Key West Fishing Charter – Home    |     Fishing Directory     |     Captain’s BLog – the NEW Key West Fishing Report     |    Rates     |     FAQ

If you have never been on one of my charters, let me paint a picture for you. You’ve just spent the day fishing aboard the Outer Limits, and the crew is preparing to back the boat into the slip. A great day of fishing has just ended and now its time to clean up the catch. As the boat backs in, the sounds of live music in the background makes you realize it is “happy hour” and the dock is very busy. On the right, Alonzo’s Oyster Bar, on the left, the Conch Republic Seafood Co., and 25 feet behind the boat is the Boathouse Restaurant, all of which are packed. You step off the boat and an outside table just feet away from the boat opens up and your group sits down. As the fish are being cleaned you get a show from the resident Tarpon as they almost “fight” each other for the filleting scraps. Minutes later, as you snack on delicious appetizers, the catch of the day is given to the waitress, and is taken to be prepared. As the spread of food comes out, everyone’s mouths water from the sight of the presentation. What a bonus!, to be able to step right off the boat and be so close to such great cuisine and libations. This truly is the “place to be” when it comes to the best fishing experience that Key West has to offer.

If you have experienced this, odds are that you are one of our many return clients who come back time and time again to take advantage of such a bonus.

The Fresh Catch

Mahi and Wahoo are the Catch of the Day!!

The truth is that many restaurants around the island will cook your catch, each giving their own style to the dish. Yet, no waterfront area of the island is so lively than the surroundings of A&B Marina. Located on the Historic Seaport Harbor Walk, the marina is surrounded by great restaurants and bars for all tastes. From fine dining like the famous A&B Lobster House and the Commodore Steakhouse, to bars with live music like the world renowned Schooner Wharf Bar and the Conch Republic Seafood Co.. Almost all of these establishments offer some amazing “happy hour” specials such as 2 for 1 drinks, and half priced appetizers. The cook your catch is awesome to say the least though. These places really know how to make your experience that much sweeter, by offering different ways to have the fish cooked, such as blackened, grilled, or fired, and a multitude of different sauces and side dishes. Some will even do certain fish like Tuna or Wahoo, in a sashimi or sesame seared presentation, which is out of sight delicious. Believe me I am a big fan of this style.

Boathouse Tuna Platter

The Boathouse’s Cook Your CatchTuna Platter


If dinner isn’t going to work, or you can’t wait until the evening, lunch is served! From noon until happy hour each of these restaurants will cook your catch for lunch as well. More times than not, our clients who fish with us for a 1/2 day charter step off the boat just in time to set down for a fresh catch lunch.

Whether its lunch, dinner, or “happy hour”, you need to experience the added bonus of fishing out of such a spectacular marina with the best charter outfit in Key West.

Capt. Jay Miller


It didn’t take too long. The Gulfstream current is back to bringing new life to offshore fishing in the Lower Keys. Just in the last few days east bound currents have created a color change just outside of the reef, bringing with it a host of gamefish that have been away for most of the summer. Sailfish, Blackfin Tuna, Kingfish, and Wahoo have been showing up in good numbers. These pushes of east current have also pulled many large schools of Ballyhoo to the reef and deeper giving the oceanic predator’s plenty to forage on. Whether trolling or live baiting, you can bet our boats will be fully stocked with these fresh bait fish. The reef fishing will also start to become action central as many bottom fish such as Grouper and Snapper, and Mackerels and Jacks will take advantage of the Ballyhoo as well. Along with the currents comes a slightly cooler water temperature as well. This change in water temp. is our precursor to fall as summer comes to a close. Offshore yesterday also showed us many different types of migratory birds making the trek south to their winter home. These migrations are always a welcoming sight as autumn is just around the corner. Along with these east currents bring back good billfish fishing. Blue Marlin and Sailfish will start to move back into Key’s waters in the next few oncoming weeks and months offering anglers many opportunities for catch-of a-lifetime experiences. The full moon tends to be a great time to target Marlin in the fall so try to time your Marlin fishing a few days before or a few days after. Along with Marlin, Swordfish start to become more active during the upcoming months. Whether fishing at night, or deep dropping during the day, expect to see some really nice Swordfish.

If you are looking for an awesome fishing experience, make Key West your fall destination. Oh, and take advantage of offseason rates as well.

In many parts of North America, early hunting season begins in August, and here is no exception. The Florida Keys are bustling with hunters of all kinds right now. Armed with spearguns, slings, tickle sticks, and yes fishing poles, anglers and spearo’s alike converge on Keys waters for a multitude of hunting opportunities. August marks the beginning of Lobster season in the Keys and thousands of enthusiasts and commercial fisherman will be deploying gear in search of these tasty “bugs”. August generally is a calm moth for winds and sea conditions can be very light to glass calm, bringing crystal clear waters. These clear waters offer amazing opportunities for spearfishing as well. With clarity as far as 80 feet or more on many days, spear-fishers have their sights set on trophy fish like Hogfish, Grouper, and Snapper. Speaking of Snapper, the outer edges of the reef still have some great Snapper fishing right now. Grey Snappers, Yellowtails, and Muttons have been providing plenty of action while putting a few fillets on the table too! Most days on the Outer Limits in August begins with bent rods and Snappers.

August Reef ActionOn a recent trip our anglers had an awesome experience with big Grey Snappers and Yellowtails, and a 30lb. King Mackerel to top off the excitement. As an added bonus a gigantic Porpoise and a mother and baby showed up as the King was 30 feet from the boat and tried to take the Kingfish, but let it go with teeth scrapes down the fish, which was released into the fish box where it was filleted and turned into smoked fish. On the offshore side the fishing has slowed down quite a bit, but there have been some very quality fish to be caught. A push of large Mahi have shown back up in recent days and have put some serious wear on the drag plates. John Parke got to tangle with a big Bull the other day and ended up with a monster 43.5lb. beast of a Bull. There have also been a handful of Blue Marlin and White Marlin offshore as well. So no matter what Keys treasure you are hunting for there is something in August for everyone!!

John's 43.5lb. Bull

Our search for the best burger in the Lower Keys continues as we visit a somewhat new establishment to the Keys cuisine; Kaya Island Eats. Located quaintly in Bay Point at mile marker 15, oceanside, Kaya’s menu boasts an infusion of caribbean, hawaiian, and Pacific island tastes. But what we are after is the Cheeseburger, and let me just say now, it’s really a good one!

This burger is one of the top burgers we have come across in the BurgerBlog. The 1/2 pound angus burger itself was seasoned and cooked to perfection, and judging by the shape, I am led to believe that it is hand pressed as well. I ordered mine with their special bourbon cheese sauce, and when you have the burger, you need to follow suit. The cheese sauce rocks this burger! Oh wait, there’s more. Just to add to this already tasty carnivorous delight, we have a pile of crispy bacon and a garlic toasted hawaiian bun that made my mouth water just looking at it. This was truly a great burger experience. The sides were no slouch as well. Served with hand cut and crispy steak fries, fresh LTO, and island coleslaw, this burger was a real treat.

Kaya Island Eats burger

In all I rate this burger to be very high on the list of top burgers in the Lower Keys and possibly all of the Keys. Get yourself to Kaya Island Eats and enjoy!

Presentation – 5

Bun – 9 (I would have been happy to eat this bun just by itself)

Patty – 9 (!/2 pound seasoned angus beef cooked just to my liking)

LTO – 7

Sides and Fries – 7

Add Bacon – 7 (oh Yeah!)

Kaya burger gets an 8

If you are anything like me, smoked fish is, and has, been a staple in my life since I was a kid. I have had more species and varieties of smoked fish than most people could ever think of. However over the years I have tried many different recipes, most of which were my own trial and error, until I have tweaked it enough to continue to repeat the same manner of smoking my fish. Being summer here in the Keys, Mahi Mahi is generally the offshore catch of the day on the Outer Limits, which is a bonus to the smoker as we like smoked Mahi. Whether made into a dip, a salad, or just eaten by itself, Mahi has a very mild and delicious flavor when smoked. Now everyone has a different way they like to do things, but here is mine. Give it a shot, I’m sure you’ll enjoy it.

The Brine

With most smoked meats, especially fish, a brine works very well to keep the meat from drying out during the smoking process. Brining also will help the fish keep its flavor rather than turning into a smoked chunk of wood. The brine I use is very simple to make, but the amount of time that the fish needs to be in the brine is a matter of preference. I have seen where people like to brine for anywhere from an hour to a whole day. Personally I feel 8-12 hours is sufficient for my fish and have tried longer and shorter periods and feel this is the best.

Floating the Egg

First we start with a stainless steel pot, please do not use aluminum, filled with 1 to 2 gallons of water depending on how much fish you plan on smoking. For very large amounts a cooler, cleaned of course, can work very well. This brine is simple; water, salt, sugar, and Old Bay seasoning. The amount of salt is key though. For this I like to use the “floating egg” trick. Measure out a 1/3 of a cup at a time and stir until dissolved. Make sure to keep track of exactly how much salt you place in the brine. After 1 cup or so, gently place an egg into the salted water, when the correct amount of salt has been achieved the egg will float to the top. If you think it may be too salty, just add a little water at a time.

Once the egg floats now just add same amount of white sugar as salt, and 1 tablespoon Old Bay per gallon of water, and stir until dissolved as well. Once all has been dissolved top off with about a pound or two of ice and place fish into the brine and place in the refrigerator.

Note: when I am going to use the fish for salad or a dip I will leave the skin on the fillet and remove it after smoking the fish. When I am planning to eat the fish by itself I will take the skin off the fillet and cut into 4 inch chunks prior to brining. Medium size fillets work the best but any Mahi is great for smoking.

Forming the Pellicle

After the brining process remove the fish from the brine and rinse thoroughly with cold water. Once rinsed, pat dry the fish and place each piece on a tray for a couple hours to form a pellicle (a sort of skin) on the surface of the fish. This skin like pellicle will help keep the moisture in and absorb the smoke a little better. Once formed, the surface of the fish will have a firm yet somewhat sticky feel to it. Just before placing the fish in the smoker, I rub a mixture of brown sugar and honey on the pieces to give a sweet flavor to the outside of the fish

Smoke’em If You Got’em

When I smoke my fish I prefer fruit  or nut types of wood such as Apple, Cherry, and Pecan varieties. These wood types are very mild and don’t overwhelm the fish with strong smoke. The worst thing with some smoke fish I find is that very strong wood types make the fish taste like a piece of smoked wood. No thanks! I use a Traeger wood pellet smoker, but whatever type of smoker you use, whether electric, charcoal, or gas, make sure the temperature is regulated. I like to smoke my fish at 160-170 degrees. Any hotter and you might as well just cook it. I have over the years done the fish at a slightly lower temperature but this is what works best for me.  The length of time it takes for optimal smoking varies greatly on how much fish you have and what temperature you are smoking with, but the internal temperature of the fish needs to reach 160 to 165 degrees to make sure that the fish is done. Most of the time smoking will take 2-4 hours depending on the thickness of the fish and will turn the pieces a golden brown color. When the desired temperature has been reached, remove the fish from the smoker and let sit on the counter top to cool to room temperature. The fish should be kept in the refrigerator and will hold for up to 3 weeks. I have also had great luck in vacuum sealing the fish and freezing it for future consumption. So “Smoke ‘em if you got ‘em!”Cherry Wood Smoked Fish