
See where the "prosthesis balls" are in place to give him balance? They work just fine. Of course, begging fishermen for leftover bait seems to work well for him too. He got 2 fat sardines from Jack this day.
Happy Fishing & support Wildlife rehab!

See where the "prosthesis balls" are in place to give him balance? They work just fine. Of course, begging fishermen for leftover bait seems to work well for him too. He got 2 fat sardines from Jack this day.
Happy Fishing & support Wildlife rehab!
Water like glass, almost metallic-like. Here, it is about 8am, heading down the beach.
We went to a near-shore fishing hole for an hour or so. Marked a lot of fish but they all had lock-jaw.
Went back to the beach and saw many (Crevalle) Jacks, including my hubby. They were about 2 ft in length. I also spotted a few large kingfish swimming about 10 ft below the surface. In the picture above, Jack is pulling in a line that he was trolling for kings with.
Condos on the beach.

South Jetty rocks, the pier and a freighter going out of port in the background.
Ok, so then we had a little problem. We really liked so much of his work. It was hard to walk away with just one. So, Jack thought it would be ok to get a smaller print of this one too.
Anyhow, Bill was first in line for when a fish was hooked. Bill is a coworker and friend. They landed this nice cow about 5-7 lbs. She was rather mad about being put on ice - - a solid icebox fight for 2 minutes kicking the sides.
For bottom bumping, Bill pulled up chickens (nickname for short snapper) while my son picked up this rather large black sea bass. Good eats. He goes in the cooler for mama.
They're never more than a pound or so, but they do have very tender white meat.
How to Process 101 lbs of Fish Meat
Ok, so Jack grabs a bowl and we begin our work. (Cobia shoulders shown)
He trims bloody parts, removes bones, determines how to best cut the pieces (i.e. steaks, medallions, nuggets). We keep a scrap bowl for disregarded scraps. We used to bag this and give a little each day to our dog, before he passed.
Here are our usually spices that we choose from to season. Not all the fish get the same spices, but we keep everything handy.
Here you can see Jack seasoning the grouper.
Sometimes, we'll put the # of pieces in the bag or if it is seasoned specifically for a purpose (i.e. fish tacos).
Then we move onto the next chunk of meat.
We have a metal bar of soap that takes the fish smell off our hands. It was a gift so I don't know where she got it but it does work. I have no idea of the chemistry behind it but would love to know how it works.
Jack and I have picked out our mahi steaks and seasoned appropriately.
After they are seared & cooked thoroughly, Jack's secret is to put a tsp of Smart Balance on top for more flavor & it mixes w/ all the juices on the plate.


The next morning after catching the three big blessings, I admit to taking something for the pain in my back and legs. I felt like a Mac Truck had hit me, so I'm sure Jack felt like 3 hit him since he did most of my heafty work for me. Offshore fishing is more like an endurance run, not a sprint. There has to be some level of physical fitness to withstand dehydration, starvation by seasickness and pulling in big angry fish.
Extreme fishing is when whatever your catching can eat you too. LOL. I didn't fear the fish until it was in the boat though. Cobia have the reputation of saving all their fight for once they're inside the boat. I've seen what a 22 lb'er can do. I can't imagine 3x the power on the deck floor. I could only think to tail rope the fish. The first attempt landed me slime across the cheek and the rope slid back off. Have you ever tried to catch a lightening quick fish tail? It ain't easy. My 2nd attempt, I had to rope it fast & with determination. I did, but not without him getting another slap square in the mouth with the tail. Ouch! At least he was caught on both ends now.
While the tip of the bait knife broke while trying to do a quicker, humane kill, Jack still managed to bleed him out. We do have a bullybat, but it was at home. I never once thought Cobia would be on the dinner menu for this trip. Anyhow, once in the cooler, there was no more fight left in him. Nothing left in us either.
We tried to drop a couple more baits but our hearts weren't into it. We were content that we had more than enough meat and my seasickness was coming back. I convinced my stomach that it could handle some watermelon for the ride home. Ahhhh, watermelon never tasted so good. Cool, thirst-quenching, refreshing. I ate 4 pieces in a few minutes. I'm sure I looked like a starved sailor on a deserted island. My son also ate his share of watermelon.
Well, maybe tomorrow I can blog about how to process 101 lbs of meat. I took pictures during the process. We had cobia & mahi steaks for lunch, while my little guy had his mahi fried nuggets. I'll try to blog those recipes over the next few days too.
Happy Fishing Y'all!



