How to Make the Most of the Mullet Run

by Capt. Kevin Faver, Capt. Kirk Waltz, and Jeff Lageman

“Anticipation” is the word of the day.  The guys are itching to get going on deer season, of course, but the waiting is extra-tough, because the mullet run is happening…it’s already happening in Jacksonville, and the St. Aug is just days away.  And you know what that means: it’s on for tarpon, redfish, jacks, sharks and more.

Here’s the thing: the weather, especially the wind, is making things tough all around.  It’s easy to get overwhelmed.  To help everybody out, the guys supplied an incredible amount of tips, tricks, and recommendations on how to make the very most of this year’s run.  We’re talking locations, times, tides, gear, and more.  If you want to be a part of this run, you MUST listen to this episode.

The guys also talked about the ongoing process of getting ready for deer season, and shared a bunch of their gear preferences on stands, climbers, tripods, and more.  If you’re getting ready to go shopping, you MUST listen to this episode.

If you’re not getting the picture yet…YOU MUST LISTEN TO THIS EPISODE!  🙂

Be sure to follow us on Facebook for great stuff all week…and be sure to send us your own great pics, stories, and questions.  We’d love to hear from you!


 

This week’s tip comes from Captain Kirk Waltz.  He says the one piece of gear he cannot live without during hunting season is his camo tactical fanny pack with shoulder straps.  He’s got a TecHunter pack that has become a little difficult to find.  Here’s an alternative for you: the Tenzing TZ 1250 Lumbar Pack.  This pack fully adjusts to fit your size and hunting style. It offers full mobility, clever organization and can be loaded for whatever type of hunt you take on.  The TZ 1250 allows you to fit a surprisingly large amount of gear into a compact lumbar pack. With 1,250 cubic inches of storage space and 16 total compartments, this advanced design allows you to carry all your essentials while maintaining maximum upper-body mobility.  You can get in various Mossy Oak or Realtree prints, too.  Check it out HERE

 

 

 

Capt. Kevin had an interesting week; he was able to do some bottom-fishing, and he went toe-to-toe with a bunch of triggerfish.  It’s been a really good bite, but here’s the thing with triggers: they have a knack to be able to strip bait off very easily. The answer? Fishbites!

Fishbites use a concentrated formula that replicates the natural chemicals fish use to detect and track their prey. Fishbites gradually dissolve in water, releasing a trail of powerful feeding stimulants. When fish bite, they hold on longer because the flavor and texture is similar to their natural prey, offering anglers more chances to set the hook. Triggers won’t let go, which means you’ll bring in more of them.  But here’s more good news: Fishbites are known to catch more than 85 species of saltwater fish, including red and black drum, flounder, pompano, speckled trout, grouper, snapper, and black sea bass.  So no matter what you’re looking to catch, you’ll improve your chances with Fishbites.

 

Mayport Shrimp Scampi

Ingredients

1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound Mayport shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1 cup of spinach
1 cup sweet cherry tomatoes

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.  Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the spinach, tomatoes and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.  Enjoy!