Pulled my boat but did something I normally don't do

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Saturday's plan called for me to put the boat away for the winter. All was going to plan but when I got to Montauk, the guys encouraged me to go blackfishing. I've done it before but never on my boat. Was by myself and don't enjoying pulling the hook up and down in 50-70ft of water; my boat was (mostly) clean and cutting up green crabs wouldn't have helped.

But it was a great day yesterday: tide was slacking and I had a long sleeve shirt and a fleece vest. So like Joel Goodson (of Risky Business fame) I said, "sometimes you just got to say, what the ...heck."

I'm glad I did it. In just under 3 hours between Cerebus and Shagwong, I pulled up 7 blackfish to 20" and a handful of small black sea bass. My first blackfish was a keeper, but I threw it back (thinking about the fishing Gods), and was rewarded with the 20" and 18" fish. These two keepers were from dead sticking (while I was cutting up the crabs). The anchor was light!

On the way home I saw some birds and casted a deadly dick for a schoolie striped bass. Normally I would have stayed and casted until dark. But I wanted to make some blackfish chowder.

The boat is on the hard and I'm dreaming about the next year's blackfishing season already. Tight lines!

cesarcap well done, did you say tog chowder 8-) ,,,,,,mojoes famous tog chowder,,,?,,,,,,,,,,,,[COLOR=rgb(26, 188, 156)] ><))):>
><))):>[ATTACH type="full" alt="IMG_9887[1].JPG"]12509[/ATTACH][ATTACH type="full" alt="IMG_9888[1].JPG"]12510[/ATTACH][ATTACH type="full" alt="IMG_9889[1].JPG"]12511[/ATTACH][ATTACH type="full" alt="IMG_9890[1].JPG"]12512[/ATTACH][ATTACH type="full" alt="IMG_9891[1].JPG"]12513[/ATTACH][ATTACH type="full" alt="IMG_9893[1].JPG"]12514[/ATTACH][ATTACH type="full" alt="IMG_9898[1].JPG"]12515[/ATTACH][/COLOR]

Here is my finished product in a bread bowl.
[ATTACH type="full" alt="IMG_1017.jpeg"]12522[/ATTACH]

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cesarcap well done, did you say tog chowder 8-) ,,,,,,mojoes famous tog chowder,,,?,,,,,,,,,,,,[COLOR=rgb(26, 188, 156)] ><))):>
><))):>[ATTACH type="full" alt="IMG_9887[1].JPG"]12509[/ATTACH][ATTACH type="full" alt="IMG_9888[1].JPG"]12510[/ATTACH][ATTACH type="full" alt="IMG_9889[1].JPG"]12511[/ATTACH][ATTACH type="full" alt="IMG_9890[1].JPG"]12512[/ATTACH][ATTACH type="full" alt="IMG_9891[1].JPG"]12513[/ATTACH][ATTACH type="full" alt="IMG_9893[1].JPG"]12514[/ATTACH][ATTACH type="full" alt="IMG_9898[1].JPG"]12515[/ATTACH][/COLOR]

Hey Joe, that looks great. Now give us the secret ingredients. ;)

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Here is my finished product in a bread bowl.
[ATTACH type="full" alt="IMG_1017.jpeg"]12522[/ATTACH]

Everytime I see the pics of some of the great food posted here I head for the fridge for something to eat.

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Hey Joe, that looks great. Now give us the secret ingredients. ;)

here you go george 8-) ,,,,,,,,,,,,,,,,,,,,[COLOR=rgb(26, 188, 156)] ><))):>
><))):>[MEDIA=youtube]wzlQKPchxvM[/MEDIA][/COLOR]

Sounds awesome.
I would skip the bacon fat though. And add more veggies.
Heart healthier.
My mother in law made an awesome soup from striped bass fish heads and yuca.
-Dr. Stu

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Sounds awesome.
I would skip the bacon fat though. And add more veggies.
Heart healthier.
My mother in law made an awesome soup from striped bass fish heads and yuca.
-Dr. Stu

(y),,,,,,,,,,,,,,,,,,,,[COLOR=rgb(26, 188, 156)] ><)):>
><))):>[/COLOR]

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Here is my finished product in a bread bowl.
[ATTACH type="full" alt="IMG_1017.jpeg"]12522[/ATTACH]

Looks excellent ??

Mo, I like the recipe! Will try next time. I ran out of white pepper which is why mine looked darker :) But it was still good. When I"m ambitious and have time, I will make fish stock out of the racks but that's only like 1 or 2x a year.

You don't have to even "make" stock as a separate step, but do what my grandmother used to do when making her blackfish spaghetti sauce, another one of her "Top 10 Make The Angels Weep It's So Good" dishes. Wrap the gutted fish in cheese cloth, no need to fillet, head on or off, your choice, and boil it in water with seasoning like salt, pepper and bay leaf. You now have stock and cooked blackfish. When the fish cools, you can pick the meat off the bones and add it at the last minute in the completed chowder. If that's not enough fish, throw some chunks of fillets into the pot after the potatoes are almost cooked.

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here you go george 8-) ,,,,,,,,,,,,,,,,,,,,[COLOR=rgb(26, 188, 156)] ><))):>
><))):>[MEDIA=youtube]wzlQKPchxvM[/MEDIA][/COLOR]



Looks good to me Joe , if i were going to cook that i would have to cook more BACON !!!! . I get hungry when i cook and need to keep up my strength. :giggle:

Sorry Docfish but at this time in my life i see little reason to worry about Heart healthier. I agree with you for the "other guys" but I'm good. :)

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Looks good to me Joe , if i were going to cook that i would have to cook more BACON !!!! . I get hungry when i cook and need to keep up my strength. :giggle:

Sorry Docfish but at this time in my life i see little reason to worry about Heart healthier. I agree with you for the "other guys" but I'm good. :)

Enjoy?

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Here is my finished product in a bread bowl.
MOJOE Lagasse!
[ATTACH type="full" alt="IMG_1017.jpeg"]12522[/ATTACH]

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Here is my finished product in a bread bowl.
[ATTACH type="full" alt="IMG_1017.jpeg"]12522[/ATTACH]

MOJOE Lagasse

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here you go george 8-) ,,,,,,,,,,,,,,,,,,,,[COLOR=rgb(26, 188, 156)] ><))):>
><))):>[MEDIA=youtube]wzlQKPchxvM[/MEDIA][/COLOR]

MOJOE Lagasse(y)

New recipe now on my list

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MOJOE Lagasse(y)



But he forgot the BAM !!!!!. :)