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Try this recipe for game-day treat
Tight line
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Hello, my friends, Tight Line Jr. here. Well, it’s been wet and windy, but I still have a few reports for you. Johnny Gaskin and Frank Chapman caught the limit on trout; that’s 30 to all you first-timers. Johnny invited me over for some fried fish and cheese grits.
Joe Fanning went out with Steve Burton and netted 23 trout. My man “Big Jimmy,” fishing with Albert Anderson and Leander Barrett, pulled in 43 sheepshead. Now, that’s a lot of fiddlers.
Joe, over at the Sunbury Crab Company and Marina, reported having live shrimp and minnows. Yellow Bluff and Halfmoon also reported having shrimp.
Remember what Ole Tight Line says, and get out there and get 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.
By the way, here is a little something for y’all to eat while watching some games on TV.

Tight Line Jr.’s cracked-black pepper shrimp
• 3 ½ pounds of fresh shrimp, washed and drained
• 4 tablespoons of chopped garlic
• ½ of a white onion, chopped
• 1 stick of butter
Melt the stick of butter and sauté onions for three to four minutes, then add the garlic for just a minute more.
Place shrimp in a baking pan and pour the saute’ mix over them. Sprinkle the shrimp with 5-6 teaspoons of cracked black pepper to cover. Place shrimp in preheated oven at 450 degrees for four minutes. Turn shrimp over and coat with more pepper. Finish in oven four more minutes, and serve.

Your buddy,
Tight Line Jr.

P.S. I’ll have reports from the dock tour next week.
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