4/6 Report
#1
Posted 06 April 2006 - 07:18 PM
#4
Posted 07 April 2006 - 04:57 AM
--Don

10% off to all VBSF Sponsors and Supporters
5th Annual Bluewater Classic, August 12-15, 2010
Proud Partner in Conservation with The Billfish Foundation
#5
Posted 07 April 2006 - 08:24 PM
#6
Posted 07 April 2006 - 09:59 PM
What's the limit on those shraks and how do you cook em?
#7
Posted 07 April 2006 - 10:40 PM
To be honest buddy I have no clue. I have never eaten any smoothe dogfish, but I imagine that they taste just like any other clean eating shark. We threw all the ones that we caught back. I did see alot of the other boates cutting the belly out and using it for bait. I thought about it, but with these new shark regulations I wasn't sure how the VMRC would feel about that.
#8
Posted 08 April 2006 - 12:10 PM
Before you throe it in the cooler, cut it from gill to gill, tie off his tail with an rope, and throw him overboard to bleed out. After he bleeds out real well, cut all the belly meat out for bait, remove the head, and throw in the cooler. Cook the meat up like any other shark. The meat is firm, white and flaky. Not much taste but palatable. Not so sure on how long they need to be so read up on the regs.
--Brett
20 ft Stingray
10 34FT Sea Ark Patrol Boats
#9
Posted 09 April 2006 - 11:57 AM
Kicknbass,
Could you explain the high low rig? I'm unfamiliar with it.
FinStoked
#10
Posted 09 April 2006 - 07:45 PM
#11
Posted 09 April 2006 - 07:53 PM
Thanks for the tips Captain. I looking to drop some baits this Friday for some Flounder.
FinStoked
Ch. 68/72
#12
Posted 10 April 2006 - 07:32 PM
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