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Welcome to Captain Bob's Availability Page. Just scroll down to "2008 Availability Calendar Links" then click on a month to check availability for halibut charters. Each day shows how many seats are still open on the "NO PROBLEM", Captain Bob's only boat.
NEW FEATURE ON MY AVAILABILITY CALENDAR EACH DAY.
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I am now posting the actual catch
for each day for all to see. I challenge any and all other charters to do the same. Every single catch is posted, not just those lucky days.
You can let your friends and family know that your catch is posted on the calendar on the day you went fishing. Just select the month and then the day and select "Today's Catch" and the photo will open. You and your catch look great. Thank you. Capt Bob
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2006 Daily Catch Picture Links
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On Tuesday, May 15th, 2007, Captain Bob's boat "NO PROBLEM" was again assigned Certification as vessel #00001 in the U. S. Coast Guard 5 Star Safety Program for the 7th year. The "NO PROBLEM" continues to maintain safety equipment that exceeds all U. S. Coast Guard requirements and Captain Bob has qualified through extra training to be able to take care of any emergency he may face.
BUTCHER 1 WHOLE COOKED DUNGENESS CRAB, Break out of shell and remove meat from body and legs...... Canned crab meat (real crab or analog "Surimi" crab) or cooked and peeled shrimp or canned shrimp make good substitutions or variations to this.
COMBINE above crab meat with 1 cup each of two of the following, Sour Cream, Plain Yorgurt, or Mayonaise creating a paste like mixture. Add 1 tablespoon Lemon Juice, 1 Tablespoon Lemon Pepper, Some Parsley Flakes and a little Dill seed and some chopped Mushrooms to the paste.
PREPARE a 2 to 3 pound HALIBUT roast
(1-11/2 inch thick) by placing it in a baking dish on a 2 inch thick bed of baby
spinach leaves, cutting deep slices in the HALIBUT with the grain 3/4 inches
apart throughout the roast. Stuff the crab paste mixture into the slices
and coat the roast all over with the remaining mixture. Grate
Chedder cheese with a small amount of Parmesan cheese to add extra flavor over
the entire dish as desired (approximately 1-11/2 cups). Cover dish for baking.
BAKE in oven at approximately 375 degrees for 15 to 20 minutes.
Booking Info & Rates
 A-ward ChartersP.O. Box 631 Anchor Point, Alaska 99556 call at: (907) 235-7014 Email: bob@awardcharters.com |