We head out on the water to test the new Seakeeper 1 at the Miami International Boat Show. The new Seakeeper 1, designed to eliminate boat roll, features a flush-mount design and runs exclusively on 12V DC power. This unit is currently running for $14,900 plus installation and weighs 235 pounds.
The Seakeeper tested was outfitted to a Sea Hunt 27.
Designed for the angler that wants a balance between cruising and sportfishing, the new Bertram 50 is an exciting addition to Bertram Yachts’ offshore family. Space is key on this boat, which features a 17.5′ beam and full-length hatch to the engine room. Matched with the right propellers, the Bertram 50 can reach top speeds of about 44 knots.
Bertram Product Development Manager Tommy Thompson gave InTheBite a tour of the 50-footer and broke down the boat’s specs at the Miami International Boat Show, held Feb. 13-17.
By Capt. Jen Copeland
You know them: the seasoned, fish-where-I-want, when-I-want types seen at all the top spots. The ones who get the absolute best out of every fishing experience while making a career of it – without being tied down – essentially having their cake and eating it, too. But for these rock stars, this “dream” life can come with a price.
It’s not all two-hour lunches and hanging out with your friends. Most freelance tours of duty are long and it can be quite intimidating to roll up and expect to immediately fit in with a team you may have never worked with before.
The following is a profile of three high-flying, in-demand freelancers. From an owner’s perspective, the addition of a freelance mate could just help get you to the winner’s circle or onto that fire bite you’ve been dying for. They can also lend an extra hand to provide some relief for your weary crew. These guys make many personal sacrifices, but the benefits it provides them are worthwhile. Their accounts may give some insight as to whether it’s a good fit for you.
Bringing on a hired gun like Brad Goodrich (right) can fine tune your overall presentation or help with special projects— billfish on a fly or record fishing applications.
While Brad’s outgoing and positive personality gets him to the most exotic locations on the sweetest rides, that doesn’t mean he hasn’t worked for it. He has spent twenty-plus years of his life learning in order to set himself up for a career that is well-rounded and about as stable as a freelance career could be. While fishing is his mainstay, Goodrich has the ability to grind it out, anywhere, doing almost anything boats.
With a solid work ethic and the ability to find common ground with almost everyone, Goodrich believes “if you go where you’re needed, listen, continue to learn and work hard, it won’t go unnoticed.” This is a small business in an even smaller world, and you are always being examined – by your peers, the captain down the dock, or by the owner.
And since word of mouth is your calling card, Goodrich believes being well-rounded, positive and professional will keep you getting the jobs you want.
Andrew Kennedy pictured with proof of the value he brings to the table.
Fishing with the late Captain Paul O’Donnell, Goodrich caught his first blue marlin at the age of eight. When he was 12, that same O’Donnell let him ride along on his Skipper, a 50-foot Sonny Briggs. Allowed only to watch, Goodrich did what any young boy would do – batter O’Donnell with question after question. It was his time with O’Donnell that Goodrich credits the very reason he became a fisherman. Brad’s meticulous maintenance experience came from working in Islamorada for veteran Captain Rob Corradi on his 1966 48-foot Willis Craft, Southern Comfort.
Brad learned all that goes into keeping an immaculate boat from Corradi – stem to stern. “Rob could do anything,” he says, “he’s a real ‘boatman’ – able to fix, build, patch, paint, or varnish as good, or better than, any high-dollar boatyard around.”
Southern Comfort was Brad’s last fulltime job – over 10 years ago. Brad realized he was turning down good-paying freelance work while waiting for a perfect job. “I saw myself missing out on too many good experiences,” says Goodrich. “I knew I had grown enough to successfully be my own boss. I knew exactly what I was looking for and I didn’t want to settle.”
With potential tournament and travel opportunities waiting in the wings, Brad began to market himself as a professional freelancer. Picked up by Key Largo Captain Mike Dykes, Goodrich got the first glimpse of a traveling freelance mate’s life. Soon after, South Texas’ Captain Brian Phillips gave Brad an opportunity that has lasted some seven years and running. “The success we have shared surpasses any other operation I’ve been a part of,” says Brad. “I learned most of my international knowledge and travel experience from him.”
Several foreign ports and many Panama Canal transits later, Phillips and Goodrich still work together, having shared five seasons and nearly a million dollars in tournament winnings in the Gulf.
With the many moving parts on a tournament sportfisher, there is plenty of opportunity for a professional freelancer to improve your game. Photo courtesy Los Suenos.com
Today, with four young daughters to provide for, Brad does his best to keep busy and stay fishing. Able to go from dead-baiting or lure fishing in the summer, to live-baiting for sailfish in the winter, and everything in between, he does what he can to limit the uncertainty that results from not having a stable, fulltime income. “Kids don’t stay little just because you have to keep going away for work,” says Goodrich. “It takes time to learn how to live without when times are slow,” says Brad.
Having the ability to save when needed and spend when able is a constant in the life of a professional freelancer – especially one with a brood the size of Goodrich’s. “Sometimes you get to pick and choose where, with whom, and when you fish, but sometimes there is no choice…you must work.”
While the financial advantages that come with working for some of the best teams in tournament fishing are always a possibility, Brad recognizes that in the slow season boats move locations, go to the yard, or simply need a little love. “These sleds need year-round attention, so whether I’m waxing, doing deliveries or filling in, I’m still relevant; still seen.” Keeping yourself out there is very important in the freelance world, as it would be virtually career suicide if you are out of sight, because then, you are out of mind.
Veteran freelancer Mark McDevitt has seen it and done it. His perspective and experience is
invaluable.
At age 28, Andrew hasn’t deviated too much from his early childhood. He’s always had a rod in his hand…and a blonde on his arm. Growing up on the New River in Fort Lauderdale, Kennedy started fishing at the age of 15 on the Bahia Mar charter dock. As a teenager, Andrew quickly learned fishing was his true passion. At 19, he was lucky enough to land his first private, traveling job for Captain Jason “Tiny” Walcott on his 61 Viking, Blue Eagle.
Even at such a young age, Kennedy was serious about his career and he would stop at nothing to become successful. Eventually, he found freelancing to be the perfect way for him to do that. While anyone can freelance for a season, Andrew believes a certain personality is necessary to succeed in the game fulltime.
There is always fear of the unknown when stepping into a new operation for the first time. You must fit in, work hard and work smart to be worthy of hire. If you don’t, then you simply will not be invited back. Luckily for him, Kennedy’s strong personality comes with no identity crises, so what you see is what you get.
A freelancer’s work station. Every boat has one.
Andrew says he’s mostly “by-the-book.”
He comes with an innate ability to pick up on the most minor of details. Careful observation of the fulltime crewmembers allows him to blend in without losing his own individuality. “Situational awareness is major factor when you are tossed into a well-oiled machine,” he says.
“From the boat, to the tackle, to the fishing scenarios, being aware of what is important to the crew – and the owner – is vital.” By paying attention to each situation, Andrew becomes an asset that reinforces an already solid unit. It is then, and only then, do you become worth it.
“You must take care not to be too abrasive,” he says. “You must show the utmost respect to the fulltime crew – no matter the age or skill level.” Kennedy continues, “You are there to help by applying your knowledge in a way that is well-fitting and beneficial to them, whether you are live-baiting or deadbaiting, lure or record fishing, you must be willing to gel and be confident, without stepping on anyone’s toes.” Andrew was raised up in the ideology that the best way to market yourself is to work hard every day and to never be too proud to do anything.
From ballyhoo rigging to tournament strategy to spread placement, an infusion of qualified cockpit help
can take a good operation to the next level. Photo courtesy Los Suenos.com
In 2015, Kennedy’s fulltime team opted not to fish their scheduled summer tournament circuit. A call to Captain Walter Harmstead on the Viking 72, Goin’ In Deep, netted Andrew one of his best career experiences so far.
“The first day of the White Marlin Open, we managed to harvest a 551-pound blue one, which ended up winning the category that summer.” With a $779,000 blue marlin on deck, Kennedy was able to financially contribute to help his sick and recently widowed mother. “I truly believe my father blessed me with a miracle that day,” he says, “and I could never be more grateful for it.”
With a blossoming freelance career, and a personality which is sure to take him far, Andrew’s hunger for the sportfishing industry drives his quest to accumulate knowledge. He’s developed an everlasting love for travel and competitive fishing: “I want to be at the top of the game – respected, appreciated, and eventually feared – as a tournament fisherman.”
Already a great angler, wireman, and general crewman, he takes the time to learn from every opportunity, in any ocean. Andrew also has a grip on what it actually takes to be a good captain – a goal which he hopes to obtain in the next five years.
In the winter of 1984, 19-year-old Captain Mark McDevitt found himself to be the smallest fish in the biggest pond. Faced with the decision of following his summer charter boat job to Palm Beach for the winter or go-ing back to school, the Cape May party boat deckhand made the first big career decision of his life. With huge ambition, McDevitt was immediately demoted to wash down boy when he arrived in Palm Beach. He found himself surrounded by the most prestigious charter boats and crews of the time, and McDevitt quickly realized his captain’s license wasn’t worth the paper it was printed on.
“I was in for a real culture shock,” he recalls. “I didn’t have the deck wisdom or skills to compete with the guys who were familiar with the Florida fishery, so I washed boats, cleaned engine rooms and slung wax around while trying to get on the water.”
It wasn’t long before Mark found himself in the capable hands of Captain Jerry “Stash” Soltysik on the 36-foot Rybovich, Tintinajo.
“It was a quick education on a classic,” says McDevitt. “I looked up to Stash as a father figure, having a major impact on me both professionally and personally. I owe him much gratitude.” Working for many topnotch captains over the years, Mark not only proved his worth, but found his own ride on Beach Haven native Tom Garvey’s First Class.
After eight successful years of New Jersey, Palm Beach and Mexico seasons as captain, McDevitt’s situation changed.
“Life throws you many curveballs,” says Mark, who found himself on the receiving end of one during his latter days aboard First Class. Fighting for – and ultimately receiving – primary custody of his then-toddler daughter, Madeline, McDevitt was forced to make another life-changing decision. With his new circumstances, and young daughter in tow, freelancing became his “most digestible track.”
“The good Lord had given me a gift, so there was no way I could be wandering off to Costa Rica or any other exotic adventures for long periods of time,” says McDevitt. In order to maintain the balance of his new situation, prioritizing his time became his primary focus.
“I guess you could say freelancing chose me. It was the only option I had, and in retrospect, it was the best career decision of my life.”
The timing couldn’t have been more perfect for McDevitt when he stepped onto the bridge of John and Betty Raimondo’s 57 East Bay, Sea Mistress. Mark recalls the genuine grace and concern he was shown by the Raimondos: “I was in the middle of a personal battle, and they allowed me to work a flexible schedule so I could tend to other important things, outside of fishing. I have so many great memories with that rig, but the highlight would have to be winning the 2001 White Marlin Open with a 79.5-pounder on her.”
The years that followed netted Mark and the Sea Mistress an excellent record on the tournament circuit. “I have nothing but peace and love for John and Betty,” – proof, once again, that karma is real. To say that McDevitt’s career followed the perfect path would be an understatement.
Rarely does a career shift brought about by change in one’s own personal situation result in decades of successful fishing ventures. “When you look back at the things you have accomplished, the relationships you have cultivated while making money at it, you realize the blessings are genuine.” And when comparing sportfishing to other careers, Mark believes we (as sport-fishermen) live multiple lifetimes in this special fraternity.
“We all have a niche,” Mark believes, and “if you’re passionate about it, it will work – don’t fight yourself, just go fishing.”
As we continue to galivant our way around the fishing world, living the dream, McDevitt has already lived it. He has memories that most of us have yet to dream of, and at 53, most of his career aspirations have been fulfilled.
Having worked for some of the best fishermen, boats and crews for over 30 years, Mark McDevitt is a true pro – the full package.
“Honestly, I’m ready to start paying it forward,” says Mark. “I’d like to think some of my experience may be appreciated by the next group of young bloods in this business…I’ve learned a lot of good stuff from the teams that would have me, and hopefully the next generation has the capacity and discipline to absorb what is a free education on the water. Some will be really good, and some won’t…but never turn down an opportunity to learn from the crews who are willing to take you, paid or not.”
The one thing professional freelancers acquire from their chosen career is experience, of all kinds…and fast. From learning the ins and outs of different boats, to spreading their knowledge to others through osmosis, the hired gun is likely to be one of the most competent, well-rounded persons on your boat, and hiring one could take your operation to the next level.
If you’re a professional captain or mate, there is a definite need for freelancers, if you can stomach it. It’s a hard life, but can result in infinite rewards. With your nose to the grindstone, your ego in check, and a willingness to adapt, a professional freelancing career could be for you.
It takes a special personality to be successful in this line of work, but by being outgoing, respectful and grounded, and having a varied background, there will always be a need for the hired gun, the fly-in guy, or the professional guest…as long as there are boats.
By Steve Katz
It’s often an emergency that prompts a look at a boat’s steering system. While routine maintenance of modern steering systems is usually simple, an at sea steering issue can quickly and easily result in rudderless steering and an oily bilge! While I have witnessed many captains maneuver a boat with amazing skill using just the engines, having a properly operating steering system is prudent and allows safe operation in all conditions.
What type of steering system do you have? While most sportfish crew would answer hydraulic, there are many variables today that differentiate the design, components and operation of a vessel’s steering system. Learning about your boat’s system can assist when it comes time for maintenance, ordering repair parts and performing bleeding (more about this later).
The Optimus steering cylinder by Sea Star.
Some readers may remember the cable and pulley steering systems on sportfish boats of the past. This system was complete with cables and pulleys neatly hidden under the headliner and jackshafts, with more pulleys and cables, transferring the steering power to the rudders.
Most of these mechanical systems have gone the way of the dinosaur – replaced with a variety of hydraulic solutions on sportfish boats. Hydraulic systems provide better command of the vessel’s directional stability and result in less fatigue on the captain.
At its most basic level, a hydraulic steering system consists of a helm pump, steering cylinder, rudder(s) and interconnecting hoses. The helm pump is a hydraulic pump attached under the helm wheel.
When the helm wheel is turned, the helm pump pushes hydraulic oil through the hydraulic fluid lines and into the cylinder that pushes the internal piston one direction or the other, depending which way you turn the helm wheel. While most steering systems on sportfish boats are more complex with additional components, the operating principal is the same.
Steering systems are designed with many considerations in mind. These factors include: the size, weight and speed of the vessel, how the vessel is used, and the design and location of the rudder.
Physics and fluid mechanics provide the basis for the design of these systems. Luckily, most marine steering companies and boat manufacturers will perform the necessary calculations to recommend various steering solutions for your specific vessels requirements. Thankfully, you can leave your calculators and physics workbooks at home.
No matter what steering system your boat has, there are two common components to all systems: the hydraulic oil and cylinders. The most critical part of any hydraulic system is clean hydraulic oil. Many times, we hear about the need to bleed a steering system. The need is often caused by a leak in the system that let air or water into the system, while letting oil out.
A boat’s hydraulic steering is a closed system that operates on high pressures of 1000 PSI or more. At these pressures, even a slight leak from a hose or seal will quickly cause oil to leak out. This can possibly disable the steering system.
Each steering system manufacturer offers specific procedures for filling and bleeding of their systems. The basic premise for bleeding is to circulate clean hydraulic oil through the system while bleeding the air out until a steady stream of air and contaminant free oil is observed.
EPS systems often have a maintenance mode that may be accessed through the steering control display. Maintenance mode will walk you through the procedure for bleeding the system.
Cars, trucks and off-road machinery all have power steering, so why isn’t power steering as common on the sportfish market? Marine steering system manufacturers have made it easy to have safe and reliable marine power steering systems. Such systems provide precise steering from the helm, reducing operator fatigue and increasing steering accuracy at both low and high speeds.
The most common power steering system uses an engine-driven hydraulic pump to provide high pressure hydraulic oil for the power circuit of the steering system.
A marine power steering system adds a second hydraulic cylinder and second hydraulic oil circuit from the engine-driven pump. The high-pressure power circuit is actuated by the manual system from the helm wheel.
This is accomplished using a small servo cylinder/valve mounted on or near the steering cylinder. This cylinder/valve directs the power steering oil to the power cylinder when the helm wheel is turned. The nice feature of this system is that if the power steering circuit fails, the traditional manual steering at the helm can still function – though more force is often needed with more wheel turns lock-to-lock.
This photo illustrates the connections between the rudders and the steering cylinders.
This type of hydraulic steering operates similarly to the engine-driven power steering system, but without the engine driven pump. The hydraulic power comes from a standalone electric motor, usually supplied with DC power. These systems vary in design. While their primary application lies with large center console boats powered by multiple outboards, electric power steering pumps are becoming more popular in sportfish boats.
There are two design styles of electric power steering systems – one with a constantly running electric hydraulic pump and the other with an on-demand electric motor pump. While the end result is similar, the feel of the system and response time is slightly different.
Most of the large sportfish boats that use electric power steering include the constantly running engine, while the on-demand pumps system is often used in center console boats.
The constantly running pump system supplies high pressure hydraulic steering oil to the steering system continuously while the steering system is powered on. Contrarily, the demand system pump is always off, until the captain begins to turn the helm wheel, which triggers a sensor in the hydraulic system that turns on the pumps motor.
The on-demand system uses less electricity and helps reduce the steering effort as compared to manual steering, though the feel and reaction time is much different that and constant running pump.
The hydraulic steering pump, Optimus by Sea Star.
Electronic controls are not just for the engines anymore. Today’s electronic steering systems operate in a similar fashion to the electronic engine controls that run the vessel’s engines and marine gear. These steering systems are often called Electronic Power Steering or EPS.
In an EPS system, the helm wheel is connected to an electronic sensor instead of a hydraulic helm pump. Digital data signals are sent along wires to the steering system below deck, usually consisting of a computer processor, electric pump(s) and steering cylinder(s) that are connected to the rudders.
The most popular form of EPS is the Seastar Optimus system for outboards. This system consists of independent pumps and cylinders for each outboard engine. As you might imagine, a computer system controls the coordination of each outboard engine relative to the others. When the captain turns the helm wheel, the signals travel into the computer and then to each electric pump and engine cylinder.
This set up enables some amazing features that are unavailable with any other steering systems. An EPS system can be programmed to decrease the number of helm wheel turns lock-to-lock for ease of low speed maneuverability.
An EPS can also increase the lock-to-lock turns at high speed to improve stability, tracking and course keeping. The steering angles can also be customized based on the boat’s performance and speed curves.
Another feature of EPS systems is that the large hydraulic steering lines are replaced with small wires connected to each helm wheel. This makes adding a second or third steering station a much simpler task – as compared to routing bulky hydraulic lines. The new EPS systems are designed for both new construction and retrofit projects to replace traditional steering systems.
While a joystick was once reserved for steering Pac Man, the EPS steering system enables joystick control of outboard vessels at low speeds. Joystick control is possible in conjunction with digital fly by wire engine controls. This set up allows the joystick control to change the engine rpm, engine gear direction and engine steering angle. These joysticks steering for outboards are similar to the vectored thrust systems used in the Volvo Penta and ZF pod systems on sportfish boats.
Not just for outboards
The Seastar Optimus EPS system is now also available for inboard boats up to 70’. The Optimus system operates in similar fashion as other electric inboard power steering systems, but is also available in more advanced configurations, depending on the application.
In its simplest form, the electronic power steering system uses an electronic helm, single power steering pump and single cylinder at the rudders. In a more advanced system, there can be one pump and cylinder for each rudder without a tie bar. This allows the rudders to operate independently or in unison, depending on the pre-programmed operating parameters.
Viking Yachts knew an EPS system like this would have many advantages for sportfish boats and designed their own system years ago. The steer-by-wire Viking Independent Proportional Electro-Hydraulic Rudder system is referred to as the VIPER steering system. The VIPER’s rudders are individually controlled with one steering cylinder per rudder. When the helm wheel is turned, an electric signal is sent to a controller whose software dictates the optimum position for each rudder.
Viking can adjust the offset or rudder toe and the number of turns lock to lock by altering the software programming. The system can also be programmed with different parameters based on the vessel’s speed. The Viper system has its own graphic display, showing each rudder position and other steering information.
Whether cruising, docking, fishing or backing down, advancements in steering systems have contributed to the ease and reliability of operating a sportfish boat.
No matter how advanced the system, steering still relies on traditional aspects such as rudder size and shape, properly sized hydraulic cylinders, helm pump, hoses and other components. A regular visual inspection of your steering system components will help you to learn what you have and determine if and when maintenance is needed.
Most autopilot manufacturers offer a system for boats with EPS systems. These autopilot systems are similar to a traditional autopilot system, except for one component – the hydraulic pump. In an EPS system, the autopilot manufacturers substitute a gateway or electronic module for the hydraulic pump. This gateway
electronically connects the autopilot to the vessels steering system, allowing the autopilot to send steering commands to the EPS computer in a similar fashion that the electronic helm wheel would send steering input signals. This autopilot gateway is specific for each type/brand of steering system.
Boats with traditional hydraulic steering use an autopilot system that incorporates a standalone autopilot hydraulic pump connected to the steering system as an additional station. There are a variety of hydraulic pumps available and are selected by capacity based on the volume of the steering cylinders. Don’t guess or select the pump by price as an undersized or oversized autopilot pump can cause unacceptable autopilot performance.
If your boat has a constant running power steering system, you may be able to forgo the need for the traditional autopilot pump. Some autopilots can connect to the existing directional solenoid valves in the power steering system.
A technical note – In regards to the hydraulic portion of the autopilot system the National Marine Electronics Association (NMEA) installation standard 0400, indicates that “Isolation valves shall be installed in the hydraulic lines connected to all ports entering the autopilot pump.”
This allows for isolation, service or replacement of the autopilot hydraulic pump without disturbing the rest of the vessel’s hydraulic steering system. This practice is often overlooked in many boat steering systems.
Autopilots have advanced a long way in just a few years. Most components are shrinking in size and heading sensors are becoming solid state, multi-axis sensors and even using GPS as a basis for heading in place of a fluxgate compass. The advancement has also allowed autopilots to perform better and allow for new interesting features, such as Furuno’s Sabiki mode.
Captain Steve Katz is the owner of Steve’s Marine Service Inc in Ocean City, Maryland. He is the Vice President of the National Marine Manufacturers Association and holds ABYC Master Technician certification, NMEA AMEI, NMEA2000 certificates along with factory training from many manufacturers. To contact Steve, email info@inthebite.com.
Nobody has ever been disappointed to catch a wahoo.
Even a marlin tournament crew can take solace that the wahoo they caught, even if it were not a marlin, still makes a hell of an excuse to fi re up the grill. Wahoo are found far and wide and wherever they are caught people like to eat them.
What follows is Chef Andi Bell’s take on preparing wahoo. Bell is the executive chef at Boshamps Seafood and Oyster House in Destin, Florida. Located in Destin Harbor, Boshamps is not only a Gulf Coast landmark, but occupies a place of prominence on the fishing landscape. Home to the Flathead Classic Cobia Tournament and frequented by the who’s who of the Gulf Coast tournament crowd, Boshamps is exposed to its share of fresh seafood – including wahoo.
Bell’s Gulf to Table Culinary philosophy produces some remarkable cuisine. When it comes to cooking wahoo, Bell recommends two methods: grilling and pan roasting.
“Grilling might be the best way to cook wahoo aside from maybe pan roasting it,” Bell explains. “You want to cook it medium-rare to medium so that it doesn’t dry out. You want to cook it over high heat for a short amount of time.”
1. Lightly brush wahoo steaks or fillets with olive oil.
2. Season with salt and pepper (“That’s all I ever use to season wahoo,” Bell says.)
3. Cook over the hot part of the grill without allowing the fish to catch fire. Cook 4-5 minutes per side.
Bell’s other go-to method for fulfilling wahoo’s culinary potential is to pan roast it. This method is a straight forward one as well. Just make sure that the pan that you use doesn’t have a plastic handle and can be placed in a hot oven.
1. Add olive oil to a sauté pan/skillet.
2. On the stove, place the pan on high heat until the olive oil just begins to smoke.
3. Add seasoned wahoo to the pan (Bell seasons his with a little bit of salt and pepper).
4. Let the fish brown until the fillet begins to turn opaque.
5. Flip the fish, remove from heat and place the skillet in an oven heated to 400 degrees.
6. Allow the wahoo to finish cooking in the oven for 10 minutes. Once you have your wahoo cooked the way you like it, Bell recommends a couple of varieties of sauce. His go-to for grilled wahoo is lemon butter sauce. This is something that he prepares daily in the restaurant and always has on hand.
An aerial view of Boshamps in Destin Harbor. The crossover between great seafood and sportfishing is clearly evident.
1. Place a cup of heavy cream in a saucepan or small pot.
2. Cut three lemons in half. Drop the lemon halves into the cream.
3. Cook cream and lemons over medium heat until it thickens. When the cream reduces by half, you are good to go.
4. Remove the lemon halves.
5. Add two pounds of butter, cut into two-inch pieces. Whisk in the butter a few pieces at a time so it doesn’t break. Cook it until all of the butter melts.
6. Pour over wahoo….
If you are feeling ambitious, Chef Bell provides a couple more sauce recipes that require a bit more skill to prepare. Getting them right will make you a wahoo hero.
• 2 cups Duke’s mayonnaise.
• 1 cup chopped bread- and-butter pickles.
• 2 tbsp. chopped fresh parsley.
• 3 tbsp. chopped green onion, both white and green parts.
• Juice and zest of 1 lemon.
• 2 tsp. whole-grain Dijon mustard.
• 1 heaping tbsp. finely chopped garlic.
• 1 tsp. Worcestershire sauce.
• 1/2 tsp. Tabasco sauce.
• 2 oz. whiskey.
• 1/2 tsp. kosher salt.
• 1/2 tsp. black pepper.
Mix together and use as a dip or garnish for wahoo or other seafood favorites.
Want to sample Chef Andi’s handywork? Pull up a chair at Boshamps.
• 1/4 cup extra-virgin olive oil.
• 3 large sweet onions cut into 1/4-inch dice.
• 2 parsley sprigs.
• 2 bay leaves.
• 1 rosemary sprig.
• 1 cup sugar.
• 3/4 cup white balsamic vinegar.
• In a large pot, heat the olive oil until shimmering. Add the onions and cook over moderately high heat, stirring occasionally, until golden brown, about 15 minutes.
• Tie the parsley, bay leaves and rosemary together with kitchen twine. Add the herb bundle to the diced onions and cook over low heat, stirring a few times, until fragrant, about three minutes. Sprinkle the sugar over the onions and cook, without stirring, until the sugar melts, about five minutes. Increase the heat to high and cook, without stirring, until an amber-brown caramel forms, about six minutes. Stir in the white balsamic vinegar and simmer over low heat, stirring a few times, until the jam is thick, about five minutes. Discard the herb bundle. Season the jam with salt and let cool to warm.
Next time you catch a wahoo, try one of these recipes. You will not be disappointed.
Last year, the Viking Yacht Company introduced Valhalla Boatworks – a new company dedicated to designing and building high-performance center consoles with the same Viking quality, craftsmanship and expertise. The Valhalla center consoles were recently on display at the 2020 Viking VIP Boat Show in Riviera Beach, Fl.
“Valhalla Boatworks was developed to allow our dealers and customers to fulfill a strong desire for high-end center consoles built by the Viking Yacht Company,” says Viking President and CEO Patrick Healey. “It’s a very exciting time and another important chapter in our history of building a better boat every day.”
The Valhalla Boatworks V Series consists of three outboard-powered deep-V monohulls from 33 to 41 feet. The boats are designed to excel as hard-core fishing boats and built to the highest levels of workmanship and fit and finish. The V-33, V-37 and V-41 are the result of the cooperative effort of the Viking Design & Engineering team and Michael Peters Yacht Design (MPYD).
The V Series utilizes MPYD’s patented Stepped-V Ventilated Tunnel running surface that reduces drag while increasing speed, stability and efficiency. Viking design traits can be found from stem to stern on the V Series boats. Proud bows, gently sloping S-shaped sheers, double forward chines, helm pods, raised toe rails and mezzanine seating are some of the hallmarks.
The many resources available to Viking’s vertically integrated company are at the disposal of Valhalla Boatworks. Major components of each build such as hardtops, marlin and gap towers and electronics packages are manufactured in-house by our experienced shipwrights to guarantee turn-key delivery for our customers.
On deck, a raised transom livewell, in-deck fish boxes, strategically located rod holders, a port dive door and an abundance of storage space are just a few of the standard features on each of these V Series boats.
They also feature a forward console lounge and optional port and starboard forward seating with forward-facing backrests. The consoles of these boats will feature rod storage, a head, a sink, and access to electronics, the electrical distribution panel and other critical components.
The V-33, V-37 and V-41 are powered by four-stroke outboards with horsepower ratings from 300 to 425 in twin, triple or quad configurations depending on the model. The efficiency of the stepped hulls and these direct-fuel-injected engines deliver best-in-class fuel economy and range. Power-assist hydraulic steering will be standard and joystick helm control systems will be optional for all three models.
For more info, visit www.valhallaboatworks.com
For those of you who are hands-on, Captain Andresen was kind enough to share a few quick tips from a decade of teak experience. His number one and most important tip is you need a good quality sander. As with most jobs, teak deck sanding takes time and of course attention to detail.
By Elliott Stark
Captain Ann Johnston runs the Ann’s Dream, a 54-foot Hatteras, out of Freeport, Texas. She may be the longest tenured lady captain in the history of the sportfishing. She has influenced many around her and leaves a lasting impact on the Texas sportfishing landscape. Here is Captain Ann’s story…
Captain Ann Johnston is something of a legend on the Texas sportfishing landscape. As Capt. Kerry Fritz puts it, “Everybody knows Ann.” In 1971, Johnston was just the second woman ever to be commissioned captain in the State of Texas. Since that time Ann has run charters out of Freeport, Texas and fished the Texas tournament scene for more than four decades. She fished Poco Bueno every year from 1972 to 2017 – an incredible streak of some 45 years.
While her dedication and love for fishing speak for themselves, were you to have guessed, she would have been one of the least likely people around to become a renowned saltwater captain. Growing up in the Texas panhandle outside of Amarillo, Johnston was raised driving wheat trucks and combines.
“The first time I came to Houston it was with a friend who had breast cancer. She went to MD Anderson Medical Center. My husband and his friend decided they wanted to go fishing in the Gulf, so I came along. I grew up catching catfish in Lake Texoma,” Johnston recalls.
The experience made a lasting impact and soon Ann and her husband, Doug, moved to the Gulf Coast with their boat in tow. “The boat was 32’ long. I tell everybody that I fell in love with the boat and then I fell in love with him. On January 4th, we’ll be married 50 years,” Johnston relates.
Upon moving to the Gulf coast, both Ann and her husband obtained their captain’s licenses. “Admiral Welty commissioned me. He must have been 90 years old at the time. I was sure he would faint and fall on me before we were through,” Johnston says with a laugh.
As a charter boat on the upper coast of Texas, much of Jonhston’s business was directed toward red snapper and king fish, with species like cobia (ling if you speak Texan), grouper and dolphinfish mixed in. In most years, she’d run three or four marlin trips.
“We commercial snapper fished for a long time. We sold our permits about 15 years ago,” Johnston recalls. “When we started out there were no electronics or GPS like there are now – just the old Lowrance units you had to stick your head into. Boats used to follow us around because they thought we had the snappers numbers… and we did. We got our first snapper numbers from the shrimpers. We’d bring them out food and things and they’d tell us where the snags were.”
In describing her career, Captain Ann Johnston expresses the characteristic humility known to folks from west Texas. While she might not say it, her career leaves a legacy that influenced many on the Texas coast. Captain Kerry Fritz runs the Sea Dog, a 60-foot Hatteras, out of Galveston.
He grew up in Freeport and has known Johnston for years. “Did she tell you about the time she was pulled over by a wahoo? She was fighting a big wahoo and the gaff man missed it and she was pulled over. She went down about 100-feet before she got out of the rod harness.”
“There are not too many lady captains as salty as her. Through the years, she’d run five or six days per week. One year at Poco, she had what could have been the winning marlin sharked at the boat. They brought in just the head,” Fritz says. Another year, Johnston finished fourth at Poco Bueno, weighing a whole fish on that occasion. More than just a great captain, Johnston is known for her generosity. “She’d help anybody… She has shown a lot of people the ropes.”
Captain Ann’s generosity and caring nature is reflected in her customer base as well.
“The oldest customer I have has been fishing with me for 30 years. We have a lot of them who have fished with us for 15 years,” Johnston says. “Being a lady captain was tough at first. I’d have to keep the guests from jumping off the boat because they weren’t used to fishing with a lady captain. But once they fish with me, they stayed with me. I take really good care of my people. I can usually tell who’s going to get sick and who won’t when they get on the boat. If someone looks like they will get sick, I’ll bring them up on the bridge to sit with me. If someone does get sick, I’ll take them down and wash their face with cold water and let them sleep in the master bedroom. We also help our customers with their fishing technique.”
While any captain who spends more than four decades on the water has seen a prank or two, Johnston’s relationship to dock pranks is unique. “For the first few years, they were always pranking me! We’ve always had to park in the shed, so we’d have to raise and lower the outriggers to get in and out. They’d always tell me something was sticking up or a rope was hanging off, just to see if I’d get mad,” Johnston recalls of her early years on the helm.
Even now, after boat deliveries to Mexico and fishing more than most will ever do, Johnston still gets a bit of skepticism about her being a lady boat captain. “The number one thing, every day, someone always says, ‘Let’s see how she does putting the boat in the slip.’”
As for a fishing story? When asked about her best day on the water, Captain Ann’s response is telling.
“Every day is a good day as far as you get to fish.” This sentiment is one shared by Captain Ann’s family as well. “We are just a family that loves to fish.” In addition to Ann and her husband each holding captain’s licenses, their son and two of their granddaughters also hold their tickets. “My son runs a 110’ yacht between Florida and New York. He doesn’t fish as much as he used to, but he really loves it,” she says.
The latest iteration of Ann’s Dream is a 54-foot Hatteras. Ann ran the previous edition, a 46-foot Hatteras, for 32 years. She has caught her share of fish, but one trip stands out. “One time we had a two-day marlin charter. The guys didn’t show up with any food, so before we left the dock, I had to get groceries,” she recalls. Once offshore, Johnston and crew trolled around one of Texas’ most productive rigs.
“We were circling the buoys around Cerveza and hooked a 219-pound and a 515-pound blue marlin and caught them both in about an hour. The first one (the 219-pounder) was gut hooked so we brought it onboard. The second one, the guy hollered so much that we brought it in, too. I really didn’t want to, but he said he wanted to get it mounted. He sent the head off to Pflueger but he didn’t pay for it. That’s how I got stuck with a marlin!”
By Captain Scott “Fraz” Murie
In the last few years, fishing in the northern Gulf of Mexico has evolved into a high-tech business. The tournament fishing has changed dramatically. Back in the day, most tournaments had boundary lines and perimeters that you had to stay within.
For instance, you could not fish west of this point or east of that point or south of some other point.
Tournament boundaries were meant to keep the competition even, but that’s old school thinking. Today with the technology, speed, fuel and bait available to captains, you can fish anywhere you want.
To compete in today’s Gulf tournaments, you really need the right tools. Speed is one tool that gives you great advantage over the old “slow boat to China.” Also, lots of fuel. It’s not unusual to see boats loaded with 1500 gallons of fuel bladders in their cockpits and strapped to their bows. If you have the fuel, it enables you to venture off 300 miles in one direction to fish oil platforms and oil rigs that have seen little fishing pressure. The days of trolling the lumps, spurs and canyons, hoping and poking along during a tournament, are pretty much gone unless you’re the one on the “slow boat to China.”
Then there is the coveted sonar, like the Furuno CSH8. These tools provide extreme advantage – allowing you to track fish 360-degrees around the boat. You can pick up one of these units for a hundred plus grand!
Another must-have tool are tuna tubes. Not just two or four, but 12 or 20 – so you always have live bait ready and waiting. The more tubes you have, the less time you have to spend catching bait, and therefore more time marlin fishing.
All of these advancements do not come without their downside. I’ve seen a lot of boats fall out of the tournament circuit and have also heard a lot of negative feedback about tournament fishing. Some owners and crews feel they can’t compete with the speed, distance and advanced technology. Being “outgunned” makes it feel that much more risky for them to drop 20, 30 or 50 grand in the Calcutta. These crews feel they are starting the tournament at a disadvantage – and they’re probably right.
While some have withdrawn, I have also seen more new boats with the right tools getting into the tournament circuit. So, the boats that have quit tournament fishing hasn’t hurt the overall tournament participation – just changed the names on the transoms.
What does it all boil down to? If you can’t fish with the big boys, stay at the dock!
That’s my two minute warning. Fraz
Boshamp’s in Destin, Florida.
Travel, culture and good food are part and parcel of the sportfishing experience. In a first for InTheBite, here is a chronicling of some of the best places on the sportfishing landscape to grab a bite and a cold drink. They come recommended by locals, traveling pros and other some regional headliners. Written by notable food writer (and captain’s wife) Karla Carreiro, we hope you enjoy it. If you don’t see your favorite port of call, send us a note – maybe it can make the next installment. Buen provecho. – ITB
By Karla Carreiro
Ahoy mates! Put the gaff away, pull up the riggers and reel in the dredges.
It’s time for the captain and crew to head toward the fresh, cooked scent of the sea. In our quest to uncover the sportfishing landscape’s best places to drop anchor, we’ve tapped into some worthy Captains from far and wide ─ Texas’ Kevin Deerman, Outer Banks’ Fin Gaddy and Kona’s legendary Marlin Parker along with the International Fishing Circuit’s Rob Moore, South Florida and Cape Cod’s Eddie Carreiro, New England’s Damon Sacco, and while fishing on the vessel, Grander Marlin, Kona’s Chris Donato.
Each of these captains share their favorite coastal fare at their favorite port of call. So, belly up to the bar, you might just hear a fish tale or two!
Sam & Omie’s in Nags Head, NC has been an icon on the sportfishing landscape in 1937.
Captain Fin Gaddy is no stranger to the tournament fishing circuit having fished the Outer Banks since he was two-years old. This multi-tournament billfish winner knows a thing or two about casual hotspots.
Known for his love of shrimp, he starts his day with restaurant owner Carol Sykes’ short breakfast stack layered with “everything is better” with bacon at Sam and Omie’s. Brown and Charles, his 9-year old twin boys, join in for some killer steamed clams and grilled tuna.
This casual, shingled cottage, steeped knee-deep in fishing history since 1937 stays ready to “jaw” about days gone by. Barefoot and beachy, this local’s favorite is a fisherman’s hub for the annual Alice Kelly Memorial Ladies Only followed by the Pirate’s Cove Billfish Tournament. On any given day, rows of colored fishing hats adorn this lively dotted landscape. We’ve heard that Sam and Omie’s female anglers have quite the reputation “whupping” their manly counterparts on the Outer Banks. We caught up with one of them, Karen Sealock, with her own favorite go-to: the restaurant’s clam chowder.
228 S. Virginia Dare Trl.; www.samandomies.net
For a restaurant that’s home of the Swordy Shootout and the Destin Flathead Classic, 2nd generation owner Miller Phillips, says the annual rush stays on to see what’s cooking. Chef Andi Bell has donned a Boshamps jacket for 10 years now with his coveted Rising Star of American Cuisine award. In what’s coined the “world’s luckiest fishing village,” there’s plenty of seating on four levels of decks while basking in fresh, soulful cuisine.
We’re told the Apalachicola oysters’ fresh, briny taste will always leave you hankering for more. Fresh, roasted or baked, you can choose up to six variations. Or settle in for “Oysters Boshamp” – slathered with caramelized onions, Alabama feta and dotted with homemade bacon marmalade.
The seafaring menu reads like a Captain’s log with a lengthy wine list for any boss and deck crew. Signature corn chowder is a must-have, first-generation recipe. The Gulf shrimp layered atop jumbo lump crab, aka “Putting on the Grits,” makes this Oyster House a favorite. Why? Visiting captains and crew like to dine on delicious southern fare with dynamite views of Destin Harbor.
414 Harbor Blvd.; www.boshamps.com
If you can’t have a good time at Woody’s Sport Center in Port Aransas, Texas, you might have problems.
Texas’ Kevin Deerman, Captain on the 74-foot Viking, Draggin-Up, is part of a new team now after 15 years with his mainstay crew. But one thing’s certain. This Texas-bred tournament winner and Biloxi blue marlin chaser likes to man up at his favorite bar. “It’s just a great gathering place,” Kevin says. “You can get a burger at Woody’s and head over to the back porch to eat.” But what’s Captain Kevin’s favorite dish? Those sinfully-good, blackened-redfish nachos from Harbor Lights Grill in a separate section at Woody’s.
The Back Porch Bar seems the perfect gathering for the Houston Big Game Fishing Club. Let’s get this competition party started with their annual “Shrimp Boil” and a “Beer Bash” for all. The bar sign reads, from “Beach Bums to Billionaires” so come one, come all. Just head over to sunny Port A at Woody’s Sport Center ─ the Sportsmen’s Headquarters for 50 years.
132-136 W. Cotter Ave.; www.pabackporchbar.com; www.portaransaslive.com
Visiting yachtsmen will appreciate a bit of history while dining onboard this covered railroad barge nestled in scenic Red Brook Harbor. Once a machine shop on production vessels for the Army and Navy, the restaurant piano now strikes its seasonal chord from mid-May up to Columbus Day. After a long day’s run at the Canyons, Captain’s Sacco’s must-have: wicked fresh lobster decked out on Portuguese bread.
For this New England 2nd largest wahoo holder (a whopping 182.4 pounds), he knows all about good fish and “lobstah!” Chunks of this sweet crustacean – more meat than mayo – like to tease his taste buds. But lured by other stuffed favorites, (baked lobster or jumbo shrimp) always has Sacco and crew headed home for more.
The restaurant’s stuffed quahog reigns supreme with her dome filling of chopped clams and savory sausage. Sacco will tell you, the swordfish, harpoon caught – “with no long battle on rod or reel” – plates up flavorfully, too. Down the hatch with an easy libation! The Shipyard Island Time Session IPA will satisfy with its spicy hop finish.
Sit back. Enjoy quintessential Cape Cod on the restaurant’s lawn watching crews weigh in the big one at Kingman Yacht Center.
1 Shipyard Lane; www.chartroomcataumet.com
Overlooking Los Sueños Marina and the Pacific Coast of Costa Rica, the Hook Up offers world class views and some of the most distinguished fishing company you will find anywhere.
Is it any wonder that the Hook Up in Costa Rica is the most sought after and not just for its namesake burger? This fisherman’s hotspot rallies 50 or so of the world’s most competitive billfishing teams each year for the Los Sueños Signature Triple Crown posting.
After all, catching 997 billfish in the tournament is a good way to work up an appetite. Now, that’s a lot of hungry anglers hankering for a great caramelized cheeseburger layered with creamy dressing and topped with tomato and onion.
No worries at this family-style restaurant with a sports-bar vibe on the 2nd floor of the Los Sueños Marina entry building. They aim to please! Fill your morning taste buds with the ultimate breakfast or load up on nachos for lunch. At the end of the day, the Hook Up will gladly cook your catch (or burger!) while you chill on a cool draft beer or two. Slide up to the bar for a worthy selection of craft beers for any thirsty angler.
Nested at Playa Herradura on Costa Rica’s Central Pacific Coast, this Resort and Marina boasts beautiful sunsets. If that weren’t enough incentive, you never know who will be grabbing a beer at the bar at the time.
Fishing network fans like to flock to Solomon’s Landing’s four-sided bar to celebrate the restaurant’s mascot (a mermaid!) with food so fresh. But Kona’s legendary Captain Marlin Parker stays hot on this sushi bar’s trail with his trophy catch ─ cooked and served four delicious ways. We’re told the buzz around his table isn’t always about the day’s bite or the drag on the line! But the chef’s creative spin using fresh cilantro, barbecue butter, garlic-lemon or the spicy bite from Cajun.
Solomon’s riff on beef rises to new heights with its bodacious 20 oz. mesquite-grilled ribeye. This favorite restaurant – centered in the vibrant Cabo San Lucas Marina ─ caters to the Los Cabos Tuna Jackpot and the Bisbee’s Black and Blue, with tournament crews, locals and the like.
Whether seated for a big party, a duo at Friday Night Live or just in dire need of a day’s wind down at sea, Solomon’s is the happy go-to. Authentic Mexican on this menu will please even the pickiest palate.
On the marina through El Tesoro Hotel Lobby; facebook.com/SolomonsLandingLosCabos/
Fleet Landing in Charleston provides a great palce to eat—whether you are a local or in transit.
The thrill of making the on-water trek from Cape Cod to Jupiter – aka Doing the Ditch– for Captain Eddie Carreiro is to revel in the pleasure of a warm meal and cool libation. Posting 8-10 hours on the open waters, Captain and son are ready to dock the vessel and walk the historic melting pot of southern flavor. Housed in a former World War II U.S.
Navy debarkation station ─ with its maritime vibe and eclectic menu ─ the Fleet Landing is a favorable spot. Fluffy-fried hush puppies are this Captain’s choice with their center surprise of sweet lobster and shrimp.
The pan-seared grouper is also a must-have; its flaky-white meat always sweet on this Captain’s mind. The chef, Drew Hedlund, likes to draw his inspiration from local waters – having cast a reel any chance he can. But, he fires up the same flame for beefy burgers and steaks, too!
It’s easy to get caught up in this restaurant bug with its southern staples like pimento cheese. Gorgeous sunsets of the Charleston harbor with an easy dock spot at the Charleston City Marina.
186 Concord St.; www.fleetlanding.net
This 1800s wine-and-spirit merchant shop now sports a renovated, hip contemporary vibe. Overlooking Hamilton Harbor, this bar and restaurant hosts Captain Rob Moore and crew during The Bermuda Triple Crown. There’s a lot to celebrate with Moore making history as the first repeat winner of the Triple Crown on the vessel Fa La Me.
This Captain and crew have won three times! With the restaurant’s fennel-crusted, flash-seared tuna or the comforts of crunchy, buttermilk fried chicken, well-honed chefs won an Escoffier Cup award in 2004. But Moore laughs when he tells you, “Eat the Lobster Mac ‘N’ Cheese and take a big nap afterwards.”
It figures that this captain – along with many other hungry anglers ─ would opt for creamy, comforting fare as his favorite choice. Moore also touts the memorable goat cheese dip at Harry’s. With its reputable “Harry Burger,”– ground Wagyu and Miles aged Striploin – this waterfront spot is a flavorful go-to.
53 Front St.; www.thepickledonion.com
96 Pitts Bay Road, www.harrys.bm.
Baja Lobster Tacos make their beer-battered debut at Sunset Grille and Teasers Bar, the host of Ocean City’s White Marlin Open and The Mid-Atlantic $500,000 Tournament. Eager crowds fill into this happy fishing mecca. Tap into this brotherhood of fishing at Ocean City Fishing Center or just sit back and enjoy lovely Sunset Marina. The Tiki Bar (now closed for the season) gets real busy in the summer.
Just the perfect hub for July’s $785,000 purse pay out at the 31st Annual Ocean City Tuna Tournament. The menu is quite the all-American pleaser with its tuna mignon and blue-lump crab cake. Popular flame-kissed tuna stacks atop lovely basmati rice. For those still needing a juicy, big burger fix, the sky’s the limit here with all the fixings.
12933 Sunset Ave.; www.ocsunsetgrille.com
Eating a Brass Ring cheeseburger you not only get the best burger in Palm Beach, but you join a long line of captains and crewmen who have done the same.
Our fishermen have rallied around the Brass Ring Pub for its “Best Burger” bragging rights in town. There is a reason that this no-frills Palm Beach staple has kept crewmen coming for three decades – it’s the burgers. A cheeseburger from the Brass Ring in Palm Beach is a notch on the resume of a travelling captain. If you’re in town, or a local, make some time for one.
If you’re in Palm Beach and in the mood for a slightly different change of pace, check out the happiest of happy hour from 4-7 with an easy dock at Palm Harbor Marina. It’s a must-try. With its bevy of up to 24 rotating draft and bottled beers, this short walk to 6th street (off waterfront’s Flagler Drive) opens to a smorgasbord of flavor.
209 6th St.; www.butchershopwpb.com
Fishing fleets like to flock in the wee hours of the morning to this tasty spot that moved its diner digs, changed its calling and now serves breakfast, lunch, dinner and sushi too! Known by many as the former Salivar’s Restaurant, it was the place to go for clams and a cool brew after off-shore trolling for days on end. Fishermen like to rally dockside in what’s still known as the “Home of the Great White Shark.”
This now larger, yet casual restaurant, with open-air seating offers some of the best views of Montauk Harbor. A sashimi sampler takes center seat with the freshest tuna, sea bass and fluke garnished with crunchy cucumber, daikon and radish. The “Fancy” takes a tumble with spicy tuna, creamy avocado and salmon ‒ or the “Super Dave” which marries to the fresh, flavorful mix yellowtail and eel.
A shark’s head caught by ‘Monster Man’ fishing legend, Frank Mundus, (a local who snagged a 4,500-pound great white and inspired the creation of Quint in the movie “Jaws”) still hangs on the wall for all to see.
470 Westlake Drive, www.clamandchowderhouse.com
We can all tip our hat to those who navigate their tournament GPS from port to port. But competitive fishing is far more than the thrill of the catch. For this hungry fellowship who travels the world for a slice of the sea, how fortunate to be able to sip and savor the varied coastal flavors. Now that surely leaves a lasting memory worthy of any day’s total catch.
