Redfish, ComeOnfish and the Binge Fishing Crew, Pinch and Slap - CHSP on Apr 27, 2013

[ComeOnFish]

The same 10% of the anglers catch 90% of the tog. It was nice to fish with Redfish and the binge-fishing crew.
I brought spear fishing gear. But I couldn't even try it because of heavily stained water. I will have one more chance next weekend
Everyone did well but me. Each caught 15-20. I caught 9-10.
Here is my fishing log:

[M_Duong60]

Nice video Joe. Heading down to my condo in OC this weekend. CHSP is about 30 minutes from here. Any pointers from the kayak? I have fished from shore before but never on the yak.

[Pinch]

great article about tog fishing at cape henlopen can be found here Interstate Kayak fishing

there are also some tog videos up.

[Redfish12]

Fun day out there! I lost that big fish in the rocks unfortunately!

I took a hint from our resident fish roasting poppa and decided to try eating the head. It was hard to cut, he must have one of those knives from the infomercials that can cut through pipes, tomatoes, and everything else! I put mine on the grill face down and covered in some Japanese BBQ sauce. It was delicious but no one else at the fish fry was very interested in eating it...

[tufnik]

Nice catches! The head has quite a bit of good meat, especially the cheeks. Mike, if I was there, I would have enjoyed it with you.

[HokieDJ]

The best way to deal with eating the head for first timers is to deep fry the whole thing. You don't have to descale the head because there's none. The skin will be crispy and tasty.

[tufnik]

The best way to deal with eating the head for first timers is to deep fry the whole thing. You don't have to descale the head because there's none. The skin will be crispy and tasty.

+1 That's what my wife did when I caught big togs (> 20"). Did not split the head. Just cut the large head off the body and deep fry. Tasty!

[Shady]

great article about tog fishing at cape henlopen can be found here Interstate Kayak fishing

there are also some tog videos up.

Nice write-up on the Blog Jack!

[J.A. Veil]

i've always been interested in trying the cheeks of fish, but am confused about dealing with the heads in general - is there any attempt to remove scales prior to cooking? or is the skin etc peeled from meat after cooking?? is it required to saw head in 1/2???

Cod tongue is considered a delicacy in St Johns, Newfoundland. Restaurants sell out quickly when it is on the menu. But it is not really tongue meat. Instead it is the oblong shaped meat from the cod's cheeks. I had it once and enjoyed it. I suspect they remove the meat from the skull before cooking it.

I also ate a local delicacy at one restaurant in Crystal Beach, TX -- snapper throats. These were big chunks of the fishes' throats, cooked with some the fins intact. I enjoyed that too.