There will be a safe-boating seminar from 9 to 11 a.m. June 14 at the Hilton Head SHARE Center at 70 Shelter Cove Way, Suite L.
Advance Registration is required and the cost is $40. Sail and power boaters are welcome.
These seminars, given by Hilton Head Sail and Power Squadron, prepare students to skipper a boat safely and with confidence.
Details: Leslie Gilroy 843.785.8876.
MEMORIAL DAY FISHING
Memorial Day weekend was highlighted by a fishing tournament at Fripp Island.
First-place dolphin -- Captain Martin Manning and crew on Sweet Deal with at 33.4 lbs.
Second-place dolphin -- Captain Patrick Turberville and crew on Kobashi Mary at 22.4 lbs.
Largest wahoo -- Captain David Tilton and crew on Full Tilt at 16.2 lbs.
Largest king -- Captain Maci Dean and crew on Li-Loo-er at 23.0 lbs.
Largest Spanish -- Captain Robert Wallace and crew on Molly Carolina at 1.65 lbs.
Largest cobia -- Captain Maci Dean and crew on Lil-Loo-er at 40.4 lbs.
Another large Cobia was taken Memorial Day by Captain George on Full Tilt (70.6 lbs.) but was not an entry.
Marina director Lewis Turner said the next tournament will be the 24th Annual Labor Day Kingfish Tournament with a $5,000 payout.
STORM SEASON HERE
The Atlantic Hurricane season starts Sunday. BoatUS offers a reminder to boat owners, public and private marina operators, boat clubs and community leaders.
BoatUS offers easily downloaded and printable information about storm preparedness, including procedures to protect your property should a hurricane occur.
SWEET COBIA MAKINGS
I am a stickler that many of the larger gamefish I eat must be fresh. Frozen fish such as cobia lack the unique flavor associated with other species once it has been thawed and prepared.
It may be my palette is more accustomed to fish caught, cleaned and cooked the same day. When I manage a day in pursuit, I like to share with friends and family whenever my fishing rod bends in favor.
On occasion I do get a few compliments on my prowness and the ones I enjoy most are received after a meal that comes from a day on the water. Last week was one of those occasions as I put together a long time favorite -- cast iron cider sage cobia with sweet butter.
The meal serves four, but fisherman adapt to circumstance and I am sure they can make the necessary adjustments.
Ingrdients -- Four cleaned and cubed portions of fresh cobia, 3 cups of apple cider, 4 fresh sage leaves, 2 ounces sweet cream, 1 pound diced unsalted butter, olive oil.
Directions -- Heat oil in a cast iron skillet, season cobia cubes (salt and pepper), place cobia in skillet, put in 400 degree oven for 5 to 7 minutes until firm. Reduce and add 3 cups of apple cider in small sautè pan by half, add sweet cream and sage and slowly whisk in butter. Place in oven another three minutes until firm but tender. (ovens vary so test frequently). Serve with corn chowder, yeast rolls, sweet tea and a cucumber salad.
A special cobia dinner for friends and family.