By allowing ads to appear on this site, you support the local businesses who, in turn, support great journalism.
Heres a tasty recipe for your catch
Tight Line
Donny Branch
Donny Branch - photo by Photo provided.

Hey, everybody, Tight Line Jr. here.

I hope all is well with you good folks. Before we get to the fishing report, here is a recipe for a little something I grilled up this week. Give it a try.

A friend gave me some fresh king mac steaks. I rubbed them down with virgin olive oil, fresh cracked pepper, garlic salt, a splash of Tony Chachere’s seasoning and — the "secret" ingredient — Montreal steak seasoning. I rubbed the steaks on both sides, wrapped them in foil and put them on the grill for about 25 minutes. I opened them up and closed the grill for about five more minutes. Man, they were tasty.

Now here are a couple reports from around the coastal area. Phillip and Travis Parker, fishing at Harris Neck, caught a nice mess of trout last Saturday and had a sweet catch Sunday. They said they were catching them on high tide and low incoming.

Of course, Shawn Branson and Jake Horton caught some of the best trout I have seen in a long time. That’s what good fishermen do.

The dock tour was short but sweet. Capt. Hippie, Boo Hall and I landed two spottail, three black drum and three nice flounder.

Now remember, Yellow Bluff Marina is still open for bait. Raburn has shrimp and minnows. Sunbury Crab Company and Marina has live shrimp, fresh dead bait and minnows. Half Moon Marina has live shrimp. Big Rudy at the Sunbury Country Store has frozen shrimp, squid, cigar minnows and ballyhoo.

So remember what Ol’ Tight Line always said: Get out there and go fishing and, if you do, always remember to keep a tight line. I always say hit the dock, keep a sharp eye and watch that cork go down. Until next time, do me a favor — get out there and wet a hook. It’s good for you.


Your buddy,

Tight Line Jr.

Sign up for our e-newsletters