..... Now it stinks
in here.- Hide quoted text -

- Show quoted text -

Yep, you'll mess up a post fast with your vulgar childish remarks.

Nothing vulgar at all...till you **** on the thread, dip****.

On Apr 27, 8:38*am, wrote:
On Apr 27, 6:07*am, HK wrote:



wrote:
On Apr 26, 12:33 pm, wrote:
On Apr 26, 10:38 am, HK wrote:

Vic Smith wrote:
On Sun, 26 Apr 2009 06:00:23 -0400, HK wrote:
Vic Smith wrote:
Heard this mentioned many times, but never did it.
Pretty good video.
Anybody here ever gig for flounder?
I like my fish crispy fried.
Flounder any good fried?
http://www.seastriker.com/video/fgvideo.wmv
--Vic
You're kidding, right? Flounder is one of the very best table fishes,
fried, baked, whatever. "Crispy," though, would be overdone for
flounder, in my opinion.
I have a friend in St. Augustine, FL, who gigs for flounder fairly
frequently inside Matanzas Inlet there. He's a giant guy, and looks like
Neptune with his three-tined fork. I tried it a couple of times, was
successful once.
I've only had flounder a few times. *Always baked.
It is a mild fish, which I prefer.
Just never heard of fried flounder.
I don't care much for tricked out fish, like pompano baked with
almonds. *My dad goes for that kind of thing.
By "crispy" I mean the breading, not the fish.
--Vic
I dip flounder in an eggwash, then coat it with Italian bread crumbs,
sprinkle on paprika and fry it in peanut oil. When I turn the fish, I
sprinkle in a few drops of hot sauce, just a couple of drops.
Great way to ruin good flounder. Coat it about an inch thick then fry
the hell out of it. And you claim to be knowledgable about food.....

The post WAS going civil, till this **** surfaced..... Now it stinks
in here.

It's loogy...he and his idiot brother, justhate, specialize in crapping
up the newsgroup. Best thing to do with loogy is either filter him out
or ignore him entirely. You won't be missing anything.- Hide quoted text -

- Show quoted text -

Yes, pretty audacious of me to actually post something thats the
truth.

And we're expected to believe your drivel.... after you **** in the
thread. Go back to the Magic Mirror, and ask it if you're tough...

On Apr 27, 9:27*am, wrote:
On Apr 27, 8:38*am, wrote:





On Apr 27, 6:07*am, HK wrote:

wrote:
On Apr 26, 12:33 pm, wrote:
On Apr 26, 10:38 am, HK wrote:

Vic Smith wrote:
On Sun, 26 Apr 2009 06:00:23 -0400, HK wrote:
Vic Smith wrote:
Heard this mentioned many times, but never did it.
Pretty good video.
Anybody here ever gig for flounder?
I like my fish crispy fried.
Flounder any good fried?
http://www.seastriker.com/video/fgvideo.wmv
--Vic
You're kidding, right? Flounder is one of the very best table fishes,
fried, baked, whatever. "Crispy," though, would be overdone for
flounder, in my opinion.
I have a friend in St. Augustine, FL, who gigs for flounder fairly
frequently inside Matanzas Inlet there. He's a giant guy, and looks like
Neptune with his three-tined fork. I tried it a couple of times, was
successful once.
I've only had flounder a few times. *Always baked.
It is a mild fish, which I prefer.
Just never heard of fried flounder.
I don't care much for tricked out fish, like pompano baked with
almonds. *My dad goes for that kind of thing.
By "crispy" I mean the breading, not the fish.
--Vic
I dip flounder in an eggwash, then coat it with Italian bread crumbs,
sprinkle on paprika and fry it in peanut oil. When I turn the fish, I
sprinkle in a few drops of hot sauce, just a couple of drops.
Great way to ruin good flounder. Coat it about an inch thick then fry
the hell out of it. And you claim to be knowledgable about food......

The post WAS going civil, till this **** surfaced..... Now it stinks
in here.

It's loogy...he and his idiot brother, justhate, specialize in crapping
up the newsgroup. Best thing to do with loogy is either filter him out
or ignore him entirely. You won't be missing anything.- Hide quoted text -

- Show quoted text -

Yes, pretty audacious of me to actually post something thats the
truth.

And we're expected to believe your drivel.... after you **** in the
thread. Go back to the Magic Mirror, and ask it if you're tough...- Hide quoted text -

- Show quoted text -

Yet another post further showing how stupid, immature, vulgar and low
life you are!

On Apr 27, 10:24*am, wrote:
On Apr 27, 9:27*am, wrote:



On Apr 27, 8:38*am, wrote:

On Apr 27, 6:07*am, HK wrote:

wrote:
On Apr 26, 12:33 pm, wrote:
On Apr 26, 10:38 am, HK wrote:

Vic Smith wrote:
On Sun, 26 Apr 2009 06:00:23 -0400, HK wrote:
Vic Smith wrote:
Heard this mentioned many times, but never did it.
Pretty good video.
Anybody here ever gig for flounder?
I like my fish crispy fried.
Flounder any good fried?
http://www.seastriker.com/video/fgvideo.wmv
--Vic
You're kidding, right? Flounder is one of the very best table fishes,
fried, baked, whatever. "Crispy," though, would be overdone for
flounder, in my opinion.
I have a friend in St. Augustine, FL, who gigs for flounder fairly
frequently inside Matanzas Inlet there. He's a giant guy, and looks like
Neptune with his three-tined fork. I tried it a couple of times, was
successful once.
I've only had flounder a few times. *Always baked.
It is a mild fish, which I prefer.
Just never heard of fried flounder.
I don't care much for tricked out fish, like pompano baked with
almonds. *My dad goes for that kind of thing.
By "crispy" I mean the breading, not the fish.
--Vic
I dip flounder in an eggwash, then coat it with Italian bread crumbs,
sprinkle on paprika and fry it in peanut oil. When I turn the fish, I
sprinkle in a few drops of hot sauce, just a couple of drops.
Great way to ruin good flounder. Coat it about an inch thick then fry
the hell out of it. And you claim to be knowledgable about food......

The post WAS going civil, till this **** surfaced..... Now it stinks
in here.

It's loogy...he and his idiot brother, justhate, specialize in crapping
up the newsgroup. Best thing to do with loogy is either filter him out
or ignore him entirely. You won't be missing anything.- Hide quoted text -

- Show quoted text -

Yes, pretty audacious of me to actually post something thats the
truth.

And we're expected to believe your drivel.... after you **** in the
thread. Go back to the Magic Mirror, and ask it if you're tough...- Hide quoted text -

- Show quoted text -

Yet another post further showing how stupid, immature, vulgar and low
life you are!

.....the mirror said THAT??????