Tough to imagine how cold it was last week. I did receive a few skunks prior to the striper scene. Decided to skip a brutal pounding from the salt and grab a few fish for dinner.

Literally slip bobbers and live shiners I suspended these guys in about four feet of water. The trip was cut short due to a system moving through and I boogied out of there.

I joined Mario and he grilled up these slabs to perfection with a Lemon, Garlic, Ginger, Oil rub.

Steps involved:

Any whole fish 12″-16″ will do fine. Trim all spines and fins. Scale with magic scaler or spoon. Gut but do not tear through breast plate, snip gills and pull gut out from the throat and belly slit. After a thorough rinse. Mario stuffed the cavity with fresh thyme, rosemary, parsley, garlic, and fresh lemons. And really really stuff the fish! If the fish belly is a little loose seal it off with bamboo skewers.

Fish was cooked approximately five minutes on each side until it reached 145 degrees. After removing from the grill it was lightly coated in oil dressing.

It was delicious.

Mario’s restaurant – http://www.sottovocerestaurant.com/

Slit the fish a few inches down (not to the bone) and season with salt and pepper. On a pre-seasoned pre-heated grill Mario lay the fish down to cook. Be sure to move it on the grill after placing so it adjusts to the heat.

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▬▬Fishing Gear Used▬▬
Rod – Dark Matter 7′ – http://bit.ly/2EVAMfU
Reel – Shimano Stradic 3000: http://bit.ly/2EbGOHT

Other Setup –
BPS Bionic Blade 5’6″
Shimano Sahara 1000: http://bit.ly/2FA1Y87

8lb Sunline (on Sahara) – http://bit.ly/2p7T2MC
15lb Braid (on Stradic) – http://bit.ly/2prBg9Z
Weighted Floats For Casting – https://amzn.to/2qzwULk
1/0 Hooks For Shiner Dunking – https://amzn.to/2IX3QEX
Level Six Drysuit – https://amzn.to/2IkkIoW
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▬▬Cooking Specifics▬▬
Magic Scaler! – https://amzn.to/2EOvvFI
Temperature Gauge – https://amzn.to/2EKDJyF
Bamboo Skewers – https://amzn.to/2qys5lg
Basting Brush – https://amzn.to/2ENDGSz
Cooling Rack – https://amzn.to/2JIxH5n

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