2 weeks ago:
Redfish - cedar byou
king fish - sand pipes 10 miles out of Port A.

http://img.photobucket.com/albums/v421/raidergoat/kingfish.jpg

http://img.photobucket.com/albums/v421/raidergoat/redfish.jpg

http://img.photobucket.com/albums/v421/raidergoat/fishon.jpg

Nice fish. Water looks nice too. Did you troll for the kings or what? Good Fishin'

Ditto....cool pics. Are you headed that way again before redfish season...the run, that is?

I'm actually headed back down to Rockport this weekend. We are going to target trout in the surf near Port A jetties. I will probably not concentrate on Reds again until the run.......

These last two summer months of fishing were very bad. With all the rain, fresh water in the bays and merky water color, my usual favorite spots (st charles bay back to the cedar byou) were just horrible.

See ya there possibly. I'm going back in the morning. Planning on hunting some near shore kings and try the surf from the outside. Conditions look very good.

Good luck

How do you plan to cook those Kings? I have some in the freezer and have tried many different ways to cook them but haven't found a good way yet.

Any suggestions?

Of course kings are not usually good after freezing them because the meat can sometimes fall apart. But here is a couple of ways of fixing the kings. I place them in foil with butter, salt, pepper, lemon pepper, onion slices, squeezed lemon juice and some lousiana hot sauce and place them on the grill for 15 minutes or until done. Another way is to put them in the smoker with salt, pepper, lousiana hot sauce and a little milk and honey and smoke them for about 2-3 hours. You can also make a fish dip out of this smoked king fish by putting mayo, cream cheese, old bay seasoning, a little onion and serve as an appetizer.

PS serve as an appetizer with crackers... almost forgot the most important part