We called them Linesiders, and when the water temp gets below I think 55 degrees, they become lethargic and just sit there so they can be scooped up with a net. Used to be a regular practice when I was little. Overharvesting dang near wiped 'em out in the past, from what I've always heard. Doing so now is highly illegal, of course. They have strict, very specific harvesting nowadays, and cannot be sold commercially at all. Last I heard it was 2 in the freezer limit. But I haven't lived in Flourdough, the Shoeshine State, for many years now.
My nephew has a picture of a huge Tampa Bay Tarpon that he was reeling in when a shark took a big, circular chunk of it belly off of it. Ayup...no spear fishin' fer this Florida Boy!
thank goodness he looks like his Mother...
I make hogfish tempura with a sweet/sour red dipping sauce. Not once did I ever have any leftovers.
I knew there was sumpthin' 'bout 'em that I didn't like.
We lost our Son, you have led a blessed life
I was eating at a Vietnamese restaurant with some Vietnamese/Americans who ordered some kind of fried shrimp. They were gigantic and fried with some kind of salt glaze fried on. Allegedly, the frying process converts the shells into "eddible" crunchy stuff. Great fun was had by all watching bubba peel his giant shrimps. he he he. giant shrimp. They were very large for shrimp.
Condolences brother! When/where?
