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caz

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  1. kingston to Boston.....about 6 stops in between about an hour top to bottom
  2. Heading out of Duxbury Bay tomorrow am have heard lots of good reports of fish in the area. Anyone venture out this AM? Looked foggy on the train ride in today hopefully it will cleared up by tomorrow.
  3. saw the same thing about 2 weeks ago about 200 yards off of high pines. We saw birds following them thought it was a school of fish....highly disappointed when we saw they were dogs.
  4. for those interested the bluefish were all over duxbury/plymouth bay yesterday. Good sizes too, probably 10 to 15 #. The bay is loaded with bunker too, I have never see so many.
  5. Went out Friday evening after work to chill out and get ready for the weekend. The bay was loaded with bass and blues in the flats near 2rock. 1 schoolie and 1 keeper, and about 6-8 bluefish. Hitting top water plugs and white chads. It was a beautiful night, and a perfect way to start the weekend. Hope everyone else had a good weekend!
  6. BS4SHORE thanks for the info. Where did you find the transcript? It is an absolute shame that this did not get any media attention. Judge Young, man what a good speach!! Reid has been down in plymouth county jail since he was arrested. I have a buddy who used to work down there and Reid has been there for a while under protective watch. They should just let him out in general population and save tax payers $$$
  7. I have used a similar recipe with salmon and it is very tasty! Let the salmon soak in a Pyrex pan lined with foil (otherwise the cleanup is horrible) for about 30 min to 1 hour. Then bake @ 350 for about 20 min or until salmon start to separate, also while cooking continue to cover the fish with the sauce with spoon or brush. Remove from the oven and let sit for a little bit, meat will continue to cook.
  8. I usually sauté for about 10 min. over high heat. 2 TBLS of extra virgin olive oil, a little butter and turn up to high heat. Throw a little cut up onions, peppers and sauté until soft. Season the fish with your choice of seasoning. I like some S&P, some dried oregano, a little chili powder and whatever else is in the cabinet. Crush up the dried herbs to release the flavor more. Sauté 5 min on one side and then turn, I then take 1/2 lemon and then squeeze over fish while it is cooking on the second side. You will know when the fish is cooked when it is starting to seperate. As stated above you don't want to over cook, since the fish will continue to cook off the heat. ENJOY!!! Nothing better than fresh fish!
  9. my thoughts are with you and your family
  10. caz

    caz

    Hey guys I am new to the forum. I was thinking of heading down to the s.side of the cape on Sunday. Besides the South Cape beach, any other suggestions? I live on the S.Shore, and I don't think any schoolies have made it to Plymouth/Duxbury bay yet.....Thnxs
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