Had a great morning on the water, particularly for December 20th. Put in at 0730 and was out by 1130. Two of us caught 18 and kept 14, the smallest was 14 1/2 inches. Beer for measurement purposes only.
Heres a cooking technique I've used oftern.
Cook them whole. Scale them, lightly oil season with S&P, Place the fish on a fresh bed of thyme and rosemary. Place on a sheet pan/cookie sheet, place in a 350^F oven and roasted 7-10 minutes on each side. Should be perfect. To debone just trace the line on the side of the fish head to tail. At the tail lift the bone up and out pulling towards the head.
Linear Mode
