@@littlestar5737 I try to salvage what I can and make more ravioli. Whatever I can’t salvage I save until the end and make noodles.

@@DanFerraris Thanks. It is one of the reasons which stops me from making ravioli.

@@permitfisher thanks!

@@jakefinn7905 not a very complicated tie. Black emulator flash tail, body of black EP 3” foxy brush and a few turns of black or purple minnow head. Sometime I use chartreuse bead chain eyes.

@@ronwhetstone3144 I’m pretty sure they were feeding on small schools of really tiny fry. By tiny I mean 1/4 to 1/2” long.

Thanks! if you mean Fly line? I prefer Wulff Bermuda triangle taper, but I usually go out with three rods and I don't know what like I used this day. Could have been Rio or Orvis.

@@brentwilson2526 it’s not like this every morning. I’ve never seen that big a congregation

@@DanFerraris Ha! I know. I fish Charlotte Harbor a lot. Just wish I was closer.

Thanks

My buddy Dave at Burnt Store sent it to me

@@petesteensen3392 Dave is the redfish master of Charlotte Harbor

That’s why I didn’t post it on Facebook

Thanks for the feedback. There is a lot of video that ends up in the can compared to what ends up on RU-vid 😂😂

www.marcato.it/en/product/accessories/ravioli-stamps The round one with smooth edges is the easiest to use. Le modèle rond aux bords lisses est le plus simple à utiliser.

You can use ground beef and pork plus sausage with sage, rosemary and thyme or you can make a roast of beef and pork instead. There is no recipe with amounts. It is all by eye. Roughly beef to pork to sausage 3:3:1 and roughly 3+ tablespoons of dry rosemary, thyme and sage. Often I add beef bullion for additional flavor. It is salty enough that I don't add salt. Cream cheese or Parmesan is optional as is the parsley and basil. It is important to grind or process the mixture. It needs to be fine or they will be difficult to stuff. The pasta is one egg to each cup of all purpose flour. Hope that helps

You can use ground beef and pork plus sausage with sage, rosemary and thyme or you can make a roast of beef and pork instead. There is no recipe with amounts. It is all by eye. Roughly beef to pork to sausage 3:3:1 and roughly 3+ tablespoons of dry rosemary, thyme and sage. Often I add beef bullion for additional flavor. It is salty enough that I don’t add salt. Cream cheese or Parmesan is optional as is the parsley and basil. It is important to grind or process the mixture. It needs to be fine or they will be difficult to stuff. The pasta is one egg to each cup of all purpose flour. Hope that helps

There is always a chance. I’ve jumped at least one in every month, but you can’t count on it unfortunately.

I sometimes use a fly like a black muddler. My favorite tarpon fly the last year or two I call a black mojo. It has a tail of black emulator flash, a body of black foxy brush and a black minnow head brush with chartreuse bead chain eyes.

@@DanFerraris baitfish emulator...know it well. whats size hook? standard or short shank? thx. that would make a nice easy peasy video. thinking out loud...lol....

for baby tarpon I like a Mustad alpha point tarpon streamer in size 1 or 2

Thanks

Thanks!

A gurgler

It all started about 3 years ago. This has been the worst by far

If I rig the rod ahead I use mono, but if I switch from a baitfish pattern, I don’t bother and just leave the fluorocarbon on. I don’t think it makes much difference.