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A nice mahi and a porgy were caught this afternoon with a monster bull dolphin lurking underneath the cow.

 We have seen some very strong easterly winds this week, kicking the seas up while also pushing the warmer Gulf Stream waters closer to our shores. Along with the Gulf Stream water, floating debris such as bamboo sticks and light patches of Sargassum weed are being pushed in and under this lurk the Mahi mahi, also known as dolphin, dolphinfish and dorado. Dolphin are a beautiful fish with a multitude of colors, a strong fighting ability including sizzling runs and spectacular acrobatics. A trophy gamefish by all standards.

 On Thursday, October 16 th, the anglers who fished aboard the Lady K found a brisk, cool breeze and moderate 3 to 5 foot seas to greet them after passing the north jetty of the Boynton Inlet. Captain Allan motored the Lady K out into the deep violet waters in search of snapper and other pelagic gamefish species……

Artie Cushman of Palm Springs, Florida (L) and Norm Levenson of Boynton Beach, Florida (R) both caught this beautiful pair of Mahi mahi or dolphin. Mr. Levenson caught his 28 pound cow dolphin using a 20 pound spinning outfit while free-lining a sardine and Mr. Cushman used a 25 pound test conventional outfit while also free-lining a triple hooked sardine to land his 30 pound bull dolphin.

 Both fish were caught during the morning or 8 to 12 trip along with catches of kingfish, vermillion snapper, Triggerfish and other bottom fish. With the brisk winds, it’s imperative to make sure you have a good amount of line out to hook into these fish. Although it’s not uncommon for dolphin to make a showing right in front of the boat, where their flashing blue, green and yellow colors will astound you in the deep, clear violet water.

Chuck Kinser of Lake Worth, Florida (L), Artie Cushman of Palm Springs, Florida (C) and Tri Nguyen of Boca Raton, Florida (R) caught these dolphin while fishing on the afternoon or 1 to 5 trip. Mr. Nguyen caught his 8 pound bull dolphin while using one of the boats rods rigged with a one ounce knocker rig and triple hooked sardine. Mr. Cushman fished with us again in the afternoon and landed his 6 pound cow dolphin using the same technique that worked for him during his earlier trip. Mr. Kinser caught his cow dolphin while using one of the boats rods rigged up with a 3/4 ounce knocker rig and triple hooked sardine. All three of the fish were caught around a floating bamboo stick and all three anglers had at least one hundred yards or more of line out when the fish ate their baits. Great job gentlemen!

 The afternoon trip also had one more small dolphin follow a bait up to the boat (without eating) and two larger dolphin, in the teen to twenty pound class, which showed up just feet from the boat but ignored the baits that were around them. Well, that’s fishing, but a good show none the less. Again, Captain Allan put us on the vermillion snapper…….

 Bob Sang of Lake Worth, Florida caught his limit of snapper while fishing on the bottom using cut squid. The vermillion snapper are a beautiful deep, cold water snapper with a very mild flavor. Their diet consist mainly of small fish, crustaceans and invertebrates. When the conditions are right, our captains can place the boat right over the fish so anglers can pull up two fish at a time for a fresh and tasty dinner after the days adventure.

 Stop on down to the dock and check out our catches, say hello to the captains and crew or ask about our VIP and group rates. We are looking forward to helping you enjoy an offshore experince of a lifetime!

 A baked dish for mahi mahi that goes well with garlic bread, a nice salad and a bottle of good German white wine and is best served over a bed of yellow rice.

Prep Time: 15 minutes      Cook Time: 30 minutes      Yields: 4 servings


2 pounds Mahi Mahi fillets

1/2 cup dark Rum

1/2 cup fresh Lime juice

2 onions, sliced into thin rings

2 Lemons, silced thick

2 teaspn dried Oregano

4 Tabspn butter

Ground Black pepper to taste


 1.  Arrange the fish fillets in an oven proof 9X13 glass baking dish. Pour the rum and lime juice over the fish and place the sliced onion on each fillet. Cover with plastic wrap so there is no air gap and refrigerate for 2 to 4 hours.

2.  Pre-heat oven to 325 degrees F

3.  Remove fish from the refrigerator and pour off about 3/4 of the liquid. Leave the onion slices in the dish and place a thick lemon slice on each fillet. Sprinkle with oregano and black pepper to taste. Place a pat of butter (or margarine) on each fillet.

4.  Bake, covered, at 350 degrees F for about 20 to 30 minutes or until fish flakes easily with a fork. Be careful not to over cook the fish or it will be dry. Serve with the cooked onion and lemon slices over and around the fillets.

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