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Saltwater Fishing

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,…

Keys To Catch Fish During The Georgia Winter

I thought about writing a piece on winterizing your boat, but that is ridiculous when living here in Georgia. Leave the winterizing process for our northerly neighbors. Part of the trade-off of 100-plus degree days of mid-summer is a climate with mild winters that provide premium fishing for many species. The idea for this article…

Time For Miss Judy’s Saltwater Fishing Clinics

Capt. Judy Helmey and her crew at Miss Judy Charters are again offering clinics to share their fishing knowledge. Miss Judy’s clinics will run Feb. 22-23, 2020. Inshore and offshore clinics are $150 per person. Both the inshore and offshore clinics are four hours and are taught on the water, with morning and afternoon sessions…

Southeast Georgia Fishing Reports With Capt. Bert Deener – June 6, 2025

By Capt. Bert Deener | June 6, 2025

The fish bit well this week in most places. Most rivers are still swollen, except the St. Marys and Alapaha. Winds were terrible much of the week in saltwater, but the fish cooperated when you could get out to them. The Okefenokee Swamp level is great, and the fish are chewing. Alapaha River:  Jonathon Pritchard fished the middle river this week and had a good trip. He fooled a bunch of redbreast and bass on Satilla Spins (the black hues worked best for him). Satilla River: Jamie Storey and Ward Highsmith fished the middle river this week, and they said the water was ripping. They found some slack areas and were able to catch a good number of bluegill, warmouth, pickerel and a few bass up to 3 pounds. They caught a total of about 25 fish and fooled them with bumblebee and bruiser Satilla Spins. Seth Carter and a friend…

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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…