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SEPTEMBER & OCTOBER
 NEWSLETTER

We know we have the best anglers and now we are looking for the best fishing video. Our search begins!!!

We will be giving prizes to everyone that enters. The first place winner will get one month free rent. Our plan is to send video links with a survey and let our customers vote and chose the winner.

A Movie Under the Stars and a viewing of all of the "Best Fishing Video" entries is being planned for late for early November.
Call us with any questions.
979-230-9400
Surfside Marina Team
341 lb. Swordfish  

That's What I'm Talking About

Paparda Rey Banner

Pending Two NEW State Records on Paparda Rey 

Captain Kenneth Doxey
      

Queen Snapper                              Blue Line Tile Fish

Caught on August 26, 2011           Caught on August 26, 2011

17 pounds and 04 ozs                    9 pounds and 05 ozs 

Queen Snapper   Blue Line Tilefish

 

     

SSM WALL OF FAME

 

We want to share your fishing photos with other anglers. Bring or send us a copy of your favorite fishing photo....preferable size is 8" by 10".  

Please include date, weight, length and bait used and of course the name of the angler.

We will provide the frame and placement in the Ship's Store. Call 979-230-9400 with any questions.

or email [email protected]

 

 

 

 Here are some shots from today that point to some outstanding conditions if you are able to get out!

 

HIlton9-14
 
Hilton 9-14 

Hilton9/14

 

 

In particular, the 2 cool water pockets shown on the sea temp shot are very notable, as this time of year the fish are looking for cooler water.  These cool water pockets are located near the east Breaks and Colt 45.

 

Also, the temp breaks along the edges of the pockets are very defined and probably indicate the position of established weedlines (if there is any weed out there).   Weeds or not, these are excellent structures to congregate bait.   The temp range shown of 82 to 86 is prime for targeting billfish, dorado, and wahoo.

 

The altimetry is also very conducive to providing nutrient-rich waters in the areas of these cool water pockets as both are situated in a nice upwelling cyclone in the range of +_ -10 centimeters. 

 

Lastly, the chlorophyll shot indicates a nice color change present on both locations along the edges. 

 

So, when you have these 3 conditions combining in the same area with structure as we do now, it's GO! GO! GO! 

 

All the best, 

Capt. Thomas J. Hilton

CATCH MORE FISH USING LESS FUEL!

 

Click Here for Hiltons Realtime-Navigator

Seafood Chowder 

Ingredients

Seafood Chowder

  • 1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
  • 1/2 pound scallops
  • 1/2 pound monkfish
  • 1/2 pound fresh lump crabmeat, picked over to remove shells
  • 1/4 pound unsalted butter
  • 1 cup peeled and medium-diced carrots (4 carrots)
  • 1/2 cup medium-diced yellow onion (1 onion)
  • 1 cup medium-diced celery (3 stalks)
  • 1 cup medium-diced small white or red potatoes
  • 1/2 cup corn kernels, fresh or frozen
  • 1/4 cup all-purpose flour
  • 1 recipe Seafood Stock (see recipe)
  • 1 1/2 tablespoons heavy cream (optional)
  • 2 tablespoons minced parsley
  • Salt and freshly ground black pepper to taste

Directions

Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.

 

In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.

Seafood Stock:

  • 2 tablespoons good olive oil
  • Shells from 1 pound large shrimp
  • 2 cups chopped yellow onions (2 onions)
  • 2 carrots, unpeeled and chopped
  • 3 stalks celery, chopped
  • 2 garlic cloves, minced
  • 1/2 cup good white wine
  • 1/3 cup tomato paste
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 10 sprigs fresh thyme, including stems

Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

Texas Clean boater program

  • Keep Texas waterways and shores clean
  • Preserve our waterways for the future
  • Learn and teach clean boating habits

Do your part and stop by our office to sign your pledge 

New Hours of

operation

 7:00AM until 5:00PM

 

CHeck out these awesome pictures taken by Mr. Dobson!! 

 

Coral

 

Coral 

 

coral

 

Fish

 

Now CARRYING PINK

 MARLIN fISHING CLOTHES!

Pink Marlin Logo

Pink Marlin Hat

Pnk Marlin tank top

Pink Marlin teal cap sleeve

 

We Now
 Have Mojo 

 Performance shirts!

 Mojo Logo

Designed with the Angler in mind, Mojo's performance shirts are flexible, lightweight, breathable, quick drying and provide maximum protection from the sun. Tournament tested, these shirts offer the features demanded by professionals, yet with unmatched styling that looks just as good once the sun sets.

 

 Performance Shirts

Mojo Shirt 

Mojo Shirt

 

Performance Camo Shirts

Blue Camo

Grey Camo

ComfortZone technical fabric offers moisture wicking performance to keep you cool and dry while also protecting you from the sun's harmful rays with a UPF rating of 50-plus

 

Go ahead,

get your Mojo on!

 

 

call 979-230-9400

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[email protected] 

 

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    SurfsideMarina   

 

 

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