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Beachouse Recipes

Beachouse News

Beachouse Lodge Shrimp

1.5 lbs of Florida pink shrimp, shelled
4 tbsps of extra virgin olive oil
3 minced garlic cloves
Pepper and sea salt
Chopped fresh Italian parsley

Put the olive oil into frying pan, heat to medium high and quickly sauté the shrimp until opaque adding the garlic at the last, and only saute the garlic for three minutes. Add pepper and chopped fresh Italian parsley and serve over linguine, freshly made rice or with a good quality French bread. Serve a crisp and dry white wine with the shrimp and a salad with blue cheese dressing. Serves four.

PS if you are staying in the Tarpon Penthouse just walk outside to the kitchen window and pick your own fresh parsley from the window box overflowing with herbs.

Grilled Pine Island Mahogany Clams

This is so easy but will make you look like a grill master.

Put the clams on the grill until they open. Take the clams off grill and be sure no shell pieces are in the clams. Melt butter, add fresh parsley and fresh minced garlic. Serve the clams on a tray with the dipping butter in the middle. You are now the grill master!

Beachouse Guestbook

This was exactly what we were looking for in our vacation. We fished off the pier (and caught a few!); saw Manatees and Dolphins, watched the Osprey right off the porch, and enjoyed quite a few meals outdoors. We took quite a few pictures and have lots of memories and we’re just counting down until we can come back! We’re already planning on bringing others next time to share this with!

- Jessica & Dave
Washington, DC

John & I have been staying off and on at the Beachouse for 14 years! Everyone knows why! It’s a memorable place! Our home is filled with pictures and murals of ’here’! We love it! It’s really interesting to see from year to year the changes, especially on the outer Islands! By the way, great decor changes - Great job!

- John & Julie
Hudson, FL

While this island is indeed laid back, and some people only operate on island time, there are many things to do if you spend some time looking for them. Recently my husband and I were once again captured by the serene feeling of being on an island on Charlotte Harbor in Florida where average temperatures are in the low 70s and there is not a snowflake in sight; and to leverage this idyllic place, the fishing is world class!

On the northern end of the island, Bocilla Island, also known as the quiet end, you can find breakfast in a historic site waiting to be discovered. Captain Con’s located right on the water serves a nice breakfast for $2.99. The service is friendly, the view is to die for and the grits are good. This northern tip was a seaport in 1904 where they shipped hemp, mangos and other locally grown goods to the cold north.

Capt. Dave’s Fishing Report

February, 2011

The middle of February has already approached us and water and air temperatures are slowly but steadily increasing. Our forecast this week shows three days topping 81 degrees so I would predict that whitebait will be showing up on the flats in another week or so. There is already bait showing up in the middle of the harbor and off the beach so I expect the flats to hold bait in 1-2 weeks.

I can finally talk about snook this week in my fishing report. I have caught snook on a few of my charters over the last few days on live shrimp and artificial lures. I have seen a promising amount of snook around thus far so I am looking forward to revisiting them in the next couple weeks with a livewell full of shiners. Most of the snook caught have been in the 20-24 inch range.

Redfish and trout continue to be the main focus on my charters. We are still catching large amounts of rat reds with a handful of large redfish mixed in as well. I had a few redfish this week measure over 33 inches. The trout fishing continues to be very strong. I have had probably 50 trout over 22 inches caught over the last couple weeks. Days with the better weather have been producing these big yellow mouth gator trout. I had a charter early last week where I picked up my clients from the dock of the Beachouse Lodge and within 20 minutes we had caught 5 trout over 25 inches!

Flounder are still around and have made their way to the cleaning table on more than one occasion. Most of the flounder are in the 12-14 inch range with a few pushing 16 inches. On another positive note, I started catching a few pompano this past week. These guys usually start to show up around the last week of February so I am welcoming them with open arms.

Capt. Dave Hoke can be reached at the following:
Cell: 239-425-7452

Beachouse Lodge News
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