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Saltwater Fishing

Injured Right Whale Calf Spotted Off Georgia

A North Atlantic right whale calf was spotted off Georgia on Jan. 8 with two roughly parallel and S-shaped injuries that experts say were consistent with the propeller of a vessel. The injuries are concerning because of the severity and location of the wounds. One of the injuries appears to include damage to the calf’s…

Saltwater Permit Made Easier For Georgia Anglers

Effective in 2020, saltwater anglers will see a simple change in the Saltwater Information Program (SIP) permit. The free permit will now expire one year from date of issuance, rather than the last day of February. Permit holders may also renew up to 60 days prior to the expiration of their current SIP permit. “Based…

Proper Catch And Release In Cold Water For Optimal Seatrout Survival

Seasoned anglers know winter can offer great fishing opportunities for some of the most sought-after fish species. As the temperatures drop, many anglers, including veteran kayak angler Stephen Stubbs, follow spotted seatrout to fresher water, where the fish congregate in large schools. While this can make spotted seatrout an easy target, this species is also…

Golden Ray Propeller Now Part Of Artificial Reef

Recreational anglers and SCUBA divers now have a new opportunity for saltwater fishing and diving off Georgia’s coast. Crews on Monday placed a 150-ton section of the capsized vessel M/V Golden Ray inside Reef SFC approximately 20 miles east-southeast of St. Simons Island. The ship’s rudder, stern tube section and propeller were placed in about…

New Coastal Boating Laws Take Effect In Georgia

The new year brings with it new coastal boating laws. House Bill 201, passed by the 2019 Georgia legislature and signed by Gov. Brian Kemp, became effective Jan. 1, 2020. The new law mainly affects waste discharge from vessels with marine sanitation devices (MSDs) and overnight anchoring in coastal waters. Also during the 2019 session,…

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…