NJ Turkey season has been sloooooow. Only heard a couple gobbles all week and seen two hens.
Sgt Fury’s 2024 season
- Thread starter Sgt Fury
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NJ Turkey season has been sloooooow. Only heard a couple gobbles all week and seen two hens.
Some big white perch from the Mullica river….
Caught a few trout up in the mountains of Pennsylvania. Went to a pay lake and caught a 28” tiger trout (brook/brown hybrid) that fought for over five minutes on 4 pound test. Didn’t weight it but couldn’t get my hands around it….not even close. Threw it back and it splashed like I threw in a cinder block. Had to be close to ten pounds. Also found my first morels…way past prime but while talking to a local named Bob and he told me he has them growing all over his property in the spring and I was more than welcome to harvest all that I wanted as he doesn’t eat them. May take him up on it next year. Told me where he lived and I went looking and did find the property. Hopefully I’ll be asking how to best prepare them next spring.
He shaved…..You drop some weight or something? You look different since the last time I seen you. Besides getting old
How could you tell? I’m wearing pants.He shaved…..
Oh hell no……don’t turn this thread into a furry thread like coyote Ken’s thread.You weren’t wearing fury boots…..
I just assumed you were a Brazilian and bunger bleacher type.
Went flounder fishing with my buddy Pat earlier this week. Launched out of Absecon but fished the back bays of Atlantic City. Caught about 30 shorts each and I caught one keeper @ 19 1/2”. You can see the Borgata, MGM and Harrahs in the background.
Went clamming yesterday. Limit is 150 per day but the wife doesn’t like them so I stopped at 75. All cleaned and sitting in fridge. Will steam them tomorrow.
I use 1 pitcher of cheap beer, 1 pitcher water, minced garlic, a cup of apple cider vinegar, handful of parsley, 3 sticks of butter and some old bay seasoning. When it gets to a boil, I add the clams. Sometimes I’ll just steam them but to be honest, mostly I’ll submerge them so they get more of the flavor from the “broth”. I’ll use the same recipe for crabs TOO.