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Too chilly to fish: Cook up your frozen shrimp
This spot-tail bass was hooked in the Medway River by Michael Ward and his dad. It was later released.

Well folks, I hope this week finds everyone healthy and happy.
The old water temperature is still a little chilly, but I have heard of some folks catching whiting down in McIntosh County. They must be fishing deep. The official report as of 6:50 a.m. EST Friday was 58.1 degrees at the reef. This means it is a slight bit colder inside, in the creeks and rivers.
That does not mean you cannot catch fish, you just have to try harder. Trolling with artificial bait is an option this time of year. Or you can simply wait for the water temperature to hit about 65.
I have a recipe you might like to try, using those shrimp you have in the freezer.
What you need
1 green bell pepper and one red
2 green onions and 2 fresh japleno’s (raw, seeds removed)
1½ red potatoes
1 teaspoon of Cajun seasoning, fresh cracked black pepper and 1 teaspoon of Toni Shack`s seafood seasoning
¼ cup of crushed Ritz crackers
1 lb. shrimp
1 egg
Chop the vegetables, whisk in the egg and put in a food processer, add shrimp, pulse a few times to your desired texture. Remove and form into patties and roll in the cracker crumbs.
At this point make some homemade tarter sauce with a few drops of Tabasco. You can refrigerate the patties to firm them up, if you wish.
Place a small amount of olive oil in a non-stick pan and fry the patties until golden brown.
Serve with a hard cider or a nice white wine and some crispy fries and you will be set.
P.S. Serve on a toasty onion roll!
That’s it for this week folks, and remember what Ole Tight-Line always said: “Get out there and go fishing and if you do remember to always keep a tight line.” That`s it from the coast, living the tight-line life…
Tight-Line Jr.

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