Looking for a great Thanksgiving Day Bite?
This is nice cooler of spotted sea trout were caught by Walt Sowers and his father Frank. Here’s a tip for those fishermen that want to “go fish” before Thanksgiving Day dinner… The inshore bite should be best from 10:00 AM until around 3:00 PM ..This should give you just enough time to get to home for that Big Thanksgiving Bite! Here’s wishing everyone a Happy Thanksgiving Day!!
Inshore fishing is ON!
Tina Robinson and Captain Judy are happy as can be and why wouldn’t they be? Take a look at this fine catch of spotted sea trout and flounder! All fish were caught while inshore light tackle fishing with Captain Matt Williams of Miss Judy Charters! Now is the time to go inshore fishing!
Captain “Triple Trouble” Steve Howell’s 44 inch red fish!!
Steve Howell and I are trying to stand up in the back of the boat. Although it was rough we still found a pretty good offshore bite while doing a little bottom bumping. This 44 inch trophy red fish ate a small piece of squid, Steve brought to the boat, we tagged it, and it was quickly returned back to the water…all I can say now is “Catch you later!”
Flounder Power at the offshore artificial reefs!
Steve Hanna is holding up some nice flounder, which were caught inshore while fishing with Captain Matt Williams of Miss Judy Charters.
During this time of the year flounder make their move to school up and feed around the structure located at the artificial reefs. With that being said, it’s suggested that if you do anchor directly over the structure to make sure that you give standard flounder fishing a try. The boils down to whatever you do once they take a bite, please give them time to eat!
Best live baits are jumbo mud minnows or small bottom fish such as sand perch or rock bass. I suggest using a Caroline style bottom rig with a slide eggs sinker. The weight should be heavy enough to keep the rig on the bottom and the leader used should be made from fluorocarbon. It’s best to lip hook your bait, which means it will be able to swim as freely as possible. Rigged in this manner the flounder will have to take the bait tail first, and by the time the fish figures out its mistake it will have basically inhaled the bait. Don’t forget the dip net or your camera!
Bottom fishing at the Savannah Snapper Banks
It’s time to snag a gag
The Howell’s catching again!!
Grouper fishing at this time of the year can certainly be exciting. Captain Triple Steve and his father had a great time catching grouper with jigs and live bait. There is one secret when it comes to catching grouper…it called location location location!
A beautiful ocean fish with unbelievable capabilities!
This is called a soap fish
Here’s a tip that all offshore fisherman can use: this is called a soap fish. It looks like a miniature grouper. It’s normally caught in 120 plus feet of water. Whatever you do don’t put this fish in your live well, the mucus from this fish will kill all of your live bait! How do I know this? I found out the hard way!
Blue Water Fishing Report!
Bottom fishing or trolling, it really doesn’t matter!!
Captain Ryan Howard of Miss Judy Charters is holding up a nice scamp grouper, which he caught, while plain old bottom fishing in a deep water situation. Now here’s the good news..the deeper the water the warmer the temperature! It’s time to give Gulf Stream bottom fishing a try!!
Little Miss Judy Believe It or Not!
A Thanksgiving Story
Sardines Snacks and the famous turkey Slide!
I guess most everyone has one of these holiday types of stories to share. So therefore I would assume I am no different than anyone else. My father always invited lots of family and friends to our Pre-Thanksgiving feast and drinking fest. It normally started around noon and most of the time lasted way until the early hours of the morning. I might as well get to the truth of it all. There was lots of eats and as I mentioned earlier also a lot of drinking! Due to the fact that there were so many different types of people attending I have to admit sometimes that things really got interesting. By large there was a good time had by all!
Captain Sherman I. Helmey and his daughter Captain Judy L. Helmey
Our dinner wasn’t like most others where your family comes to visit, sits at the table, converses, and then eats. It was more like a large picnic where you sat where you could and drank either what you brought or what was available. My father always had some sort of spirits around. According to my father the best of all liquor’s was called “O P!” This simply stood for “other people’s liquor.”
We spent our actual Thanksgiving Day with Aunt Hattie and Uncle Foster, but that’s an entirely different story. Our pre-Thanksgiving party was always a hit with those that attended and also it meant a great deal for those that didn’t. The reason for this is a simple one, those that didn't attend had plenty to talk about! Our parties did get out of hand in most cases, which only added fuel to the conversations of the “busybody brigade!” My father use to always say, “Women in hats always have something to hide!” According to daddy it was their big mouths! As a child, I wasn’t sure about the mouth thing. So therefore I stared at all those that were wearing hats, because I was always trying to get a glimpse of what they were supposedly trying to hide. It’s funny, but even now I find myself still looking!!
We made this hors d’oeuvre, although Daddy never called them that. I can guarantee they were eaten by the handfuls. Daddy would take a tube of saltines crackers and deal them out on a big tray. After that achievement he would open a few cans of whole sardines and put a large piece on each cracker. As well as I can remember ½ sardine on each cracker worked out well. On top of the sardines daddy put a thinly cut ring of raw Vidalia onion. Here’s comes the last part and the best for me. While daddy was putting the hors d’ oeuvre together it was my job to “roll the lemons!” I was allowed to roll them on any hard surface that I could find. So therefore some were rolled on the counter top while others were rolled on the concrete floor, because that’s where most of them ended up. My job was to soften the tough meat of the old lemons. After dropping the lemons from different heights and rolling them till they were soft enough I handed them to daddy and he cut them in half. He then would squeeze the juice over the top of the crackers-sardines-onion rings. According to my father this was a dish that had to be eaten right a way. If not the crackers would become too soft to even pick up. My job was to carry the tray and offer them up. As I can remember since it was such a long time ago, I think I only dropped a few trays.
Our guests showed up in all sorts of transportation from cars to trucks to boats. Some guests just walked down our dirt driveway from the main highway. We never knew exactly how many guests would attend, but knowing my father as I did, I always expected a large crowd. In the cooking department, I would have some help from daddy in my younger years, but as I got older I grabbed whom ever I could. We cooked the normal Thanksgiving stuff, which consisted of baked turkey, dressing, and lima beans. When I was young, eight years or less, neither Daddy nor I could figure out how to make Giblet gravy or rice. Back in the old days you couldn’t just purchase gravy in a jar or rice in a bag. So therefore we stayed away from those two items. We had our turkey recipe down. We just oiled the bird up, put some choice seasonings on it, dumped it in the oven, and put it on 350 degrees for many drinkable hours. However, there was this time where the turkey slipped out of our hands and on to the floor it went. A greased headless 22-pound turkey when free dropped from 3 feet especially at an angle can do some traveling on the old kitchen floor. I should have measured the distance, but didn’t think about it at the time.
The stuffing/dressing was another thing that I didn’t understand the whole of. My first dressings didn’t have much taste. I don’t know why I just didn’t ask someone, but I really never thought about it. The biggest problem was the fact that I didn’t know that it had to be cooked in the oven. So therefore my uncooked dressing, which consisted of turkey’s juice and lots of, cracked up toasted and smashed cornbread was served as is. It never looked or tasted like Aunt Hattie’s dressing whether I cooked it or not. I guess you really could say especially in the case of my uncooked dressing “The secret was definitely not in the sauce, but whether after you drank the sauce!” As my father used to say, “It all tastes better especially after the bottom of the bottle is successfully revealed!”
Captain Judy Helmey