Advertisement
Saltwater Fishing
Another hot Saturday in July and the Constant Threat was anchored near the wreck of a shrimp boat just a few miles east of the Fernandina Jetties at the Georgia-Florida border. Onboard with Gordon Rogers and I was Shelby Childers of St. Simons Island. We had departed from our normal slow-trolling strategy in favor of…
- « Previous
- 1
- …
- 53
- 54
- 55
Winter is back, so it is up to judging how much of a warm-up behind a front will get the fish biting again. Some folks got on good bites in both salt and freshwater, while others did not put all the pieces together. This week’s rains have all of the south Georgia rivers rising—some are in the floodplains. Oconee River/Lake Sinclair The first Catfish Legends Tournament of the year was attempted on Saturday at the Balls Ferry Ramp on the Oconee River, but rain the day before flooded the river. They made a last-minute move to Lake Sinclair and held the catfish tournament. First place (36.59 pounds) and big fish (13.22 pounds) was Team Soggy Bottoms. Catfish Champions took second with 29.75 pounds, while third was Team C & H with 28.65 pounds. If you are interested in future tournaments, check out Catfish Legends on Facebook. St. Marys River: Matt…
Read MoreSaltwater Fishing Reports Archive
Saltwater Recipes
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…
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…
1 lb. large fresh shrimp 1 tsp. Tony Chachere’s Creole seasoning 1 7-oz. can corn kernels 1/4 cup dry parsley 1/4 cup dry basil 1/4 cup dry white wine 3 ozs. Andouille sausage 1 medium zucchini 1 large red bell pepper 2 tbsp. olive oil Slice the Andouille sausage and zucchini into thin slices. Core…