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We spent a very enjoyable afternoon yesterday trolling with a couple of enthusiastic youngsters and their mentors. The Spanish were snapping; lots of small albies, some blues, and about a dozen undersize kings were boated. The hot water (82 degrees) hasn’t slowed down the bite. At the cleaning table, lots of the conversation centered on how to cook the Spanish. It seems there are nearly as many ways as Bubba Gump has to cook shrimp. Fresh fillets on the grill, smoked, or in Cap’n Dan’s fish chowder are my favorites.