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Post by Syoung on Jun 23, 2011 19:04:14 GMT -5
Went to the Wye River for a solo trip. Wednesday so no recs. 39 cownose from 0700-1330. Surprisingly all with the same spinner. Had 3 with me expecting blow ups. Made a custom rod with roller guide. May be the trick. Did not take a pic of the first load but here is the last 20 off to feed the crabs,  |
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Post by davep on Jun 23, 2011 19:15:24 GMT -5
GREAT GOOGLEY-MOOGLEY!
Now THAT is putting it on 'em!
I'm just now getting myself rigged up for bowfishing.
I think you just gave me a kick start!
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Post by Syoung on Jun 23, 2011 19:19:25 GMT -5
63lbs was the largest. Way too much work for a old out of shape guy like myself.
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Post by davep on Jun 23, 2011 19:21:04 GMT -5
LOL, I ain't no spring chicken anymore either.
I see a lot some mornings, on the surface, towards the mouth of the Patuxent.
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Post by BIG FOX on Jun 24, 2011 6:33:42 GMT -5
very cool
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Post by snappinturtle on Aug 11, 2015 21:21:01 GMT -5
Looks like fun! Can you eat those at all?
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Post by Bartman on Aug 18, 2015 20:41:26 GMT -5
Nice work. I look at rays a little differently now after trying some my buddy shot a week back. They were surprisingly tender and mild flavored. He said the secret was to cut the wings off right at the boat and ice them down. Here is the finished product, couldn't tell it apart from any orange chicken I've ever had.  Here is the recipe: 1.5 lbs ray cubed/stripped into 1/2-1 inch pieces (can substitute meat of your choice) 2 tbsp soy sauce Cornstarch 1 orange 3 Tbsp molasses (can substitute honey, corn syrup, or maple syrup) 1 tbsp rice vinegar 1.5 tsp sesame oil 3 garlic cloves minced 1 tsp grated ginger or 1/2 tsp ground ginger Sugar to taste. And hot spice to taste. Scallions for garnish optional Carrots onions and peppers optional cooked a little on high heat in garlic and oil. Fry oil Dredge ray in seasoned cornstarch. Optional step to get crispier: Lay out on sheet pan and put in freezer for 20-40 min to dry out. Meanwhile use peeler to take off strips of orange peel then chop into thinner slices or just use a zester. Squeeze 1/4 cup orange juice. Mix the orange juice, peel, soy, molasses, vinegar, sesame oil, garlic, ginger. Deep fry ray in 360-375 for four minutes and drain. Heat up sauce to boil and lower to simmer 3 minutes. Add sugar and hot spice to taste. Toss in ray. Toss in veggies if any. Serve. |
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Post by THE DEER HUNTER on Aug 19, 2015 9:45:59 GMT -5
Looks good to me bartman
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