Occasionally we get e-mails of praise, and enjoy sharing them.

A note to assistant Paul Sweeney from Chuck Garrison said January 26, "Thanks so much for the recent mention and grand publicity for my upcoming biography of Bill Poole, "Fish or Cut Bait," I really appreciate it!"

?Į Some of the messages are light-hearted, like this one:

"I LOVE my Bill Roecker 2007 sportfishing calendar! Tell your sponsors I'm buying all their products. My wife gave me the calendar for Christmas."?ĮSteve Chandler, Tempe, AZ (by e-mail January 26, 2007)

And some of them make us feel like we're doing something worthwhile:

"Well Bill, I am finally back home in Cape Girardeau, Mo and settled in after my 10-day trip on the Royal Star. It was great to see you once again dockside doing the reports that so many come to read daily. I know for myself, I look to these reports as guidance for information on what is the hot lure, jig, or technique for catching fish prior to my departure on my trips.

"I personally want to thank you for this website. I know, as an Outfitter who maintains his own website, how much time, effort and costs are associated with running a website. Thanks for your never-ending push to keep us all informed with articles and photos that inspire. Thank you Sir, for your hard work and dedication to us all."

Tom Younce Cape Girardeau, Mo

(Tom Younce is affiliated with Santa Barbara County Outfitters Lic.# 705025-04 573-216-4209 HYPERLINK "http://www.santabarbaracountyoutfitters.com/" www.santabarbaracountyoutfitters.com ) Skinnies Are Special Wahoo are popular with long range anglers right after big yellowfin tuna. The reason for the fervor they inspire is they're the best-eating fish south of San Diego. Big skins fight hard, of course, and more than once I've had a husky one convince me he was a tuna, dogging me in the depths, until I could see that long, striped, blue-lit silver side.

The way wahoo slash trolled or cast jigs, slow-trolled baits and flylined ???dines or mackerel is most gratifying. They'll even eat chunks, though mentioning that fact won't win you any friends in a circle of wahoo jig-throwing purists.

But it's the way wahoo eat that jams the boys at the rail when the skins are prowling at the edge of the chummer's reach. White, flaky wahoo meat is well-complimented by citrus, sauces and wines. That gives the wahoo a status no other fish can match. Here's a nice way to cook ???em:

Lemon Wahoo with Mushrooms

(Thanks to Shirley Rizzuto for her inspiration and the basis for many of my recipes.)

Ingredients: One to two pounds of wahoo filets (as you need); about two inches thick. One egg, beaten Olive oil in frying pan Package of fresh steak-cut mushrooms Two cans of cream of mushroom soup Two springs of fresh rosemary Two ounces of white cooking sherry Three whole fresh lemons (two for juice, one for garnish)

Cooking: Dip filet pieces in egg; brown in frying pan. Put browned fish in casserole dish with soup and sliced mushrooms. Mix to cover. Add lemon juice, wine and rosemary. Put lemon slices on top; cover casserole. Bake at 350 degrees for an hour; liquid should bubble.

On The Side: A greens mix of Swiss chard, mustard turnip and kale, with sliced sweet onions, minced garlic and two tablespoons each of soy sauce and water. Sautee and serve with white or brown rice. We like whole-grain wheat toast with this tasty and healthy dish as well.