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My father works for seafood barnacle in Broward FL(which is a seafood distributor)where he fillets huge tuna or whatever they give him to cut, so he can grind me tuna or salmon or whatever i ask him to do so for me, what is a good recipe so i can have him make me some badass chum?
Chum recipe........Make certain at least one member of your crew eats fried food and too many beers the night before you fish......giving that guy a kosher dill when fishing is like turning on an automatic chum machine.....the duration depends on the size of the guy and his total food consumption the prior day.
Chum recipe........Make certain at least one member of your crew eats fried food and too many beers the night before you fish......giving that guy a kosher dill when fishing is like turning on an automatic chum machine.....the duration depends on the size of the guy and his total food consumption the prior day.
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Chum recipe........Make certain at least one member of your crew eats fried food and too many beers the night before you fish......giving that guy a kosher dill when fishing is like turning on an automatic chum machine.....the duration depends on the size of the guy and his total food consumption the prior day.
Whit Castle burgers with cheeses fries. Works everytime.
Ok, I shouldn't say that about my X's cooking, so , let me rephrase that. My X wife would NOT fix some form of "chum" every night for supper, some nights she wouldnt cook, so we would have leftover chum.
I am trying it out as well, I butcher all the seafood for our restaurant and decided to grind up all the skins/bones/trimmings, i have everything from Halibut, salmon, sea bass, and bunker oil to go along with it, if it doesnt work, oh well didn't cost me anything, if it does work, great I have plenty of it, in our freezer
Chum recipe........Make certain at least one member of your crew eats fried food and too many beers the night before you fish......giving that guy a kosher dill when fishing is like turning on an automatic chum machine.....the duration depends on the size of the guy and his total food consumption the prior day.
If you can get him to eat some bunkers the night before
it makes for alot more "natural" presentation.
I butcher all the seafood for our restaurant and decided to grind up all the skins/bones/trimmings, i have everything from Halibut, salmon, sea bass, and bunker
Remind me never to come to YOUR restaurant!
(Just out of curiosity, how do you cook bunker up there in Jersey?)