After completing a 60-day duck season we now turn our days toward what we think will be the best spring and early summer fishing we have had in years. Everything is shaping up to mirror last year’s great catching. Call Tanya (888.762.3391) and get her to hook you up.
Here are a couple of pictures from trips during last year’s springtime catching. Photo Gallery
BOOK NOW AND SAVE
AS MOST OF YOU KNOW SPRING AND SUMMER FISHING LAST YEAR WAS OFF THE CHARTS
Book your 2021 special fishing trip NOW & SAVE.
Between now and March 13th you can book your trip here at the lodge (By phone or email) for $900.00 for up to 3 fisherman on full package
WE HAVE SOME SPECIAL DISCOUNT DAYS IN MAY, JUNE AND OCTOBER
These very popular days always book very quickly so call now and don’t get shut out.
ALL DAYS FROM MARCH 13th, 2021 UNTIL MAY 2nd
ALL MONDAYS AND TUESDAYS IN MAY, JUNE, AND OCTOBER 2021
Hackberry Rod & Gun
Toll free 888.762.3391
MARK YOUR CALENDARS NOW
THE HOUSTON FISHING SHOW
This year’s show is scheduled for Wednesday April 14th thru Sunday the 18th at the George R. Brown convention Center in downtown Houston.
Do not miss the show this year show because there will be some new exhibitors showing all the new products, places to fish and the opportunity to visit with some of the best and most accomplished industry professionals.
MORE TO COME
“THE DOCK SHOP”
WE ARE GETTING NEW ITEMS AL THE TIME CALL TOLL FREE AT 888.762.3391 Or email us at firstname.lastname@example.org
And get a gift certificate for a birthday, anniversary or just for fun
PLEASE TAKE A MOMENT TO VISIT AND LIKE OUR FACEBOOK PAGE
CHECK OUT OUR DAILY POSTS AND OUR FISHING AND HUNTING SPECIALS
WORLD CLASS FISHING IN COSTA RICA
Access Maverick’s brand new websitemaverickcostarica.com Contact:
Fishing Director & Tour Manager
Toll Free: 866-888-6426
2 pounds extra-large shrimp (10-15 count), peeled and deveined
Mix the following:
½ cup olive oil
2 cloves garlic, minced
1 tbsp. fresh thyme, chopped
1 tbsp. fresh cilantro leaves, chopped
1 jalapeno pepper, seeded and chopped
1 tsp. hot paprika
1 tsp. salt
1 tsp. honey
1 tsp. ground cumin
1 tsp. Worcestershire sauce
½ tsp. cayenne pepper
½ tsp. red pepper flakes
What do you cook when you catch and release? Your bait.
Fishing outings often push the dinner hour towards dusk; and there are few of us who relish the idea of slaving in the kitchen preparing a nice dinner for ourselves or guests as the sun sets under the yardarm. So, why not consider having everything prepped and ready to cook in advance? That way, you’ll look like as much a pro in the kitchen as you do at the helm of your fishing boat.
This marinade can easily be made ahead of time and refrigerated. Then, when you’re back off the water and it’s getting near dinnertime, peel the shrimp and skewer them on bamboo skewers. After assembly, let them soak in the marinade while the grill is heating up or cocktails are being served, at least 20 minutes. A good trick to keeping the skewers from burning is to soak them in a glass of water for about 30 minutes prior to using. Also, using two skewers per serving will keep the shrimp lined up and allow them to cook evenly. Cook the shrimp over a hot gas or charcoal grill for about 3 minutes per side. Garnish with some chopped cilantro and serve with your choice of grilled veggies, salad—and dry white wine.
My thought – No one fails until they give up
HAVE A GREAT WEEK AND “REMEMBER YOU ARE LIVING IN THE GREATEST COUNTRY IN THE WORLD”
“Ya Shoulda been here yesterday”
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For options and pricing contact Buddy Oakes at:
Hackberry Rod & Gun
485 Lake Breeze
Hackberry, LA 70645