The Golden Isles Catch, Clean, and Cook — It’s the REEL Deal
Georgia Saltwater Adventures x Wolf Island Oyster Co.
Some days on the water just feel right from the moment you step aboard. The breeze is light, the tide’s running, and the company is even better. That’s how it goes when you fish with Georgia Saltwater Adventures, where Captain Kevin Dezern and Downstream Dave Madray have perfected the art of fishing and laughing in equal measure.
There are a lot of reasons I keep booking with these guys. Mainly, they’re the best because they love what they do. Dave’s a retired educator and newly minted grandfather who brings that patient, teacher energy, the kind that makes kids fall in love with fishing. He’s got stories, jokes, and even chilled watermelon in the cooler to keep spirits high. Kevin, on the other hand, is equal parts guide, comedian, and community connector. Whether it’s an offshore trip to the Snapper Banks or a quiet inshore morning chasing reds, Kevin brings the fish and the fun.
And when Kevin says he knows everyone on St. Simons, he means it. That includes the team at Wolf Island Oyster Co., the partners behind one of the most delicious collaborations on the Georgia coast: The Catch, Clean, and Cook.
This trip wasn’t just about fishing. It was about catching dinner — and eating it, straight from the Atlantic.
The Catch
We left Morningstar Marinas just after sunrise, easing past the resident pelicans. The first cast brought up what I thought was a flounder until I saw the tail. Stingray. Not exactly the kind of pelagic pancake we were hoping for.
Kevin grinned and said, “Let’s move.” Ten minutes later, rods were bending, lines were peeling, and we were doubling up on trout and redfish.
For the record: Georgia redfish have to measure between 14 and 23 inches with a bag limit of five per person. Trout must be at least 14 inches, and each angler can keep 15 a day. We hit our limit fast. The box was full. The sun was high. And my mind was already drifting toward blackened redfish.
The Clean
Back at the dock, Kevin and Dave made quick work of our catch. A few surgical flicks of the wrist and our trout and reds were filleted and ready for phase two. We loaded up and took a short two-mile drive to Wolf Island Oyster Co., right in the heart of St. Simons.
Waiting for us was Galin Hall, local legend and lifelong islander. He greeted us with a warm smile, a handshake, and a promise: “Chef Glen’s gonna do y’all right.”
The Cook
We handed off our cleaned fish and politely requested “Chef’s choice…as long as something’s blackened,” and grabbed a seat. Within minutes, the plates started rolling out.
The trout arrived first golden and crisp, perfectly fried in seasoned flour, served with a lemon wedge, cocktail, and tartar sauce. Then came the blackened redfish, resting over pillowy gnocchi with fresh tomato, spinach, and andouille sausage.
On the side? Stone-ground cheese grits and braised collards that deserve their own write-up.
I’m not exaggerating when I say this might be the most satisfying meal on St. Simons, your catch, expertly prepared in under an hour from stepping off the boat.
Looking for more Retire Southern–approved Catch & Cook experiences?
The Experience: Wolf Island Oyster Co.
Set on the edge of Dunbar Creek, Wolf Island Oyster Co. is a coastal kitchen that feels like home. It’s open seven nights a week, with brunch on weekends and Happy Hour from Sunday through Friday.
The menu is focused on what works: local seafood, fresh oysters, and prime steaks. Oysters arrive within two days of harvest, from Connecticut down to the Gulf, featuring Sebastian Oysters out of Florida’s Indian River Lagoon by Treasure Coast Shellfish. Georgia shrimp and seasonal stone crab claws round out the lineup.
But what truly sets Wolf Island apart is their open invitation to bring your own bounty. The Catch, Clean, and Cook experience lets guests bring in their cleaned catch and have it prepared grilled, blackened, fried, or sautéed with two sides, all for under $20 a person. It’s dock-to-dish dining that’s as personal as it gets.
When it comes to top sellers, there are a few I can’t help but recommend.
Start with the Oyster Skillet. Semolina-fried oysters over braised collards, finished with Wolf Island’s signature sauce. It’s the kind of appetizer that stops conversation at the table. The Boudin Balls are another must-try, crisp and savory, served over collards with a Lowcountry butter sauce.
For entrées, the Seared Diver Scallops are a showstopper — caramelized and set over stone-ground grits and collards, topped with a Cajun tasso cream sauce and a touch of bacon-onion jam. And if you’re in the mood for steak, don’t miss The Carpet Bagger: a hand-cut ribeye or filet topped with fried oysters or a Maryland-style crab cake, finished with tasso cream sauce. That’s surf-and-turf, Southern style.
And for brunch? Two words: Southern Benedict. Poached eggs, smoked pork shoulder, bacon gravy. You’ll thank me later.
Mondays are a local favorite with $1.25 oysters all night long and $2 oysters the rest of the week from 4-6PM. Fall Saturdays bring rotating oyster roasts and fish fries, also under $20 a plate, served right on the porch.
Families are a huge part of the Wolf Island story. The crew created a Preferred Guest Menu just for younger diners — a $10 lineup of favorites that hit the sweet spot between kid-approved and parent-approved: fried shrimp, chicken tenders, burgers, buttered noodles, grilled cheese, and fries.
For the grown-ups the bar program might just surprise you. Signature cocktails include the Blueberry Mule, the fiery Ghost Margarita made with ghost pepper vodka and sliced jalapeño, and the Cold Brew Espresso Martini — easily one of the most popular orders on the island. As the seasons shift, the team rolls out a festive lineup that rivals the menu itself — from the Peppermint Bark and Snickerdoodle Martinis to a Cranberry Old Fashioned made with Buffalo Trace. They’re creative, balanced, and perfectly suited to a porch-side sunset.
Reservations are suggested through OpenTable during peak season (Memorial Day through Labor Day), but walk-ins are always welcome.
The Legacy
This story, and this experience, would not exist without Galin Hall.
Although I had only met Galin recently, it was immediately clear that he was the kind of person who made everything and everyone around him better. His passion for his children Alexandria and Bradford, his partnership with Will Carter and Chef Glen Nikowski, and his love for Wolf Island Oyster Co. were evident in every word, every handshake, and every smile.
Galin’s superpower was bringing people together through food, laughter, and the joy of shared moments. He believed in celebrating life, savoring the simple things, and creating community around the table.
He embodied the very spirit of what we stand for at Retire Southern: Don’t wait for retirement to start living. Though his time with us was far too short, Galin lived that message fully. He chased the tide, poured his heart into his work, and made sure everyone who crossed his path felt welcome.
You will be deeply missed, my friend. But your spirit lives on in every oyster shucked, every laugh shared, and every sunset over the marsh at Wolf Island Oyster Co.
For Galin — who lived fully, loved deeply, and left the coast brighter than he found it.
May 2, 1965 - November 1, 2025