Captain’s Bomboy Llanes and Lloyd Potter Don’t Disappoint

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Captain’s Bomboy Llanes and Lloyd Potter Don’t Disappoint Linda and I as we were off Island for three weeks in February.  Along with our Crewman Adam Ludwig the Captain’s stepped in and graciously took many of our guests out.  We had constant contact several times a day from the crew filling us in on what we were missing.  Their first day out rewarded them with a Blue Marlin about 200 lbs and each day was followed by lots of activity.   It was bittersweet getting the information.  I was on the mainland teaching classes to Fire Fighters in Northern CA, Southern CA and Arizona.  Linda met up with me and spent some time in Redondo Beach and then headed to Texas to spend time with family.  The Crew consistantly entertained our guests and provided excellent service.  All you boat owners out there can only imagine the feeling of walking away from a boat you love and leaving it in the hands of someone else.  I have to say that my experience was without a doubt as satisfying as I could have hoped for.  Thank You Guys!  I can’t forget to mention Chet Chiara behind the scenes.  Chet made sure the crew had plenty of ice every day and provided them with fresh fruit and muffins daily.  Chet lives in Anchorage Alaska and was crew when we brought in the unbelievable 978.5 lb Pacific Blue Marlin last March.  We were able to enjoy our time off Island knowing our business was in good hands.

Adam Ludwig and Captain Bomboy Llanes (Bomboy Lures) featured in photo.

 

Another Great Trip Advisor Review To Share

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“FireHatt goes ABOVE all the other charters because they are “OBSESSED”with giving the best service and value!!”

The owners/operators and the deck manager are working their tails off to make every detail sheer perfection! Their service is world class and unparalleled.   After greetings and introductions are made your departure is on time with no waiting. Next, you will make your way onto the pristine, highly clean vessel.   No stone is unturned! REALLY!!
The continental breakfast rivals most of the offerings of the luxury hotels: fresh fruit variety along with warm muffins.
Then comes hard hitting fishing with everyone engaged to help you get the specific species you seek.   Captain, Chuck is knowledgable and friendly. He knows his stuff.   Not only is his wife Linda busy making epicurian,tasty snacks and running to get refills on your beverages she is scouting for fish as well. Why do all this work?   Because she is focused on your experience. Amazing!   The deck manager is anticipating the staffs needs as well as your drink refills and any assistance that you will need. He is well spoken and helpful . He is also pleasant too boot!
You will have the time of your life!! I know because one day wasn’t enough!   Just getting back home and planning to go back again.   Fire Hatt is my now ohana!! They are professional and have the very best to offer!   Fire Hatt is worth the money.
My only question is when can I hurry to get back!
Mahalo!

Reviewed
February 28, 2012NEW

 

 

 

 

Kathy’s Kitchen Owner visits Kona Hawaii

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Kathy’s Kitchen Owner visits Kona Hawaii.  Kathy (Illinois State Fair Winner for over 30 years) along with her Husband, Darrell spent the day fishing with us, what a treat to finally meet her.  For Years we have been purchasing wonderful products from Kathy’s Kitchen, a family owned business from Virginia, Illinois.  Most notably for us, we use her Vidalia Onion Relish.  Some of you probably saw my recipe in an article I write for Coastal Angler Magazine.  Back to fishing… once we left the harbor we returned to an area where we had several bites the day before.   Once we got there we found a porpoise school we headed for it.  After just a few passes we are hooked up.  Adam’s new favorite lure that had been getting the bites all week is bit.  Light tackle, porpoise school, screaming reel and five other lines to clear, you get the picture.  Kathy gets to the chair, Adam transfers the rod to her and after just a few moments the line goes slack!  Ouch!  Now we realize that not only is the fish off, so is Adam’s lure!  Another painful loss.  (Last week Lucky Linda was lost.)  Luckily, we have photos of the lure and now the search is on to find another one just like it or one similar.  I always tell our guests, “The best lures made are on the bottom of the ocean”.  Adam is now going through all the lures on the boat looking for a temporary replacement.  Do they have support groups for situations like this?  We finished our day with several more strikes with nothing sticking.  Still very exciting.

Recipe for Vidalia Onion Coated Fish:  (Spearfish and Ono our favorites, works wonderfully on skewered shrimp too.) Basically, we soak a cedar plank for hours and then prepare the relish along with real mayonaise and coat the fish.  I place very thin sliced lemons or limes under the fish and arrange them on the cedar plank.  Dust the fish with a little smoked paprika and place on the grill on medium and cook for about 20 minutes.  You should try it!

Contact Kathy at 217-452-3035 for everything from Beet Pickles to Jalapeno Jelly

Trucker’s Chucker aka Shortbill Spearfish

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Trucker’s Chucker aka Shortbill Spearfish.  Trucker and his buddies, fellow horticulturists from Northern California just wanted to do some fishing in Kona Hawaii.  The group boarded Fire Hatt and we headed for the “Grounds”.  What started out to be a three quarter day quickly turned into a full day as the bites started coming.  Final count two Shortbill Spearfish and four bites. Not a bad day on the water.  Credit being given to a small lure from Adam’s collection by an unknown maker…. we could not keep the fish off of it!  I’m thinking it could be the follow-up for the lost Lucky Linda Lure.  We are now on the hunt to try to find more of the hot little number before we loose it! Having had such good luck, the group will be returning later this week for another chance at what they hope will be a Blue Marlin.  Once back to the dock, Crewman Adam Ludwig cleaned and packaged the fish for the group to take home with them.  If you have never tasted our local Spearfish, you are missing out.  Commonly seen on local menus as Hebe, the flaky white meat is almost sweet to the taste.  Prepared on a cedar plank, grilled or pan seared you should try it while you are here.