WORD ON THE DOCK

Redfish On Top

After a near miss with Hurricane Francine, SWLA’s weather systems seemed to have found a steady pattern and stuck with it over the last week. Although this meant the return of some warmer temperatures for our area, that did not stop the fish from putting on the feed bag and running into some HR&G hooksets.

Some of the HR&G guides have reported that this past week of fishing could only be described as “something special”. Many piles of slot reds as well as a few flounder showed up to have their picture taken on the end of the dock. Multiple reports on multiple days stated that they released well over 20 oversized redfish while filling their limit of slot reds. The trout are still in hiding but have shown their faces a couple of times throughout the week. As we move toward October, the trout bite is expected to improve depending on what weather conditions are to come in the following weeks.

Live bait continues to dominate the playing field. Most of the fish hitting the dock fell victim to live shrimp either under a popping cork or fishing the bottom with a kale hook/split shot setup or jig head. Although live bait has been performing better with the reds and flounder, it seems when the trout do show up, they are more willing to bite an artificial lure. Marker 54 Glide Shrimp or a Downsouth Lure on a jig head would get the job done.

Teal Season Update

With a great opening weekend for the 2024 teal season under HR&G’s belt, hunters continued to venture out into the marsh. As warmer temps and stale conditions crept into the SWLA atmosphere, the teal have pumped the breaks. With the exceptions of Saturday and Sunday, we’ve experienced some of the worst teal hunting this area has seen in a long time. Although the birds have not been what we hoped for, we are eager to see what this final week holds in store for us.

FISHING TIP OF THE WEEK

Change that fishing line! Even if you have a rod and reel that has barely been used, if it sits up too long, is exposed to sunlight consistently, or even used daily, that line is slowly being compromised and will become weak. Especially if it is rigged up with monofilament line which has extreme memory and will create all sorts of problems for you if left untouched for too long. This isn’t something that has to be done after every day out on the water, but it should be continuously assessed. Nobody wants to miss a fish because of faulty line!

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”

Summer Fishing Special

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 SAUTÉ

Prep time

45 mins

Cook time

20 mins

Total time

1 hour 5 mins

Recipe by: George Graham

Serves: 4

Ingredients

2 cups all-purpose flour
1 tablespoon granulated garlic
1 tablespoon paprika
2 dozen jumbo (16/20 count) Gulf shrimp, peeled, deveined, and butterflied
1 stick (8 tablespoons) unsalted butter
½ cup diced tasso, such as Savoie’s, or smoked ham
½ cup dry white wine
1 (14-ounce) can quartered artichoke hearts, packed in water and drained
1 tablespoon minced garlic
½ teaspoon dried thyme
½ cup diced green onion tops
½ cup chopped flat-leaf parsley
1 tablespoon coarsely ground black pepper
1 tablespoon Acadiana Table Cajun seasoning blend, see recipe here
4 slices lemon, seeds removed
¼ cup Parmesan cheese
6 cups cooked angel hair pasta, for serving

Instructions

In a mixing bowl, add the flour, garlic, and paprika, and combine. Add the shrimp and coat.

In a large non-stick skillet over medium-high heat, add the butter and once it begins to sizzle, add the battered shrimp and tasso. Sauté the shrimp for 2 minutes on each side and deglaze with wine. Add the artichoke hearts, garlic, thyme, green onion, and parsley, and season with black pepper, Cajun seasoning, and lemon slices. Let the mixture cook for another 8 minutes until the flavors combine. Turn off the heat and let the mixture rest and the flavors soak in. Add the cheese and stir to combine.

Portion the pasta into 4 bowls. Spoon the shrimp and sauce over the pasta, evenly distributing the ingredients. Serve with plenty of hot French bread and hot sauce on the side.

Notes

I like to butterfly my shrimp by gently slicing lengthwise down the inside of the shrimp. The tasso is usually salty enough that you need not add any additional. This sauce will thicken slightly with the flour-dredged shrimp combining in the butter to form a blond roux. If it becomes too thick, just thin it out with a bit of water. Be sure to buy the artichoke hearts packed in water, not oil. Cajun tasso (I prefer Savoie’s brand from Opelousas, LA) is available most everywhere in South Louisiana, but if you live elsewhere, you can substitute with diced smoked ham.

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