Friday morning’s sky was absolutely beautiful, the kind of morning when you look out on the water and watch for that cork to go clean out of sight.  
There is no other rush like feeling all the slack in your line go tight, and the fight begins.  You anglers out there know what I am talking about.
I would like to say congrats to John R. Rogers on the appointment to the Coastal Resource Division’s Advisory panel on fin fish.  John will make good, accurate reports for the panel.  I just can’t get good and accurate fishing report from him.  
Just a little joke there.  
Well, friends, one fellow, Mr. Bernard Harper, did a little dock fishing last week, and he said he caught a nice mess of croaker.  I am happy to hear about the croaker; I haven’t seen one this year.  Another fisherman I know from Savannah, Mr. Roy Anderson, said he caught six nice keeper trout and five black drum. I have yet to catch the elusive black drum this year.  They were pretty plentiful last season.  
There have been some good reports on cobia fishing so far this year, so I thought you might like to give this old recipe a shot. If you like it, let me know.

Four to 8 cobia filets, cut into 3-4 inch squares
Sea salt
Cracked black pepper
A mixture of Toni Shacks spicy fish seasoning, and Old Bay
Fresh grated garlic cloves about 3 should do
Juice of one lemon and one lime
1/3 cup of Riesling dessert wine
One 13-ounce bottle of lime vinaigrette dressing
Season the filets with sea salt, cracked pepper and garlic and place in a bowl. Cover the filets with the dressing and wine mixture and refrigerate for about three hours.  While everything is in the fridge, light the grill. Make sure you throw the filets on while the coals are hot. Cook those babies for about 6-10 minutes on each side. Serve that with some sour cream and garlic mashed new potatoes and a nice and Caesar salad with sour dough garlic bread. Top that off with a nice bottle of white, call some neighbors and enjoy the evening.
Well, friends, remember what Old Tight Line always said: Get out there and go fishing, and if you do remember to always keep a tight line.  I say hit the docks and keep a sharp eye and watch that cork go down. There is no feeling like that.
Keep on sailing, brothers and sisters, until next time.   
 P.S. — The dock tour will be in full motion this weekend; reports coming next week.