This is the pastor of our church, he is 5'8 fish is 5'11 and weighed 85.6 pounds. Caught him on a 2.5LB hardtail slow trolling this past summer. After we boated the fish he wanted to go in so he could show his wife.
Our Pastor and his WAHOO
- Thread starter wickedfish
- Start date
Re: Our Pastor and his WAHOO
Nice, that first run them wahoo make is killer. How far out did ya'll catch him?
Nice, that first run them wahoo make is killer. How far out did ya'll catch him?
Re: Our Pastor and his WAHOO
We were 7 miles off Perdido Pass in Orange Beach on some bridge rubble in 70' of water, 1 week later another boat landed a 125lb wahoo using the same bait 12miles off the beach.
We were 7 miles off Perdido Pass in Orange Beach on some bridge rubble in 70' of water, 1 week later another boat landed a 125lb wahoo using the same bait 12miles off the beach.
Re: Our Pastor and his WAHOO
Cool the farthest out we have ever caught one was about 25 miles out from panama city, it is actually a 40 mile run but just 25 from the closest shore. Caught him on cut bait when we were fishing for snapper.
Cool the farthest out we have ever caught one was about 25 miles out from panama city, it is actually a 40 mile run but just 25 from the closest shore. Caught him on cut bait when we were fishing for snapper.
Re: Our Pastor and his WAHOO
Wow!!! That's good eating for a long time. I just took up fishing. I've only been deep sea fishing once but go fresh water when time permits. Out of curiousity, how do you break down a fish that size? Steaks, fillets and chunks? You must get ten gallons of stock out of fish like that. Obviously this is a lot more complex than pan frying a trout. That's a great photo. Thanks for sharing.
Wow!!! That's good eating for a long time. I just took up fishing. I've only been deep sea fishing once but go fresh water when time permits. Out of curiousity, how do you break down a fish that size? Steaks, fillets and chunks? You must get ten gallons of stock out of fish like that. Obviously this is a lot more complex than pan frying a trout. That's a great photo. Thanks for sharing.
Re: Our Pastor and his WAHOO
You can steak it out, ormake filets and cut them down. This fish is awesome on the grill with butter and garlic, pan seered, broiled. This is one of my favorite eating fish from the gulf. We were actually trolling for King Mackrel when this wahoo hit. You never really know what you are going to catch, you just try and target a certain fish.
You can steak it out, ormake filets and cut them down. This fish is awesome on the grill with butter and garlic, pan seered, broiled. This is one of my favorite eating fish from the gulf. We were actually trolling for King Mackrel when this wahoo hit. You never really know what you are going to catch, you just try and target a certain fish.
Re: Our Pastor and his WAHOO
Mmm, good eats!
#1:
Take a fillet and chop some ginger, green onion, sesame oil, and shoyu together with a little chili flake and rub it on the fish. Place it on a cabbage leafe in a steamer basket and steam until tender. Serve with sticky rice and brocolli
#2:
Cajun Rub the fillet, and blacken it in a cast iron pan.
Using a bit of cajun rub, onions, garlic, and some bourbon, sear the onion and garlic, add the cajun seasoning, deglaze with 1/2c bourbon. Reduce by 1/2, remove from heat and add 1T pats of butter until thickened, pour over blackened fish.
Serve with Dirty Rice and Browned Butter Asparagrass
#3:
Oil the filleted side, cold smoke over apple wood at no more than 125*. Slice and serve with crackers, creme fraishe, and smoked salmon or caviar with Champagne....caution, this one may get ya laid
Mmm, good eats!
#1:
Take a fillet and chop some ginger, green onion, sesame oil, and shoyu together with a little chili flake and rub it on the fish. Place it on a cabbage leafe in a steamer basket and steam until tender. Serve with sticky rice and brocolli
#2:
Cajun Rub the fillet, and blacken it in a cast iron pan.
Using a bit of cajun rub, onions, garlic, and some bourbon, sear the onion and garlic, add the cajun seasoning, deglaze with 1/2c bourbon. Reduce by 1/2, remove from heat and add 1T pats of butter until thickened, pour over blackened fish.
Serve with Dirty Rice and Browned Butter Asparagrass
#3:
Oil the filleted side, cold smoke over apple wood at no more than 125*. Slice and serve with crackers, creme fraishe, and smoked salmon or caviar with Champagne....caution, this one may get ya laid
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