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Saltwater Fishing

Liberty County Sheepshead Ties Georgia State Record

A Midway man is now tied as a state record holder for sheepshead after the Georgia Department of Natural Resources (DNR) certified his catch today. Ben Golden III, 63, landed the 14-lb., 14.37-oz. sheepshead near the Sunbury community outside of Midway on Friday. His catch qualifies as a tie with the existing record of 14-lbs.,…

Village Creek Ramp At St. Simons Island Closed For Upgrades

The public boat ramp at Village Creek Landing on South Harrington Road on St. Simons Island will close for repairs today for approximately 75 days. Crews with JOC Construction are replacing the concrete boat ramp, placing large rocks for bank stabilization, and installing a new aluminum floating dock, according to the Georgia Department of Natural…

Pompano Ties Georgia Saltwater Record

A Florida woman has tied the Georgia Saltwater Game Fish Record for Florida Pompano (Trachinotus carolinus) after her catch was certified by the Georgia Department of Natural Resources (DNR) this week. Cathy Sanders of Palm Coast, Fla., caught a 1-lb., 7.68-oz. Florida Pompano while surf fishing on St. Simons Island on Oct. 9 that officially…

Florida Announces Fall Red Snapper Season In Gulf

The Florida Fish and Wildlife Conservation Commission (FWC) announces the opening of a 12-day fall red snapper season for private recreational anglers and state for-hire operations in the Gulf of Mexico on the following weekends: Oct. 8-9 Oct. 15-16 Oct. 22-23 Nov. 11-13 Nov. 25-27 During this season, private recreational anglers may harvest red snapper…

Georgia Kingfish In October

As cool air begins to blow and temperatures drop this month, the majority of Peach State fishermen hang their poles up in the shed, grab their favorite rifle or bow and head to the woods hoping to knock down a big whitetail. Not Don Driggers. Don fishes the salt year-round, but he says that it’s…

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…

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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…