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Category Archives: Food

Gulf County scallop season opens July 25

 

 

News Release from MyFWC.com/Fishing

Starting July 25, all state waters from the Mexico Beach Canal in Bay County to the Pasco-Hernando county line will be open for harvest of bay scallops. Gulf County waters, including St. Joseph Bay, is the last area to open this season, starting July 25, and this area will remain open through Sept. 10 (includes all state waters from the Mexico Beach Canal in Bay County through the westernmost point of St. Vincent Island in Franklin County). Harvesting bay scallops is a fun outdoor activity in which the whole family can participate. It also brings an important economic boost to coastal areas in the open region.

The bay scallop population off St. Joseph Bay in Gulf County has been recovering from a fall 2015 red tide event. Currently the population appears to be improving, but is not yet fully recovered. Ongoing restoration efforts using both hatchery-raised and locally-caught scallops will continue through the season. These restoration efforts are being conducted in the southeast area of the bay south of Black’s Island. In order to maximize the success of these efforts, swimming, boating, fishing and scalloping in the restoration area marked with Florida Fish and Wildlife Conservation Commission (FWC) buoys are prohibited during and after the scallop season.

In areas outside of Gulf County, the bay scallop season in state waters from the Fenholloway River in Taylor County to the Suwannee River in Dixie County will close to harvest on Sept. 10. All other waters open to harvest (Pasco-Hernando county line to the Suwannee River and from the Fenholloway River in Taylor County through the westernmost point of St. Vincent Island in Franklin County) will close to harvest Sept. 25 (see map).

These season dates are for 2017 only and are also an opportunity to explore regionally-specific bay scallop seasons. FWC staff worked with local community leaders on selecting these regional 2017 season dates.

At the December 2017 Commission meeting, staff will review public feedback on these season dates and make a recommendation for future management. Staff will host public workshops to gather feedback in October, after the season closes. To submit your feedback now on bay scallop regulations, visit MyFWC.com/SaltwaterComments.

Bag and vessel limits throughout the entire bay scallop harvest zone are 2 gallons whole bay scallops in shell or 1 pint of bay scallop meat per person, with a maximum of 10 gallons of whole bay scallops in shell or 1/2 gallon bay scallop meat per vessel.

 

Scallops may be collected by hand or with a landing or dip net. Scallops must be landed within the area that is open to harvest. There is no commercial harvest allowed for bay scallops in Florida.

Be safe when diving for scallops. A properly displayed divers-down flag on a vessel is displayed from the highest point of the vessel with an unobstructed view in all directions. Stay within 300 feet of a properly displayed divers-down device when scalloping in open water and within 100 feet of a properly displayed divers-down device if on a river, inlet or navigation channel. Boat operators traveling within these distances of a divers-down device must slow to idle speed.

Done for the day? Help FWC’s scallop researchers by completing an online survey atsvy.mk/bayscallops. Harvesters can indicate where they harvest scallops, how many they collect and how long it takes to harvest them. Participants can email BayScallops@MyFWC.com to ask questions or send additional information.

Learn more about long-term trends in the open and closed scalloping areas by visiting MyFWC.com/Research and clicking on “Saltwater,” “Bay Scallops” under “Molluscs” then “Bay Scallop Season and Abundance Survey.”

For more information on the season date changes for 2017, visit MyFWC.com/Commission and select “Commission Meetings,” then click on “2016” and “Agenda” under the November meeting.

For information on bay scallop regulations, visit and click on “Saltwater Fishing,” “MyFWC.com/FishingRecreational Regulations” and “Bay Scallops.”

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Pictures of the Month

AmericanPressTravelNews.com-July 13th, Goose Holler’ Ranch/Farm-Bob and Barb ” NOT on the Road Again” hanging at the ranch for a change and lovin’ it! So here are a few images we love and want to share with our 1.34-million viewers and visitors! The featured carp in Indonesia, is just one of the more than 550-different kinds of this giant minnow in the world. The most important protein for 90-percent of the world’s population and also the most expensive fish in the world as in various varieties of Koi (carp).

 

Son Brian knows where they live! That’s a mutton snapper and baked up for 20-people!
Kayaking N. Florida waters!

 

Outdated and Barb loved it!
On the TN. River!
Almost well done Japanese “eats.”
Barb and the Llama in their matching coats! It liked Barb and didn’t spit!
Jose Wejebe was a wonderful guy and angler. He is gone now in a plane crash and the young man in his teens is also gone now. He succumbed to CF.

Fredonia’s Great Little Restaurant and Cocktail Lounge: Rocco’s

Rocco, owner of his namesake restaurant! Great guy, great personality and with the help of his faithful employees, runs a terrific little restaurant with big flavors and great attitude!

 

 

 

 

 

AmericanPressTravelNews-July 5th,-Bob & Barb “On The Road Again” now back home in TN. and writing up our experiences around Lake Erie, New York. We left the Waterhouse Inn B&B our host location in Fredonia, NY for some dinner. Little did we know we would enjoy this little place with such big flavors and personalities. We kicked off our meal with Calamari, lots of super tasty, squid.  Everything on their menu looked very tasty. We talked to a few regulars coming in, and leaving the restaurant and they all told us they were lucky to have this one, just off main street-they loved it! We saw and tasted why!!! Rocco’a  is located at 44 Orchard St. Fredonia, NY 14063 716-679-0044

Terrific Calamari appetizer! Done just right and with a specially created sauce, this was not the usual fry and die seafood melange.
This diamond -cut sirloin was excellent all the way around! Just like we like it, too!
This very interesting lemon & herb soaked veal scaloppine bedded on linguine al dente’ was a true treat!

 

 

 

 

 

Edwards Waterhouse Inn – Fredonia, New York Full of Antiques, But Modern Living too!

This egg dish was baked and was the best egg dish we had on our trip to New York!
To us, a porch means more than just sitting outside. Its a social area where you can visit on the street with passersby’s
Welcoming all who wished to rest their weary bones-The Edward Waterhouse Inn.
Detail of our stairway to our vintage decor suite room!
The way it used to be. Big homes, bigger families, big charm and now today, a fine Inn!
The Peterson’s in relax mode! But not for long when you own and operate an spectacularly run Inn!
A delightful sitting room, comfy and beautifully appointed!
Detail of a unique bronze statue on the bottom bannister pole!
Enjoying me coffee, thank you!
Fresh sweet fruit always a welcome starter to a fine breakfast!
Three little stacks of the most delightful European style , light and delicious pancakes. They were really something great!

www.americanpresstravelnews.com – July 3rd, Bob & Barb writing from home at our Goose Holler Farm/Ranch–This home was built in 1853 by Francis Smith Edwards. The property passes through several hands before it was sold to John A. Waterhouse in 1885. He transformed the home from a square Italian villa, into the current Queen Anne style by 1888. John Waterhouse’s wife took on a mortgage and opened the home as a Sanitarium, offering cures for those suffering from alcoholism, tobacco or drug addiction. They sold the home in 1898 to the Steam’s family. The Steams sold the home to the Fredonia Teachers College for student housing. It changed hands again until Jeff Peterson, and Maggie Bryan Peterson purchased the home approximately 14 years ago. They restored the home to it’s original beautiful condition turning it into an Inn. Jeffrey Peterson co-owner with Maggie Bryun Peterson said that “We didn’t so much take possession of the house, in a way, it took possession of us.” The house is really built-14-inches of solid brick, a turret room, porches all the way around most of the first floor, delightful sitting rooms and a library room, very large dining area and the rooms were commodious and  well appointed in a modern touch that blended with the antiques and early furniture. The breakfast meals were amazing! 

First of all, I/we love real coffee that tastes and smells like it. The Inn had it covered! All the morning dishes were tasty and exceptionally well conceived and prepared. Jeff Peterson is a perfectionist and it showed in everything he did. Turning down the beds, creating the meals with Maggie-we were mightily impressed. Nothing was taken for granted. We were in the town of Fredonia and the streets were laced with great stores and several restaurants. Our walk was punctuated by meeting a few of the locals who were all friendly and wanting to tell us tourists all about their lovely town, just up the road from Lake Erie! Go: www.EdwardsWaterhouseInn.com   This terrific B&B is located at 71 Central Ave. Fredonia, N.Y. 14063 Give a call to (716) 672-6751 or (716) 485-3388