Catch and cook with us.
Book an epic adventure guided by experienced Captain Chef Dave Snyder
Hook & Knife Charters offers you a unique Golden Isles fishing-dining adventure with Captain Chef Dave Snyder. Spend the day aboard Dave’s boat—fishing with an expert waterman and eat your cooked-to-order catch in one of our three restaurants that evening.
Spend a half or full day with Captain Dave on the water, and then enjoy your fresh catch in one of his three dining rooms, each fish perfectly cooked by Dave as ordered.
FISHING & DINING
Hook & Knife offers you a perfect day with friends in the beautiful waters of coastal Georgia—fishing with an expert angler, and eating your tasty catch that evening.
Departure & Routes
Most fishing trips will leave from Hampton Point Marina and extend northward from Little St. Simons to Sapelo Island.
If the conditions are better to the South, Captain Dave may take guests to fish St. Simons, Jekyll, and Little Cumberland Islands.
Captain Dave knows where to find the fish. Under the guidance of this skipper, guests enjoy a top-notch angling experience, discovering abundant variety in South Atlantic waters. If offshore is where you want to fish, ask Dave for suggestions on offshore captains.
Speckled Trout | Year-round, but best in spring and fall. We’ll use live shrimp, jig some plastics, and in the early morning, try some topwater artificials.
Redfish | Year round. Fall calls for bull reds on the sandbars with some mullet on a hook. Low-water reds and tailing reds love flies and jigs.
Flounder | Best spring through fall. Bottom rigs and jigging.
Tarpon | We need the heat of the summer for these to arrive. Live bait on the bottom and float a crab with the current. Low water for you pros—let’s try a fly.
Tripletail | Try live shrimp while stalking them on the beach or on structure from April through the summer. Great to fly fish for these too.
Snappers, Grouper, Cobia, Spadefish and Black Sea Bass | On the calmest of days our Webbed Pause will head off shore for some bigger fish—ladyfish, jacks, sharks, and more.
Dine With Us
Chef Dave concludes each fishing adventure with an expertly prepared meal of the day’s catch. Though Dave is full of suggestions, each culinary delight is jointly created by guest and chef. Consider blackened speckled trout, tempura-fried flounder, grilled sheepshead, snapper ceviche, pecan-crusted tripletail, or grilled cobia.
Each Hook & Knife fishing adventure includes the following amenities:
- selection of sandwiches
- bottled waters and sodas
- fishing license
- sunblock and bug spray
- bait and lures
- one $25 gift card good for Halyards or Tramici
Half Day Inshore
4 hours | $500
6 hours | $600
8 hours | $700
** Listed rates are for 2 anglers. Each additional angler is $50.
BOATS & GEAR
Hook & Knife Charters offers two completely different boat experiences, both aboard beautiful watercraft created by artisan Robert Helmick.
Our 17-foot Bohemian Skiff, Tailing Pause, is designed to allow up to two anglers to stalk fish in the shallowest of waters. The Kevlar-made lightweight hull is powered by a 70 Yamaha, a Minn Kota trolling motor, and Captain Dave on the poling platform. Tailing Pause will float quietly in eight inches of water as anglers look for tailing redfish in the grass during an exaggerated high tide or on a mud flat at low tide.
Webbed Pause, a 23-foot Tides, is a heavy-built center console bay boat with a 225 Mercury/Yamaha on the stern. Two live wells, a Minn Kota Trolling motor, electronics, storage, coolers, rod holding compartments, and a smooth ride are all part of her package. Easily fitting two fishermen, Webbed Pause can comfortably hold four as well.
Hook & Knife Charters uses Shimano for all rods and reels. For guests who prefer the conventional, Captain Dave brings Cardiffs and Calcuttas. And for those who prefer spinning tackle, he is happy to break out Stradics and Sustains. For bigger fish, anglers may use TLDs, Tyrnos, and Trinidads to haul in tarpon and large sharks.
Captain Dave works consistently with various organizations to find balanced solutions for simultaneous support of the fishing industry and South Atlantic conservation. To advance these efforts, Halyard restaurants feature local fish when possible and sell only sustainable fish.
As a member of the Snapper Grouper Advisory Panel for the South Atlantic Fishery Management Council, Dave meets with recreational and commercial fishermen, industry representatives, conservation groups, and other interested members of the public. The role of panel members is to advise the Council about trends in fisheries, environmental concerns relating to fishery ecosystems, and management impacts on fishermen and fishing communities.