Frank Murray’s first Jack Crevalle
Frank Murray (Atlanta, Georgia) with Captain Kathy Brown is holding a Jack Crevalle (he caught two of these fish) that was caught while fishing for grouper in 110 ft of water….now this is a fish that you don’t usually catch during this time of the year and in this depth of water..
Frank Murray’s second Jack Crevalle on the same day while bottom fishing for grouper
On the last drift with only about 15 minute left to fish this fine gag grouper hit our live ruby red lips!
Captain Judy Helmey is holding a nice gag grouper which was caught this week while bottom fishing at the Savannah Snapper banks. Although I have to say, “Grouper fishing hasn’t been as good as it was in 2013. However, I do think after catching this fish along with seeing what has been on the bottom and in the upper water column 2014 November and December are going to be a big time fish catching game changer!”
Captain Steve Triple Trouble Howell, Captain Judy, (holding gag grouper) and Frank Murray! Three proud fishermen!
Blue Water Suggestions!!
Gulf Stream blue water has finally shown signs of holding a few black fins, dolphin and Wahoo! Time to go!!
Trolling can happen, but it if doesn’t….
When making way out to the blue water if the top water bite doesn’t happen I suggest giving bottom fishing a try. Here’s how it works…use a one, two, three, or four hook bottom rig with at least 16 ounce bank sinker, bait hooks with squid/cut bait, drop to the bottom, let sinker sit right on the bottom even if you have to semi free spool to make this happen, give the fish about 25 seconds, and then reel fish in. After the first try you will know how long it will take to get a fish on all hooks!
Best bait for bottom fishing at the stream is fish belly strips! The reason being is it stays on the hook much longer! And the fish once they try to eat it keep trying until it is gone or they are hooked up!
Little Miss Judy’s Believe It or Not!
My good friend, whom you might have seen featured in quite a few of my fishing reports, Captain Steve Triple Trouble Howell sent me this picture…and when it arrived and as I read the label, it made me remembered a few interesting things about my father hunting and cooking abilities!
As you know my father was a great fisherman as well as avid hunter. According to his rules of hunting ethics, if you shot it you ate it. However, this rule only applied to when drinking wasn’t involved. At any rate, just the rule itself would lead into the fact that as a child I have eaten quite a few strange dishes made by my father.
WARMING from the captain: I am apologizing ahead of time for any nausea that this story most likely will cause!
From the sea, my father has cooked and we have eaten fried eels and toad fish. My father’s other specialty was scramble eggs and cobia roe. Now, it could be roe also known as fish eggs from another fish. My father preferred the cobia’s roe the best. And then there is fried mullet gizzard gravy, which was somewhat of a hit especially if it was poured onto pieces of white bread. Most mullet have a gizzard, which is a carbon copy of the one that a chicken has. Daddy loved smoked mullet and fried mullet gizzards!
Then there was the sucking of the turtle eggs, I will never understand, much less would want to talk much about it. However, for the sake of this story, let me enlighten you on my father during the legal times when you were allowed to harvest your own turtle eggs. Apparently my father was so well known for this deed that the state hired him to take them on a weeklong loggerhead turtle looking excursion. When he returned I don’t remember much about the trip, but here’s what I do remember…one of the biologist said, “I have never heard a man snore so loud for so long!”
When hunting in the marsh my father brought home dozens of marsh hens and ducks, which on many occasions we cooked and ate. My father and I would clean the birds, something that I don’t think I could get though at this time of my life. After cutting birds in halves we would salt/pepper them, and throw pieces into the pressure pot. After a few minute of this type of cooking he would take the bird parts out, drain them, dump them into a bag of flour, shake the bag, and the remove. He then dropped them into a skillet with hot grease. After were cooked to his liking, he remove them, and put the birds on a brown paper bags. While the parts were draining he would pour all the grease out of the pan leaving the drippings. He then would throw a large chopped up onion into the pan and fry until golden brown. He would grab a handful of flour toss it into the skillet with the onions and brown a little more. After this was to his liking he then poured a cup of water and a bottle of ketchup in the skillet. After it simmered a bit, he then dropped the marsh hens parts into the gravy. After this all cooked together we called it Fried marsh hens with ketchup gravy. We put two pieces of white bread on our plates and dumped the gravy and marsh hens on top. Bon appetite!
When my father hunted on land he brought home deer meat also known as venison, squirrels, doves, quail, and turkeys, which isn’t so much off the wall. However, I have had two meals that I will never ever have again. And I really don’t think that I need to offer up a recipe for either of these 4 legged animals…and that would be baked possum and raccoon. Now I don’t feel too good!
It’s time to sign up for 2015 Captain Judy inshore and offshore fishing schools. Here are the dates:
2015 Inshore and Offshore Fishing Clinics
Inshore Fishing Clinics
February 21, 2015 Saturday in classroom
$90.00 per person Continental breakfast and lunch included
Place: Tubby’s Tank House 2909 River Drive, Thunderbolt, Georgia 31404
Time: 8:00 AM till 2:00 PM
February 22, 2015 Sunday on inshore boats in the water
$125.00 per person
Time: 8:00AM till12:00 NOON
Snacks and drinks provided by Captain Judy
Place: Miss Judy Charters dock
202 Wilmington Island Road Savannah, Georgia 31410
Offshore Fishing Clinic
On the boats only
March 7, 2015 Saturday
March 8, 2015 Sunday
$125.00 per person
Time: 8 AM till 12:00 NOON
Place: Miss Judy Charter dock
202 Wilmington Island Road
Savannah, Georgia 31410
Snacks and drinks provided by Captain Judy
To make reservations please contact Captain Judy Helmey
912 897 4921 office
Email [email protected]
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