Art did a review of drag settings which we are sharing here:
Inland Saltwater Angler’s Club Live Event. Posted by SearcherSportfishing on 1/07/2022 (10 items)
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As 2021 winds to a close, Team Searcher wishes all a happy and safe start to 2022. We enjoyed great fishing this year and are already looking forward to next year!
Tune in to Let’s Talk Hook-Up on Sunday morning (7-9 a.m.) on The Mightier 1090AM to hear all the news from Capt Art. He’ll have some updates on new trips and tips on how to find out about the 2021 SONAR winner!
If not, we suggest you subscribe now!
“Off the Hook” is a quarterly email newsletter and offers subscribers an insider’s advantage: first chance to book a Searcher Sportfishing trip before they go public!
Many 2022 trips are full with waiting lists, so we are excited to offer a few new trips soon. To have first chance to book, subscribe and receive our Jan 5 newsletter “Off the Hook” in your email inbox.
In the January issue:
- Book new trips for 2022 (and the entire 2023 schedule when ready) before they go public
- Find out if you are the 2021 SONAR grand prize winner
- Check out our Sponsor Spotlight on Penn reels
- See the highlights from our recent dry dock
Are you looking for an easy appetizer to serve for Thanksgiving or any holiday party? Do you have left-over fish from your trip on Searcher? Our friends over at FP Gourmet at the Market have just the appetizer for you. It is delicious and will be the hit of the meal or party. Take the opportunity to visit them in their new location near Old Town!
- 8 oz cream cheese (softened)
- 1/2 cup sour cream
- 1TBS FP Gourmet all purpose rub
- 2TBS chopped green onion (for garnish)
- 1 tsp horseradish (prepared)
- 1/4 pound (1/2 cup) smoked fish
- Using an electric mixer, beat the cream cheese until smooth.
- Add the sour cream, FP Gourmet all purpose rub, and horseradish. Mix well.
- Remove the skin from the smoked fish, and crumble the fish with your fingers. Add to the bowl and mix.
- Let chill for at least 1 hour or overnight. Garnish with onions.