##Do not buy lures as big as your forearm. You don ’t want to wrestle a 50- pound fish on your teak dec k or sug ar scoop. Photo by Jennifer Bar ret t
slight downward pressure on the blade against the skin until the fillet comes free. For sushi or sashimi, partially freeze the meat, slice it into longitudinal strips, and then slice across the strips to make bite sized pieces about one-quarter inch thick. For
sashimi, marinate in a combination of fresh citrus juice and soy sauce for 30 minutes. Serve with wasabi. For cooking, roll in flour or corn meal, salt, and pepper and sauté in butter or oil, with or without garlic. Or, bake in the oven at 375 degrees Fahrenheit, skin side down,
Come away and relax...
for about 20 minutes depending on thickness. Because some wild fish can be dry, baste before baking with oil, salad dressing, mayo, or something like pesto. Fresh fish adds enormously to the pleasure of any passage under sail. Don’t miss the opportunity. #
Easiest Bay Access in Annapolis
in the quiet, park-like setting at Regent Point.
Receive 3 Months Free with an Annual Lease
Offer applies to new customers only. Quarterly leases are also available. Call or click for more details.
Marina 804-758-4475 • Boatyard 804-758-4747 Climate Controlled Repair Shop Full Service ABYC Boatyard • Trawlers Welcome Yanmar Certified Technicians • DIY Friendly 15-Ton Hydraulic Trailer • Slips Available
Dealer
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• 1800' Private Sandy Beach with 2 Fishing Piers • 2 Swimming pools & 4 Tennis Courts • Fitness Facility • Fine dining and dockside bar at Sam’s on the Waterfront
• • • • •
Yacht Management & Service Cable TV at every Slip Wireless Internet Access Picnic Areas with BBQ Grills Courtesy Shuttle to Downtown Annapolis (call for schedule) • Laundry Facility
Chesapeake harbour
CALL TODAY! 410.268.1969 w w w. ches apeakehar bo ur.com
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