Need Sun and Warmth
 

Hard to believe how cold the water is still in upper buzzards bay. Got a quick limit of Black Sea bass this morning, but with only 58 degrees, my search for fluke after wasn't successful. Can't wait for this pattern to change.

The scuba divers I take out in Boston harbor been seeing upper 40 degree temps 40-60ft down as recent as last week.
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Roger that brother, mild winter cold spring water still cold.

I love scuba diving. What do you take divers out for?

I hear the gypsy moth caterpillars hate the cool rainy weather ;)

Planned my day around two weather channels saying it would be late pm or evening before any rain fired up, yeah that was so far off, I'm starting to grow moss on the top of my head. Yeah I know I could use some foliage up there, but green isn't my color.
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Sea Scallops
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scallops are addicting i think

And $14-$16 per lb to the boat 👍
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Ronnie,

About how many pounds of shucked scallops do you get from a tote of scallops?

Not something we could charter you to do?

508 326-9287
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It's June right? Come on are you kidding me, yesterday was just raw and now they are talking about another brush with a northeaster Friday; but what follows is going to feel sooooooooo good.

Love BSB season, nothing tastes more like spring, than golden brown panko covered BSB on a plate next to crispy sweat potato fries. I normally roll the filets in egg, press them down into panko to liberally coat them and drop them into very hot Canola. A skillet on a side burner with a full metal cover over the skillet expedites the oil getting good and hot, but not on a day like yesterday as the 35 mph gusts will blow out the side burners.

Try my back up indoor next favorite, you may make it your number one. I add a good amount of Chef Paul's blackened redfish magic to the panko on a plate and mix it well before I press the egg covered filets in. I lay them down on parchment paper on a baking tray and sprinkle and fill in any parts not covered with the remaining panko. Pop them into a 350 degree oven and have butter pats ready to cover (usually just two per filet) them. After the fish is in for about 5 minutes and the surface has warmed, pull out quick and put the butter pats on top and back in and watch until the butter is at a point you can take a basting brush and spread out over the top of the filets.

Don't over cook, in about 15 minutes or 20 tops, they are crispy and the filets are still moist and ready. I would have taken a picture, but was too hungry to wait.

Nice
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Sounds scrumptious.

Sounds delish Bob but the egg and panko fry I'm hooked on. Thanks

Made stuffies today and planning on using some of the stuffing to get rolled up in some Bahston Hahbah flounder and baked, should b good me thinks
Luv June to death :-)

Gup , come fluking w me and bring stuffies, it is really heating up
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this may be a true statement
after 7 weeks of cold rain
populations are way down

Hmmmmmm?
I'm thinking, just got back from p town and the bank. Dead tired!
I'll get back to ya,,, sounds good and I have squid up the zar zoo... :-)