11/11 bottom bonanza

[jmurr711]

Well truth in reporting i was debating staying home because #ihatebassfishing but my buddy Nick came back to the hood for a surprise visit from louisiana so I had to get em out with captain Jerry. Looked all over for striped catfish loads of bait but even more boats, just wasn't gonna happen. So my little buddy did what he always do & made f#ckin magic happen as we ran off the beach & loaded up on hubcap scup & blues! A super Murray & Scotty kinda day who cares if everyone was else was sad 😄

Jerry gave the bass another look on our way home but just wasn't happening today. Cannot thank him & Jesse enough, Jerry is my friend but aint nobody else works harder as a captain. He don't worry about profit he worries about his customers smiling & I cannot thank him enough for another legendary monger day

[jmurr711]

had a sushi & ceviche party yesterday

[Gerry Zagorski]

Your dream come true Joe, your're on a roll for sure.. Must be that clean living :D

"Captain Hank" musta smoked 3 pacs until he switched gears and got you guys on the meat. He's a machine!

[bunker dunker]

porgy porgy don't you cry,i will take you home to fry!!!!!!!!!nice job!!

[Stanton327]

had a sushi & ceviche party yesterday

Hey J Murr, is scup good raw? Never had as sushi/sashimi but it looks good! Let me know if there are any tricks to handling/preparing it. Thx bud!!

[Jigman13]

Hey J Murr, is scup good raw? Never had as sushi/sashimi but it looks good! Let me know if there are any tricks to handling/preparing it. Thx bud!!

It's delicious raw. Bleed well and ice them good, remove guts and gills. I prefer them raw after being on ice for about 24 hours. The rigor dissipates and the flesh softens a bit. Good in ceviche and poke too.

[jmurr711]

YUP! key is bleeding them & getting em cold. I cut the filets in 2 pieces on each side of the middle bone then i let the filets sit in ice water with some kosher salt in the fridge for an hour