MONDAY MORNING UPDATE

FROM THE SPECKLED TROUT CAPITAL OF THE WORLD

20 KNOT WIND CONTINUES TO BE OUR BIGEST PROBLEM CATCHING FISH

A full week of south/southeast wind continues to keep our cleaning tables looking pretty bare. Most all of the catches this past week has been marginal at best. The wind really effects almost everything when it comes to shallow water saltwater fishing. Muddy water, high tides and almost all other conditions will slow catching. There were a few good catches of trout and redfish brought back to the dock anyway. Captains Zach Mitchell and Brett Stansel reports lots of small (under 12 inches) trout are plentiful under working birds in west cove. There have been some good redfish catches back behind the weirs for anglers trying to get out of the wind. Most all conditions require live bait under a popping cork but soft plastics will work also. There are a lot of fish in the estuary right now so all we need is some clear water and NO WIND. Call toll free at 888.762.3391 and check availability

Click here to take a look at all of last week’s catches:

Fishing Gallery

EARLY TEAL SEASON IS SEPTEMBER 14TH TO SEPTEMBER 29TH

Our new duck hunting marsh proved to be the very best in Southwest Louisiana last year and it’s looking even better this year. Early teal season should be fantastic so book you trip now. September is one of the best fishing months here on Lake Calcasieu so take time to book our famous BLAST & CAST and have twice the fun. What could be better than blasting away at fast flying teal in the morning and casting away at big lake trout and redfish in the afternoon.

Call toll free at 888.762.3391 and reserve a trip now
or

CLICK HERE TO RESERVE YOUR TRIP

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JUST CLICK HERE TO JOIN IN WITH
CAPTAIN KIRK STANSEL

CHECK OUT THE ONLY LIVE 24/7 CAMERA ON THE GULF COAST RIGHT HERE ON OUR DOCK

CHECK OUT OUR BRAND NEW WEBSITE BY CLICKING BELOW

www.HackberryRodandGun.com

We have just launched a brand new website that is more informative, easier to navigate and lots of new up-grades for you to enjoy

CHECK OUT NEW FISHING PICTURES – https://hackberryrodandgun.com/about/media-galleries

CHECK OUT NEW RECIPES – –https://hackberryrodandgun.com/about/lodging-dining/recipes

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WE WOULD LIKE TO INCLUDE SOME OF YOUR SPECIAL PICTURES IN OUR NEW SITE. WE ARE ESTABLISHING AN AREA TO HIGHLIGHT OUR CUSTOMERS AND PICTURES OF THEIR EXPERIENCE HERE AT THE LODGE.
EMAIL YOUR PICTURES TO:

CAPTAINBUDDY@HACKBERRYRODANDGUN.COM

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CHECK OUT OUR DAILY POSTS AND OUR FISHING SPECIALS

Mercury Celebrates its 80th Anniversary

We ran over 2200 charter fishing trips last year with Mercury engines on the back our our boats. Hackberry Rod & Gun has used Mercury engines for over one half of these 80 years and continues to recommend this great company. Call Jerry’s Marine and get you one of thes Mercury Engines and you can see every sunrise just like this one.

Mercury Marine has put together a little video CHECK LIST for you to use just to make sure you have the right items aboard your boat at all time.
CHECK IT OUT

WORLD CLASS FISHING IN COSTA RICA

Access Maverick’s brand new website maverickcostarica.com
Contact:
Christian Rojas
christian@maverickcostarica.com
Fishing Director & Tour Manager
Toll Free: 866-888-6426

THIS WEEKS YUMMY RECIPE

View this recipe and more in our online recipe book!

Cilantro Braised Red Snapper

Ingredients:
1-1/2 lb red snapper or redfish fillets
1/3 cup Fume Blanc white wine
2 tbs fresh lime juice
3 tbs chopped fresh cilantro
1 small clove garlic, minced
2 tbs butter or margarine, cut into 4 pieces
Lime wedges

Directions:

Place fish in a single layer large skillet; season to taste with salt and pepper. Combine wine, lime juice, 2 tbs of the cilantro and garlic; pour over fish. Bring to a boil; reduce heat.

Cover and simmer 8 to 10 minutes or until fish is opaque. Remove with slotted spatula to serving plate; cover and keep warm. increase heat; boil pan juices until liquid is reduced to about 3 tbsp. Remove from heat; swirl in butter, one piece at a time, until just melted. Pour sauce over fish. Garnish with lime wedges and remaining cilantro.

NOTE: This is a good recipe to use some redfish from your trip here at the lodge.