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Surfside Marina Newsletter - Maritime Mania
In This Issue
State Record
Record State Swordfish
Record Sword
Angler Tim Thompson
The fish was 340lbs and 138.5 Inches total length and 53 inch girth. I caught it while on our 26 ft regulator "hold out" after a six hour fight. 
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TIPS FROM DANIEL
Be sure to keep extra steering fluid, engine oil, life jackets and your TX Boat Reg Card on board. If steering starts jerking while steering ..boat is low on steering fluid. 

SLING FEE

The time and use of equipment mandates us to begin our boat sling/trailering policy. Each time the forklift is used to load boats onto or take off trailer there will be a $75.00 charge for our boat owners.
The general public will be charged $6.00 per foot for the same service.
Thanks for understanding and for being our customers. 

OFF SEASON HOURS

     Beginning Monday 11/8/10 - 7AM - 5PM

Please note: Mark and Amey will be here to assist you during the time our Ship Store is closed.

   

Holiday Hours
The Marina will be closed Thanksgiving Day and Christmas Day allowing our staff to enjoy time with their families.

 

 

SURFSIDE BEACH RESTORATION

SSB Renovation Picture
Unloading wet sand off of a barge into a dump truck
Surfside Beach is undergoing restoration to replenish erosion caused by Hurricane Ike. An estimated 150,000 cubic yards of sand is being barged in, unloaded into dump trucks and dumped on the beach. The transport location is adjacent to the marina property. After meeting with site manager Tim Elms, of Apollo Environmental Strategies, we have been assured the project will have no impact on the marina.
 Swordfish
 
Tim Tompson broke the Texas State Record for his Swordfish on May 30, 2010 with his 340 lb. He is the son-in-law of boat owner Micheal McLeese. The former record holder was another one of our owners Shayne Babich, which he set last year.

 

Pictured above is the 342 lb Sword was caught by Brett Holden, owner of The Booby Trap and came close to the 370 lb State Record for fish caught on an electric reel.  

Recipe of The Month
  
 
 
 
Mustard-Roasted Fish
Ingredients
4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces creme fraiche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers Directions
 
Directions
Preheat the oven to 425 degrees F.
Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
See You On The Docks,
 

Surfside Marina Team