WORD ON THE DOCK

Closing out October with a Bang

As we near the end of October, it seems the weather has begun returning to its natural state for SWLA…warm. But this hasn’t stopped the action from happening out on Calcasieu Lake. Late in the week we experienced some dense fog that hung around until the sun made its way up and burned it off, but that had little to no effect on the fishing itself, as the trout bite continued its upward trend and improved its reliability.

The speckled trout have continued to show up this week and been willing to eat. According to many reports from our HR&G guides, it seemed that the trout bite was on right at first light and then slowly dwindled down as the outgoing tide rapidly strengthened. Some even reported that their good bite didn’t happen till the very last fishing spot of the trip before packing it up and heading in. Flounder continues to be off limits until the reopening of harvesting on Dec. 1st. As far as redfish, those slot reds are still incognito and have been hard to come by. With that being said, the Bull Reds are still very active and willing to play ball.

Speckled trout have been eating both plastic and live bait. DSL Lures on a jig head or marker 54 Glide Shrimp under a cork has produced the best. Live shrimp rigged under a popping cork has worked for both speckled trout as well as redfish. Although, some deeper areas require you to rig your live shrimp up to fish on the bottom with a Kale hook and a couple split shot weights.

FISHING TIP OF THE WEEK

One of the most important things you need to check on your vessel before leaving either early in the mornings or late in the evenings is that your running lights and navigation lights are working properly! It is very important not only for you but for others on the water as well! So, make sure those lights are up to snuff!

We have some boats available so call Tanya at (888) 762-3391 and come see what the Hackberry Rod & Gun Club is all about!

CHECK OUT THIS WEEKS CATCHES

If you’d like to view all our catches on our website – CLICK HERE .

“Ya Shoulda Been Here Yesterday”

2024-2025 Duck Season Dates!

The 2024-2025 Duck season dates have been set in stone! They are as follows-

Youth Only- Nov. 2-3
1st Split – Nov. 9 – Dec. 8
2nd Split – Dec. 21 – Jan. 5
3rd Split – Jan. 18 – 31

The dates are officially set, so get with your hunting partners and start checking those calendars! Call Tanya at (888) 762-3391 and get your name on a blind for this year’s duck season! If you would like to check out all this year’s hunting and WMA regulations, click the link below! (All dates listed above are for our zone of the state, which is the “West Zone”)

2024 – 2025 Hunting and WMA Regulations

BOOK NOW

The Dock Shop

Hey Yall—Its Fall

Fall is rapidly approaching so come on down to the HACKBERRY MALL and see what’s NEW.

Need a gift? We got it.

We have Falcon Rod, Shimano reel, Florida Fishing Reel, Costa Del Mar sunglasses, some comfy Skuze shoes and flip flops and many other items or pick up a gift card for that special birthday, anniversary or Christmas present?

Check out a few of our new arrivals:

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.

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/

check out their newsletter
MAVERICK SPORTFISHING
www.mavericksportfish.com
Call Us Today: 877-579-1612
Email: info@maverickcostarica.com

This Week’s Yummy Recipe

SHRIMP AND ARTICHOKE FETTUCCINE

Prep time

45 mins

Cook time

60 mins

Total time

1 hour 45 mins

Recipe by: George Graham

Serves: 4

Ingredients

Water
½ cup table salt
1 pound package dried fettuccine noodles
4 tablespoons olive oil
1 cup diced yellow onions
½ cup diced celery
½ cup diced carrots
1 cup sliced baby portobello mushrooms
2 tablespoons chopped fresh rosemary
1 cup chopped tasso or smoked ham
½ cup dry white wine
2 cups heavy whipping cream
1 (14-ounce) can quartered artichoke hearts, packed in water
½ cup red cherry tomatoes, halved
½ cup yellow cherry tomatoes, halved
2 tablespoons sliced olives
2 pounds medium-sized fresh Gulf shrimp, peeled
Kosher salt and freshly ground black pepper
Dash of hot sauce
½ cup chopped fresh basil
2 tablespoons grated Parmigiano-Reggiano cheese

Instructions

In a large pot over high heat filled half way with water, bring to a boil. Add the salt and the pasta. Cook just until the pasta reaches al dente. Immediately drain the pasta into a colander and rinse with cold water. Reserve for later use.
In a large skillet over medium heat, add the olive oil. Add the onions, celery, and carrots and cook until the onions turn translucent, about 5 minutes. Add the mushrooms, rosemary, and tasso. Continue cooking for 5 minutes and add the white wine. Cook until the wine reduces by half, about 5 minutes. Add the cream and bring to a boil. Decrease the heat to a simmer and add the artichokes, tomatoes, and olives. Continue cooking until the cream reduces and begins to thicken, about 10 minutes.
Add the shrimp and cook for 5 minutes. Add the par-cooked pasta to the pan and stir to incorporate it into the hot cream mixture. Season to taste with salt, pepper, and a dash of hot sauce. Just before serving, add the chopped basil and cheese and stir.
For serving, spoon the pasta into shallow bowls making sure to evenly distribute the shrimp. Serve with crusty French bread.

Notes

I use whole wheat fettuccine, but any type will work. If you cannot find tasso, use diced smoked ham. Try this recipe with oysters or crabmeat for a change.

Click Here To See All Our Recipes