Trojan Boat Forum

When we go fishing I take along a camera. I love to take pictures just for the sake of it. I guess it is something I do that I find interesting.
Here is a picture of a boat that I took. I think it is a beautiful boat.


Here is the Chesapeake Bay Bridge Tunnel High rise taken at sun rise.


And the ships


The sunsets


And ofcourse Fishing.

Now that's a nice fish!!

That is a Bluefish, most people do not keep them. They have a very strong fish taste. I have a recipe that I want to try on it. We have to catch another one before I can try it. LOL
Bluefish run with the Striper (Also called Rockfish). I am definately ready to start fishing. We have the boat ready now, just waiting on my son to tell me when he can fish.

Just for anyone that would like to post pictures here, I use Photobucket and I resize the picture.
1. Upload picture to photobucket.
2. Click on edit above the picture.
3. Once it has opened in the edit mode, Click on the Resize.
4. Save a new picture or replace the old, I save it as new.
5. Open your pictures again and it should be the first picture.
6. Then move mouse icon over the picture and the headings should
appear blow the picture.
7. Left click on the IMG one.
8. Right click and it will open a small window.
9. Move down to copy and then left click it. You have copied the
picture.
10. Now come to this site and open a reply or new post and hit paste.
You will put the IMG copied into the reply. When you post it will
appear as a picture.
You have copied and pasted the picture. ( Actually using HTML)

Hey, I know that yacht. It's Lion's Whelp. Here is a photo I took of the same boat while we were watching the 2004 tall ships parade in Newport, RI


Check out the interior on this URL. Fancy accomodations.
http://philadelphiasteamshipcompany.com ... -whelp.php
That's richer than my pay grade.

I also love bluefish. For best eating, cut the gills to bleed them out right away when they are caught. Then keep them on ice until you are ready to fillet. I like to brine them and smoke them or grill them within a day of catching them. I usually remove the dark meat after cooking.

Best,
Chuck

On the eating quality of Blue fish: the secre te is to gut and cut the gills as soon as you land the fish. Blues are very oily and if left uncut, even on ice, the oil will be absorbed in the meat. When this happens the best way to eat them isto nail then to an Oak plank, set it next to a hot fire and whenn the fish starts to fall off the plank, throw the fish away and eat the plank.

Try guting one and cook the way you would a stripper, you will never throw another away.

Fish On!

Scott

nice pics

I guess if you eat the plank you already have a tooth pick and won't need one. LOL Hey thanks all for the comments. Here is a Blue fih recipe I saw on the internet. I have not tried it yet.

Grilled Bluefish

1. Preheat grill

2. Lay pieces of Bluefish, skin side down, on UNGREASED aluminum foil.

3. Allow enough foil to make a package ,sealed at the end and folded at the top, allowing room for the fish to steam.

4. Spread mayonnaise over the top of the fish, it should be very thick, of needed add more.
The fish should look like a thickly frosted cake.

5. Lay onion rings on top of the fish in several layers, sprinkle with seasonings.

6. Sprinkle with pepper and optional spices, drizzle lemon juice over top.

7. Bring together foil and fold to make a seal over the fish. fold in ends.

8. Remember to keep a air space on top of fish.

9. Place fish on pre-heated grille and close cover.

10. Grill at medium-high temp, about 350-375 for 15 minutes, depending on the thickness of
the filet.

11. After 15 minutes carefully open package to check for doneness, you want it just barely done.

12. Fish is done if it is opaque and flakes easily with a fork.

13. Leaving the foil wide open , use a sharp knife or two tined fork tomake several holes in the bottom of the foil.

14. Without disturbing the fish to much, make a few hokes right through the fhe fish and through the foil.

15. Close the cover to the grill and allow the juices and mayonnaise to drip through the foil and onto the fire. This will get very smokey but you get htat delicate smaked flavor.

16. After a few minutes of "smoking", remove foil and fish by just sliding it off the grill on to a platter or lifting it, foil and all, being careful as not to break it.

17. Using a large spatula, gently slide fish off the foil onto a seving plate. The skin of the fish will stay stuck to the foil.

Chuck, you made my day, I have often wondered what, who, when and where about that boat. I am really pleased to get that information.
I sure appreciate the information ==== I took that picture while coming in from a fishing trip. It was getting dark and we were allready inside the Chesapeake Bay when I took it. He was moving out pretty good for a boat his size. We passed him and I got the picture.
Now as Paul Harvey would say, "and the rest of the story"
Now I know, Thanks

Breakfast in Charleston ...

rossjo, now that is a unusual picture. It turned out great. I see you are up early and on the water ready to fish.

dont forget, you get to meet , really groovy chicks in bikinis with a boat,,,,,,

LOL really groovey heh, well I don't think my wife would like that. LOL
You really do get to meet interesting people and there seems to be a close relationship among boaters. They all seem to help each other and I know do like to party together. We have several parties at the marina every year.

Does anyone ever catch a "tilefish" up there anymore. That is the most tastey thing I've every had. I think it's somehow related to the Patagonian Toothfish...otherwise known in restaurants as a "butterfish" or "Chilean Sea Bass."

http://www.fl-seafood.com/species/tilefish.htm

I personally have not seen one. We have caught Amberjack which is a substitue for it.