At the end of this report there is a new addition...it’s called The Captains and their recipes!
Brought to us by Captain Steve “Triple Trouble” Howell!


L-R Monica Dyer, Apopa FL, Esther Guy, Tybee Isl. GA , Thelma Schiebel, Eustis FL, Michelle Brown Tybee Isl. GA, JoAnn Alston Colorado Springs CO, Fran Shawcroft Colorado Springs CO, Doug Alston Colorado Springs CO, and Lloyd Shawcroft, Colorado Springs CO! Photo taken by Corey Dyer Savannah GA
See the rest of this catching story under offshore fishing report!


It’s inshore rejuvenation time
The inshore fishing has been pretty darn good! Although due to current water temperatures, which are below 60 degrees, the old inshore fish bite can be finicky. So when you go let’s hope it is an ON day and not an OFF feeding day! During this time fish feed when they can on what they can! Now that’s a heck of a statement, but so true. Since water temps are a little on the cool side fish have more of a tendency to feed and then rest until they need to move again. They are not hibernating, but rather rejuvenating. The fish already know that there isn’t much out there to eat, so when they do find something, they eat, and then rejuvenate!
Best bait is always going to be live shrimp. However, sometimes you can’t purchase or catch them so I then suggest purchasing or catching some mud minnows. The mud minnow is great cold water bait. In some cases you can catch more than one fish on the same bait.




Captain Matt Williams of Miss Judy Charters and crew had a great day out on the water...catching red fish and spotted sea trout!
While fishing with Captain Matt Williams Jeff Jones Lexington, Tennessee and Aaron Frary Jackson Tennessee caught some nice inshore fish! Both are holding a nice red fish, which was caught, fought, and released, back to the wild!
Captain Matt Williams showed Aaron Frary Jackson Tennessee the catching way! He is holding up a nice trophy red fish! Yes it was caught, fought, landed, smiled for this picture, and back into the water it went!



Captain Matt Williams of Miss Judy Charters, Jeff Jones Lexington, Tennessee and Aaron Frary Jackson Tennessee are showing off their fine inshore catch of the day!

Captain Kevin Rose of Miss Judy Charters shows us exactly what winter fishing is all about..and I will go ahead and call it “Catching!”

While inshore fishing with Captain Kevin Rose of Miss Judy Charters, Michael Fresenburg Dothan, Alabama, caught this nice trophy red fish! Yes he caught it and then he released it!
Michael Fresenburg Dothan, Alabama is holding another nice trophy red fish that he caught and released while fishing with Captain Kevin Rose. As you can see Michael did a great double catching job!

Michael Fresenburg Dothan, Alabama, Captain Kevin Rose of Miss Judy Charters, and Jim Cossart Savannah Georgia had a grand inshore catching day on the water! Fishing was great they caught about 25 trout and 30 redfish on shrimp and mud minnows.

Offshore Fishing!
I know that I am starting to sound like an old broken CD! I bet you thought I was going to say “Record!” And I was, but some fishermen might not know what that is! So here you go...yes the sheepshead bite is still strong at the near shore artificial reefs in less than 50 feet of water. Also any near shore isolated wrecks that you might be privy to should be holding the attentions of this fish! Best bait, as you most likely already know, is the purple back fiddler!
Artificial reefs located in more than 50 feet of water are holding isolated schools of black sea bass! However, it can be a looking game to find them, but best news is that they are there. You just have to keep looking, dropping, and moving! The best bottom bait for the black sea bass is going to be cut squid and fish. Now, if you happen to have any old freezer burnt cigar or Spanish sardines, I suggest, cutting them in half, and putting them on the hook. Believe me; the fish stink that they provide is not only priceless, but darn sure alluring!
Please meet the Dyer, Guy, Brown, Schiebel, Alston, and Shawcroft awesome offshore family fishing team!
What happens when a family fishes together? Well, let’s see they have a great time talking about who caught the most and the biggest! They get to talk about some other good old times that they had together! And then there is this other thing that happens after a trip, which is fried fish, tartar sauce, hush puppies, and Cole slaw! What does the all boil down too? Lots of Family Fishing, Catching, and Eating Fun!

From Left to right! Back row: Corey Dyer, Savannah, GA Monica Dyer Apopa, FL, Thelma Schiebel Eustis, FL, JoAnn Alston Colorado Springs, CO
Front Row: Esther Guy, (orange t-shirt) Tybee, GA, Michelle Brown, Tybee GA, Fran Shawcroft Colorado Springs, CO Doug Alston, Colorado Springs, CO Lloyd Shawcroft Colorado Springs, CO and Captain Kathy Brown of Miss Judy Charters

Monica Dyer Apopa, FL and her son Corey Dyer, Savannah, GA had some big bottom fishing catching fun! Captain Kathy Brown of Miss Judy Charters is holding up a just caught male black sea bass, which is sporting all of its grand colors!


Michelle Brown Tybee, GA is holding up a nice black sea bass! This fish was lured in by the added fish attractor provided by http://www.lifesparkfishingtackle.com/ If I were you, I would check them out, because they work!

Trophy red fish are still be caught, fought, and released offshore while fishing off beachfronts, ocean sand bars, and any rips that are holding the attentions of seabirds such as gannets or loons. Best artificial bait is Diamond jig and best real time bait is plain on cut squid on a hook! Please know this fish is on the catch and release plan only!


Bo Screen, Claxton, Georgia is holding a large trophy red fish he caught fought and released! While fishing with Captain Judy on the Miss Judy Too with “The Wesly Selestok fishing party” Bo caught this fish while plain old bottom fishing with small pieces of cut squid in about 50 feet of water!

The Captains and their recipes!



Captain Steve “Triple Trouble” Howell and Captain Judy Helmey!

Well, my good old fishing partner, like a brother, and best-est customer of all times and I are going to try something special! Captain Steve “Triple Trouble” is going to take some of my recipes that I have been hoarding for many years, cook them according to my recipe, and then he is going to write the Captain Judy Recipe Corner by Captain Steve Style!

PS: You are going to notice right off that Captain Steve will not be murdering the King’s English as I so often do!

Hey, this is Captain Triple Trouble. I have known and fished with Captain Judy for many years. We have done over 80 trips offshore together, which should give you some idea of what I think about Judy’s fishing abilities.

We are dear friends and, being only children, we are almost like brother and sister by other mothers. However, being fishing junkies, we have been known to bicker over fishing techniques. We argue about everything from rods, reels, fishing lines, baits, hooks, leader lengths, knots…you name it. These contentious discussions lead to Judy giving me a new nickname some time back. It started out as just plain Trouble. Then it went to Double Trouble. How it got to be Triple Trouble is a story all by itself…
I am honored that Judy asked me to introduce the first recipe from Captain Judy’s Recipe Corner, which will be featured from time to time in Judy’s weekly fishing report. Most folks know Captain Judy as a world-class charter boat captain, but many people don’t know that Judy is also an excellent cook. My bride and I have eaten at her house many times and folks, believe me when I say this lady can cook. If you want some seriously good Southern-style food, come on down.
This recipe is for Captain Judy’s famous baked beans. This dish is slap-your-lips-off good and fabulous as a side dish to go with Judy’s equally famous barbecued ribs. However, before you dive in, I should warn you that this dish is rich beyond belief. I am convinced that Judy owns stock in the manufacturers of Di-Gel, Beano, and the local sugar company! Even so, I would happily eat these beans by themselves over big hunks of cornbread. So here’s the recipe in Judy’s own words. Enjoy!
Extremely Good Baked Beans
Ingredients:

2 pounds of bacon
1 aluminum turkey pan (medium to large)
2 large cans of pork and beans, 28 ounce cans (any brand will do but I like using Van Camp’s)
1 to 1/2 bottle Ketchup
Yellow Mustard (squirt full)
2 tablespoon Worcestershire
1 lb pound box brown sugar (the darker brown sugar the better)
1 very large or two medium sweet Vidalia onions chopped

Directions:
With all my recipes there is a process in which I think makes the dish turn out better. In some cases where I say cut up I use a sharp knife and a pair of kitchen scissors. And it normally takes about 6 pairs of disposable gloves to make this meal. Since I fish a lot I have cuts on my hands. So to protect my hands and the recipe itself I use disposable rubber gloves, which I purchase by the boxes of 100 at River Services. So with every toss or mixing move I change my gloves.

So here goes…preheat oven 350 degrees

Cut onions up put in large bowl. Cut up one pound of bacon into 1 to 2 inch pieces and then separate pieces. With disposable rubber gloves on, I tossed these to ingredients together. I then dump is loose ½ box brown sugar and toss. I then add a couple of heavy squirts of ketchup, one light squirt of yellow mustard, heavy splash of Worcestershire. I then tossed ingredients again.

I open two cans of beans and put in bowl with ingredients. I toss again marrying all ingredients together. I know this is going to sound crazy, but then I taste the liquid in the ingredients and if it is not real sweet I add another handful of brown sugar, toss, and taste again. It needs to taste sweet, because all the sugars will be baked into the beans. In some case depending on the beans I have added as much as one box of brown sugar. With two cans of beans I normally only use ½ to 3/4 box of brown sugar. (I know this sound crazy, but some beans are stronger tasting than others.)

Some people like to put strips of bacon on top of their baked beans, which is great. However in my case the bacon will burn before the beans are cooked. I cooked my beans for hours.

After all the mixing, tossing, and tasting, pour the ingredients into your disposable aluminum pan. I always put my pan on a cookie sheet which is lined with aluminum foil. And cover tightly with aluminum foil.

Back in the old days, my father even before disposable stuff was invented would sometimes just throw pan in the yard, because we couldn’t get them clean. I learned from this to line all under pans with aluminum foil. That way you can throw foil away and not the entire pan.

This is not an hour only cooking dish. Sometimes I cook for two hours or more. After about an hour I remove the aluminum foil and the beans normally look soupy. This means that you need to take foil off and let beans cook for another hour while watching it cook.

Please remember these are not just baked beans they are Extremely Good Baked Beans! Hope you enjoy!!