289 Striper Guide Fishing Charter Rates

Trip Types


Select a Date

Choose Trip Date

Group Size

  • All Rods, Reels, Tackle and Live Bait Included
  • Complimentary Catch, Clean, Fillet, and Bag of your catch
  • Bring Your Own Drinks, Snacks, Non-Slip Shoes

We work hard to keep our calendar updated. Our schedule is the most updated information so please book online. We will contact you after to make your trip as positive an experience as we can.

If you have questions or want to talk to someone further, feel free to contact us directly, click here for our contact us information.

289 Striper Guide Fishing Trip Information

Our Pottsboro Fishing Charter Good to Knows

Lake Texoma Striper Fishing
Booking A Trip
  • Deposit: A Deposit of 20% will be collected from all booked charters at time of booking


    Tipping: Tips are greatly appreciated for a quality Charter Experience

    • Guest Cancellation:  In the event that you need to request a cancellation, you must do so 14 days before your charter date in order to receive a refund of your deposit.  No Shows or missing guests will be charged full trip/applicable amount.
    • Guide Cancellation: In the rare event that your guide must cancel due to inclement weather, equipment issues or health, you will have the option to reschedule for a future date or cancel and receive your deposit back in full.
  • The party that books the fishing charter is responsible for providing an ACCURATE head count to the guide. You will also be charged a $50 per person fee for any person that does not show for the charter. If the entire party does not show up, the entire trip total will be charged to the credit card on file.




I Caught Stripers! Now What?

Enjoy these tried-and-true classic recipes that our guests have loved over the years:



1). Grilled Bass With Mango Salsa

Servers 4

  • 1 large bass filet, cleaned, sliced into 4 serving pieces and dried with paper towel
  • 2 Ripe Mangoes, diced
  • 1 Red Bell pepper diced
  • 1 Jalapeno pepper, finely diced
  • 2 Tablespoons chopped cilantro
  • 1 lime, juiced
  • 2 teaspoons olive oil for salsa
  • Salt
  • Olive Oil for fish

Set your grill temperature to medium

Prepare the salsa in a large bowl, combine all ingredients and add pinch of salt to taste. When your grill has reached medium brush fish filets with olive oil and season with salt and pepper to taste

Liberally brush grill with olive oil so as to prevent fish from sticking, you can also use a fish basket on the grill. Cook 8 minutes on each side or until opaque and flaking with a fork. Serve grilled bass with mango salsa on top of jasmine or plain rice.




2). Bass In a Bag

Serves 4

  • 1 large bass filet, cleaned, sliced into 4 serving pieces and dried with paper towel
  • 1 Cup grape tomatoes, halved
  • 1 leek, halved lengthwise & chopped
  • 1 tablespoon chopped fresh basil
  • A splash of Dry White Wine
  • Olive Oil
  • Salt & Pepper to taste
  • 4 pieces of parchment paper, about the size of a standard piece of paper (8” x 11”)

Preheat the oven at 375 degrees

Place each piece of paper next to the other

Add the fish first, in the center of each piece of parchment. Brush the top of the fish with a thin coat of olive oil and season with salt and pepper to taste.Place the leeks, tomatoes and basil over the bass dividing amounts evenly over each piece of fish.



3). Whole Roasted Striped Bass

Serves 2

  • 2 whole striped bass (12-14 oz each), scaled and gutted
  • 1 bunch each, fresh parsley, dill and thyme (you can also use oregano and basil)
  • 1 lemon, sliced
  • 3-4 shallots, sliced
  • 3-5 garlic cloves, sliced
  • 12 oz cherry tomatoes
  • ¼ – ⅓ cup olive oil
  • Salt & Pepper to taste

Preheat the oven to 450 degrees Fahrenheit.

Place the 2 whole fish into a 13 x 9 inch rimmed baking dish. Season the

fish with salt and pepper on both sides and in the cavity of the fish as well.

Place some of all the herbs and the lemon slices into the cavity of the fish.

Place the sliced shallots and tomatoes around the fish on the bottom of the baking dish.

Nestle the garlic slices and the thyme all around the tomatoes. Season the shallots and tomatoes with salt and pepper. Drizzle the olive oil over the tomatoes and the fish.Roast the fish in the preheated oven for 30-40 minutes, depending on the size of the fish. The fish should be golden in some areas and the tomatoes should be golden and some of them will blister and be almost black.Serve with more fresh herbs, along with the tomatoes, shallots

and garlic, discarding the herbs and lemon slices from the cavity of the fish.