As a reminder, see the photo below for Rewind's COVID-19 safety measures:
Check our social media accounts or website for updates on our new apparel... Coming soon! Old favorites are currently 20% off. Check out the Apparel section of the website to see our full selection.
What to do in Destin?
Photo from our first Rodeo in 2017
Somehow it's already cooling down outside🍂, which means it's time for the Annual Destin Fishing Rodeo! It'll be a little different this year due to COVID-19 regulations, but will still be a blast. According to what we have heard from Rodeo Officials, we will need to remain on the boat during the weigh-in process instead of standing on the barge. It is recommended the usual evening crowd watch the Rodeo online instead of in-person this year, especially if experiencing any COVID-19 symptoms. As far as we know, the Rodeo will still take place from October 1-31st; 10:00 am-7:00 pm daily. Call Captain Reid at 850-797-7678 to book your Rodeo trip.
Unfortunately, the Seafood Festival and Mullet Festival are canceled due to COVID-19.
Although they sustained some damage from Hurricane Sally, many beaches and bay parks are still open. If you're on the Emerald Coast, we always recommend going to the beach. It may not be warm enough to swim everyday, but our white sand beaches remain gorgeous. Check out our Summer newsletter if you're wondering about social distancing on the beach.
Holidays like Halloween and Thanksgiving remind us the value of family and friends, especially when times are tough.
One of our number one questions every October is "What can we catch during the Rodeo?" We are happy to announce we can fish for just about everything this year other than Red Snappers. Depending on the length of your fishing trip, Captain Reid may go after triggerfish, amberjacks, mingos, blackfin tuna, and more. Send us a message or talk to Captain Reid if you're curious about what you might fish for on your trip.
Check out a few Fall throwbacks from 2018 and 2019:
Baked Fish served with Pumpkin Risotto
This recipe is inspired by Maggie Michalczyk's scallop recipe, here.
If you're in the mood for Fall flavors, we recommend pairing your favorite baked fish recipe (something like fresh grouper or red snapper from your freezer) with this delicious pumpkin risotto.
Ingredients for the risotto:
4 cups vegetable stock
2 cups raw spinach
1 1/2 cups brown rice
1 cup canned pumpkin puree
1/2 cup dry white wine
1 tablespoons unsalted butter
1 minced clove garlic
1 shallot minced
1/2 cup grated Parmesan cheese
1/4 teaspoon freshly ground ginger
Salt and pepper to taste
Pre-heat oven to 350 degrees to bake your fish of choice.
In a medium-size saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the uncooked rice and continue to stir, to coat the rice with the oil.
Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
Pour in 1 cup of the remaining stock and stir and cook until it has been absorbed. Stirring, until the rice is tender but still chewy, and most of the liquid has been absorbed.
Meanwhile, bake your fish on a greased pan at 350 degrees until flaky.
Stir in the pumpkin puree, and spinach into the risotto and reduce the heat to very low so that the rice doesn’t simmer anymore. Stir in the Parmesan, ginger, and butter to give the risotto a nice, creamy finish. Top with salt and pepper to taste.
Enjoy your Fall meal!