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Fishing Report for Homosassa, Florida
Capt. Mike Locklear
July 4, 2003
Homosassa - Saltwater Fishing Report
Yale Professor, 74 Lands Big Tarpon on the Fly Rod
Michael Coe, a former Yale professor, caught his second largest tarpon ever off the coast of Homosassa with Capt. Mike Locklear on board his Hells Bay 18 foot Marquesas flats boat.
We had plenty of shots each day but never could really get the one we wanted until noon, the last day of a 5 day trip.
A string of three swam by close to the bow of the boat and Coe laid a roll cast of 25 feet with one swoop of the fly rod. Coe worked his fly perfectly until the large tarpon ate the fly in Kodak color. The custom tied fly in yellow was hooked in the top lip of the poon. .
The tarpon came around both sides of the boat while hooked before jettisoning 200 yards of backing in short order. After 5 minutes of chasing the fish and regaining the fly line, Mike worked the 100 pound tarpon to the rod tip furiously after 10 minutes elapsed and purposely broke the class tippet releasing it in good shape.
Coe is an author of a dozen or more books about archaeology. The best selling book his wife authored for the most part. His wife, Sophie D. Coe passed away before she finished this book. Mrs. Coe had a PhD in Mesoamerican anthrology. “The True History of Chocolate” was finished and co-authored by Mr. Coe, who is best known for his work on the ancient Maya and breaking the Maya code.
This book I have researched was rated superb; and has several descriptions of recipes in different translations including Spanish, Italian and Nahuatl.
The story begins some three thousand years ago in the jungles of lowland Mexico and Central America with the tree Theobroma cacao and the complex processes necessary to transform its bitter seeds into what is now known as chocolate. This was centuries before chocolate was consumed in generally unsweetened liquid form and used as currency by the sophisticated Maya, and the Aztecs after them. The Spanish conquest of Central America introduced chocolate to Europe, where it became first the stimulating drink of kings and aristocrates and then was popularized in coffeehouses. Industrialization in the nineteenth and twentieth centuries made chocolate a food for the masses--until its revival in our own time as a luxury item.
Coe's largest tarpon, a 130 pound giant, was landed with Capt. Locklear several years back on the last day of his first tarpon trip and just 5 minutes from quitting time during a rainy day.
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