Hello fellow fishing enthusiast, I am Captain Troy Frady and I would like to welcome you and your family to the Distraction Charters family fishing website.  I have been fishing Gulf Shores and Orange Beach local waters since 1979 and have been guiding professionally for 6 years.   I am a graduate of The University of Alabama.  I worked for years in Banking and Logistics.   I really enjoyed my time in those jobs and they will always be an important part of my life.   After many years of working hard and climbing the corporate ladder, I decided to go after and create my dream job.   I have always loved the saltwater and the fishing it provides.    Over the years, I have watched others abuse the fishery by taking more fish than they can possibly consume.  I do not believe in killing just because you can.  I would rather selectively harvest fish so my kids and grandkids will have these fish to catch for years to come.   I have become more conservation oriented over the years and really promote voluntary restraint when it comes to catching and keeping fish.  I believe in a responsible approach to saltwater fishing.  "Why keep them if your not going to grill them?"   Our customers really appreciate this approach to conservation.  We always want you to catch and keep everything you can eat or plan on eating.  We have seen a major increase in the past two years of customers just wanting to "Have fun" and enjoy the thrill of catching them instead of killing them.  Most of our customers are more interested in keeping enough for dinner and releasing the rest!  We are good at what we do because we listen to our customers.  We give you what you want!  I love my job and every day I wake up with an enthusiastic view of what the day may bring, the customers I may serve and the fish they might catch.   We hope we get a chance to serve you soon!

Published Articles:  University of Alabama Alumni Magazine.  Birmingham News "Fishing After Ivan." 

Hello, I am Lem Allen.  I am your " First Mate or Deckhand" on the Distraction.  I have been fishing all my life and I really enjoy fishing and serving customers.  I am a native of Bartlett, Tn. I attended Harding University in Arkansas.  I fished the B.A.S.S. pro circuit for three years and worked in my family's steel manufacturing business.  I love to make people feel great and care if they have a good time.  Troy and I teamed up to build the best "in class" charter fishing business along the Alabama Gulf Coast. 

Avery Outdoors Pro Staff Member. 2008/2009

We would like to introduce you to the charter boat Distraction docked at Zeke's Marina in Orange Beach, Alabama.  Orange Beach is 8 miles East of Gulf Shores, Alabama.   She is a 41' Hatteras that has been retrofitted in 2003 with an enclosed wheelhouse, New Cat Engines, New 8kw Lugger Generator, Furuno, Sitex, Simrad and Northstar Electronics. She has been freshly painted in 2008 and is ready for your enjoyment. She has all the amenities and offers casual elegance for your family to enjoy.   She is a fishing machine and has provided many thousands of family fishing enthusiast to enjoy a deep sea fishing trip.  We have been located in the same slip at zekes landing marina for 6 years.   

Come Fishing with us and you can enjoy a nice relaxing day on the water and have all the comfort of a climate controlled cabin. 

Distraction, 41', Big, Comfortable, Fast, Safe, Reliable. Rear deck, rigged for comfort and fighting fish!

Sitting area is a large 12' x 13', carpet floor, comfortable seats. Kitchen, Microwave, Freezer, Refrigerator, Fresh Water.

Bathroom, Private, New Toilet, Shower, Sink, Carpet, CLEAN! Front Room, Sleeps 2, New Cushions, Comfortable!

New Tackle Station, Organized, Spacious and Clean! New Rods and Reels, Light, Clean, Waiting On You!

Ceviche Recipe From Captain Troy

2 lbs SCALLOPS, Red Snapper, Triggerfish OR FIRM WHITE FISH DICED COARSE
LIME JUICE (BOTTLED OK) or 4 squeezed limes and or 2 lemons.
1/2 cup OLIVE OIL  (extra virgin or regular is ok)
2 LARGE TOMATOES FINELY CHOPPED or Grape Tomatoes Sliced
2 LARGE ONIONS FINELY CHOPPED (vidalia or texas sweet)
1- 7 to 8  Oz BOTTLE stuffed GREEN OLIVES CHOPPED
1 bunch PARSLEY CHOPPED (OK TO USE DRY PARSLEY FLAKES)

1/2 bunch cilantro (optional)  but sure makes it kick
1/2 BOTTLE CATSUP (REGULAR SIZE) Heinz preferred
1 tsp OREGANO
2 tsp RED WINE VINEGAR

4 jalapenos (optional - remove seeds to adjust heat)

SALT, PEPPER AND TABASCO TO TASTE

MARINATE RAW FISH/SCALLOPS IN LIME JUICE TO COVER FOR APPROXIMATELY 2 HOURs STIRRING AT LEAST ONCE EVERY QUARTER HOUR. (NOTE: THE LIME JUICE CHEMICALLY ALTERS THE FISH/SCALLOPS IN THE SAME MANNER AS DOES COOKING) STRAIN OUT LIME JUICE. PLACE FISH/SCALLOPS IN A LARGE BOWL AND POUR IN A SMALL AMOUNT OF OLIVE OIL AND STIR TO COAT EVENLY. ADD ALL OTHER INGREDIENTS AND MIX THOROUGHLY. LET SIT AT LEAST ONE HOUR AND PREFERABLY OVERNIGHT TO LET FLAVORS BLEND. SERVE AS A DIP FOR CRACKERS OR CHIPS OR JUST EAT AS IS. WILL KEEP UP TO ONE WEEK REFRIGERATED.
(RECIPE CREDIT TO MARY LOU ADCOCK ON THE BOAT "MARISLA" OUT OF LA PAZ, B.C. MEXICO -- 1966 and doctored up by captain Troy 2008)

(courtesy of Mrs. Douglas J. Moore, Marion, Al)

1/2  bell pepper chopped.

2 medium onions chopped.

Saute in 2 tbs of pure sweet, salted butter until onions are almost transparent.

1 lbs. Ground Beef.  (can substitute or mix ground pork or turkey.)

1 #2 can whole yellow corn.  (can use white if you like)

1 can Tomato Soup.

2 tsp. sugar (granulated)

Salt to taste.

Brown hamburger meat (drain grease before adding), onion and bell pepper.  Add corn, tomato soup and sugar and cook for 15 minutes on med heat.  be careful not to scorch.

Place 2 tbs flour in cup of cold water and dissolve/mix.  Add to stew to thicken.  Simmer and serve.

Consider doubling this recipe to ensure you have enough for left overs.

This is an excellent cool weather meal.  Simple and quick to make.  Your kids will love it.  It's cool name of Indian Corn Stew is part of the nostalgia.  We do not know if Indians had any actual influence.  You will love it.

(my mother Jackie DuPerier Frady 1935/2003.)

1 pint select or fresh shucked oysters.

1/2 cup all purpose flour.

1/2 cup cornmeal.

1/2 teaspoon salt.

1/4 teaspoon black pepper.

Place oysters in collander to drain juice. Run fingers through oysters and remove any shells.  In a medium sized bowl, mix flour, cornmeal, salt and pepper.

Place drained oysters into dry batter and cover well with flour/cornmeal mixture to ensure even batter.

Preheat grease (crisco or canola oil) to 350 degrees if using a deep fryer or large cast iron pot.  If using a skillet on the eye of your stove, place enough oil in bottom of skillet to cover about 1/2 way up the oyster.  Heat on medium-high heat which is usually a 6 or a 7 on my stovetop.

Place battered oysters in grease and cook for 2 to 3 minutes or until fried oysters turn a golden brown.  If frying in a skillet, you will have to turn each oyster so the oyster cooks thoroughly.  Place on paper towels and drain after cooking. 

3 or 4 dozen fresh shucked oysters on the half shell. 

12 to 16 oz fresh grated mozzarella or cheddar cheese.

1 cup chopped or crumbled bacon pieces.

1 cup fresh chopped green onions.

5 Jalapeno's chopped (for less heat, remove seeds and discard)

On a large baking dish with a lip all the way around (aluminum pan), arrange ice cream salt all over the pan pretty thick.  This will create a bed for the oyster shells to sit and not tip over.  Place shucked oysters on half shell in a single layer.  Top the oysters with bacon, onion, jalapeno's and cheese.  Place in a pre heated 350 degree oven for about 8 to 12 minutes.  You will know they are done when oyster edges start curling up.  Be careful not to burn your cheese.

4 or 6 fresh Yellowfin tuna steaks (depends on how many people eating)

1 tbs cumin, paprika, turmeric, cayenne or chipotle pepper.

1 tsp coriander.

1 tbs (Garam Masala) (optional)

1/2 cup olive oil (doesn't matter what kind or grade)

Combine all dry spices in a bowl to make a rub.  Place tuna steaks on a pan.  Rub olive oil on all sides.  Sprinkle rub all over steaks.  Preheat grill to 450 to 500 degrees (or high).  Place tuna steaks on grill only turning one time until desired doneness.  2 min each side for rare, 3 to 5 min medium, 5 to 8 min each side for well done.  I assure you that you will love tuna and will never look at it again like charlie in a can.  These are two totally different flavors.  I love fresh yellowfin as much as I like a filet mignon steak.

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