Hello, friends and neighbors. Tight Line Jr. here, and I hope everyone had a nice Christmas and a happy new year. Well, we had a little cold snap but it looks like the weather will warm up in the week to come.
I have heard of some sheepshead being caught, and if you decide to wet a hook I suggest using live shrimp or minnows and fish off the beach or in the sound on the bottom.
Who knows, there could be a big one waiting for you.
Now, I’ve got something perfect to munch on while watching the ball games this weekend. This recipe is originally from Rinoza Riaze.
1 tablespoon of hoisin sauce or Chinese BBQ sauce
1 tablespoon of canned
1 tablespoon of dry sherry
1 teaspoon of black pepper
2 tablespoons of dark soy
1 teaspoon of white sugar
1 teaspoon of sea salt4 fillets of bass, trout or grouper — the choice is yours
1⁄3 cup of oil
1 tablespoon of lard (yum yum)
1 teaspoon of cornstarch
1⁄3 cup of water
In a mixing bowl, mix together hoisin sauce, tomato sauce, sherry, pepper, soy sauce, sugar and salt. Set aside for 20 minutes. Rub fillets with 1 tablespoon of oil. Heat a large skillet and add the rest of the oil. Fry fish for 2 minutes on both sides. Dry on a paper towel and set aside. Drain skillet and add the tablespoon of lard. Melt over medium heat and add soy sauce mixture, stirring well. Dissolve the cornstarch in the water and pour into skillet, stirring constantly. Cook until thickened. Return fish to the skillet and cook again for 1 to 2 minutes on each side and you are ready for the game. Serve up with a Caesar salad and cooled beverage and let me know how it goes.
Remember what Ol’ Tight Line always said: Go out there and go fishing, and if you do, always remember to keep a tight line. I always say hit the docks, keep a sharp eye and watch that cork go down. Well, friends, until next time, do me a favor and wet a hook. It’s good for the soul.
Tight Line Jr.