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tomsgonefishin

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About tomsgonefishin

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    Angler

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  • MY BOAT
    TakeFive SeaPro 206CC 150HPDI YAM
  1. With a screen name like Bird Man, how could I refuse. Bob, if I had a window to spend the night in the stream, I'd be all over it. All I get is red X's and no pics. What do I need to do to see those pics? Thanks. Also, I didn't realize that we can have long fins (Albacore Tuna) out here. I use to fish for them a lot out of San Diego. Tasty critters.
  2. Double tree at Virginia Beach. $50 a night and tons of boat parking.
  3. tomsgonefishin

    Hotels Around Rudee

    Travellodge - really cheap, not super clean, but you can park a boat. Update: not really enough room for a 26' boat. 21' is about it. Double Tree - rates are $50/night, and there is PLENTY of room to park a boat. Just stayed there two weeks ago.
  4. It looks like the fish took the day off too! Thanks for the report.
  5. I wouldn't complain about driving 40 minutes!! I drive 4 hours to get there, and I'm sure there are others that come even greater distances. You'll get into them, just give it some time. Good luck.
  6. Lots of great info sharing on this site and it is much appreciated. Started fishing the area last year and had success due to the members of this board! I will share my reports here as well. Thanks. Can any of you reccommend a motel near Lynnhaven Inlet area that has space to park a boat. Actually even within 10 miles isn't a big deal. I'm coming up next week and may stay near the Lynnhaven Inlet area if I can find a place. I've found a couple near Rudee that worked out last year. Cheap is always good! Thanks Tom You can email me directly if you don't want to advertise. tom_n_az@yahoo.com (no longer in Arizona "Take Five" Sea Pro 206CC Yamaha 150 HPDI
  7. Smoked Bluefish sounds interesting. What type of wood is best? I use Hickory in my smoker all the time for beef/pork. Small taylor blues fried up are excelent in my book. Haven't tried ( or even caught) a large blue yet. Thanks Tom
  8. We'll be there. Driving up from Raleigh on Friday. "Take Five" Tom
  9. Sweet! I have a buddy flying in from San Diego to go fishing. I told him to bring a jacket. Thanks so much guys. I guess getting there may be the big challenge with the chill coming down from the North. I'll be out there Friday, Sat, maybe Sun Morning.. "Take Five" on 68, Give me a shout for a report. Sea Pro 206 CC (probably the only one without a T-Top!!) Tom
  10. Forecast for this weekend looks a bit windy but is near shore along the beach likely to be decent. Looks like it may be a pretty stiff West wind but I was thinking the oceand would be too bad close to the beach. Could someone with a bit more local experience chime in? Thanks Tom 206 CC Sea Pro
  11. Just curious what reels and line wt you all use for trolling daisy chains, umbrellas, paracutes, and tandems. I primarily use TLDs 15s (w/20lb) + 25s(w/40lb), and Penns 4/0 (40), 6/0 (80lb) for all of my trolling for spanish, kings, and mahi. Is this sufficient for a trolling tandems ( 4oz/8oz), daisy chains (say 28oz mojo) etc? Thanks and hope you all have a wonderful Christmas and New Years. I'll be fishing around CBBT, CH, and Rudee on 12/27 - 12/30 so give me a shout on 68 "TakeFive" for a report. Tom
  12. tomsgonefishin

    Tom's Blackend Seasoning

    If you want to try something special, give this a try. People that supposedly don't even like fish have loved it when I prepared it for them. Let me know what you think. Here is the link: http://home.nc.rr.com/tvmills/tomseasn.html Tom sent me this seasoning recipe and I like it! So far I've used it on catfish and skinless chicken breasts. It's a nice way to spice up food when you're on a diet as I am, and great even if you're not. Shortly after I tried it, the New York Daily News (7/24/96) had an article in the food section on a healthier method now being used in top NYC restaurants to prepare meat, fish, and poultry... "spice crusts." And that's what Tom's seasoning is! TOM'S BLACKENED SEASONING (Source: Tom Mills, Phoenix, Arizona) I now live in Raleigh, NC. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 2 tsp paprika 4 tsp thyme (leaf) 2 tsp onion powder 2 tsp garlic powder 3 tsp sugar 2 tsp salt 2 tsp black pepper 1 to 1-1/2 tsp cayenne pepper (as you like) 1 tsp oregano (leaf) 3/4 tsp cumin 1/2 tsp nutmeg Place all ingredients in a jar and store in a cool dark place. Shake jar well before each use. Directions: 1. Here is the quickest and easiest way to make it. On low heat, melt about 3T of butter or margarine in a non stick frying pan (enough butter to coat fish and the bottom of the pan). As soon as the butter is melted, place the fish in the pan, flipping it over to cover both sides with butter. Then generously coat the fish with the seasoning, flip over again and coat the other side with seasoning. 2. Now turn up the heat to med-high and cook on one side until blackened and somewhat crispy. Flip over and cook the other side. If you need to add a little more butter, don't be shy. 3. Try not to continually flip over and over. You can take a peek occasionally to determine when to flip it over. NOTES: From Tom: For Blacked fish or chicken (great on any type of fish, especially on denser types of fish). The nice thing about this recipe is that the dish doesn't taste burnt even though you can get a nice blackened look. The sugar and the thyme carmelize and give it a wonderful flavor. All my friends love it. Try Tom's Blackened Seasoning on: * Shark * Sauteed shrimp * Chicken * Hamburgers From Sue: If you substitute ground thyme and/or oregano, reduce the quantity since the ground herbs are more potent than the leaf forms. To help the crust stay on, make sure to use sufficient butter or oil for frying and as Tom wrote, don't flip the meat over and over. This method will work best with thin cuts that heat through faster, especially when cooking with butter which can burn.
  13. tomsgonefishin

    good striper recipies ???

    If you want to try something special, try my Blackend seasoning recipe. It is very good. Let me know what you think. Here's the link... http://home.nc.rr.com/tvmills/tomseasn.html Tom
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