News

a quarterly newsletter August 2000

Offshore Invitational Tournament Sept 9

The club’s offshore invitational tournament is off and running. The highlight of competition for the year will take place Sept 9^th. All club members are encouraged to participate and to invite non-members to participate. Information and rules are as follows:

Species: Tuna, Wahoo, Dolphin, and T&R Billfish

Prizes: $200 to largest fish of each species, trophy for T&R Billfish champ. Optional Cash Awards available.

Captains’ Meeting: 6:00pm Friday Sept. 8^th at the FWB Sailfish Club’s clubhouse. Attendance required by at least one representative from each boat.

Lines in: Sunrise Sept. 9^th. Boats may leave from Destin Pass, Panama City, or Pensacola after Captains meeting.

Awards Cookout: Sunday Sept. 10^th at Clubhouse

Cocktail hour at 4:30 Dinner at 5:30.

Entry Fee: $150.00 per boat. Unlimited number of anglers per boat. Entry fee includes 4 meal tickets for the awards cookout.

Weigh-in: Harborwalk Marina in Destin 4-7.

September Cookout Doubles as Awards Banquet

The September 10th cookout will serve as both the monthly cookout and as the awards dinner for the club’s offshore invitational tournament. All club members and their families are encouraged to attend. The usual ten dollar fee will apply.

Tournament prizes will be awarded and a raffle is planned.

Jimmy and Bess Jones are hosting the affair and plan to serve a variety of grilled fish. Grilled chicken will be available for the non fish-eaters.

You will be called for your reservations. Come out and congratulate our tournament winners and try your luck in the raffle.

Your Help Needed

Your help is needed to make the offshore tournament a success. What can you do? We need more items for the raffle and door prizes. Every little bit helps! Any type of prize would be appreciated. Some examples are restaurants, tackle shops, grocery stores, jewelry stores, marinas, virtually any business. It’s good advertisement for the businesses and a good deal for us. Any business that donates

an item worth over $50 will receive two tickets to the awards cookout. To prevent duplication of effort, a list is located on the club house bulletin board. Sign up and do your part to help make this a successful event for the club.

It’s Election Time!

It’s time once again to elect club officers and board members. The current officers and board members will present a slate of proposed officers and board members to the general membership at the September 6th business meeting. At this meeting, additional nominations will be accepted from the floor. To qualify for nomination, the member must have been a paid member for a minimum of eight months. A ballot for all contested positions will be mailed to all members during September and must be returned no later than October 30. The new officers and board members will be installed at the annual banquet on November 18.

Contact Ben Williams if you are interested in nominating or running for a board or officer position.

Thanks, Guys!

A big thank you is in order for members Glen Moore and Robert Mitchell. Glen cleaned the ice machine and has it working again. Robert refinished the kitchen walls, and they look great.

Our club’s success depends on the efforts of its members. These guys are certainly doing their part.

Tarpon Fun-ament

The annual tarpon trip to Apalachicola in July provided no tarpon, but lots of fun. Participants were unable to land any of the silver behemoths, but several were hooked, stripped off the line and broke off. How about a fifty-wide instead of a spinning reel, guys?

Great Cookouts!

The June cookout, hosted by Ed and Gloria Fundis was a feast for the eyes as well as the stomach. Gloria’s shell filled centerpieces provided a festive atmosphere and went well with the feast of crab legs and roast beef. As usual, the desserts were outstanding too.

Bert Bookout hosted the July cookout for a large crowd of hungry club members. Bert’s grilling expertise prevailed as he dished up delicious flank steak and chicken.

The August cookout will be held on the 26^th and will be hosted by Al Clark.

Board Meeting Early

Board Members are reminded that the next meeting is Aug 28 due to the Labor Day holiday.

Save $$ at the Pump

Shalimar Yacht Basin is now giving club members a five cents a gallon discount on gas and diesel. Their current price including all taxes are as follows:

Diesel $1.199
discount .05
final price $1.149

Mid-grade gas $1.719
discount .05
final price $1.669

A big thank you to Shalimar Yacht Basin for supporting our club.

Let’s Go Fishing

Having trouble finding a crew? Want to go fishing, but don’t have a boat? Let’s get together. We have a list on the bulletin board that you can sign up on if you want to go fishing.

Congratulations

Kudos to Larry Bush winner of the offshore tournament held in June. Larry tagged and released a nice white marlin.

Several club members have tagged and released some nice billfish. Larry Bush, Bill Wargo, and Jason Marquardt have all tagged and released whites. Andrew Wagner tagged and released a sailfish. Andy Block and Robert Mitchell tagged and released blue marlins.

Jerry Abrams has tagged and released six tarpons, the largest weighed 132lbs.

Way to go, guys!

Water conditions have been extremely poor for the last few weeks with blue water nowhere near. Hopefully conditions will improve before our offshore tournament.

New Member News

Welcome back, Bill Tyler. We’re glad you rejoined.

Parking Problem

As you have noticed, parking is a problem at cookouts. We can double out parking space if members will car pool. This will be especially helpful at the September cookout which will double as the off shore tournament awards dinner.

Cooking Your Catch

In a large skillet, saute seafood in butter, minutes only. Add dry white wine, bay leaf and 1/2tsp thyme. Poach minutes only. Remove seafood with slotted spoon. Reduce remaining stock until half volume. Remove bay leaf.

In a large skillet saute green onions and mushrooms in butter. Add 1/4 tsp thyme, 1/8 tsp cayenne. Sprinkle with flour and stir well. Stir in half and half a little at a time. Stir in bouillon. Add reduced poaching liquid. Simmer with constant stirring until thick. Stir in seafood. Pour into hollowed bread. Sprinkle with bacon and cheese. Slip under broiler to melt cheese. Slice and serve.

The following businesses have donated items for our raffle. We thank them and ask club members to patronize these businesses.

Classified Ad Section

We are thinking of adding a classified ad section to our newsletter. Let me know what you think.‘Till next time, tight lines and good fishin’

Jimmy