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Post by parkpass on Dec 23, 2018 22:51:10 GMT -5
I see one "Hawg" in there
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bman
Rod Polisher
Posts: 161 
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Post by bman on Dec 23, 2018 23:20:41 GMT -5
Nice mess of fish right there! Do you fillet them or just gut and scale them before cooking? I've always gut and scaled them and thrown them on the grill. But the last sheepie I caught I tried to fillet it and only ended up with two very small fillets.
Just curious what others do.
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Post by seabird on Dec 24, 2018 9:04:43 GMT -5
I see one "Hawg" in there I had another at least 20 inches come unbuttoned at the top before I could get a net under her. 10 pounds? probably not but darn close. Florida state record for a sheepie is 15 pounds 2 oz. Looked it up. A guy caught a bigger one at 26 inches 17 pounds but he ate it. He took a photo. So if you catch more biggies, weigh them. You might set a new record, we hope so! |
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Post by karneei on Dec 24, 2018 9:54:11 GMT -5
Nice catch!! Seeing that makes me want to skip work and go out today! Bman: I fillet them. I find scaling and gutting them too much work. A 12" "legal" sheeps will not give you much of a fillet. 14"-15" is where it starts to be worthwhile, and bigger you will get some good fillets.
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Post by shadowxmas on Dec 24, 2018 12:29:29 GMT -5
Nice catch. I rather filet fish too. That way you do not have scales going everywhere. I do not skin mackeral and they and grouper do not need to be scaled.
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Post by seabird on Dec 24, 2018 12:58:47 GMT -5
Nice catch. I rather filet fish too. That way you do not have scales going everywhere. I do not skin mackeral and they and grouper do not need to be scaled. I agree, I generally filet fish. Sheepshead are not easy to filet and meat yield low. Scales are tough to cut through. Some people scale and gut them and basically cook/grill the whole gutted fish. Captain Too and his wife prepare sheepies that way. |
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Post by Mackerelman on Dec 24, 2018 14:35:45 GMT -5
My Bubba-Blade cuts right through the Sheepshead. I just have to watch where My Fingers are filleting them.  |
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Post by parkpass on Dec 24, 2018 16:16:03 GMT -5
I don't mess with anything under 15", don't have the patience for the small ones. A couple knarly-toothed 18 inchers will give up filets 2" thick and are easy to filet
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bman
Rod Polisher
Posts: 161
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Post by bman on Dec 25, 2018 21:33:16 GMT -5
I guess that's what my issue was. It was a keeper sheep, but not monster. I'm always learning from you guys!
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Post by tears143 on Dec 27, 2018 23:51:46 GMT -5
Nice catch. I rather filet fish too. That way you do not have scales going everywhere. I do not skin mackeral and they and grouper do not need to be scaled. I agree, I generally filet fish. Sheepshead are not easy to filet and meat yield low. Scales are tough to cut through. Some people scale and gut them and basically cook/grill the whole gutted fish. Captain Too and his wife prepare sheepies that way. Why are you trying to cut through the scales? You should never do that.. make a cut then cut from the inside... By place the point of your knife under the skin and flipping it so the edge is pointing out. So this way you will just cut the skin instead of cutting the scale and then the skin. |
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Post by carlf on Dec 28, 2018 12:42:18 GMT -5
Nice mess of fish right there! Do you fillet them or just gut and scale them before cooking? I've always gut and scaled them and thrown them on the grill. But the last sheepie I caught I tried to fillet it and only ended up with two very small fillets. Just curious what others do. I used to fillet them, no more. Scale, remove guts & gills and into the oven they go. There is so much meat on the heads & throats, to me its a waste to fillet them. Unless I am making sashimi with a barely legal one (12" size limit here in AL). |
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Post by montylfl on Dec 29, 2018 0:21:16 GMT -5
Nice mess of fish right there! Do you fillet them or just gut and scale them before cooking? I've always gut and scaled them and thrown them on the grill. But the last sheepie I caught I tried to fillet it and only ended up with two very small fillets. Just curious what others do. I never gut sheephead. They stink inside. Check a Out a couple of YouTube videos on how to filet a sheep head. |
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Post by montylfl on Dec 29, 2018 0:22:55 GMT -5
i dont even scale em i just gut em and grill em whole caveman style. scales and skin peel right off lemon butter salt pepper to taste *sometimes less is more* pick the meat and imagine its crab. your tounge will slap your brains out. thank me later. Ah old cracker style. |
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Post by damuffinman on Dec 29, 2018 0:35:01 GMT -5
Anybody going out tomorrow. Thinking about going with my son n targeting sheepshead.. Quick question, would it be ok to bring some type of pole or stick, with a hoe or something to reach down from the pier and scrape off barnacles? If this is legal how far is the pier from the water ie, how long would the pole need to be?
Thanks
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Post by parkpass on Dec 29, 2018 1:01:05 GMT -5
Muffinman: Forget the scraping gimmick
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Post by damuffinman on Dec 29, 2018 8:33:01 GMT -5
Muffinman: Forget the scraping gimmick Can you explain why please? |
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Post by parkpass on Dec 29, 2018 16:29:27 GMT -5
I've never used any form of chum for Sheepshead, never needed it. They don't need to be teased, just drop a quarter sized mud crab down and get ready
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Post by Mackerelman on Dec 29, 2018 20:44:08 GMT -5
Chumming for Sheepshead will bring to You other Fish Types that You may not want. That would be a "NO NO". A definite waste of time.
I have never had to chummed for Sheepshead. You just need to know where the Sheepshead are.
I use either a piece of Shrimp, a Fiddler Crab or Mud Crab on a #1 or #2 Hook with a Small Splitshot weight to hold it down in the Current.
If they are around a piling then pull them up. If they are not there then move on to another piling.
Also, Reel your Line not Jerk Your line.
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