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6
Posted on 4/22/13 at 10:17 am to AngryBeavers
Ruh rooo
Posted on 4/22/13 at 10:18 am to AngryBeavers
The Texas article lost me at this
Oh snap
quote:
I've never been lucky enough to even hook into one of these majestic giants.
Oh snap
quote:
The group is called the Hell Divers Sportfishing Club of Louisiana. They say this is happening in the name of research.
This post was edited on 4/22/13 at 10:20 am
Posted on 4/22/13 at 10:20 am to Bama and Beer
quote:
I've never been lucky enough to even hook into one of these majestic giants.
Sounds like butt hurt from the author.
Posted on 4/22/13 at 10:21 am to AngryBeavers
It's also from a site called
quote:
paynespaddlefish.com
Posted on 4/22/13 at 10:27 am to Bama and Beer
quote:
paynespaddlefish.com
Seems legit
Posted on 4/22/13 at 10:29 am to AngryBeavers
quote:
Tuesday, April 16, 2013
Editors,
Fly Life Magazine.com
Dear Sir or Madame,
I have read with some interest the Spotlight Article in the recent online edition of your magazine entitled “Conservation: Wanna’ know what the absence of any regs looks like?” I would like to take this opportunity to correct some of the factual errors in your article and to help you gain a better understanding of the problems facing a magnificent animal that we all love: the tarpon.
I have been fly fishing for tarpon for over thirty years in almost every country in the western hemisphere that has fishable tarpon stocks. My love for tarpon led me to return to school to earn a Ph.D. so that I could scientifically study this animal. Tarpon are important food fish in Columbia, Costa Rica, Venezuela, and Nicaragua and many other countries that boarder on the Caribbean Sea and the Gulf of Mexico. A very active artisanal aquaculture industry exists in Columbia just for this purpose. However, I have been appalled by the wanton destruction of the species by sports fishers across the hemisphere. As you correctly stated, very little is known about the life cycle of tarpon. In fact, we do not even know where tarpon spawn. Last spring, we published the first report of a spawning tarpon in the northern Gulf of Mexico. My research has shown that tarpon complete their entire life cycle on the Louisiana coast. This means that fish caught in Florida may well have come from Louisiana. The problem is that tarpon stocks have apparently decreased in the Gulf of Mexico since the 1960s. However, as no stock assessment has ever been done, we really do not know whether or not this is true.
You did inaccurately state that “hundreds of tarpon are being killed every winter, spring, and summer by spear fishermen in gulf coast states (sic)”. In point of fact, the pictures that you display in your article show only three fish which were collected over a number of years. I have kept very accurate records of every adult tarpon taken by spear fishers in southeastern Louisiana for the last three years. In point of fact there have been less than 29 in total. I should also point out that the spawning capable tarpon in our paper was captured and brought to the dock by a sports fisher and not by a diver.
The rewards for tarpon posted on the Hell Diver website are for only four (4) tarpon. As you pointed out, tarpon are not good to eat, so it is unlikely that I will get even these 4 fish unless one is brought in by a sports fisher. The point of this “reward” is to obtain a few fish so that we might learn more about them and what we can do to help preserve the species. At this point in time, it would appear that the two factors which are most threatening to tarpon stocks are: loss of coastal nursery habitat through human development and loss of adult tarpon through improper handling by sports fishers. Kathy Guindon’s excellent Ph.D. dissertation from the University of South Florida addresses the effects of catch-and-release angling in Florida’s central Gulf Coast recreational fishery. As she points out, the short- term catch-and-release mortality rates range between 5.3% and 13.4%. These numbers do not include all cases of predation (shark attacks). She estimates that rates would approach 5% if all shark attacks were avoided which of course is impossible. Estimates of annual catch-and-release tarpon mortality in Florida alone ranged from 5899 in 2009 to 8105 in 2004.
The annual mortality among rates for tarpon in the catch-and-release fishery in Florida alone are between 700 and 1000 times higher than the annual loss from spear fishing in Louisiana. If your editorial policy is really to preserve tarpon and not to sensationalize incorrect information from inadequate research and lack of knowledge, our sports fly fishing community would be better served were you to spend more effort informing your readers about proper handling procedures. Furthermore, the image of fly fishers would be greatly improved if the numerous videos on YouTube showing fly fishers feeding tarpon to sharks were removed.
Best regards,
William Stein, III M.D. Ph.D.
Posted on 4/22/13 at 10:31 am to AngryBeavers
Posted on 4/22/13 at 10:32 am to mylsuhat
Posted on 4/22/13 at 10:33 am to mylsuhat
quote:
mylsuhat
BOOM!
Posted on 4/22/13 at 10:42 am to AngryBeavers
also, I'm not going to have a bunch of flyfishing pussies tell me what I should and shouldn't do WITHIN the laws
Posted on 4/22/13 at 10:44 am to mylsuhat
Posted on 4/22/13 at 10:45 am to mylsuhat
that dude is a pussy.
Posted on 4/24/13 at 8:55 am to CarRamrod
Posted on 4/24/13 at 9:02 am to mylsuhat
Hell Divers Coonass Cook Book
These are the recipes the Hell Divers use to cook the mookies nobody else wants to eat. We don't waste a thing. Barracuda, Jack Crevalle, Spadefish, Triggerfish, Black Drum, Tarpon, and Stingray
Barracuda
I think the first fish I ate when I got in the Hell Divers was Barracuda.
That is a very popular fish at rodeos because it's one everybody can get. Underneath that stinky smell and is some wonderful greenish colored meet. But when fried it turns white as snow. You can feed an army of people with a 40lb. barracuda.
Jack Crevalle
Known for its red meat Jack Crevalle is best smoked, First cut his tail on the boat and bleed the fish from the water you speared it
to the house you clean it at, Take the top part of the shoulder of a Jack, this is usually the best part, make sure all of the blood line is out of it, season it with a heavy dose of Soy Sause and Tony's, then put in the smoker for till you can stick a fork in it without feeling any raw meat. You can squeeze lemon on it after but it's better to use oranges.
For that special added flavor put some sliced pineapples on top. Serve with some rice pilaf and your guests will think there eating Thanksgiving Ham and Rice!!!
Spadefish
Spadefish is one of the most abundant fish in the gulf with a great majority of them
showing up in the West Delta and Grande Isle blocks. For years when my father and I
caught them we discarded them as not being good to eat, till one day my dad brought
one home and we fried it with the bull croakers and red snappers we had caught that day.
I never threw another one back again.
Very simple, season and fry, try it you'll like it.
Triggerfish
The most difficult thing to a triggerfish is learning how to clean it. They have skin like sand paper and will dull your knofe if you don't know what you're doing. First you cut the anal fin and the upper fin just opposite of the anal fin off of the fish. This is your gateway to heaven and all of that wonderful meat inside of the fish. Always when filleting a trigger cut from the inside of the fish towards the outside. Once you get the fillets off of the fish, make sure to leave them on the skin. Taking them off
the skin will leave you with a dry piece of fish.
Spray the skin with Pam, then season with Tony's and cayenne pepper and throw on the barbeque pit. As with all fish if you cook it fast you change the texture of the meat and ruin the fish.
Black Drum
Because we're spear fishermen we usually don't get the little "puppy drums" they server in restaurants, we get the big ones. We usually don't fool around with the meat towards the tail section because it gets too many worms in it. But that is no reason to let the rest of the fish go to waste.
First put fillet in oven with 350 degree heat for 30 minutes, then
get 2 cans of Rotel tomatoes, 2 cans of diced tomatoes, preferably garlic flavor, put in a black roasting pot and boil on stove top till meat falls apart. Also cook some mashed
potatoes with a stick of Velveeta cheese and chopped green onions and tell your friends they're eating red fish coubillion and they will never know the difference.
Tarpon and Garfish
When you get a hold of one of these babies you have fish to eat for weeks. The trick is how do you get to the meat through all those thick scales. No dought about it the scales have to come
off first, you will never cut through them. Take a flat blade shovel, yes a shovel, you are dealing with a fish that may weigh a hundred pounds or more. With the shovel you can scrape enough of the scales off the fish to be able to get to all that meat. This process is not necessary with the garfish.
You simply cut the meat out of the top and bottom portions of the fish in hunks. Don't worry about clean cuts just dig it out and put it in a large salad bowl. This is where you will have to learn how to make an Italian dish called "Modiga".
We use Modiga to stuff fish with but it's main use is on the top of artichokes. It's the stuffing used.
To make Modiga, get some Italian bread crumbs in a bag, chop several cloves of garlic and several bunches of parsley into it. Next add a whole bunch of lemon. You can't add too much.
Then run you meat and Modiga through a meat grinder. You can ad fennel seads if you want at this point. Afterwards you can make it into balls and cook with red gravy, or fry them, or you can put it casings as sausage. My freezer is always full of the stuff.
Stingray
We usually get very large stingrays with very large wings. And the wings are yummy. We simply make scallops out of them. You cut the wings of the stingray off and skin them. Then with a cookie
cutter you cut cookie size chunks out of the wings. My favorite is to make a white wine sauce, with mushrooms, artichoke hearts, black olives and sun dried tomatoes. Simmer this down is a frying pan and then throw your scallops in the pan. Cover and cook till the scallops are tender. This is an awesome
gourmet dish. Serve with dirty rice and white wine.
I hope you will enjoy these recipes for mookie fish. The Hell Divers can't stand to waste a fish and with such a bountiful Gulf we had to learn several ways to prepare the fish we harvest. Nest time you have a party try one of these recipes and your guests will say, "That was good, but what the Hell was it"?
These are the recipes the Hell Divers use to cook the mookies nobody else wants to eat. We don't waste a thing. Barracuda, Jack Crevalle, Spadefish, Triggerfish, Black Drum, Tarpon, and Stingray
Barracuda
I think the first fish I ate when I got in the Hell Divers was Barracuda.
That is a very popular fish at rodeos because it's one everybody can get. Underneath that stinky smell and is some wonderful greenish colored meet. But when fried it turns white as snow. You can feed an army of people with a 40lb. barracuda.
Jack Crevalle
Known for its red meat Jack Crevalle is best smoked, First cut his tail on the boat and bleed the fish from the water you speared it
to the house you clean it at, Take the top part of the shoulder of a Jack, this is usually the best part, make sure all of the blood line is out of it, season it with a heavy dose of Soy Sause and Tony's, then put in the smoker for till you can stick a fork in it without feeling any raw meat. You can squeeze lemon on it after but it's better to use oranges.
For that special added flavor put some sliced pineapples on top. Serve with some rice pilaf and your guests will think there eating Thanksgiving Ham and Rice!!!
Spadefish
Spadefish is one of the most abundant fish in the gulf with a great majority of them
showing up in the West Delta and Grande Isle blocks. For years when my father and I
caught them we discarded them as not being good to eat, till one day my dad brought
one home and we fried it with the bull croakers and red snappers we had caught that day.
I never threw another one back again.
Very simple, season and fry, try it you'll like it.
Triggerfish
The most difficult thing to a triggerfish is learning how to clean it. They have skin like sand paper and will dull your knofe if you don't know what you're doing. First you cut the anal fin and the upper fin just opposite of the anal fin off of the fish. This is your gateway to heaven and all of that wonderful meat inside of the fish. Always when filleting a trigger cut from the inside of the fish towards the outside. Once you get the fillets off of the fish, make sure to leave them on the skin. Taking them off
the skin will leave you with a dry piece of fish.
Spray the skin with Pam, then season with Tony's and cayenne pepper and throw on the barbeque pit. As with all fish if you cook it fast you change the texture of the meat and ruin the fish.
Black Drum
Because we're spear fishermen we usually don't get the little "puppy drums" they server in restaurants, we get the big ones. We usually don't fool around with the meat towards the tail section because it gets too many worms in it. But that is no reason to let the rest of the fish go to waste.
First put fillet in oven with 350 degree heat for 30 minutes, then
get 2 cans of Rotel tomatoes, 2 cans of diced tomatoes, preferably garlic flavor, put in a black roasting pot and boil on stove top till meat falls apart. Also cook some mashed
potatoes with a stick of Velveeta cheese and chopped green onions and tell your friends they're eating red fish coubillion and they will never know the difference.
Tarpon and Garfish
When you get a hold of one of these babies you have fish to eat for weeks. The trick is how do you get to the meat through all those thick scales. No dought about it the scales have to come
off first, you will never cut through them. Take a flat blade shovel, yes a shovel, you are dealing with a fish that may weigh a hundred pounds or more. With the shovel you can scrape enough of the scales off the fish to be able to get to all that meat. This process is not necessary with the garfish.
You simply cut the meat out of the top and bottom portions of the fish in hunks. Don't worry about clean cuts just dig it out and put it in a large salad bowl. This is where you will have to learn how to make an Italian dish called "Modiga".
We use Modiga to stuff fish with but it's main use is on the top of artichokes. It's the stuffing used.
To make Modiga, get some Italian bread crumbs in a bag, chop several cloves of garlic and several bunches of parsley into it. Next add a whole bunch of lemon. You can't add too much.
Then run you meat and Modiga through a meat grinder. You can ad fennel seads if you want at this point. Afterwards you can make it into balls and cook with red gravy, or fry them, or you can put it casings as sausage. My freezer is always full of the stuff.
Stingray
We usually get very large stingrays with very large wings. And the wings are yummy. We simply make scallops out of them. You cut the wings of the stingray off and skin them. Then with a cookie
cutter you cut cookie size chunks out of the wings. My favorite is to make a white wine sauce, with mushrooms, artichoke hearts, black olives and sun dried tomatoes. Simmer this down is a frying pan and then throw your scallops in the pan. Cover and cook till the scallops are tender. This is an awesome
gourmet dish. Serve with dirty rice and white wine.
I hope you will enjoy these recipes for mookie fish. The Hell Divers can't stand to waste a fish and with such a bountiful Gulf we had to learn several ways to prepare the fish we harvest. Nest time you have a party try one of these recipes and your guests will say, "That was good, but what the Hell was it"?
Posted on 4/24/13 at 9:05 am to AngryBeavers
in
fly fisherman are some of the uptight hypocrites in the world..
i know this being an avid fly fisherman
fly fisherman are some of the uptight hypocrites in the world..
i know this being an avid fly fisherman
Posted on 4/24/13 at 9:07 am to mylsuhat
quote:
Holy fricking pussies
Yep.
quote:
scroll down to the comments on the articles about us
quote:
Anyone that would spear a Tarpon for ''sport'' needs to be speared themselves
quote:
Holy fricking pussies
They mad.
Edit: from the article...
quote:
From 2002 to 2012 there have been 807 tarpon killed by Louisiana recreational fishermen
Killed.
This post was edited on 4/24/13 at 9:14 am
Posted on 4/24/13 at 9:10 am to AHouseDivided
I mean shite, they have NO IDEA how many damn tarpon we have over here
Killing 20/year will do NOTHING to the tarpon population
Killing 20/year will do NOTHING to the tarpon population
Posted on 4/24/13 at 9:12 am to mylsuhat
I mean, seriously, this is a shite load of tarpon
Posted on 4/24/13 at 9:12 am to mylsuhat
I want to catch a tarpon 
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