One morning I booked a fishing charter out of Rockport. We headed into bays, deeper waters, exploring oyster reefs and hidden channels. The captain taught me about tides, fish species, bait techniques. We reeled in snook, trout, redfish — a salty haul.
Back at camp I cleaned and cooked part of the catch: fish tacos, blackened fillets, and a light ceviche (lime, onion, tomato, cilantro). The rest I vacuum-sealed for later.
I spent afternoon lounging, napping, reading. That night I shared my catch with neighbors, letting them taste gulf bounty. We compared recipes, laughed, and watched the stars.
