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Hit the lakes again today
- Thread starter rduhon
- Start date
![URL]](http://[URL]http://i249.photobucket.com/albums/gg221/rduhon_album/Capture-6.jpg[/URL])
- Joined
- Jun 4, 2001
- RO Number
- 4846
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- 3,913
That Flounder is legal? In my neck of the woods that would be a big ticket and court costs.....
Flounder is legal. It was filleted and fried, covered with lemon/butter sauce and eaten that same day.
We have a lot of Flounder down here. I see shrimp boats that sell 1400 lbs. of Flounder in one day.
They are allowed to keep some bycatch daily. The Flounder are moving out of the marshes and out to the
gulf for the winter. They spawn in the gulf in the winter and come back inland in the Spring thru Fall
and live in the shallow marshes and feed on shrimp and pogy.
We have a lot of Flounder down here. I see shrimp boats that sell 1400 lbs. of Flounder in one day.
They are allowed to keep some bycatch daily. The Flounder are moving out of the marshes and out to the
gulf for the winter. They spawn in the gulf in the winter and come back inland in the Spring thru Fall
and live in the shallow marshes and feed on shrimp and pogy.
No min. size limit or closed season for rec. southern flounder in LA . http://www.wlf.louisiana.gov/sites/...ational-fishing-regulations/2011_rec_fish.pdf
I have a great recipe for grilled Redfish on the half shell, works for grilled Specks too.
I sprinkle Old Bay and Tonys Creole Seasoning on the fish and put on the grill.
Baste with a local basting/marinade from Hackberry, La. called Luds Sauce.
While grilling, I melt 1 stick of butter, then add cracked Black Pepper and Crystal Hot Sauce
or Cayanne Pepper for flavor. Add the juice from 1 lemon and stir real good. Then add 1/2 pint
of Heavy Cream. Stir a lot and when it starts to bubble, pour over the grilled fish and eat.
I sprinkle Old Bay and Tonys Creole Seasoning on the fish and put on the grill.
Baste with a local basting/marinade from Hackberry, La. called Luds Sauce.
While grilling, I melt 1 stick of butter, then add cracked Black Pepper and Crystal Hot Sauce
or Cayanne Pepper for flavor. Add the juice from 1 lemon and stir real good. Then add 1/2 pint
of Heavy Cream. Stir a lot and when it starts to bubble, pour over the grilled fish and eat.
Dragon Sauce for Grilled Trout:
1 Bottle of Tiger Sauce
-1 Bottle of Honey
-¼ Cup of Blackburns Syrup
-20 Squirts of Tabasco Sauce
-10 Squirts of Louisiana Hot Sauce
-1 Teaspoon of Corn Starch
-½ Cup of Water
-Trout fillets
Directions:
-Heat up ingredients and bring to slow boil stir mixture until corn starch is blended and sauce thickens.
-Once sauce thickens remove from heat and set aside
-Cook Trout to your desire ( I grilled them outside)
-Top it with sauce then crab meat and boom Dragon Sauce Trout!
1 Bottle of Tiger Sauce
-1 Bottle of Honey
-¼ Cup of Blackburns Syrup
-20 Squirts of Tabasco Sauce
-10 Squirts of Louisiana Hot Sauce
-1 Teaspoon of Corn Starch
-½ Cup of Water
-Trout fillets
Directions:
-Heat up ingredients and bring to slow boil stir mixture until corn starch is blended and sauce thickens.
-Once sauce thickens remove from heat and set aside
-Cook Trout to your desire ( I grilled them outside)
-Top it with sauce then crab meat and boom Dragon Sauce Trout!