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Brochures

  • Mariner's Market >> Trolling Lures
    Premium Saltwater fishing lures. Complete description of our current products, dealers and new products. Specializing in proven trophy Striper, Flounder, Fluke…
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  • Mariner's Market >> Safety Equipment Read more...
  • Mariner's Market >> Marine Electronics
    AELight is your number one destination for HID Flashlight, 24W HID PowerLight, 14W HID PowerLight, Police Tactical Flashlights, HID Electronic Ballast,…
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  • Mariner's Market >> Sport Fishing Boats Read more...
  • Mariner's Market >> Marine Electronics
    The TR-1 Gladiator is the most feature packed Marine Autopilot on the Market today! It has captured the enthusiasm of the…
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  • Mariner's Market >> Boat Insurance
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  • Mariner's Market >> Terminal Tackle
    Shirley Hallman, President • Action Butt, Inc.
    5300 Riverview Dr, St. Augustine, FL 32080
    Toll Free: 1-877-471-8935
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  • Mariner's Market >> Trailers and Hitches
    A complete rinse system that is permanently attached to your trailer.
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  • Mariner's Market >> Sport Fishing Boats
    Pioneering quality boat construction and design since 1977, spawning innovations that have become industry standards, Ocean Yachts manufactures high performance sport-fishing…
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  • Mariner's Market >> Knives, Pliers, Tools
    De-Fishing Soap is specially formulated to eliminate fish and bait odors; just lather up, scrub (warm water and scrub brush is…
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  • Mariner's Market >> Yacht Deliveries & Surveys
    Mariners Market, Yacht Deliveries & Surveys, AMERICAN BOAT CARRIERS
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  • Mariner's Market >> Boat and Motor Accessories
    Sport Marine Technologies, manufacturer of High Performance Hydrofoil, the SE Sport, SE Sport, Hydrofoil, Marine Hydrofoil, Outboard Hydrofoil, Boating Hydrofoil, High…
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  • Mariner's Market >> Sport Fishing Boats Read more...
  • Mariner's Market >> Coolers, Live Wells, and Pumps
    Your boat is your pride and joy... Fishmate Pro, the only aluminum livewells on the market today, are custom-made, proudly in…
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  • Mariner's Market >> Bait and Tackle E-tailers
    Snag Proof Manufacturing, Inc.
    11387 Deerfield Road
    Cincinnati, OH 45242

    Phone Toll Free: (800) SNAG-PRF
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You think you know me?

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You think you know me?
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you-think-you-know-me-sm.gif

The lifelong journey of a florida legend.

Let’s play a guessing game. Because of my popularity among angling’s elite, I’m instantly recognizable. You may have heard of me, or possibly you have even seen something that looks very much like me hanging on someone’s wall. As a matter of fact, I’m sure you could pick me out of a crowd from a mile away.

I’m world-renowned for the challenge I provide even the most seasoned angling veterans, and I represent a highly- prized catch due to my tendency to strike with a vengeance, jump, tail-walk, and put on an extraordinary aerial display. I’ve made many of the best fishermen laugh, and more than a few cry. you-think-you-know-me-1.jpgI’m aggressive, I’m powerful, I’m cunning, but most importantly, I’m stunning. Yet, even as famed as I am, in the far corners of my reach, I’m a difficult cat to catch. I typically hang out far from shore, which makes it an extreme challenge for foreign conservationists to locate, tag, and collect data on me and my next of kin.

Locally, you know that crossing paths is a different story altogether as my hungry brethren and I regularly roam your domain no more than minutes from shore. Even when you don’t know it, we’re there, and when early wintertime rolls around and the water begins to cool, we invade your territory in massive hordes beyond your wildest dreams. For every one of us you see, there are a hundred more hunting down and devouring everything in our sights. Regardless if its tasty herring, tiny tuna, or a scad, sardine, or squid- if it’s moving, it’s dead meat! If it doesn’t exhibit genuine fear for its life, then chances are, we may take a brief second look, but that’s about as much valuable energy as we’ll expend.

Before I reveal more of my secrets to you, it would only be fair if I told you a little more about myself. In my eyes, the world’s oceans are my oyster. I freely roam wherever I would like whenever I would like. Currently, I know a great deal of work is being done on your part to identify spawning grounds and determine oceanographic features such as upwelling zones, the Loop Current, warm core eddies, and associated fronts which favor the production, retention, and survival of our helpless larvae and vulnerable juveniles. I can tell you that as adults, my kind regularly prowls the Gulf of Mexico, Caribbean Sea, and of course, the western Northern Atlantic, where we’re especially fond of the stretch of your domain you call Stuart to Key West. If you were able to ask me why, I would tell you that when conditions are favorable, the amount of available forage is overwhelming. I’m not sure if you know it or not, but it’s like a free-for-all down there. Your extensive reef systems and countless wrecks attract a nearly endless supply of nutritious treats which are a delight when you’re far from a picky eater. If the abundant cuisine weren’t already enough to keep us satisfied, distinct color changes and sharp temperature breaks are usually loaded with tasty morsels. Stop for moment and consider that we’re capable of blistering bursts of speeds exceeding 60 mph! It should be easy to understand why out in the open water, nothing, and I mean nothing stands a chance of escape. Your problem is that you’re usually pulling baits through the water too slowly.

Bump it up a few knots so it’s not so easy for us to pick out the fakes! Really, it is getting easier and easier for us to make a healthy living right at your door steps.



 
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Captain's Kitchen

Capt.'s Kitchen - Main Courses: Fish Dishes
Pan Seared Tilefish
Chef Kevin Kelly - Wednesday, 29 October 2008
Capt.'s Kitchen - Main Courses: Shellfish
Lobster Thai
Chef Kevin Kelly - Wednesday, 10 September 2008
Capt.'s Kitchen - Main Courses: Fish Dishes
Perfectly Poached…
Chef Kevin Kelly - Tuesday, 15 July 2008
Capt.'s Kitchen - Main Courses: Fish Dishes
Wild snapper with mango relish
Chef Kevin Kelly - Wednesday, 09 April 2008

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