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Jeff Cundiff • 64165 Bridger Rd, Homer, AK 99603 • email@example.com
|Good Time Charters is Anchor Point's first charter service, started over 32 years ago in 1984 and still providing personal attention from owner operator, Coast Guard licensed 58 year local resident, Jeff Cundiff. I started running fishing trips from the mouth of the Anchor river long before there was a tractor launch off Anchor Point in order to save two hours of running time back and forth to the Homer spit. I still enjoy having the extra fishing time especially during the month of May when both halibut and king salmon are following schools of herring and hooligan smelt up the Cook Inlet and just offshore from Anchor Point. The boat launch that now launches boats operates May through August. Then I start departing from the Homer spit and Seldovia on occasion as the fishing off Seldovia is good in the fall and winter like Anchor Point is in the spring.
My Anchor Point boat, the F/V Tillie Jane is a 26/30 LOA deep "V" hull and the F/V Nona's Ark is a 32/37 LOA catamaran that is as stable as a floating pool table. Both are heavy built aluminum boats built by the same builder in Anchorage, Alaska. Grayling, Peregrine Marine and Sea State One boats have all been built under the tutelage of Jeff Johnson over many years and are well known by many Alaskans. Both have electric flushing bathrooms with solid aluminum doors. Both have ample electronics including radar. Both are outboard powered for low drafting, dependable, quiet, clean smelling, safe, no holes through the hull propulsion. And I always take an astonishing amount of quality salmon trolling, heavy halibut fishing and light jigging tackle on every trip.
Nona's Ark has the unusual ability to sleep 8 people by having two bunk areas under the floor in each hull She is equipped with a 3000W generator and four BD batteries, a hot water heater, microwave, propane furnace, propane cook stove, galley counter and dining table. She carries 400 gallons of fuel, 11O gallons of fresh water and has lots of storage space. I am looking forward to more comfortable overnight adventures in the future on Nona's Ark. It has been wonderful carrying a couple kayaks as well as a fold-a-boat on the roof all summer all ready to go on a quick adventure as well as having all the comforts of home at the drop of a hat.
The attribute of Nona's Ark that I value the most is her low draft ability to sneak into shallow estuaries and go dry nice and level so that peaceful rest is possible most of the night on a stretch of rising tides in a remote environment instead of snapping like a bullwhip on anchor in the dark night after night That scenario can part an anchor line in a single night and takes all the fun out of a trip. Being on top of the action 24/7 instead of offshore most of the time is wonderful as well.
“Just a quick note to thank you for the two days of fishing. We both
enjoyed it very much and caught some really nice fish. David said we
should come back and spend every day of a week fishing with you.
The rest of our trip was good. We took the ferry from Whittier to
Valdez. Drove up to Fairbanks, went thru Denali, drove down to Palmer then back to Anchorage. It only rained on our drive from Denali to
What would it cost if we went with you back to the Silver hot spot you
were talking about?
“Thanks again for the great fishing trip last Friday!
HALIBUT AU GRATIN
12 ounces of frozen halibut
1/2 teaspoon salt
1/4 teaspoon oregano
1 green onion finely chopped
1 1/2 teaspoon dry bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon butter, melted
1/2 cup chicken broth
Heat oven to 400 degrees. Place frozen halibut in ungreased baking dish, 9x9x2 inches. Sprinkle with salt and oregano. Mix onion, bread crumbs, cheese and butter and spread on fish. Pour broth into baking dish. Bake uncovered until fish flakes easily with a fork. Try adding asparagus spears after dish has partially cooked. This recipe works great with frozen salmon as well. Enjoy!
“I just wanted to thank you again for a great time us Mississippians had on the fishing trip with you last month. We are already talking about our trip next year! I promised that I would send you my favorite halibut recipe. I cooked up a large batch two nights after we returned home and it was fabulous!
I haven`t had a chance yet to try out the Baked Salmon recipe you gave me. But, I`ll try it soon.”
CHILI-RUBBED ALASKA HALIBUT KABOBS
Add half the lime juice, garlic, jalapeño pepper and onion to a mixing bowl. Add the avocado, tomato and cilantro; toss gently, trying not to mash the avocado. Taste, add more lime juice, salt and pepper as necessary. Hold aside, chilled.
Mix the chili powder, salad dressing and crushed garlic in a bowl. Toss and lightly rub the Alaska halibut cubes with the chili mixture and let marinate, refrigerated, for 1-2 hours. Place 5-6 halibut cubes on each of the 8 skewers. Cook the kabobs on a lightly oiled, medium-hot grill, turning until the juices run clear (approx. 8-15 minutes, depending on the thickness of the fish). Place 1 skewer on each of 8 serving plates; remove the halibut cubes from the skewer. Divide the salsa among the 8 plates and serve.