the Test

     News of the day, cover story in PCNH Entertainer, Hunt's Oyster Bar acquired by the Abrams of Tarpon Dock Seafood and changing little for now, or perhaps slowly. As long as the oysters are good, raw and fried. I wish Hunt's would add fried mullet to the menu, as post-H.Michael Captain's Table is a slow, if major but nevertheless work in progress more than two years later: they were the only place in StAndrews with fried mullet on the menu. 

    Gene's Oyster Bar some days, and if you were sitting on a stool there when the fresh mullet arrived in a bucket, tails still flapping. Had it there several times, always got a whole mullet, three pieces including the backbone. 

    In my years growing up as a Panama City native, if you ordered fried fish in a restaurant, you got fried mullet. "Oh but it's a Tourist Capital now, and they don't like mullet, an acquired taste" are you kidding me, that's a factor? Taste for mullet is beyond "acquired", it's so in-bred that evolving over Time it's become geneticized. Whenever we secede again and need to ID spies and saboteurs, all we need do is sit suspects down at the kitchen table, serve them fried mullet, stand back and watch real close. One piece, don't waste it on them. If they ask for more, they're brothers, if they gag and won't take a second bite you know what to do.

    Here in 7H we do mullet oven-baked anymore, 350°F for 25 minutes, I've had worse, although I plan to risk it in the air-fryer one day soon.

    Nordic Nanjing 590x98 arriving just now with general cargo. 

    After dark last evening, Bahama Spirit 614x105 arrived after sunset last evening loaded with aggregates and so, evidently with inches between keel and bay-bottom, edged along slowly in the dark. Couldn't get a decent photograph, but shot the setting sun.

BLM&PTL 

T+