Monday Morning Update

FROM THE SPECKLED TROUT CAPITAL OF THE WORLD HACKBERRY ROD AND GUN

Monday Morning Update2019-12-22T18:58:22-05:00

 




FROM THE HORSES MOUTH

Catching a Break

With all the interesting weather patterns we’ve seen over the last few months, this week managed to throw in a few days of gorgeous conditions. It was a pleasant surprise for us over at HR&G and next week is showing signs of a similar clear weather pattern (per the weather guessers). 

With the couple of light windy days that we had towards the end of the week; we’ve seen some slight clarity improvements developing in the estuary. We still have freshwater runoff coming from north of the lake, but that hasn’t stopped the HR&G crew from putting fish in the boat. We are seeing nice amounts of redfish and flounder being brought to the dock, as well as some trout! Our guides have been working hard to keep their sports on the fish and it shows. 

We have had several guides seeing success fishing with artificial lures for trout. The Marker 54 Glide shrimp under a popping cork has been putting them in the boat. Live shrimp under a popping cork has been the key for redfish and flounder. 

We have some boats available so call Tanya at (888) 762-3391 and let’s go fishing.

If you’d like to view all our catches on our website, click here.

“Ya Shoulda Been Here Yesterday”

 

SCHOOLS OUT!

Now that the kiddos are out of school for summer break, it’s the perfect time to get them out of the house and on the lake fishing! Load em’ up and head down to HR&G and let’s make some memories they won’t forget! Give our office a call at (888) 762-3391 for pricing and dates! 

BOOK NOW
 

The Dock Shop

Come on by the Hackberry Mall located in our office and see the new spring/summer apparel from HUK, UA, Simms and Pelagic that have been arriving daily and while you are here check out our sale racks that have a variety of items 50%-75% off. We also carry Costa Del Mar sunglasses, Shimano line and reels,

Florida Fishing reels and Falcon Rod and a host of other items.

We have recently added SKUZE shoes and flip flops and THOMAS BLONDE scents to our inventory.

 

Call or email Pauline at  dockshop@hrandg.com  if you would like to place an order to be shipped.

We also have gift cards if you would like to bless someone that has an upcoming trip.

Check out some of our new items below.


 

BE SURE TO VISIT OUR ONLINE 24/7 CAMERAS EVERYDAY LOCATED ON OUR DOCK. TUNE IN AND TAKE A LOOK AT OUR CUSTOMERS DAILY CATCHES AS THET RETURN TO THE DOCK. BEST TIME IS USUALLY 11:00A.M. UNTIL 3:30 OR SO. CHECK IT OUT.

https://hackberryrodandgun.com/dock-cams/brag-cam/

Our Cameras
Live and in Color

 

Take a look at our catches everyday as it happens right here.
 

Watch our dock live as our fishermen return.

BRAG CAM

DOCK CAM

 

VISIT OUR SOCIAL MEDIA  SITES  SHOWN BELOW EVERDAY TO SEE OUR CUSTOMERS WITH THEIR DAILY CATCHES

 
TO SEE ALL OF OUR PICTURES ON OUR SITE GO TO
https://hackberryrodandgun.com/about/media-galleries/

 


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MAVERICK SPORTFISHING

www.mavericksportfish.com
Call Us Today: 877-579-1612
Email: info@maverickcostarica.com

This Week’s Yummy Recipe

 

 

WHOLE FLOUNDER STUFFED WITH LOUISIANA SHRIMP

Prep Time

45 mins

Cook Time

45 mins

Total Time

1 hour 30 mins

Recipe by: George Graham
Serves: 2

Ingredients

  • 2 (2-pound) whole flounders, cleaned with a large pocket cut in the center
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 sticks unsalted butter
  • 1 cup diced yellow onion
  • ½ cup diced green bell pepper
  • ½ cup diced red bell pepper
  • ½ cup diced celery
  • ½ cup chopped flat-leaf parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon lemon juice
  • 2 tablespoons dry vermouth or dry white wine
  • 1 teaspoon smoked paprika
  • Dash of hot sauce
  • Acadiana Table Cajun Seasoning Blend, see recipe here
  • 2 pounds (16-20-count) raw Louisiana shrimp, shells removed
  • 1 cup fresh unseasoned bread crumbs
  • 1 whole lemon, sliced thin

Directions

  1. Preheat the oven to 350ºF.
  2. Place the flounders on parchment-lined trays. Rub the skin with olive oil and sprinkle salt and pepper in the inside of each pocket.
  3. In a large skillet over medium heat, melt the butter. Add the onion, bell pepper, and celery. Sauté until the onion turns translucent and then add the parsley, rosemary, garlic, and ginger. Continue cooking to combine the herbs and add lemon juice and vermouth. Season the mixture with smoked paprika, hot sauce, and a light sprinkle of Cajun seasoning. Remove from the heat.
  4. Place the shrimp on a cutting board. Reserve a few of the whole shrimp to garnish the top of the stuffing on each flounder. Chop the rest of the shrimp in smaller bite-size pieces. Add the chopped shrimp to the mixture stirring to combine. Add only enough breadcrumbs a little at a time to reach the desired consistency of a moist stuffing. Set aside to cool.
  5. To assemble the dish, spoon the stuffing mixture into the pocket of each flounder. Place a few of the shrimp on top of the stuffing. Season the fish with salt, freshly ground black pepper, and a light sprinkle of paprika. Add lemon slices to the top of the fish. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes or until the thickest part of the fish easily flakes at the touch of a fork.
  6. For serving, use two spatulas to gently move each flounder to a platter being careful not to break off the tail section. Serve with crusty French bread.

NOTES
If you live outside of coastal Louisiana, you can buy your seafood online at the Louisiana Direct Seafood SHOP. I call for larger 16-20-count shrimp since I top the flounder with whole shrimp, but if you can only find smaller shrimp, the recipe will work fine. I like shrimp in this stuffing recipe, but crabmeat, crawfish, or oysters would be delicious, as well. Add only enough breadcrumbs to combine the mixture, but remain moist.

Click Here To See All Our Recipes
 

My Thought: “All the romance of trout fishing exists in the mind of the angler and is in no way shared by the fish.” – Harold F. Blaisdell

 

 

HAVE A GREAT WEEK AND REMEMBER YOU ARE LIVING IN THE GREATEST COUNTRY IN THE WORLD

“Ya Shoulda Been Here Yesterday”

 

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For options and pricing contact Buddy Oakes at:
   1-888-762-3391
   Hackberry Rod & Gun
   485 Lake Breeze
   Hackberry, LA 70645

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