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| General Discussion (Everything Else) Discuss anything that doesn't belong in any other forums here. |
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#21
11-21-2012, 12:46 PM
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they have already hooked Tarpon in LNG, and theres sea turtles up there too! It would be badass if snook started to populate the area!!! 
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#22
11-21-2012, 12:47 PM
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i'll make the tater salad
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#23
11-21-2012, 12:54 PM
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Manatee cracklins fa everyone
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#24
11-21-2012, 12:56 PM
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#25
11-21-2012, 01:46 PM
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Had a manatee on the West Fork of Calcasieu River few winters back... Guess that thing lived, Wl&F said if it didn't get to saltwater soon it would die..
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#27
11-21-2012, 04:19 PM
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#30
11-21-2012, 05:10 PM
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Should have put  in my post. I have seen many sea turtles in our area. However, I tell NO ONE about them. These turtles will bring the State, Feds and every PETA nut wing out the woodwork. If any of these agencies might even think that these turtles are nesting/breeding in our bays and lakes look out for areas being closed to all boat traffic and fishing. These guys think the sea turtle is the holy grail.....
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#31
11-21-2012, 07:14 PM
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#33
11-21-2012, 07:19 PM
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HOW TO HANDLE MANATEE MEAT Manatee meat has a mild taste and readily adapts to recipes for beef. Choice cuts of meat, primarily the tail and peduncle, can be used in any recipe. The body and flipper meat, with just a little extra preparation and special recipes, can be just as tasty. I recommend cubing the less-tender cuts for extra tenderness or pounding steaks with a meat mallet. Regardless of what cut of manatee meat you are using, all fat and sinew must be removed before freezing or preparing. Even the yellowish fat between the layers should be removed. When using flipper or body meat, we recommend removing the white tendons and vessels as well. Manatee meat has been successfully frozen for over a year. This was done by removing all fat, wrapping well in cellophane and then again in freezer paper. Manatee meat can be tenderized in several different ways. Some restaurants run each piece of meat through a cubing machine. Other restauranteurs recommend pounding each peice of manatee with a meat mallet until thin, usually about one inch. All restaurants recommend cutting manatee meat across the grain for a more tender piece of meat. Body and flipper meat cuts are excellent choices for burgers, casseroles, ground meat, soups and stews. Peduncle and tail meat work well for roasts, steaks and barbecue. Regardless of which cut of meat you use, you will find manatee to be a very delicious and versatile meat. It is also low in fat, making it a great item for the calorie conscious person. Recipes Manatee Balls 1 lb chopped manatee meat 1 egg 1 Tbsp finely chopped onions 2 Tbsps. finely chopped celery 1 Tbsp finely chopped parsley 2 Tbsps finely chopped shallots 2 Tbsps lemon pepper 1/2 Tsp salt 1/4 cup breadcrumbs 1 cup cooking oil Flour to dredge Combine all ingredients, form into 1-inch balls. Allow to set for one hour. Dredge with flour and fry until brown. Serve hot. Baked Manatee 6 manatee steaks lemon juice lemon slices garlic powder butter chopped parsley salt and pepper to taste Arrange manatee steaks in an ovenware dish large enough to place in a single layer, sprinkle with salt, pepper and garlic. Squeeze lemon juice over steaks. Cut a generous amount of butter into squares and place over the steaks. Arrange lemon slices over the steaks and then sprinkle generously with parsley. Bake in a 375 F oven until steaks are cooked. Serve with french bread. Grilled Manatee 2 lbs manatee steaks 1 Tbs. onion powder 1 Tbs. garlic salt 1 Tsp. butter for each steak Season steaks with onion and garlic. Place in an aluminum pan ( or wrap and seal in aluminum foil ) on grill. Dot each steak with butter. Turn over half way through cooking. Cook over medium grill for 15 to 20 mins. Burgers 5 lbs manatee meat, ground 2 onions minced 3 potatos diced small 3 bread slices diced small Season with salt, pepper and garlic powder Mix all ingredients and form into patties. Pan fry until golden brown. Manatee Broulettes 2 lbs manatee 2 egg yolks 1/2 bell pepper oil 2 stalks celery salt and pepper to taste milk 3 sllices of bread 2 onions 1 cup water Grind together with the manatee, onions, celery, and bell pepper. Soak bread in milk and press out. Add to ground mixture. Add egg yolks and season to taste. Spoon into hot oil and brown. Remove and in another pot add the water and bring to a boil. Put in the broulettes in the water and steam on low heat for 35 minutes with a cover on. Beer Fried manatee 1 lb manatee flour Trim meat and cut into finger sized pieces. Soak pieces in beer overnight. Drain. Deep fat fry until golden brown. Manatee Spaghetti 3 lbs manatee meat 3-6 oz cans of tomato paste 4 Tsps salt 1 cup minced bell pepper 3/4 cup chopped parsley 2 cups minced onion 1/2 cup worchestershire sauce 1 lb mushroom stems and pieces 3 cans (2 lbs, 3 oz each) tomatoes 4 Tsps oregano 3 cloves minced garlic 2 Tbsps sweet basil 1/2 lb sliced bacon, diced 1-1/2 cups water 1/4 tsp tabasco In a 4-6 quart pot, fry the bacon until crisp. Remove the bacon and all but 3 tbsp bacon grease. Add manatee meat which has been cut into 1 inch cubes and brown. (If using smoked manatee meat, omit this stage) Remove meat when brown and set aside. Sauté onions, drained mushrooms, bell pepper and garlic for 10 minutes. Stir in the tomatoes, tomato paste, water, worcestershire sauce, parsley, basil, oregano, salt and tabasco. Bring to a boil, reduce heat and simmer, uncovered, stirring occasionally, for 3 hours or longer. Add reserved manatee meat and simmer until meat is tender. Serve over spaghetti with parmesan cheese. Sauce yield is approximately 5 quarts. Manatee and Scallops 4 manatee steaks - 1 inch thick 1 egg 1 cup milk 1/2 cup butter Trim all fat from steaks. Cut and pound steaks until 1" thin. Beat egg and add milk. Dip each piece into egg mixture. In a skillet, heat butter. Saute steaks on each side 2 to 4 minutes. Serve 'scallop sauce' over manatee steaks. Soup Du Manatee 2 lbs manatee meat, cubed 2 tbsps oil 1 cup roux 1 cup onion, chopped 1 cup celery, chopped 2/3 cup bell pepper, chopped 1 lb can whole tomatoes in juice 1 lemon sliced across 1 tbsp salt 1 tsp garlic powder 1 tsp red pepper 1 tsp black pepper 2- inch cut basil sprigs 2 quarts water 4 tbsps parsley Heat oil. Add roux, tomatoes and juice, onion, celery, bell peppers, lemon, seasonings and herbs. Stir well. Add water. Bring to a boil. Cover and simmer 2-1/2 hours or until meat is tender. Add parsley and simmer a few minutes more. Add dry sherry if desired when serving.
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#35
11-21-2012, 09:11 PM
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last week i was fishing at the camp on pelican point. only a few camps away where they saw it the first time. i saw something at the edge of the light and i had no idea what it was i ran back up to the camp to get the yak to go see but by the time i got back to the water it was gone. figured it was a big otter or something but since i saw this video i think it was a manatee. and as far as sea turtles i have seen them at night also. caught a stone crab not to long ago, didnt think they had those in the lake.
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#36
11-21-2012, 09:53 PM
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The manatee is the new pink dolphin
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