Those big girls are just to play with. SC Slot is 15-23". The smallest one was 36 " . The other big girl I forgot to measure but she was close to forty or over.Oooooohhhhhweeee
I can taste them golden brown filets of goodness already
Great job !!!!
The bulls really aren't good to eat. I went as a guest with a Cajun and he made me keep a 36in red I caught. The meat is actually a little tough, but they are serviceable in a courtbullion (or 'cuybuyion' as they call it).Oooooohhhhhweeee
I can taste them golden brown filets of goodness already
Great job !!!!
And you can only keep one over their ( LA ) slot…The bulls really aren't good to eat. I went as a guest with a Cajun and he made me keep a 36in red I caught. The meat is actually a little tough, but they are serviceable in a courtbullion (or 'cuybuyion' as they call it).
The smaller the better when it comes to eating reds, but there really isn't that much meat on an 18in er. My favorite to eat are the 20 to 21in reds.
Actually that changed in June 2024. You can no longer keep a redfish over 27in in Louisiana. Limit dropped to 4 per person (was 5). Population has crashed in many parts of the marsh due to overharvesting, but noone thinks going from a limit of 5 to 4 is going to help at all.And you can only keep one over their ( LA ) slot…
And agree the big ones are not flavorful
Hadn't heard the change in LA. WHAT A sad things the " guides " are too greedy and let them kill the bulls.Actually that changed in June 2024. You can no longer keep a redfish over 27in in Louisiana. Limit dropped to 4 per person (was 5). Population has crashed in many parts of the marsh due to overharvesting, but noone thinks going from a limit of 5 to 4 is going to help at all.
MS still allows one of the 3 fish limit to be above 27in. Makes me sad to see the charter captains posting pics of their clients with big bulls.
Like that idea!Hard to beat trout tacos! I like to sprinkle mine with ancho chili powder, smoked paprika, and cumin... then not quite blackened in a hot cast iron skillet, then squeeze a bit of lime on them as they go on the tortillias