Advertisement

Saltwater Fishing

Large Invasive Blue Land Crabs Spotted In Georgia

Recent sightings of a large, non-native land crab along the South Atlantic coast, including in coastal Georgia, are a cause for concern, according to WRD. Blue land crabs are native from Brazil to south Florida and can be as large as 5 to 6 inches. Sightings recently have been reported well north of the crabs’…

IGFA Awards New Junior World Record Redfish To Brunswick Boy

Graham Lewis, a 10-year-old from Brunswick, recently caught a youth-division,world-record redfish from the surf on Saint Simons Island. The catch took place Sept. 24 and was just processed by the International Game Fish Association. The fished measured 105 cm (41.3 inches) to the fork. “A bunch of people at school have been asking me if I…

Hunting Crooked River Redfish & Trout

With deer season in full swing this month, many anglers trade rods for rifles in hopes of killing a big-horned buck… maybe even one that might end up getting them in the GON Truck-Buck Shoot-Out. However, when the crisp November fog clears each morning, you won’t find Tyler Bean in a deer stand. As a…

Almaco Jack Record Set By Brunswick Angler

A Brunswick man has set a new Georgia state record for an almaco jack weighing in at 7 pounds, 0.7 ounces. The fish is a new species in the Georgia Saltwater Game Fish Program and no prior record existed. The records program committee, made of Department of Natural Resources (DNR) staff and biologists, approved the addition…

Pompano Sets New Georgia Women’s Saltwater Record

Shantel Curlett, 53, caught a 2-lb., 3.52-oz. pompano Oct. 8 on East Beach of St. Simons Island while participating in the Kids Can Fish Foundation’s Running of the Bulls Charity Redfish Tournament, setting a new Georgia women’s saltwater record. She beat the previous Florida pompano record of 1-lb., 7.68-ozs. held in a tie by Cathy…

Southeast Georgia Fishing Reports With Capt. Bert Deener – March 28, 2025

By Capt. Bert Deener | March 28, 2025

The reports were as varied as the weather this week. The best reports came from ponds and the Okefenokee Swamp. Saltwater was hit-and-miss. The southeast Georgia rivers are still high but are falling now that the leaves have budded out and the trees are pulling more water. St. Marys River: The Temple Landing is currently closed while the WRD boat ramp crew rebuilds the ramp. The ramp itself is complete, and the crew is working to improve the parking area. The project is winding down, and it should reopen in early April if weather and river levels cooperate (which they are currently not doing). Okefenokee Swamp: Mike and Matt Rouse fished the east side of the Okefenokee on Saturday in the cool, super-windy weather and still caught fish. They had a few warmouth and fliers on black sparkle/chartreuse Warmouth Whacker Jigs. They also caught a couple bowfin by flinging crawfish-brass…

Read More

Saltwater Fishing Reports Archive

Saltwater Recipes

WildInTheKitchenLogo.jpg

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…

WildInTheKitchenLogo.jpg

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…