we rarely see big drum here , managed only a few in the double digits in my entire days in these parts .
one 15 lber about 50 years ago is my best , but to be very sure we ate a bunch of them back when
that gal approached me about going to ketch fish when I was 18 and even though she was like wow beautiful.
silly me tried to run her off and told her to go play with my little sister because she looked way too young to hang around with me.
she promptly produced a driver's license that aged her at 2 months older than me!
told her this about that ,ok then, best get some knee-high rubber boots , it is really muddy where I am going to ketch fish.
started telling me she would cook dinner for me if we ketched some fish, still being a skeptic I thought yeah sure , looks like that and can ketch fish and cook , not likely ....
boy howdy , learned a valuable lesson that day , don't go judging a book by its cover ..
We are all born ignorant but one must work really hard to remain stupid. -Ben Franklin
PROUD MEMBER OF TEAM GEEZER
Any day I'm fishing is a good day, regardless of what I catch.
I've been wanting to try making a Courtboullion with a couple of Big, Bull sized Gaspergou. I make a Courtboullion with Bull Reds that is out of this world. Need big fish, old bones for the stock. Shorts just don't have the flavor yet.
If I die from a Deadly Sin it will be Gluttony!
"Formerly known as rojoguio"Ketchn LIKED above post
most certainly was, just totally not interested in that sort of thing back then, looking back there were more than handful that fit the bill, but I was a moment in time back then and down the road fast, I wore down the trails in search of fish and game most of the time and I for sure wasn't marriage material
sum kawl me tha outlaw ketchn whales
not a fish soup fella is me , it is quite popular with the south of the boarder crew though , wife made it ONE time , liked it EXCEPT for the fish ....
their version is typically a skin on catfish chunks thing , the skin holds the fish together as it cooks , but to be VERY sure cooked catfish skin is about like NOT my thing !
sum kawl me tha outlaw ketchn whales
Think of it as a Gumbo Roux with Candied Tomato Sauce, carrots, bell peppers and the like. It takes hours to make the base, first a good medium Roux, then is cools enough to add tomato sauce and mix well. That goes in the oven slow, till the oil separates from the Base, sometimes 4 hours for it to happen. So you're boiling the Back Bones "OUTSIDE" it stinks till they fall apart. Afterwards strain the water thru a tight sieve, return to a boil and reduce till the water gets some "Body" to it. The fish flesh is cubed up and added the last 20 minutes of the Courtboullion, I serve with lemon wedges and diced boiled eggs over rice. Can't forget the French Bread to sop the gravy.
If I die from a Deadly Sin it will be Gluttony!
"Formerly known as rojoguio"