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MAZU Annouces Partnership With ROFFS– Analyses Digitized and Overlaid Directly onto Sportfishing App

February 8, 2019 By InTheBite Author

Users Can Now Access or Download ROFFS Reports When Offshore

Reston, Va. and Melbourne, Fla. – mazu, a leading marine technology and satellite communications brand and ROFFS™ (Roffer’s Ocean Fishing Forecasting Service), a scientific consulting company, announced today they have entered a partnership. Now with the free mazu SportFishing app, anglers can view and download their ROFFS fishing forecast hot spots while offshore. Information from ROFFS is digitally overlaid directly onto detailed sea surface temperature (SST), chlorophyll, current and altimetry charts in the mazu SportFishing app for iPad.

ROFFS provides a variety of the high-resolution satellite-derived fishing oceanographic analyses that are customized for local, recreational and tournament anglers. These analyses are specialized for pelagic fish like tuna, marlin, wahoo, dolphin, sailfish, swordfish, spearfish, shark, kingfish and bluefish. ROFFS professional oceanographers analyze multiple real-time oceanographic datasets including but not limited to; ocean currents, SST, clarity, ocean color/chlorophyll, plankton, frontal boundaries, species habitat of targeted fish, and bottom structure to guide users to the most productive waters for a successful fishing trip. This data is integrated into hot spot locations detailed on an oceanographic map and a comprehensive text description that is easy to understand and use.

SportFishing users can download their report straight from ROFFS website or by their emailed PDF from ROFFS by simply clicking the “Open With” button at the top right and select “Copy to mazu”. The app will automatically open and populate the fishing hot spots onto the screen. Each location is selectable to see the ROFFS analysis about that fishing spot. SportFishing is accessible over satellite for offshore use via mazu m2500 hardware, those users are also able to receive ROFFS reports and updates while offshore and out of cellular or WiFi range.

“We are thrilled to be the first sport fishing technology to offer the exclusive details of ROFFS analysis data in a digital format,” said Craig Myers, director of product management, mazu. “The mazu SportFishing app already offers vital detail and features that no other service provides. By combining ROFFS in-depth analysis onto a free and intuitive platform for users to display makes the SportFishing app absolutely essential for every angler.”

“We are very excited to partner with mazu in this endeavor,” said Matthew Upton, president and owner, ROFFS. “We are trying to create a better experience for our users. By having our analyses more accessible in an intuitive georeferenced platform, combined with all the real-time data and satellite capabilities that mazu provides is going to be a gamechanger for our clients.”

For information about mazu SportFishing, and other mazu products, please visit www.mazu-marine.com. For information about ROFFS, please visit www.roffs.com.

Filed Under: Featured Stories, General News, News, Press Releases Tagged With: billfish, boat electronics, dolphin, fish, high resolution, InTheBite, magazine, marlin, mazu marine, ocean fishing forecast, partnership, pelagic, roffs, satellite, sportfishing, sportfishing app, tournament anglers, Tuna, Wahoo, weather

Potential Prizes Over $520k in 2019 Cayman Billfish Rundown

December 17, 2018 By InTheBite Author

(George Town, Cayman Islands ) The Cayman Islands’ latest entrant into international fishing tournaments, Cayman Billfish Rundown, will take place May 14 – 17 2019, hosted by Hurley’s Media, Dart and The Residences at Seafire.

This inaugural multi-day fishing tournament will have one of the largest guaranteed prizes of the region’s competitive fishing circuit with a guarantee of USD$270,000 in prizes.  In addition to the large cash prizes, Cayman Billfish Rundown will take place during the islands’ Carnival Season featuring the colorful CayMAS Parade. Tournament headquarters and weigh station will be at Camana Bay, one of Grand Cayman’s most prestigious addresses. The festivities will start around 4pm each day with the return of the boats to the harbor at Camana Bay.

Potential prize winnings are over USD$520,000 which includes the USD$250,000 insured for breaking the local Cayman Islands blue marlin record of 584lbs. The tournament also offers 21 added entry categories, to include billfish, yellowfin tuna, wahoo and dolphin, making the jackpot one of the largest in the Caribbean.

Unique to this event is the USD$10,000 Award to the Captain of the boat with the most billfish release points.

Randy Merren, Managing Director of Hurley’s Media, said this tournament has been over a year in the making and pleased to see the event taking shape. “Cayman Billfish Rundown is a sportfishing tournament to attract both overseas and local participants and will re-introduce big game international tournament fishing to the Cayman waters,” Mr Merren said. “Cayman is known for its beautiful weather, cuisine, diving and amazing beaches and is convenienctly located a direct route from the Panama Canal, US, and around the Caribbean.”

Camana Bay Harbour

“Cayman is a very attractive destination and we view this as an opportunity to attract visitors who spend their time off shore on fishing trips and may not have had Cayman on their radar. We have scheduled this tournament at a time of year when the fishing is plentiful, when there is a break with other tournaments and to coincide with CayMAS carnival which takes place the day after the awards ceremony, we want to showcase all Cayman has to offer.”

“The 2019 Cayman Billfish Rundown is the perfect reason for avid international sportsfishermen to plan a trip to the Cayman Islands. Dart and The Residences at Seafire are pleased to join Hurley’s Media as presenting sponsors of this premier Caribbean event and welcoming both visiting and local anglers to Camana Bay,” said Pilar Bush, Executive Vice President Marketing at Dart Enterprises.

Cayman Billfish Rundown has also teamed up with world renowned marine artist and angler, Carey Chen, to provide his expertise and ensure this event is executed to a high standard.

Carey Chen, Tournament Ambassador, world renowned marine artist and angler

“Cayman has some of the best fishing in one of the most beautiful and successful islands in the Caribbean. I am honored to be part of this tournament and am looking forward to this being an unforgettable event,” Mr Chen said.

“I fish tournaments throughout the US, Caribbean, Mexico and Central America and always enjoy the fishing in Cayman as well as the hospitality given while visiting. I’m excited for the opportunity to work with Mr Merren on the event and encourage boats to sign up.”

“Whether traveling with family or a group of friends, Cayman offers our visitors a wide range of accommodations choices from award winning hotels to luxury rentals allowing our visitors to relax and beyond the great fishing, enjoy world famous culinary offerings, indulgent spas, a host of attractions, amenities, watersports and carefully curated shopping experiences from artisans markets to luxury boutiques”, Bush said.

Registration for the Cayman Billfish Rundown is now open. Early registration before March 1 2019 is USD $2,500 and after March 1 is USD $3,000.  For more information about this event, visit www.caymanbillfishrundown.com.

Eligible species for the tournament includes Billfish (Blue, Sail, White and Swordfish), Tuna, Dolphin and Wahoo.

Cayman Billfish Rundown has designated the Alex Panton Foundation as the beneficiary charity of the tournament. Their mission is to improve the mental health of children and young adults in the Cayman Islands through advocacy, awareness and support while raising awareness of mental illnesses with a particular focus on anxiety and depression.  Participants will have the option during registration to donate a percentage of their winnings to the foundation. www.alexpantonfoundation.ky

Filed Under: Featured Stories, General News, News, Tournament Results Tagged With: billfish, Blue Marlin, Caribbean, cash prizes, Cayman Billfish Rundown, Cayman Islands, Dart, dolphin, fishing tournament, George Town, Hurley’s Media, InTheBite, magazine, Sailfish, sportfishing, swordfish, The Residences at Seafire, Tuna, Wahoo, White Marlin

“Who’s Your Daddy” Wins Wahoo Smackdown X

December 5, 2018 By InTheBite Author

ALICE TOWN, BIMINI – (November 26, 2018) — Wahoo Smackdown X, hosted by the historic Bimini Big Game Club Resort and Marina on November 8-12, 2018, saw 23 boats competing for more than $25,000 in cash and prizes.  Out of the 23 competing boats, 22 teams landed fish, bringing 152 wahoo to the scales in the process.

The team from Who’s Your Daddy took top team honors with 16 fish weighing a total of 231.5 pounds, taking home $15,000 in cash winnings.

Second place was the Blitzsea Team earning $7,500 in cash winnings, an 84.7 pound monster.  They weighed 21 fish for a total catch weight of 206.4 pounds.

Team Murderize, out of Freeport, Grand Bahama, finished third, taking home $2,500 in cash winnings, with a total catch of 11 fish with a total catch weight of 193.6 pounds.

The team from Little Giant caught the largest wahoo of the tournament at 50.7 lbs.

Tournament festivities included live local entertainment nightly, a cocktail reception poolside for the Captains Meeting, a cookout on day one of the tournament, and a closing awards party on the great lawn, featuring a buffet, live entertainment and a full open bar.

Sponsors for this year’s tournament include American Beverage Marketers www.masterofmixes.com as the Title Sponsor, Bahamian Brewery and Beverage (Sands), artist David Dunleavy. Tropic Ocean Airways, Caza Offshore, Live Wire Tackle, Flanigan’s, CS Custom Lures and Bimini Big Game Club.

Filed Under: Featured Stories, General News, News Tagged With: alice town, anglers, Bahamas, Bimini, Bimini Big Game Club Resort and Marina, Captains, Cash winnings, final results, fishing tournament, inthebite. Who’s Your Daddy, Mates, sportfishing, tournament update, Wahoo

2018 Texas Billfish Classic: “Draggin’ Up” Takes the Win

August 15, 2018 By InTheBite Author

Draggin’ Up wins the 2018 Texas Billfish Classic!

The 3rd Annual Texas Billfish Billfish Classic (TBC), for the third year in a row, saw growth in participation and a substantial increase in prize money. The TBC fleet released eight Blue Marlin, one White Marlin and six Sailfish while weighing one Blue Marlin. The TBC is one of the fastest growing billfish tournaments in Texas and the only event to allow participants to leave at noon on Thursday and begin fishing right away the same day.

Draggin’ Up, a 74′ Viking from Houston, TX was the only boat to weigh a Blue Marlin on Saturday to claim top honors in the Blue Marlin division. Angler Sam Rasberry 119.5 inch Blue Marlin topped the scales at 514 pounds. “We were having a slow first day with no bites so decided to make a move for second day. We got the bite shortly after 9am,” said Draggin’ Up Captain Kevin Deerman. “We definitely knew the fish was a keeper after second set of jumps and got the gaffs ready. Great tournament and worked out for us betting heavy in the Blue Marlin kill pots!”

In the Catch and Release Division, Bimini Babe a 74’ Viking, took home top honors with three Blue Marlin Releases and one Sailfish, while Tico Time, a 65’ Hatteras released one Blue Marlin and two sailfish finishing in second place. Over-Ride, a 64’ Titan finished in third place releasing one Blue Marlin and edging out High Noon on time. The Bimini Babe Team were also crowned Champions of the Billfish Classic Cup. This new event was developed to reward competitive teams fishing in both the Mississippi Gulf Coast Billfish Classic and the Texas Billfish Classic. Owner Babe Appling, Captain Robert Jones and Team left with an extra $10,000 and custom art to commemorate the big win!


The Tuna category was won by Clark Miller aboard Smoker II with a 93 pound Yellowfin. No stranger to the podium, Kurt Pantle on $ea Dollar$ came in second at 90 pounds followed by Lee Bull on the REHAB at 50 pounds. A nice summer Wahoo raised the bar pretty high as Jasen Gast and the REHAB crew pulled up his 51 pound fish, barely topping the second place fish brought in by Tiger Neal on the Smoker II. Brian Wood, Draggin’ Up, came in third at 29 pounds. The Dolphin category was taken with the only qualifying fish at 23 pounds by Chris Gavlick aboard the REHAB.

The Top Lady Angler was Emma Griffith on Over-Ride and the Top Junior Angler Award was presented to Ethan Middleton on the Change Order.

Official 2019 Texas Billfish Classic Results

Blue Marlin
1st- 514.0 lbs. Draggin’ Up – Angler Sam Rasberry

Catch and Release
1st – 2,000 pts – Bimini Babe – Captain Robert Jones

2nd – 1,000 pts – Tico Time – Captain Mike Hester

3rd – 600 pts – Over-Ride – Captain Jacob Dawson

Tuna
1st – 93 lbs – Smoker II – Clark Miller

2nd – 90 lbs – $ea Dollar$ – Kurt Pantle

3rd – 50 lbs – REHAB – Lee Bull

Wahoo
1st – 51 lbs – REHAB – Jasen Gast

2nd – 47 lbs – Smoker II – Tiger Neal

3rd – 29 lbs – Draggin’ Up – Brian Wood

Dolphin
1st – 23 lbs – REHAB – Chris Gavlick

Top Lady Angler
Emma Griffith on the Over-Ride

Top Junior Angler
Ethan Middleton on the Change Order

Filed Under: Featured Stories, General News, News, Press Releases, Tournament Results Tagged With: 2018 texas billfish classic, Blue Marlin, catch and release, dolphin, draggin' up, final results, InTheBite, sportfishing, tbc, tournament results, Tuna, Wahoo

A Captain’s Culinary Guide to Pairing and Preparing

July 10, 2018 By InTheBite Author

by Alexandra Stark

Thankfully for you, the boss probably hired you for your ability to put him on fish and not because of your knowledge of fine dining. That said, there will be times when the boss and his family and friends will appreciate the finer touches in the culinary department. While the boss may not can you for serving an overdone, char-grilled hunk of tuna with a warm glass of Cabernet Sauvignon that has been open for a few days…but he’d probably be glad if you didn’t.

Our Captain’s Guide to pairing and preparing is a sportfishing culinary blueprint that focuses on how to best prepare fresh fish and how to optimize the dinner experience by pairing it with the best wine. A sportfishing boat makes catching fresh fish for dinner easy. In fact, the yellowfin or wahoo that hit the deck are the envy of chefs the world over—even the best restaurant in the world can’t get fresher fish than you can. The information below then provides you with the tools you need pair this fresh catch with the right type of wine. Whether you utilize this information for a surprise dinner for the boss or a romantic occasion with your significant other, it is a winning proposition.

Fresh wahoo anyone?

The Experts

We have enlisted some of the top minds in the world of fine dining to help us.  Here they are:

Wesley True is headliner of the American culinary scene. He is a two-time semifinalist for the James Beard Award for best Chef in the South. The James Beard Award is the highest award for chefs in the United States. Wesley has been featured on the Food Network extensively. A native of Alabama, True’s specialty is southern coastal cuisine.

Ian Cauble is one of only 236 Master Sommeliers in the history of the world (the master sommelier exam was first given in 1969). In 2011, Ian won the gold medal for the ‘Best Young Sommelier in the World,’ taking first place as the TOP|SOMM in the United States the same year. In short, when it comes to wine Ian is an internationally renowned expert of the highest order.

Manny Frias is the sales and marketing director at Napa Valley’s Frias Family Winery. He is a competitive bass fisherman and expert in the mingling of wine with fishing experiences. He is also a very nice guy and knows how to create a good time.

Captain’s Guide to Wine Pairing

I can hear the questions now: How am I supposed to get the wine out of the box? Do you mean rum and coke doesn’t go with everything? Are you sure I can’t drink this out of a Solo Cup?

Wine has the tendency to scare people off. Unlike cold beer, there are a few basic rules that govern how to drink it and what to pair it with. Without knowing this background, wine can be intimidating. These rules, however, are not difficult to learn or to execute. Knowing a bit about the basics can provide dinner guests not only with more enjoyment during their meal, but leave them impressed with your knowledge and your consideration.

Manny Frias Breaks down The Basics:

The general rule about wine and fish is that you want to pair the acids in the wine to the fats in the fish.  Say what? When talking to Manny Frias of Frias Family Vineyards – he broke it down so that even the deckhand can’t mess this up. Manny and his family have owned their property in Napa, California since 1977. In 1985, they planted five acres of vines. The Frias Family Winery has grown to include perhaps the finest Single Vineyard Cabernet Sauvignon, a small production red blend and the ever so popular Rose (the trendy pink-colored elixir that is pronounced “Rosay”).

Manny is a particularly engaging person to speak with. This became apparent when I had the pleasure of meeting him at the Emeril Lagasse Foundation’s Line, Vine and Dine Fishing/ Culinary event in Fort Lauderdale. Manny refers to fish that you can eat – regardless of species – as “edibles.” (Insert reference to the legalization of marijuana in California here).

He speaks swiftly and knowledgably about the challenge that most have with wine. “It can be intimidating – many people just never get that basic introduction to wine and get scared off,” Frias says.  “How then, do you propose, creating a wine list for InTheBite readers whose wine knowledge runs the entire spectrum,” I asked.  I thought I stumped him on that one. Nope. Manny eased into the conversation with a fluid answer. An answer that I wish I had tape recorded so I don’t have to reference my six pages of illegible notes that I took while on the phone.

Here is Manny Frias’ DIY Boat Wine List. Difficulty Level: Reely Easy. The next time you are provisioning the boat, keep this list in mind. It provides the basics for your very own sportfishing wine cellar. This list is a breakdown of particularly versatile wines that generally pair well with most anything from the sea.

  • Rose – white wine made with red grapes, can have bubbles for your heavier fish (i.e. swordfish, mahi mahi, wahoo—big, meaty fish generally. Grilled octopus and rose is awesome). Recommendations: Azur Rose $32, Frias Rose, Lorenza Rose
  • Champagne – universal, goes with everything!
  • Chardonnay (in US)/ White Burgundy (French Chardonnay) – goes great with lighter fish that’s not really fatty: redfish, speckled trout, grouper, snapper and raw tuna, can be full-bodied and okay with a buttery or vanilla flavor.

Recommendations: Peter Michael Chardonnay, $130, Moon Tsai Chardonnay, $63

  • Sauvignon Blanc – crisp, tastes of green apple and citrus—goes well with oysters, tuna, dorado—in its food application, Sauvignon Blanc is generally similar to Chardonnay.

Recommendations: Frias Sauvignon Blanc, $35, Azur Sauvignon Blanc $32, Matua Sauvignon Blanc, $12

  • Montrachet – French white, more expensive chardonnay, similar in its pairing abilities.
  • Pinot Noir/Red Burgundy – light bodied red wine tasting of earth, spice and black cherry—goes with nearly everything from the sea, except for oysters.

Recommendations: Peay Family Wines, $58, Freeman Wines, $50, Lando, $65

With all the beautiful wine options, no one will ask for a Bud. There is always one poor soul, however, that may make the honest, yet unforgivable mistake of asking for a glass of Cabernet Sauvignon. Manny boldly states that this is not a culture he is comfortable with.

The Advanced Course – Ian Cauble, Master Sommelier

If you have ever wanted to know what it is like to speak a wine savant, talk to Ian Cauble. Ian has quite the resume. It includes the credentials of MS (Master Sommilier) – this is the highest level of wine mastery possible. Ian is one of just over 200 master sommeliers in the ENTIRE WORLD.  In 2011 Ian was named ‘The Best Young Sommelier in the World under 35’ and was star of the 2013 documentary “Somm.”

Based on bio alone, you might be intimated to ask Ian about wine. Nothing could be further from the truth. Ian was kind, courteous and genuine in his discussion. He took time to carefully answer my questions with thoughtful consideration. He provided answers very specifically and in a manner that best served our readers’ needs.

Ian co-owns the revolutionary web-based company Somm Select (www.sommselect.com). The site sends out daily wine picks with a description and tasting notes written by Ian himself. The email also lists the price of the wine. Somm Select takes all the leg work out of wine selection for anyone and would be excellent for the captain or boat owner. You could even subscribe to the service without telling anyone and claim that all of the great wine pairings were your, or the deck hand’s, inspiration.

Ian Cauble, MS: When it comes to wine, Ian is the man.

This ingenious company can create a custom wine list for your boat, gather the wines and hold them for you at your port of choice. Somm Select also allows for several membership options, including a blind tasting club, to receive sommelier selected wines each month right to your door step. If it seems that this business is tailormade for the fishing industry, it very well may be. Ian’s business partner in Somm Select is Larry Drivon, a principal in the Maverick Boat and charter company in Costa Rica.

When it comes to enjoyment of drinking wine, Ian stressed the absolute importance of temperature and proper glass. He concludes that most red wine is served too warm and most white wine is too cold and with the improper glassware. When a Master Sommelier gives you a lesson on wine service, you really should listen.

A red must be served at 55-60 degrees Fahrenheit. A big, fruity red may be appropriate for service on the boat. Because the temperature is more likely to rise due to summer sun, it is best to ensure that if you will be serving a red it is at proper temperature. Serving wine at the right temperature allows to it to taste the way it was made to taste. Using an ice bucket to keep your red chilled is perfectly acceptable. When drinking white wine, it must be cold, but not too cold – 45-55 degrees Fahrenheit to be exact. Ian suggests putting your white in the freezer for 10-12 minutes before service.

Captain’s Guide to Fish Preparation

When given the opportunity to speak with Chef Wesley True – whose phone interview had to be scheduled through his public relations agent – I knew I was in for the real deal. Chef True was born and raised on the Gulf Coast. After studying and mastering his craft in NYC – Chef True worked in several of the top restaurants in The City. He then returned to Alabama where he opened a southern cuisine style restaurant for which he was twice semi-finalist for the James Beard Award (the Emmy Awards for cooking) in 2011 and 2012. Wesley appeared on Bravo’s respected show Top Chef Season 13.

Chef True is a down to Earth guy. He speaks with just a hint of a southern accent and has an obvious passion for his craft. He talked swiftly while explaining that there are a few basic rules that can make or break your preparation experience. Central to Wesley’s approach is the Japanese tradition of treating the fish gently and with respect. He highlighted that the preparation is not only about the seasonings and the temperature of the grill, but encompasses the holistic treatment of the fish from the time of catch to the time it is eaten.

Chef True recommends handling the fish with care, keeping it as cold as possible, and minimizing movement. Once the fish is in the boat and in the box, ice it thoroughly and keep it from bouncing all over the place on the ride in. Try not to beat it up when you are processing it, either.

When it comes to preparing fresh, high quality seafood (like the contents of your fish box), True’s philosophy is marked by simplicity. He recommends letting the quality of the fish speak for itself. When you have a fresh tuna or dorado steak, you don’t need an intricate recipe or lots of marinades. True recommends using olive oil, salt, pepper and lemon juice. He recommends leaving the complex recipes to those with professional culinary training and a commercial kitchen – the same way a first time fisherman might not want to deploy the kites.

True explains the importance of simplicity. “Cooking at home and cooking in restaurants are different animals,” he explains. From the power outputs of the burners and the ovens to the endless array of equipment, restaurants are equipped to do things that you simply can’t do cooking at home, much less on a sportfisher. “Keep it simple and easy. There is a lot of over complication—marinades and the like, which really aren’t necessary.”

True prefers grilling his fish. Chef True reminds us that there is flavor in the char of the grill. This provides yet another reason to avoid getting too fancy. Serve the grilled fish with simple sides like steamed or grilled veggies and play off the flavors of the fish.

In conversation with Chef it became apparent that many people, fishermen included, are never given proper knowledge or training on how to prepare a fish. If you plan to freeze the fish, do so as soon as possible (rather than eating as much as you can and freezing what you have left after four days). Frozen fish should be stored in clean, ready to use portions in vacuum-sealed packages. Chef True recommends keeping fish for a maximum of one month.

Fancy garnishes, sauces and the like are best left to the pros. Keep your cooking simple for best results.

Captain’s Guide to Preparing – Pro Tips:

  • If you’re just learning to grill, you can apply a light coat of mayonnaise to help keep the fish from sticking.
  • Don’t get too fancy – salt, pepper, extra virgin olive oil and lemon juice – that’s all you need. He also recommends fresh lemons, not the yellow lemon-shaped jar.
  • Cook when the fish is at room temperature – high heat with a quick sear.

Chef Wesley True’s tip on how to season food – make plain mashed potatoes. Add salt, taste, add salt, taste – repeat until you can taste the flavor of the salt. Once you can master this technique and flavor by understanding the ratio of seasoning vs. portion of the food – you are ready for your own cooking show – or at least ready to serve and elegantly simple dinner for your guests.

Conclusion

Your boat gives you access to the best seafood you can get. The boat’s credit card, when properly harnessed, gives you access to the wines necessary to creating a dinner experience like no other. With fish and budget in hand, we hope that the Captain’s Guide to Pairing and Preparing will do the rest.

This article first appeared in our September 2017 issue Volume 16 Edition 6 of InTheBite The Professionals’ Sportfishing Magazine. CLICK HERE to shop SUBSCRIPTIONS.

Filed Under: Featured Stories, General News, News Tagged With: captains culinary guide, fresh fish dishes, InTheBite, pairing and preparing, pro tips, seafood, snapper, sportfishing, top chefs, Tuna, Wahoo, wine

Final Results from Captain of the Year Sanctioned Tournaments: May 2018

May 21, 2018 By InTheBite Author

The Hatteras Village Offshore Open, Orange Beach Billfish Classic, and Production vs. Custom Shootout are all InTheBite Sanctioned Tournaments that finished up this past weekend (May 15-20). Here is a look at the final results.. Congratulations to all the winners!

Hatteras Village Offshore Open-

Winner Capt. Bull Tolson on Sea Toy: 1st Place – Levels I, II & IV and total of 800 pts.

Sea Toy’s 690.4 lber. (Photo Courtesy of Nicholas Hamann)

Capt. Bull Tolson and Sea Toy Crew – 1st Place – Levels I, II & IV

Photo Courtesy of Nicholas Hamann

Orange Beach Billfish Classic- 

Winners: Captain Jason Buck and Angler Katie Gonsoulin on the Done Deal with a 740.6lb Blue Marlin.

Captain Jason Buck and Angler Katie Gonsoulin on the Done Deal heading to the scales at the Orange Beach Billfish Classic with their winning 740.6lb Blue Marlin.

Scores and Photo Courtesy from Orange Beach Billfish Classic Facebook Page

Done Deal-Angler Katie Gonsoulin with a 740.6lbs Blue Marlin.

Chasin’ Tail- with 164.6lbs Tuna.

Wynsong -with 110.4lbs Wahoo.

Geaux Time- with 35.4lbs Dolphin.

Production Vs. Custom Shootout-

Winner Capt. Ricky Spikes of Free Spool, a 62′ Viking – With 6 Blue Marlin and total of 2400 pts.

Reel Time Apps for Standings and Scores

Photo Courtesy of Debra Todd Photography

Filed Under: Captain of the Year, Featured Stories, News, Tournament Results Tagged With: Blue Marlin, Captain of the Year, dolphin, final results, hatteras village offshore, InTheBite, may 2018, orange billfish classic, production vs custom shootout, sportfishing, tournament results, Tuna, Wahoo, White Marlin

Big Flower Gardens Wahoo

January 20, 2015 By InTheBite Editor

103_700January 20, 2015 The wahoo bite off Texas is peaking this month when the weather is right for the 100 mile run to the Flower Gardens. Kevin Deerman reports the wahoo have been biting really good. This 103 lbs. [Read more…]

Filed Under: Dock Talk, General News Tagged With: Texas Wahoo, Wahoo

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    Four months ago Captain Wink Doerzbacher walked us through the reconstruction of the 62' Spencer Showtime!. Check out our Dock Talk of the finished product after a full sportfish makeover: In case you missed the first edition, here's the reconstruction video-tour of the Showtime! from back in October 2018: [Read More...]

  • MAZU Annouces Partnership With ROFFS-- Analyses Digitized and Overlaid Directly onto Sportfishing App

    MAZU Annouces Partnership With ROFFS-- Analyses Digitized and Overlaid Directly onto Sportfishing App

    Users Can Now Access or Download ROFFS Reports When Offshore Reston, Va. and Melbourne, Fla. – mazu, a leading marine technology and satellite communications brand and ROFFS™ (Roffer’s Ocean Fishing Forecasting Service), a scientific consulting company, announced today they have entered a partnership. Now with the free mazu SportFishing app, anglers can view and download their ROFFS fishing forecast hot spots... [Read More...]

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In the December 2018 issue, Winslow Taylor wrote about the “Seasons of the Bahamas.” The article provides a breakdown of the things to do and the places to go in the Bahamas. What is your favorite trip itinerary to the islands?
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