Since they are non-native shouldn’t hunting season for these snakes be 365 days a year?
why not year round ?
Such a shame, and utter stupity too. Firearms may increase interest in this new sport.
At the last gun show I bought "snake loads" for my .40. They look funky and I'm dying to try them out! I have a sick feeling they will not cycle my weapon, though (Walther P99). We'll see.
python skins make for awesome wallets
They last forever ,using the skin as the cover ,sewn onto
the leather inner parts with compartments ,etc.
These are a big hit in Thailand . Why not start a similar industry in So. FLA?
Cowboy boots too , purses , cell phone cases , you name it .
Such an industry could be a big blessing and utilize this new resource .
While I'm too busy being gainfully self-employed to go on a fun-hunt, any of these critters shows up on my land, well, they won't be leaving under their own power.
They don't belong here. And doom on the feckless morons who brought them here.
Wonder what they taste like?
There shouldn’t be a season. It should be open season until these invaders are wiped out.
They're- they're hunting what?
Someone should sponsor prizes for the longest python, and maybe a few other categories...It would seem to be a natural marketing opportunity..what sponsors would be appropriate, and no, stop suggesting either the Florida or national Democrat party..
I would have my .45 ACP by my side, but those jokers require buckshot IMO.
My guess is that finding these snakes is like a needle in a haystack. 26 bucks blown for something the tax payers are already paying for.
It’s Whacking Day!!!
Is it against the law to kill these critters w/o a license or out of season?
Here is a delightful recipe we’ve found for all that python meat that will be flooding the Florida meat markets soon. Please enjoy, and add your own.
Poached Python steaks with curried garlic and lemon grass sauce
INGREDIENTS
Python Steaks (1 kg)
Shallots (4-5 peeled and sliced)
Turmeric powder (1 tablespoon)
Garlic cloves (5-7 cloves, peeled and pounded)
Ginger (2-3 inches long, peeled and pounded)
Lime wedges
Lemon grass (ten stems, peeled; tender parts finely chopped and pounded)
Paprika (2 tablespoons)
White rice wine Salt (2 tablespoons)
Peanut oil (2 tablespoons)
Spring water (2 quarts)
METHOD
First boil and poach the steaks with lemon peel, rought lemon grass stems, adn skins of shallots, garlic and ginger in the quart of spring water. When the flesh is soft, take the Python steaks out and let cool. Next, saute’ shallots on low heat until lightly brown and add the ginger, garlic and all other spices. Next turn up the heat until the toasted aroma arise from the pot. Add flaked Python, rice wine, and more spring water and reduce heat for 10 minutes. Serve with hot steamed rice and greens and cold crisp Chardonnay wine.
Bon-less Appetit !
