"Short Wave Sportfishing" wrote in message
...
On Wed, 04 Jul 2007 18:46:55 GMT, "JoeSpareBedroom"
wrote:

The dry spice rub came directly from Joy of Cooking, by the way. That was
applied last night. There's a similar one in Paul Prudhomme's cajun
cookbook, but it's too spicy for most mortals. I save that one for my son
and I.

Ah - Paul Prudhomme. Almost completely decimated the channel
bass/redfish ecology with "blackened" redfish.

That's true by the way.


I believe it. It's funny how it never dawned on people that the spice mix
used for blackened redfish was so overpowering that it didn't matter what
fish you used. So, instant demand, and too much of it.

Works great on walleye, and it's REALLY interesting with very fresh
bluefish.