Jeff returned from his week-long stay in GA…the longest run of OSR on his property he’s ever had. He talked about his week throughout the show, and he also mentioned his new Father’s Day/Birthday/Anniversary/Christmas present: a new Traeger grill!
As for Capt. Kevin and Capt. Kirk, it’s been a wild week with some crazy weather and for the first time in a long time – POGIES!!! But the story that really captivated everybody came from Capt. Kevin and the experience he had with a HUGE group of spinner sharks feeding on a school of fish. How huge? Kevin is positive it was 500-1000 spinners five miles offshore, squeezed into an acre of water, ranging in size from 3ft to 8ft.
The conversation was all over the place, too – thanks to the callers, we even got knee-deep into tomatoes!
Most importantly, the guys talked in-depth about the proposed flounder regs and what they would mean for First Coast anglers. The guys talk about the size, the amount and what they think about a possible closure. If you want the info AND the insight, this is the show for you.
Here’s your L.V. Hiers gear tip of the week: Kingfish season is here. Make sure you have a sea anchor handy. This sea anchor from Bass Pro Shops is the best. It has weights in it that make it open automatically!
Here’s your Ring Power CAT tip of the week: Restoring/cleaning cast iron pots and pans… Jeff took on this project over the past few weeks. Listen in to hear how he did it step by step.
Here’s your Kirbyco Builders Inc. cooking tip of the week from Chef Kirk:
Fried Whole Flounder
1 whole flounder, 14-15 in (cleaned and scaled)
Take one whole flounder cleaned, gutted, and scaled w/out head and soak in fresh clean water
Mix a cup of Wonder flour, 2tbs of corn starch, tablespoon garlic powder, dash sea salt, and a dash of black pepper
Remove fish from water and let it drain on cutting board. Take a paring knife and make diagonal cuts in a checker board appearance both ways on the top side of the fish careful to score to the bones. Add flour w/ingredients to a baking dish and dust whole flounder on both sides. Heat a sautée pan large enough to hold the whole flounder on a low setting. Add a 1/4 stick of butter and a 1/4 cup of oil on low heat to keep from burning butter. Add the flounder and cook till one side is brown. Turn with a large spatula and brown on the other side till golden brown. Remove the fish to a pastry drain screen to drip n cool.
Remove the oil from the pan and de-glaze it with a few tablespoons of butter. Add 2-3 tablespoons of apricot preserves and stir gently until hot and smooth.
Place the fish on a bed of rice or creamy grits and drizzle the apricot reduction over the fish.