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Fishing Report for Homosassa, Florida
Capt. Mike Locklear
October 19, 2002
Homosassa - Saltwater Fishing Report
Homosassa, Fl flats fishing is experiencing a seasonal change with cooler weather making it very pleasant to catch go out and catch trout, redfish, grouper and many other types of less desirable species.
Duke Lane Jr. of Ft. Valley, Georgia brought down his senior staff and friends from his peach and pecan farm. With 5 guides hired the guys enjoyed a day that produced some nice trout and redfish up to 27 inches. Capt. Jim Long guided Duke and his son, Duke III to their limits of redfish and a mess of trout.
Duke’s brother, Steve Lane, fished with me and landed a perfect 27 inch redfish in which we thought would have been the biggest keeper of the day, however, either Mack or Bump(the Judges) beat us by one pound courtesy of Capt. John Bazo. We had a nice catch of 13 trout the same day and our limit of redfish. Neil lost a side bet to Coleson for their personal best largest redfish. Too bad that Steve caught the big one on our boat that did not count towards the bet.
We ended the trip with a delicious shore dinner that I prepared the morning of the trip. Highlights of the dinner were Bump’s pound cake that he brought as desert. That surely beat my store bought cookies.
Duke liked the Cole slaw so much he wanted the recipe to incorporate into his restaurant menu. I will share with the readers of this report, the recipe. Sherry and I use two products that are commercially prepared. The first one is by Fresh Express, which is the Cole Slaw that I bought at Publix . They have a web site called www.freshexpress.com with recipes.
Duke thought that Sherry made the dressing and I had to tell him the truth when he asked to put it in his restaurant. The dressing is T.Marzettis Co. of Columbus, Ohio. It is very good and what we ate at the shore dinner. The key is fresh cabbage and eating it that day before it loses its crunchiness.
A recipe for homemade Cole slaw dressing that I got from Fresh Express is:
Crunchy Sweet Cole Slaw
1 pkg. (16 oz.) Fresh Express Cole Slaw/Cabbage
1/2 cup nonfat mayonnaise
2 tbs. milk
1 1/2 tbs. sugar
1 tbs. white wine vinegar
6 bacon slices, cooked and crumbled
2 green onions, thinly sliced
1 medium apple, cored, chopped and sprinkled with lemon juice
HOW TO MAKE IT
In small bowl, mix mayonnaise, milk, sugar, vinegar, bacon and onions. Toss Cole Slaw/Cabbage, apple and bacon dressing. Cover and refrigerate at least 4 hours. Serves six to eight.
That's about it for now folks, have a great day!
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