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Author Topic: CT Lobster  (Read 21915 times)
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Crabbyd
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« Reply #20 on: August 07, 2006, 12:05:53 PM »

Jim

Great pics and nice looking lobsters.  Makes me hungry and ready for a trip up north again.  Last time we came up, it was the off season for the lobsters.  Great job!!!!!!! Smiley Wink
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"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, a crab in one hand, a beer in the other, thoroughly used up, totally worn out, and loudly proclaiming -- WOW--What a Ride!"
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« Reply #21 on: August 07, 2006, 12:26:14 PM »

Great pictures , thanks, glad you found them , good luck, and have a great season.
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« Reply #22 on: August 07, 2006, 01:12:55 PM »

The lobster range from 1.25 to 1.75 lbs; nothing bigger yet. These are mostly hard shelled lobster that don't really turn too red when you cook them but they are FULL of meat. Like a rusty crab!
The thin shelled lobster that are easy to open but only half filled with meat I call tourist lobster. Pretty and easy to eat but you are not really getting your moneys worth!

I use frozen bunker for bait. Fresh Bunker have been pretty spotty up here. If I have fresh fish racks (Blue Fish, Stripers) I'll use those even from Sea Robbins! Lobster don't care!

Crabs still aren't in yet but due any day now. Water has reached 80F.

Glad you all liked the pix; it's alot of fun! Smiley
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CRABGUY
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« Reply #23 on: August 07, 2006, 08:54:32 PM »

DAMM THATS COLD WATER!!
93.2 DEGREES IN THE INTERCOASTAL TODAY
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fastswimmerCT
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« Reply #24 on: August 15, 2006, 01:33:21 AM »

i'm lobbing in east haven ten pots and getting only a few.  time to set 'em deeper i guess.  what general area are you in?
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« Reply #25 on: August 15, 2006, 12:48:23 PM »

Norwalk CT. It's slowin down here too! I'm in about 40' now.
Yesterday only 1 legal with three shorts from 8 pots.
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« Reply #26 on: August 15, 2006, 09:59:18 PM »

cool thanks for the pics.  BTW, I'm not a big scungilli fan, but a friend of mine told me the vietnamese way to cook 'em. Soak the scungilli in water with tabasco or hot sause added for several hours.  This allegedly gets them to clean out a bit because it shocks their system- then boil in salt water with a lot of vinegar for 30 mins.  The salt and vinegar raises the boiling point and subsequent temp of the solution.  Pull meat from shell, pull off the organs and the brown hard thing and slice the long way very thin of course. I marinate one day prior to slicing w/ vinegar, lemeon, salt, pepper, oregano, garilc.  I tried it and it was fairly tender and not bad.  It made it edible whereas before I never liked it.
     I also like to stuff lobster with picked crab meat stuffing whenever I get the chance.  Lets keep each other posted.
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« Reply #27 on: August 16, 2006, 11:06:27 PM »

5 Legals with one short today! Stuffed the bait bags wioth putrid bluefish racks. Gotta see if that produces.
Thanks for the info on the scungelli. I want to try it in a marinara sauce over pasta.
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« Reply #28 on: August 17, 2006, 06:25:15 AM »

Thanks for the pics and the stories Jim.  Cool

Maybe try a little chum in a bag in the baitholder to draw 'em in.
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« Reply #29 on: August 18, 2006, 12:14:33 AM »

I'd kill for 5, i'm happy with one or two.  Tommorow will tell.  I'm using turkey wings for a while, 48 cents a pound this week.
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« Reply #30 on: August 18, 2006, 10:34:33 PM »

3 Today with the old Bluefish. Gotta get some fresh Bunker tomorrow!
The claws on the ones I'm getting are so hard the usual lobster / nut crackers aren't doing the job! I've got to break them with a 2.5 pound hammer! Largest lobster so far is 2.25 pounds. Cheesy
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« Reply #31 on: August 21, 2006, 09:16:11 AM »

dead up here- my friend got a huge blackfish in the pot though. 
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« Reply #32 on: August 21, 2006, 01:49:45 PM »

i call for more pics, please Wink
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fastswimmerCT
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« Reply #33 on: August 22, 2006, 01:11:28 AM »

two day set- a dead lob is all.  I bagged mad crabs though- five soft.  three 7" also.
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SHELLFISH
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« Reply #34 on: August 22, 2006, 10:48:59 PM »

How long have the crabs been in New Haven? Still not many in Norwalk! Just a report of one here and there; no numbers yet. If they're in New Haven they are getting closer. Lobsters have been slowing down here last runs out were 5,3,1 and 2. Found a couple of doors open on my pots so someones beenhitting my pots! I really don't mind if someone wants a lobster but close the door when you put it back! And maybe leave a beer! Heading back out tomorrow to check again. I've got a two day soak on fresh bunker and snappers.
« Last Edit: August 22, 2006, 10:57:03 PM by bogman102 » Logged

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« Reply #35 on: August 23, 2006, 02:23:23 PM »

I was hit a lot too this year.

  I got  a crab in the lob pot in early july.  Crabs are abundant here now, I've been getting dozens every time the last few days.  They say the further east the better.  I usually just check the poles, but the problem is everybody else does also.  I've gotten about 11 soft in the last few days also.  These are the good old days, but not for lobs.
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« Reply #36 on: August 23, 2006, 08:05:40 PM »

Didn't make it out today. Heading out first thing tomorrow. 0637 low tide. Check for crabs, nail some Bunker and feed the traps. Then work! Wink
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« Reply #37 on: August 27, 2006, 04:47:28 AM »

Its 550 am-and I'm heading out to check the pots.  (Sun)-whats up in Noralk?
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« Reply #38 on: August 27, 2006, 09:57:05 PM »

Been slowing down. No crabs yet! Bunker have disappeared and now it's raining! Angry
I don't think I'll be checking the pots again until Tueasday. Went down early this morning. Wind was outta the south at 25 knots! Decided to save gas.
How have you been doing?

I'll post some more pictures tomorrow.
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« Reply #39 on: August 29, 2006, 01:49:42 AM »

i went down that morning and my boat wouldn't start!  my mechanic is away all week and im seriously thinking about just buying a new 20 or 25 horse.  I was on a roll with the crabs and this is very depressing.  I would suggest checking some poes up your way, preferably free standing ones that can't be checked from a dock. 
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