Spearfishing for
SHEEPSHEAD BY RISA WILLIAMS MCMILLAN
The GM and Chef at CQ’s and Old Fort Pub go the Extra Mile for your Dinner Eating fresh fish enters a new realm if you dial up dinner at CQ’s or the Old Fort Pub this summer for one simple reason – their general manager and executive chef not only go fishing with rod and reel for their nightly specials, but also defy dismal conditions to descend to the murky depths and spearfish. They literally catch them by day and serve them up by night. Linh Craig, general manager of CQ’s and Old Fort Pub, has been an avid fisherman for 25 years. It started as a recreational thing for him and eventually he received his commercial and wholesale fishing licenses allowing him to buy and sell fish. “I did a lot of commercial fishing but was frustrated about what you can catch and the size of the fish. You just know there is more down there.” He talked to some people who dove and a light bulb went off in his head. “As soon as I got certified, I immediately started spearfishing and became an addict,” said Linh. So when Linh asked Broderick Weaver, executive chef at CQ’s and Old Fort Pub, if he wanted to go on a dive, Broderick jumped at the chance. “I have been certified since age 13, but never knew anyone here who dove,” commented Broderick. Now the duo heads out to sea every week or so to hunt their bounty. “It is an experience that you can’t give up. I post pictures on CQ’s and 30
TASTEOFHILTONHEAD.COM
Old Fort Pub’s Facebook page of our catch so our friends know what’s for dinner,” said Linh. Talk about a long day! A typical fishing day for the team will start with a 4:30 alarm, a trip to the beach to collect either 150 fiddler crabs (if it is Sheepshead season which runs September through April) or throw the cast net for Pogeys (during Cobia season in the summer). They are on the 24’ Robalo en route by 6 a.m. to travel to one of the local wrecks, like the Betsy Ross, which range from 1 to 3 hours away. “It depends on what we are fishing for and the nautical aspects like the weather and wind,” Broderick explained. When fishing for Cobia, they find their spot, drop anchor, and wait. “There are a lot of intricacies that go into catching Cobia. When they hit, they are monsters. We have to quickly pull in the other lines and chum buckets and then they give a 10 to 20 minute fight,” said Broderick. They fish until they catch their limit for a commercial license which is 2 per person or 6 per boat. But considering these fish weigh in at 30 to 50 pounds, that is a lot of filets. With the Cobia on ice, it is time to break out the diving gear, put the flag up signaling boats to not come within 100 feet, and begin their descent to the wreck below for some spearfishing.