July 27, 2017 – Fishing Report And The Little Miss Judy Believe It Or Not Story!
Gag Grouper
Captain Deidra Jeffcoat of Miss Judy Charters is holding up Anita Goodrum of Eupora, Mississippi’s just caught gag grouper.
What did it hit? Live ruby red lips rigged on a Carolina style bottom rig. What did that do with the fish? Let’s see the family planned of having grouper fingers and blackened grouper fillets over at the Flying Fish Restaurant, located in Savannah Georgia! Where the motto here is “You catch them we cook them!”
Captain Ken Kennickell of Miss Judy Charters is holding a nice genuine red snapper that Haley McCrory age 15 Madison Goodrum age 15 caught and fought together! Both were visiting with their families from Eupora, Mississippi. Since red snapper season is closed this fine looking bottom fish was released unharmed back to the wild! No fish fingers possibilities here!
Red Snapper:
Captain Ken Kennickell of Miss Judy Charters is holding a nice genuine red snapper that Haley McCrory age 15 Madison Goodrum age 15 caught and fought together! Both were visiting with their families from Eupora, Mississippi. Since red snapper season is closed this fine looking bottom fish was released unharmed back to the wild! No fish fingers possibilities here!
Before making way to the Savannah Snapper Banks it is always a good idea to try and catch some bait! Why? When bottom fishing this is the kind of bait that triggers an otherwise slack nonchalant bite! In other words, when this type of bait, the fish strikes before it thinks!
Please meet Dr Brad Durham and his wife JO! Their offshore fish day started out pretty normally with sea conditions that they could stand up in. With Captain Kathy Brown of Miss Judy Charters assisting Jo and Brad has a fun time catching live bait! What kind of bait are they catching? Spanish sardines and cigar minnows!
Spanish Minnow
Spanish MinnowThe top bait is a Spanish sardine also known as the diamonds and the bottom is a cigar minnows. Why do we call Spanish Sardines the diamonds? Once caught and while hooked up as bait they are continuously shedding their silver scales, which are like calling cards for fish! If you don’t believe me, once introduced into your live well; check out the bottom. It will be lined with diamonds better known as Spanish sardine scales! Heck, the best news is as they shed they are still very lively! The cigar minnow is the type of bait that can camouflage itself quickly! Cigar minnows are normally, when not in the camouflage mode, are silver in color and very appealing to all types of larger fish. However, when under stress or fear this is their go to colors.
When Dylan brought his big shark to the boat we all knew at once why it was taking so long. The reason being is that “this is on big shark!” Yes the shark was unharmed and released back to the wild! What does this mean to you? More shark bites will most likely happen!
Now back to this week’s recipe!
Captain Triple Trouble Steve says, “Hey folks, this is Captain Triple Trouble back from a few months of personal family and health issues. I had been missing some of Captain Judy’s excellent food and, while trolling through my recipe file, I found a great recipe for what Judy calls poor man’s crab stew which she makes with Sheepshead.”
Captain Judy says, “Back in the old days, my father used to cook a lot and most of the time I helped. And it is funny, when you help a lot thanks goodness your memory is better. And I can still smell his crab stew and his mull down cat fish stew made with black fish! (But that is another recipe for later!)”
Captain Triple Trouble says, Lo and behold, I found a package of Sheepshead filets in my freezer from a trip that I did with Captain Judy and Captain Kathy Brown back in January of this year. So I got to work and I made the stew this past weekend. I can’t remember the first time Judy made this for me but folks it was as good as ever! It is good the first day but even better the second day I think. Try it. You’ll like it!
Captain Judy’s Poor Man’s Crab Stew:
(The recipe is made with Sheepshead cooked meat. However, if you want to substitute blue crab or lump crabmeat it will work also.)
- 1 pound of cooked (grilled or not) Sheepshead meat only
- 1 Vidalia onion
- Real butter one stick
- Worcestershire sauce (2 tablespoons I probably add more, it’s up to the chef)
- Quart of 2% milk (can use whole milk)
- Can of condensed cream half and half (optional)
- Old Bay seasoning
- Garlic (powder or fresh)
- Salt and pepper
- Cooking sherry
Directions:
I usually fillet my Sheepshead; remove the skin, and all bones. All you then end up with is the wonderful Sheepshead meat. I season it with butter, garlic, Old Bay seasoning, salt and pepper. I then bake (350 to 425 degrees) until the meat is white and flaky. I then usually broil for a few minutes just to do a little browning. I remove the meat, let it cool a bit, and then break it with my hands not with a utensil. I want to break the meat into to large flakes.
I take a saucepan or pot and melt the butter. I cut the onion up in rings. (Some preferred chopped, which works just as well.) I add Worcestershire put raw onion rings in pan and slow cook until onions are soft as well as nice brown color. I then add oven cooked Sheepshead flakes to mixture and continue the browning procedure. Once this mixture is brown according to Chief I add then add milk while stirring. I keep the total mixture to simmer heat. For those that want their stew rich beyond control it’s time to add the cream. I let the entire mixture simmer until the meat and onion have absorbed each other’s smells. All you need now is a bowl to serve, a pile of saltine crackers, and maybe a little hot sauce! All I can say about this dish is “that not only is it wonderful to eat, but it makes a great conversation piece! And it actually does tastes like crab stew with a twist! Enjoy!
Thanks for reading! Captain Judy