k tower king

Posted by Jon French in News | 2 Comments

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31

Jan

2012
My friend Forrest and I went out 18 miles out of Ocklochnee Bay to K tower. We hit up some holes around the area with to no avail. We ended up anchoring right next to K tower and caught this huge King Mackerel on a free line pin fish. The Mackerel was fighting and fighting then just turned into dead weight. About half way to the boat a 5 ft Barracuda cut what was once a really nice fish in half. This 2 ft half of a King Mackerel should’ve been at least a 4 footer, if not more. It turned out to be a relief because that two section of Mackerel made more smoked fish dip than we knew what to do with.

tim barry – amen

Posted by Mike in News | 0 Comments

28

Jan

2012

When everything starts to get a bit much for me to handle, i’ll go ahead and fire up some Tim Barry. Helps me remember whats important. This man is the real deal. Every album is filled with a bachelor’s degree in real life. So do yourself a favor and get that education… timbarryrva.com

Apalachicola sheepshead

Posted by Jon French in News | 3 Comments

27

Jan

2012

My brother, friend Nick, and I put in about twenty miles inland up the Apalachicola river. Our target species was sheepshead so it was nice to catch this big fish.

flyingsnakes

Posted by Mike in News | 0 Comments

26

Jan

2012

Our good friends in Flyingsnakes are releasing a new 7″ and there will be a rad show. If you’re in the Tampa Bay area next weekend come through, have some beers, and get into serious jams. We’ll be there for sure!

Classic Smoked Fish Dip, Remixed

Posted by Carl in News | 3 Comments

25

Jan

2012

In a warped voting scenario that took place in my own mind, obviously with nobody else around, there was a unanimous decision that the smoked Amberjack fish-spread that the Bessette Brothers had brought together would be the official fish spread of not only my life from this point forward,but of the creative venture that I am involved in called The New Angler. As soon as other involved parties had a taste and smell of what can only be described as pure seafood gold, it became official. Read more..

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