Hello, folks, it sure is good to be back. I hope everyone is doing well and wetting a hook.
The water temperature is perfect, hitting right at 61 or 62 degrees. That’s just what the big red boys like. Try to catch the early morning, low incoming tide so it can warm up the shell banks and get out there with some live shrimp or a ghost-shrimp artificial bait.
The dock tour has spread all over our coastal area. George Ginter and party up in the Richmond Hill area landed 16 spottail and a few trout, and they were land locked. The next day, his daughter, Lu Smith, caught about five nice spottail bass off the dock. My nephew, Gef Branch, and I were fishing off a dock about two weeks ago down in Glynn County and we landed four bass, three trout, one black drum and a pinfish using live shrimp.
My old fishing buddy, Capt. Hippie, and I hit the docks last weekend and caught two nice spottail bass and had a big boy break the line — still not a bad afternoon. John Rogers and Allen Filingame also caught a nice mess of trout this past weekend.
Here’s a little appetizer you may like to try out, from www.kraftfoodservice:
Famous queso dip
1 pound Velveeta, cut into ½-inch cubes
1 10-ounce can Ro*tel diced tomatoes and green chilies, undrained
After combining all ingredients in a microwavable bowl, put mixture in microwave and cook on high for five minutes or until Velveeta is completely melted. Stir after three minutes.
I suggest adding a few fresh chopped jalapenos and some Toni Shack’s.
One serving suggestion is to have it with garlic-fried shrimp or spicy chicken wings and tortilla chips.
Put leftover dip in the refrigerator and reheat to put over baked potatoes or pasta.
That’s it for this week, folks. Hope everyone had a wonderful Thanksgiving. Remember what Old Tight Line always said: “Get out there and go fishing, and if you do, remember to always keep a tight line.”
Living the tight-line life on the coast,
Tight Line Jr.