8am-outside air temp-68 degrees, warmed to 84 by mid-day. Not a cloud in the sky and low humidity. The humidity has been comfortable the last few weeks and combined with the sunshine, it’s been great diving and boating weather.
77-degree water temp with calm conditions, a south current and 70’ plus visibility. A perfect boating day! When you see Stand Up Paddle boarders in the ocean outside the Inlet, you know it’s going to be a perfect day for diving and boating. The ocean was flat as a lake and this was another day in paradise.
Vessel & Crew
Private vessel-Sand Diver (39’ Yellowfin with triple 300hp Yamahas)
Crew-Tom Campbell, Peter de Villers, Ed Thompson, Andy Rubin, John Strunk, and myself with Bruce Paul driving.
Dive, Dive, Dive
Heading south out of the Hillsboro Inlet toward the Anglers Pier in Lauderdale-By-the-Sea and dropped in on the Rebel artificial reef. This is a 150’ freighter positioned next to the eastern edge of the third reef lying in 105’ of water. This wreck is adjacent to the eastern edge of the third reef and was visible as we drifted along the north/south reef.
On the second dive, we proceeded a little north of the Lauderdale-by-the-Sea pier and drifted on the top of the third reef in 50’ of water. The top-to-bottom visibility made this a special day for diving and to be able to get a few fish made it even better.
John landed his first grouper of the season (started May 1st) and even got a nice sized hogfish. Everyone got to take home enough fish for a nice meal. I baked my piece of grouper with some spices, light Italian breadcrumbs and Parmesan cheese. Of course, having a liberal amount of butter on the top allowed the baked fish to get a little crunchy on the top as the fish was broiled the last five minutes.
Not a better way to finish off a great dive day in the Greater Fort Lauderdale area than with fresh fish for dinner.