I meant to post this earlier in the week but I guess I just got to lazy.
Trolled between Lynhaven and VA Beach Sunday Morning and caught about 2 dozen spainards.
We were trolling clark spoons behind 3 and 4 ounce inline sinkers. 15-20ft of mono behind inline sinker and then about 5ft of florocarbon in front of the spoon. Caught plenty of taylor blues also, we were going to slow I was told. We were trolling 6-8 knots. Found a nice little current rip south of the light house and picked up most of them trolling along it. the first and Biggest fish was just shy of 3lbs and we caought it just past the anhored ships. We didn't catch one fish less the 14". Caught them in 18' of water all the way to 52'.

Pretty easy and pretty steady fishing. Strong tasting fish though, maybe better for bait.

Tight Lines

Shep

If you fry it it tastes alot better. Just my 2 cents.

Mark

I agree, but everything is pretty much better when it's fried

it must be eaten the day you catch it in my opinion. I will filet the fish leaving the skin on. Put filets you are going to eat in a ziploc with a seasoning packet of italian dressing, oil, vinegar. Marinate 2 hours. Put foil down on grill with holes cut in it. Spray on pam. Let it get hot and add filets skin down. Cook until flakey and shove metal spatula between skin and filet seperates perfect and the skin sticks to the foil. Unreal.

Fried mine the next day...A guy in my office marinated it in wine and cooked on grill 3 days later and said it was great.

I'll be trying c-note's recipe next time, sounds like a KISS recipe to me, my favorite.

I coated some with olive oil, seasoned with some seafood grilling seasoning, (unsure of the brand) wrapped in foil, cooked till krispy around the edges, the family and I loved it.

I do it a similar way. it must be eaten the day you catch it in my opinion. I will filet the fish leaving the skin on. Put filets you are going to eat in a ziploc with a seasoning packet of italian dressing, oil, vinegar. Marinate 2 hours. Put cedar plank (home depot sells them) down on grill with holes cut in it. Spray on pam. Let it get hot and add filets skin down. Cook until flakey and shove metal spatula between filet and the plank throw filet over the fence and eat the plank !!! they taste like crap no matter how you cook them LoL !!!!

You are sure to get a ample supply of fiber with that recipe!

I've caught, cleaned and froze them for years with great success. I filet them to the tail then flip & filet off the skin. Then butterfly them so to speak or just cut the peice in half long ways to remove all the red meat. Fried they'll make you smack you Mammy!

enough on how to cook them. where the hell are they. anyone having success???

I caught a bunch down near the golf ball on Sunday near shore using the same technique. Biggest was 24." Cobia still everywhere and saw a dozen but didn't get one.

I won't offer cooking advice because I don't like the macks but I have found they clean rust off the lug nuts on my excavator pretty well. Besides all they do is twist mono and snag every line in the water. Put them on a bigger hook and catch a shark or cobia. Going to try for Cobia again Wednesday I'll post any keepers.

twisted lines
Brian