FWB Sailfish Club News
Lewandas to Host July Cookout; Door Prizes to
be Featured
On hearing that no one had
volunteered to host the July cookout, Robert Lewanda graciously stepped up to
the plate. Robert and Carol have already hosted one cook-out this year, so
this goes beyond the call of duty. Their cookouts are always a culinary treat,
and the club looks forward to this event.
Door prizes will be a feature of this cookout. Doug Reed has volunteered his time and skills to provide a beautiful piece of jewelry for the ladies. Doug’s work is truly unique and provided for a lot of spirited competition at our last auction.
Be sure to put the 20th on your calendars and come join us for an evening of good food and fellowship.
Tournament Sept 7
Plans are underway for the club’s annual offshore invitational
tournament. This event is a fun way for the club to add to the treasury
and to promote the sport of fishing.
The event will feature a Friday night Captains’ meeting, fishing
on Saturday, and the awards dinner on Sunday. Over $5000 in prizes will be
awarded, and separate cash awards will be available. A king mackerel category
has been added to the event which should provide incentive for more
participants. The entry fee is $300 per boat.
The awards banquet which doubles as the Sept. cookout
will feature the ever popular silent auction and raffle. Jimmy and Bess
Jones will host the cookout which will be a fish fry.
Contact Sam Smith for additional information. Entry blanks
are available at the club
Participation : Key to Tournament Success
Your help is needed to make the tournament a success. You might be
asking, “Me? What can I do?” The answer is “Plenty”
1. Fish the tournament, get your friends to fish.
2. Spread the word. Talk it up. Nothing works like word of mouth
advertisement.
3. Collect items to be auctioned or raffled. Ask the people that you do
business with to contribute to the event. The club will supply you with letters
of introduction, thank you letters and all the info you need.
4. Donate items yourself. Many of our members donated items last year.
5. Volunteer to help at the weigh in, at the captains’ meeting, or with the
auctions and raffles. Clean up help is always needed.
Port St. Joe Scalloping Trip July 27-28
The second annual trek to St. Joe is planned for the
end of the month. Last year over 30 club members made the trip and
thoroughly enjoyed harvesting their quota of tasty scallops.
Members need to make their own arrangements for lodging and should do so quickly. Port St. Joe has very few motels and those fill up quickly. Some suggestions are The Dixie Bell in Port St. Joe, the Gulf Sands in Mexico Beach and there are others in Mexico Beach. Cottages and cabins are available through Realtors in the area. The Port St. Joe Hotel is being renovated, but it will not be open for a while.
Scalloping is easy and fun for the whole family. You do need a saltwater fishing license and a little equipment. On July 24, Jimmy Jones will conduct a tech night and share his secrets on successful scalloping.
Renovations Completed
If you haven’t been to the club lately, you’re in
for a surprise. The screened in patio is a great new improvement and
really makes the clubhouse more user friendly. The board is discussing adding a
few more of the round tables to the area since people seem to enjoy sitting on
the patio.
Abrams Takes Honors in Cobia Tournament
Jerry Abrams took home both first and second place
honors in the annual cobia tournament. Jerry’s winning fish were taken aboard Tim
Mossberg’s boat Kaos.
The event was well attended and highlighted by a dockside cookout put on by Commodore Ed Presson and Cindy and Vice Commodore Art Seemann and Suzanne. They prepared a delicious low country boil and added the extra treat of sea scallops.
March, May and June Cookout a Treat for All
Gloria Fundis, our hostess with the mostest, really
outdid herself at the March cookout. She and Ed with Becky Bowen’s help
prepared a feast of seafood delights. Scallops and shells, jambalaya, and
boiled shrimp were just a few of the menu items. Of course Gloria
decorated to fit the theme, even presenting a shell decorated menu board.
Steve Hall hosted our May cookout with a dinner at Fisherman’s Wharf. The cool weather was offset by the warm fellowship, and a fine variety of menu items were available. Steve donated $500 dollars for the cook out. Steve is now a Hatteras boat dealer, and we wish him well in his new venture.
Bert Bookout hosted the June cookout with a delicious meal of flank steak, chicken, potato salad, and beans. This favorite meal is always made special by Bert’s delicious marinade. Bert was assisted at the grill by Al Clark, Jimmy Jones and Robert Lewanda
Fishin’ Action
Early in the summer, John Tyson and crew fishing on John’s Blue
Runner pulled in a great catch of grouper, snapper, wahoo and dolphin.
In May, Jimmy Jones, Frank Kane, Bob Kolmetz and Jimmy’s father in law had a spectacular combo trip. Fishing from Jimmy’s Aquaholic, the crew caught eleven types of edible fish: gag grouper, red grouper, scamp, red snapper, white snapper, trigger fish, amberjack, dolphin, wahoo, cobia, and tripletail.
Walt Lamb fished the Pensacola International and caught 15 wahoo.
Tim Mossberg, Frank Kane, Doug Reed, Jimmy and Bess Jones took a trip to the rigs week-end before last on Tim’s Kaos. The crew caught wahoo, dolphin and blackfin tuna. Tim tagged and released a white marlin
Bill Wargo really has a fish tale to share. He fished Hawaii’s Kona Classic with his son and caught and released a 1000 lb tiger shark from a 13 ft Boston Whaler.
The fish was a minimum of four feet wide! Bill has the pictures to prove it!!!
Welcome Aboard !!!!!
The club is proud to welcome the following new members to the club. Fred Cassidy, Joe Raines, Tim Collins, Jim Livesay, and David Anderson. We’re glad to have you guys.
President’s Tacklebox
By Ben Williams
What a great past quarter we have had. Many good things have taken place in our club this past quarter. Membership has increased, renovations were completed, Website construction is nearly complete, our social events have been great and there is more yet to come. One of our main concerns is to update and have a current member roster. We have received moderate support from the membership and are grateful to those who have participated in this exercise. To complete this task, I have asked the BOD to each take a portion of the roster and make calls to each member asking for current personal data which will allow for a more effective and functional roster. This roster will be posted in the MEMBER’S ONLY section of our website. A current roster will help to ensure we do not miss anyone when calls are made for social functions and special club events and will serve as a great tool for club management. Everyone’s help will be greatly appreciated.
One of the major events of the year for our club is our annual OFFSHORE INVITATIONAL TOURNAMENT. This one event places our club either in a POSITIVE or NEGATIVE cash flow position for the year. To date we have been able to stay in the black on our balance sheet.
This of course has been the result of tremendous efforts put forth by your BOD and many, many of our club members. We need that support again this year. If each member would donate one single item or ask one vender they use to donate one single item for the club raffle or silent auction, we would be able to meet our goals. I can not over emphasize the importance of membership participation for this annual event. Each year many of our members choose to host cookouts, volunteer for work details, serve in leadership/advisory positions, and we the members reap the benefits. The annual tournament is membership inclusive. EVERYONE, with a little effort, can contribute to the success of the Ft Walton Beach Sailfish Club by doing his share. So please, step up to the plate and make things happen. Get out and get the one item. You will feel much better about yourself knowing that your efforts can make a difference. The tournament is beginning to take shape. This year we will offer $1000.00 for first place and $350.00 for second place for Tuna, Dolphin, Wahoo, and King Mackerel, based on 15 boats entered. We will also have a Billfish Tag and Release category.
This will be a by boat entry event at $300.00 per boat. We are hoping that many of our club members will fish the tournament and invite their many fishing friends to come and join us. This is a fun tournament for all to enjoy so let’s get out and show the flag.
Tight Lines,
Ben Williams
Cookin’ Your Catch
Here’s a recipe to use some of those tasty scallops that
you’ll pick up on the scalloping trip.
Scallop Remoulade Appetizer
1 ½ lbs scallops
1 cup water
½ cup white wine
2 slices onion
2 parsley sprigs
½ tsp salt
1/4 tsp thyme
shredded lettuce
1 hard boiled egg
Remoulade Sauce
Rinse and drain scallops. Combine water, wine, onion, parsley, salt, and thyme in a sauce pan; bring to a boil. Place scallops in the liquid; cover and simmer 1-3 minutes or until tender. Drain scallops and chill. Arrange scallops on a bed of lettuce. Spoon Remoulade Sauce on each service. Garnish with chopped hard boiled egg. 6 servings
Remoulade Sauce
1/4 cup tarragon vinegar
2 Tbs dark mustard
1 Tbsp catsup
1 ½ tsp paprika
½ tsp salt
1/4 tsp red pepper
½ cup salad oil
1/4 cup chopped celery
1/4 cup chopped green onion!
Tbs parsley
In blender, mix first 6 ingredients, add oil slowly while blending. Stir in remaining ingredients. Allow to stand 3-4 hrs to blend flavors.