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Saltwater Fishing

Whiting In March, Before The Sharks

Georgia is without a doubt blessed with one of the best inshore fisheries along the Atlantic coast. Trout, flounder, redfish and a host of other species all thrive in our inshore creeks and rivers, offering up a chance for anglers to have plenty of fun and bring home dinner while they’re at it. Twelve months…

Tagged Redfish Worth $100 To Georgia Anglers

Georgia saltwater anglers now have the opportunity to earn $100 rewards while contributing important data to help scientists manage the state’s red drum population. Red drum are also commonly called redfish and spottail bass. The Georgia Cooperative Angler Tagging Project, an initiative of the Coastal Resources Division (CRD) of the state Department of Natural Resources…

Georgia Closes Bluefish Fishing In March And April

DNR announced it will close recreational fishing for bluefish in March and April this year. The move comes as state fishery managers seek to find a suitable solution to meet a mandate by an interstate fishery-management agency to reduce the harvest of bluefish by recreational anglers every year. “A recent stock assessment by the Atlantic…

50 Years Of Data From Shark Tagging Efforts

A 52-year database of the distribution and movements of 35 Atlantic shark species revealed new information on some of the least known species. It also uncovered a few surprises about where sharks go and how long they live. Scientists collected data for sharks tagged and/or recaptured between 1962 and 2013. The sharks were found in…

Recreation Fishing For Migratory Saltwater Species Has Huge Economic Impact

Recreational fishing for tunas, sharks, billfish and swordfish has a significant economic impact— more than half a billion dollars a year, according to scientific studies. NOAA Fisheries released the findings of two studies on the economic impact of recreational fisheries targeting Atlantic highly migratory species (HMS)—tunas, sharks, billfish and swordfish. When combined with other NOAA…

Southeast Georgia Fishing Reports With Capt. Bert Deener – April 18, 2025

By Capt. Bert Deener | April 18, 2025

Springtime fishing is here. Bass are in all stages of the spawn. Early spawners are done and feeding up ahead of summer heat, and some species are just starting to spawn. Fun stuff, but sometimes difficult to pick a bite. If you pick right, it’s a blast! But if you don’t, then it could be a slow day. All the southeast Georgia rivers are full to flooded, except the St. Marys. Your best bets this weekend are probably saltwater (if weather allows), ponds, and the St. Marys River. Satilla River: The river is still high, but the tributaries are in good shape. A Pierce County angler walked a small tributary on Tuesday evening pitching an orange Okefenokee Swamp Sally and caught three fliers in a short time. St. Marys River: My daughter Ellie visited this past week, and we fished the middle St. Marys on Friday morning for a few…

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Saltwater Fishing Reports Archive

Saltwater Recipes

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Wild In The Kitchen: Bacon-Wrapped Georgia Shrimp

Bacon-Wrapped Georgia Shrimp Whet the appetites of backyard grill fans with a serving of bacon-wrapped shrimp. Keep an eye out for the opening of Georgia’s recreation shrimp season, which typically runs from early June to the end of January. Use your cast net or seine to take advantage of this plentiful natural bounty on our…

Wild In The Kitchen: Crab Stuffed Shrimp

Crab-Stuffed Shrimp The dish that caused the judging to go into overtime at the 2024 AWF Wildgame Cookoff was a crab-stuffed shrimp dish prepared by the Hog Heaven team of Hartselle. Jody Wynn said he used 9-12 count (number of shrimp per pound) white shrimp to prepare the dish. 1 pound blue crab claw meat…

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Wild In The Kitchen: Smoke On The Water Red Snapper

Smoke On The Water Red Snapper Another example of using prime Alabama Gulf Seafood landed the Jackson Volunteer Fire Department’s team in third place in the 2024 AWF Wildgame Cookoff competition that featured a plethora of delicious wild game, fish and fowl preparations. 6 fresh or frozen red snapper filets, preferably sliced into ½-inch-thick pieces…