Frenchy called me and asked if I wanted to put that deep drop rig I blogged about to work. I jumped at the chance. We loaded up the Blue Spirit and headed south out of Pensacola Pass on a crisp cool morning. The wind was still and the seas smooth making for a nice run out. Crew was Scott (aka FN Yankee), Mike, Bill, Me and Frenchy.
We stopped and took a quick shot at some bonito for bait, but they were elusive and we did not have time to waste. So we were reduced to utilizing our stash of assorted frozen ilk including this turducken like cigar minnow stuffed squid.
Yes, squid do eat fish nearly as big as they are.
Here is a little video of the action.
And a few stills:
Turned the grouper into Baked Grouper Parm.
Simple to make. Just dipped the fish in a mix of egg and milk then dropped in a baggie containing Parmesan cheese, flour, salt and pepper. Baked for 25 minutes at 350 degrees. Pairs well with Magic Hat #9 (but then, what doesn’t?).
Until next time, get out there and catch ’em up.