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01-30-2014, 08:35 PM
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#1 |
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Senior Member
Join Date: Apr 2012
Location: Central Coast
Posts: 398
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Okey the duck hunter wins. Looks yummy.
Ryak
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Team Central Coast Kayak Fishing  
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01-30-2014, 09:20 PM
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#2 |
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Senior Member
Join Date: Jun 2010
Location: Under a bridge
Posts: 2,169
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Crabs...ducks.....don't nobody fish anymore?
Damn, both of the posts look great....hungry. 
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01-30-2014, 09:52 PM
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#3 |
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Made in U.S.A.
Join Date: Oct 2012
Location: Dana Point
Posts: 1,625
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Kayaks and shotguns, what's not to like?
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Hobie PA 14 ¸.·´¯`·.´¯`·.¸¸.·´¯`·.¸><(((º> Jackson Kraken ¸.·´¯`·.¸.·´¯`·.´¯`·.¸¸.·´¯`·.¸><(((º> Malibu X-Factor ¸.·´¯`·.´¯`·.¸¸.·´¯`·.¸><(((º> Malibu Stealth-12 ¸.·´¯`·.´¯`·.¸¸.·´¯`·.¸><(((º> Its not a spelling B its a fishing B  ~yakjoe
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01-31-2014, 06:35 AM
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#4 |
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Senior Member
Join Date: Jan 2012
Posts: 2,526
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That is gonna be tough to beat
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01-31-2014, 08:00 AM
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#5 |
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Super Moderator
Join Date: Feb 2005
Posts: 461
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Looks like a strong finish! Let's see some more today!
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01-31-2014, 09:00 AM
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#6 |
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The carpetbagger
Join Date: Sep 2011
Location: tha newps
Posts: 1,474
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Dave the duck Hunter had my vote. Something about gunning something down from a kayak.
Do you just grab the breast meat and tear it off like dove?
__________________
 "The charm of fishing is that it is the pursuit of what is elusive but attainable, a perpetual series of occasions for hope."http://www.badinfluencetattoo.com/gallery.php?artist=21 |
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01-31-2014, 09:45 AM
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#7 |
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Senior Member
Join Date: Mar 2005
Location: Santa Barbara
Posts: 124
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Jan 1, 2014 submission
Yellowtail sashimi with Jalapeno sauce: 3 Tablespoons vegetable oil 1/4 sweet onion, finely diced 5 jalapenos, stem removed and finely diced (for less heat, remove the seeds) 1 garlic clove, minced 1 cup rice vinegar 1/2 cup water 1 teaspoon kosher salt 3/4 Tablespoon honey 2 Tablespoons parsley leaves
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 Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment -Buddha |
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01-31-2014, 09:51 AM
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#8 |
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Senior Member
Join Date: Apr 2011
Posts: 110
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[QUOTE=William Novotny;180810
Do you just grab the breast meat and tear it off like dove?[/QUOTE] More or less... Pull the skin back, step on the bird just above and below the breast bone and pull up. On bigger ducks like mallards or pintail you can pluck them and roast them whole. The skin is really fatty and helps keep the moisture in. |
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