60 all this week.
Only good thing about crap weather is it gives you something to bitch and moan about.
I've been fishing pretty regular over here. Since January...
jjanecka wrote:
Nice.
Late start here. Only out twice since New Years until this past weekend...tried to make up for lost time - spent 23 hours in the boat over 3-day weekend...fish are all over the map, tho -- no patterns, but decent bags on wide variety of offerings.
The Lovely Caren is making fish for dinner right now.
frankj1 wrote:
Gefilte?
rfenst wrote:
she hates it, but I'll have a piece or two with white horseradish as an appetizer soon.
she's making salmon, which I usually don't eat cuz it's the mild farm stuff, but I gave in tonight...and she didn't buy an alternative for me!
Olive oil... blackened seasoning... garlic butter... bake at 400 for 20-25 minutes tented in foil. You're welcome.
Throw it out. Order a pizza. You're welcome.
Farm raised salmon... horrible stuff.
Now the gefilte fish was raised in a mikvah bath and is safe...HA!
both sound good, but I think she put on avocado oil and dill
30 weight and bacon.....lots and lots of bacon8-[
Your welcome 🍺
Would have personally made salmon patties with the farm raised stuff. That's really all you can do with them. The filets are so small. I'm a sucker for whole fish, I went to the green place the other day and had a small roasted sea bass and then when I was in mexico I took down a couple fried mackeral and a sheepshead. Delicious!
My local Stater Bros usually has some wild sockeye or keta salmon. Oddly enough, it is usually a couple bucks cheaper than the farm raised, and still has the skin on. Mmmmm crunchy skin...
MACS wrote:
they have wild salmon too, but she's been eating this stuff so long that the real deal is too strong tasting.
usually she gets me cod or haddock, sometimes we share swordfish or halibut, trout etc...generally price decisions. Been feasting on sea scallops this Winter.
