Bob heads to Lake Norman in Charlotte North Carolina for some striper fishing. Plus, we introduce you to some new fishing baits from Berkeley fishing. Then on this week’s Sportsmen Table, we feature a South Carolina certified fish recipe, Wreck fish.
Jermaine Alston of Deck 383 is showing off a Purr-fect dish, Catfish Tacos!
Blackened Fish Tacos Recipe
Chef Jermaine Alston, Deck 383
- 6 oz. catfish (3 pieces)
- 3 Flour tortillas
- 2 oz. blackening seasoning
- 6 oz. Asian slaw ( 2 oz. per taco)
- 3 oz. Pico de Gallo ( 1 oz. per taco)
- 3 oz. purple cabbage ( 1 oz. per taco)
- Cilantro Lime Aioli
- ¼ cup oil
Asian Slaw Ingredients:
- Red onion
- Green Onion:
- Shredded carrots
- Roasted red peppers
- Sesame oil
- Red Wine vinegar
- Black sesame seeds
- Salt and Pepper
- Diced tomatoes
- Red onion
- Minced garlic
- Green onions
- Diced jalapeños
- Lime juice
- Salt and Pepper
Cilantro Lime Aioli Ingredients:
- Lime juice
- Salt and pepper
Directions: Coat catfish with blackening seasoning. Heat oil in frying pan. When oil is hot enough, add blackened catfish to the pan. Flip catfish and put in oven, on 350 degrees, for about 3-5 minutes. While catfish is cooking, warm tortillas in the oven for about 2 minutes. Bring catfish and tortillas out of the oven and plate fish onto tortillas. Top with slaw, pico, purple cabbage and, finally, the cilantro lime aioli.
The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina, or out of state, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.
Folks, welcome to Sportsman’s Table this week. We’re at Deck 383 restaurant down in beautiful Murrells Inlet, South Carolina. Wacca Wache marina. If you had never been there, come on down. But I tell you what, this guy right here is going to be responsible for serving you some great food, and he’s agreed to come on today to do another great recipe for the Sportsman’s Table. Jermaine,
You’re all over it brother. Jermaine Alston, the head chef right here at Deck 383.
A pleasure, my friend. What have you got for me today?
Well, I’m doing one of our dishes on or menu, it’s a fish taco.
We use catfish for our fish tacos, and it’s local caught catfish.
Okay, awesome. All right. So what’s the first step, brother?
The first step we’re gonna do, we’re gonna put some oil in our pan right here.
Okay. All right. Give me it.
Let that heat up a little bit.
You know, everybody loves catfish.
Oh, everybody loves catfish.
But who’d a thought having catfish tacos? Huh?
I mean, you can vary. You can use mahi, people use grouper.
[Bob] Right. Sea bass.
Sea bass. All kinds of fish. I’m gonna just go ahead and blacken these.
[Bob] Yeah, but the main thing is that it’s all local caught.
Local caught, yeah.
[Bob] Certified SC.
[Bob] There you go.
Our tomatoes for our pico, our cabbage for our Asian slaw.
Gotta load up that tortilla.
We’re gonna go ahead and drop those in the pan.
Okay. Now you’re just gonna coat one side?
Yeah, they’re real thin.
[Bob] Okay, I got you.
The cooking time is not going to be real long on ’em. All right, Bob, we’re good to go. The fish is ready to go to the tortillas.
Okay man, all right. Tacos coming up!
Now folks, if you want a copy of Jermaine’s recipe, just log onto bobredfern.com
I’m just putting this catfish right here.
Oh man. And that’s a staple here at Deck 383.
Oh, we sell a lot of these. Bob, we sell a lot of these.
Our fresh Asian slaw.
[Bob] Oh, wow. Asian slaw. Okay, who would have ever thunk it.
They love this slaw.
[Bob] Oh I can imagine, look at that. Wow.
We’ve got some pico.
[Bob] Okay. Fresh tomatoes. South Carolina.
Some South Carolina gold right there from Lee’s Farm.
Lee’s Farm in Murrells Inlet, yeah. Lee’s Farm seems to be the go-to place.
They’re good guys. They’re good guys over there. They come through for me all the time.
There you go. You in a pinch? Even.
Yup. We take some red cabbage here. Like that.
[Bob] Oh yeah. It’s all about the eye of the beholder.
Oh yes, sir. Like I said, all this produce is South Carolina certified.
[Bob] There you go, man. That’s the way Deck 383 loves it.
Yes sir. We’re gonna take some of our cilantro-lime aioli.
[Bob] Okay. Oh, wow. Oh, nice. Man! That is nice, Jermaine. There you go.
And that’s our fish tacos.
Jermaine, as always my friend, you never cease to amaze me.
Bob, thank you. Thank you for having me on, man. I appreciate it.
Well thank you very much for all you do for all the folks down here along the coast at Deck 383. Folks, listen. Buy and eat local. Certifiedscgrown.com. Log on to see what’s fresh on the menu. As well as drop on in on Deck 383, down here at Murrells Inlet. And we’re gonna be right back again next week with another great recipe on the Sportsman’s Table. We’ll see you then.
To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina grown products. It’s a matter of taste.
Bob heads to Lake Norman in Charlotte, North Carolina for some fishing with Craig Price and Fish On! Guide Service. On The Sportsman’s Table, we feature a great salsa recipe featuring South Carolina certified strawberries.
[Announcer] On this week’s Bob Redfern’s Outdoor Magazine, Bob heads to fish on Lake Norman in Charlotte, North Carolina. Joining Bob will be fishing guide Craig Price with Fish On! Guide service. And on this week’s sportsman’s table, we feature a great salsa recipe featuring South Carolina certified strawberries. It’s a full packed show this week, and it all starts right now.
On, fish Craig.
Yeah, this is a little better fish.
[Craig] Come on now.
Got some stripes.
Folks welcome to our show this week. We are up on Lake Norman with my good friend Craig Price, of Fish On! Guide Service. We’re doing a little bit of hybrid striper fishing here this morning.
Got a special secret to show you, a new bait that he’s kinda discovered, him and some other friends of his up here on the lake. Now the last time we were on here, Craig, you know, we were up the river.
[Craig] That’s correct.
And now, we’re on the main lake.
Oh, mhmm, come on now.
Don’t, you better stay on there.
Don’t do that to me.
[Craig] Those drags are set pretty light if you feel like you need to–
Yeah, I don’t want him to get too far underneath the boat. There he comes, oh yeah.
[Craig] Oh it’s a big– –
[Bob] Oh my goodness. That things a huge catfish.
[Bob] Okay, well we’ll take him.
[Craig] That’s why you couldn’t lift him on that rod.
[Bob] Oh man, look at that thing. Man.
That’s a nice one.
He inhaled that thing.
Like I said, ’cause catfish bite has just kinda started in the last couple of days.
Well he had some good pull and weight to him. Now listen, I tell you what, you know– – We’ll take him.
[Bob] Yeah, we’ll take him. That’s some good filets right there too. Mmmmm.
[Craig] Yeah, they don’t look like much, but they’re probably the best eating catfish-
[Bob] I’m telling you, they are.
Those are channels too. Look at him, man. Well, you know, when you bring your clients up here, we’re getting another hit on that other rod out there. I think you got another fish on it.
Yep, yep, fish on.
Get him, grab him.
I’ll take care of the catfish.
Lemme put this rod down a little bit.
I think it might .
[Bob] Folks, we’re gonna show you the rigs here
shortly as soon as Craig gets that in,
but– – I think that was a perch pecking on it.
[Bob] Was it, okay.
Yep, he followed it right up to the boat.
All right, well, yeah, he ain’t too bad.
Come on, you gon’ go back in the,
you go on back in the drink.
Here we go.
Yeah, okay, yeah, go on back to the hinterlands. But you know, you guys have kinda changed up, blue back herring, that’s always been kinda the mainstay when you’re hybrid and striper fishing.
But tell me a little bit about what you’ve discovered here we’re fishing this morning.
Well, a lot of people, you know, we’ve got two power plants with warm water discharges and they have community fishing areas where people that don’t have boats can go fish off the bank.
And people started using these muscles and the lakes are full of freshwater muscles and everybody’s known for a long time that the catfish eat ’em. But once the hybrids got established in here, we started getting reports that these people were catching a lotta hybrids.
‘Cause they relate to that current– – Right.
When the discharge is coming out. And so actually a buddy of mine who’s fishing right behind us started using ’em some up in the river for catfish, and he started catching hybrids on ’em. And so, we all started experimenting with ’em and there’s some days they out fish live bait or cut bait 10 to one.
And, they just, I never really thought of ’em. You know, we’ve known– – Get that fish.
We’ve known– – There you go.
We’ve known that, you know, stripers would eat cut bait.
Yeah, yeah, oh yeah.
For many many years.
But the idea of using these muscles is just another another bullet in the in our arsenal.
Well, you know, as long as it catches fish, folks that come with you, they don’t care actually.
Well that’s right.
They just love reeling in fish.
There are people that may care, but– – You need the net?
For most people– – You got it?
Yeah, let’s go ahead and put him in the net. For most people it’s like golf.
You know, it’s not how it’s how many.
Exactly. Yeah, there you go.
[Craig] There’s a small hybrid.
Yeah. Listen, I tell you what, this time of year, we normally, it’s, it gets hot. But here for the past three weeks, I mean, we’re talking temperatures in the hundreds.
Yeah, that’s right.
So, folks, we’re out here this morning. Started temperature at about 83. Water temperature’s 83. Trying to get some of this cool weather in. But, you know, hopefully we’ll have what we need here and be off before it gets hot at noon.
That’s correct. You know the last time y’all were here we were eight or nine miles north of here up in the old river section.
Near I-40. And this is about a month later, almost exactly. And these fish have gone through their false spawning run, and now we’re on the north end of the main lake proper.
No, I’m fishing on credit.
And so they’re, they’re just kinda roaming the river channel.
We’re sitting on a main river hump– – Yeah.
With the river going down both sides. This is an extension of an island behind us. And these fish been here for going on two weeks and one day they eat the muscles real good one day they eat cut bait better one day they might eat live bait. So– – Well, tell all our viewers out there a little bit about Lake Norman. You know, we know we’re right in the middle of NASCAR country. A lotta of the rich and famous folks live here, have big homes up here. It’s kinda like Lake Murray in South Carolina. Of course you live on the lake as well. Is there a lot of boat traffic on this lake probably on the weekends?
Yeah, yeah, you know, we just had Memorial Day last weekend. So yeah, it’s, a lot worse on the weekends. But anytime during the summer after about 10 o’clock in the morning, you’re gon’ start getting pleasure boat traffic. And, you know, best thing to do, because of the heat and the boat traffic during the summer is get out here early catch ’em up–
And get on back to the house.
[Announcer] Stay tuned, when we come back from commercial break, we head back to Lake Norman for more fishing.
Bob Redfern’s Outdoor Magazine is being brought to you today by Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine. By the South Carolina Agriculture Department, it’s a matter of taste. By Browning, Browning, the best there is. By South Carolina Embroidery and Screen printing. And by the Wacca Wache Marina and Deck 383 located on the Waccamaw River in Murrells Inlet South Carolina.
It’s taking us in.
You got him?
I think so.
You’re handling that like a true pro man.
Well– – You want me to get that rod out of, well.
He’s in that green line but we’ll deal with that when we have to.
Oh, man, man we coulda had a catfish fry.
[Craig] I’m telling ya. I’m telling ya. You wanna hold this rod for me, and I’ll see if I can handle him.
Get him out of there. Whiskers are hungry too.
Yeah, just get all wrapped up in that stuff. Actually you just unwrapped yourself, thank you.
[Bob] Oh, that’s a good thing, yeah. He knew what he was doing. Plus he knew you were on the other end of the line man. You take no prisoners.
There we go. Well–
Take no prisoners.
Like a box of chocolates.
That’s it. Spotted bass, hybrids, perch, man–
Flathead, blue cat, channel cat.
All right, man that’s some good filets right there.
All we need’s a garfish now.
Yeah, I’m telling you. Wow, mmm.
That’s a good eating size. Woo hoo.
All right. All right– – See if I can keep one on the hook.
All right, awesome, do it.
I’d throw that thing right back out there.
I believe this might be Mr. Whiskers.
You think so?
Well I don’t know. He’s shaking his head a little bit now.
Yeah, I tell you what, I’ll switch with you. That seems to be the hole right over there.
Yeah it does. Nope, that’s a little striped fish.
Is it striped?
Need the net?
Oh yeah, see. Man–
Yes sir. All right, there we go. Woo hoo. All right now, don’t be doing that,
nu uh. We’re just gonna take your picture, and we’re gonna let you go, I promise. I promise. Alright, there he is. Whoa, man, they get–
They wanna go, they wanna go.
It’s okay, but they wanna get you on the way out. There we go. There we go.
They don’t have much body mass, and they will flip around.
You oughta see– – They’ll make you pay too.
My thumb and fingers are cut all to pieces.
All right, man we’ve had a great morning so far. This is awesome. This is awesome. Listen, tell folks out there about Fish On! Guide Service. And you know, I know, folks you to to Bob’s Top 16, you’ll find Craig right there. But, you know, it’s not just Lake Norman. Lake James, Lake Hickory, I mean, name all the places that you take clients.
Well, all the Catawba lakes, starting up in the mountains, Lake James, Lake Rhodhiss, Lake Hickory, Lookout Shoals, Lake Norman. I don’t really fish Wiley much, but I do fish Walter Reed, Lake Murray– –
Get down to Clarks Hill some. And then I do some inshore saltwater at different times of the year. So, I live here on Norman, but I like to fish a lot of different places. Fish on. And, uh oh, he swam me right into a there’s some brush right here.
[Bob] You got it? You got it?
Well, I thought I had him. Somehow he got in the brush there. So, anyway, oh man, a monster perch.
Woo. Man, he even flipped us a bait.
How ’bout that? I ’bout got taken to school by a half pound perch. But our trips on these lakes are, I like to target stripers and hybrids. But as you can see from today, and even the last time you were here, we mix bags of stripers, hybrids, perch, catfish, bass, crappy.
And look, I mean you know, the thing about it is, most folks, they just rather than sitting in an office, they just wanna catch fish. They wanna reel stuff in, okay.
That’s right, that green, that line, that rod right there’s got a fish on it.
Is he playing with us?
Oh no, I ain’t gon’ let you have it Mr. Perch.
[Announcer] Coming up next, it’s time to head to the kitchen for a great South Carolina certified strawberry recipe.
The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.
Folks, welcome to this week’s edition of the Sportsman’s Table. Joining me is Chef Ed Dombrowski. He is the managing partner at Lee’s Farm right here in Murrells Inlet. I tell you what, great produce there. When you’re down here at Deck 383 at Murrells Inlet, you gotta stop over there and get some fresh produce and bring it on with you. Man, man it’s always a pleasure brother.
Excellent, thanks for having me again. Appreciate it.
What kind of food you got for us today?
Well, we’re gonna do some local stuff again. Everything we have here on the table we’re doing today is local. This is from Prestige Farm here in the area.
We’re gonna do some chicken breast. I’m gonna do a chili lime, bread it, and saute it in here. And then I’m gonna finish it off with, ’cause it’s summertime, and it’s strawberry season here in South Carolina. So I’ma do a strawberry balsamic salsa to go with it.
Well man, let’s get on with this one. This is gon’ be awesome.
Okay, so what we’re gonna do is we’re gonna take our great chicken breast here.
[Ed] And we’re gonna throw it in to a little bit of flour batter here.
[Ed] And it’s got some chili lime spice in it. You could buy that in a grocery store, it’s pretty easy it’s just some chili powder and some dried lime.
I got ya.
[Ed] You gotta do it in the egg wash.
[Bob] Egg wash, oh yeah.
[Ed] Okay, and then after that, we’re gonna put it in a little Panko. I like the Panko ’cause it’s got, it gives it a little bit of a crunch.
Oh yeah, yeah.
I like crunch.
Oh yeah, nice. Plus, all that stays on there.
Yes, all stays on there.
[Eds] Looks really good. All right, now were gonna lay that into our pan. I added a little pecan oil in here ’cause you know the high heat and it doesn’t burn, has good heat point.
[Bob] Okay, so pecan oil’s kind of a secret.
[Ed] Anything like that. So we got that rolling.
Okay, in the meantime we’re gonna start making our salsa while that’s cooking, okay?
Oh wow, all right.
All right, it’s pretty simple. You know, when I do these dishes, they’re very simple dishes. I got some local heirloom tomatoes. These are actually, we grow in the back of the Farmer’s Market.
[Ed] Okay, so I quartered them. Then I took some fresh local strawberries that came from… Put those in there.
[Ed] Okay, then we’re going to throw a little bit of cilantro.
[Bob] Oh you’ve gotta have that.
[Ed] Yeah, you got to. Definitely salt and pepper.
[Ed] Some of best flavors for tomatoes is pepper, salt, balsamic vinegar. It’s phenomenal for strawberries and tomatoes.
Really, no kidding.
Yep. We’re gonna put some balsamic vinegar in there.
Okay. Yes, little bit of green onion, okay.
Then we’re gonna finish it off with a little bit of olive oil.
Okay. Now what you wanna do is you wanna mix it around, cover it with plastic. Put in your refrigerator for about two hours so all the flavors meld together. That’s what you want. That’s gonna be the key to that salsa.
Okay, Ed, our chicken’s all ready to go.
That’s right. We’re gonna take it down, put it on the board. And we’re gonna cut it up, we’re gonna slice it.
Okay. I like slice in it looks really nice on the table.
Yep, all about presentation.
Wow, that’s so moist.
[Bob] You know a lot of times folks cook, especially poultry, they cook it too much.
Man does it taste like sawdust.
[Ed] Well, you know, that’s the thing. You know, a lot of people will overcook that.
Same thing with seafood. A lot of people do that with seafood, they just overcook it.
But you gotta have that moisture in it so you wanna
cook it to the right temperature every time.
Well folks, and if you want a copy of Ed’s recipe just long on to bobredfern.com and go right there.
All right, so what we’re gonna do is we’re gonna put that there, fan it out a little bit.
Okay. I’m gonna take a fresh avocado, who can’t, you want an avocado when you’re having
[Bob] Oh there you go, gotta have.
[Ed] Gotta happen.
[Bob] Oh, wow, it don’t get no fresher than that.
[Ed] A little fresh avocado. Take that, put that over here.
[Ed] And now what we’re gonna do is we’re gonna take our salsa, I love this stuff.
[Bob] Oh yeah.
[Ed] Put it on a plate there.
[Bob] Look at that.
[Ed] You want a lot extra, you throw some tortilla chips on that plate, finish it off,
Gotta have some lime.
[Ed] Okay, I like to just hit everything with a little bit of lime.
[Bob] Yeah, here, lemme get this outta the way.
[Ed] Like that.
[Bob] There we go.
[Ed] Okay. Now, hit it with a little bit of cilantro.
Oh wow, mmm.
And a little bit more green pepper. And guess what else we need. How ’bout let’s put a little bit of rice.
This is some cilantro lime rice to go with it. That makes a great dish right there.
[Bob] There you go.
Buy and eat local, certifiedscgrown.com log on and see what’s fresh on the menu.
From Deck 383 restaurant here at Murrells Inlet, South Carolina.
We’ll be right back here again next week on another edition of the Sportsman’s Table. We’ll see you then.
[Announcer] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com Buy certified South Carolina grown products, it’s a matter of taste.
Bob Redfern’s Outdoor Magazine is being brought to you today by the South Carolina Department of Natural Resources. Life’s just better outdoors. By Shakespeare’s Ugly Stik GX2 rod, Ugly Stik, America’s strongest most sensitive rod. By Ranger Boats, still building legends one at a time. By Browning ammunition, Browning, the best there is. And by Southern Woods Plantation, voted as one of the top quail hunting destinations in America.
There he goes, yeah man, another hybrid. Nice one.
Yeah man, I caught him on the new Abu Garcia Vendetta. Woo, with the new X30.
I think I’m blocking the– – 14 pound nano fill, clear miss. There we go, yeah.
Another good, whoops I’m sorry.
That’s all right. He’s in the net.
We get one next, we get stuck. Stay on the hook.
I think this might be our hybrid we’re looking for. He moved, this one, – He’s running.
He’s moving too fast–
Yeah, he’s running pretty fast.
He’s moving too fast for a catfish.
That’s what we were looking for.
[Bob] There we go. Okay, all right.
My net don’t come apart on us.
I got you. There we go. Yeah man.
[Craig] And it finally get a bite and he swallowed it.
[Bob] Yes he did.
[Craig] You wanna hold him out there so he doesn’t bleed all over the boat.
[Bob] I got it, I got it. Go ahead, you just wanna cut him loose?
[Craig] Yep, yep.
All right, next time. Done gone. That’s a nice fish.
A little more heft to it. Let’s swap here.
All right. Let’s dance.
Why not? I just wanna get back on your spot over here.
I’m telling you I keep throwing to that same hole. This one, I don’t know whether that’s, yeah, that’s a hybrid. Whew, well folks as I’m bringing this fish in, we have enjoyed fishing here on Lake Norman this morning with my good friend and our go to guide this morning Craig Price with Fish On! Guide Service. Again, go to Bob’s Top 16 and you’ll find Craig right there. Book a trip, and you can come up here and catch some hybrids on Lake Norman. I tell you what, this lake is not just for the rich and famous, huh? Man, everybody likes ’em. But, as we like to say each and every week here on Bob Redfern’s Outdoor Magazine, the outdoors is my passion. I want it to be yours too. We’ll see you right back here again next week on another great episode. All right Craig, I’m gonna let this one go.
This is an extended version of Bob’s trip to Santee with guide Stevie Pack from last year. Bob and Stevie hook several large striper and a fat catfish or two.
[Narrator] Coming up this week on Bob Redfern’s Outdoor Magazine. Bob is striper and catfishing on Santee Cooper Lake system with guide Stevie Pack. Also on this week’s Sportsman’s Table we feature a duck breast recipe. Stay tuned for this and a whole lot more, and it begins right now.
This one right there! What I thought of this thing, he might have been a jake. Fish on!
[Man] Doubled up, doubled up, man!
There’s one right there, come on.
Hang on there.
There he is, right there.
Let me reel it.
Reel him out.
Let me get him outta there, Bo.
You got him?
Yeah, that’s him! That’s him! Look it there.
Well, folks, welcome to our show this week.
That’s a good start!
It’s our early mornin’. Stevie Pack from Pack’s Landing down in Santee. It has been a long time–
Oh, nice one.
Since we, oh yeah, look at that. Look at that, would you? Nice stripe. Now stripe are comin’ back.
Yep, they’ve spawned out.
[Stevie] Boy, they’re comin’ back down the river is what I’m saying, these have spawned out.
[Bob] I’ve referred to stripers are back in Santee!
[Bob] You guys have done a great job with the fishery down here. Look at that.
Look it here.
Man oh man! Stevie, wow!
That little hook’s harder to get out than them big ones.
[Bob] Yes sir. Do you need my pliers?
[Stevie] I got him.
You got him? Now man, look at that. Oh my goodness.
He’s probably 25 inches.
Look at that, wow, let me hold that thing.
Get him in there right there.
Got ya, all right.
And he’s gone. That’s it, let him go, man. That’s okay, he wants to go back out.
Let’s get rigged up and catch another one.
Here, man, here, wipe your hands. All right! Well, folks, listen, I tell you what. We have been on a lot of water. Haven’t been on Santee for probably 10 to 12 years, I guess, Stevie.
It’s time you come back.
Exactly, well, you know, and this guy right here, he has fished this his whole life since he’s been about, well, probably three or four. Started Pack’s Landing, his daddy did, back in the ’30s.
When the lake was– And your grandpa, yeah. I mean, man, and when they built this lake in 1942, the Packs were here. And I will tell ya, you have been fishin’ it ever since. And I don’t believe I have ever heard of a reputation of a guide than the Packs family. You guide, your brother guides. Tell me just a little bit about, while we’re waiting on another hit here, tell me just a little bit about the landing and what you guys service the fishermen down here who come far and wide to fish not only stripe, but blue catfish, largemouth bass?
Well, the story there, we got a nice little tackle shop there. We keep the basics, just what you need. We can’t keep all that tackle everybody needs in there. But we got all the basics. So when you come, if you need something, we got it.
And as far as guidin’, it’s pretty simple, just call us up and come on. The main spawning run up here is March, April, May, June.
So they’ll go up the rivers, 50 miles on up, either Camden or Columbia and they’ll spawn, then they’ll come back down. March you’re gonna catch a nicer fish. They got the big old bellies. That fish will probably weigh three more pounds in March.
Yeah, exactly, yeah.
Fat, probably been a bigger tug too. But it’s slow. If you catch three, four fish up here, most fishermen are happy.
[Bob] Oh sure, yeah.
And then you can mix catfish in with it. And of course we got shellcrackers, brown, and the bass have been off the charts here. But I’m just mainly striper and catfish.
I will tell ya, folks, listen, go to Bob’s Top 16 on our website, bobredfern.com. You will find this guy and his brother and all of the crew down at Pack’s landing at Santee, Pinewood, South Carolina. Okay, let’s do this.
Let’s see if we can catch another one.
A little less talk and a little more walk. Oh, look at that!
Watch that draw right there.
[Bob] All right, got ya, hang on.
That’s a good one right there, buddy.
He’s tangled up here.
Uh oh, okay, hang on now.
Might get the rods up in the a minute.
It’s gonna be a keeper here.
Well, it’ll being that keeper size range.
What do we got?
Oh thanks. Got it?
Hurry up, he’s gonna come off. He’s goin’ upriver.
You’re gettin’ all excited this morning.
If this don’t get you excited–
Get on it, brother, get on it!
If this don’t get you excited… Look at that one right there, bud. Look at that jump.
Ooh, wow! Wow!
Look at him. They’re pretty.
[Bob] Stevie, that thing is awesome! Yeah!
That’s a hammer.
[Stevie] You gonna lip him?
[Bob] I’ll lip him!
[Stevie] I can do it all!
I know you can! You’re just like Paul. Hang on, I gotta get my glasses off here, I’m gettin’ old. Come here, fish! Come here, man, come here. Hooked just the way he’s supposed to with that Fusion circle hook. All right, come here, come here. Ah, don’t do that. Nah, don’t do that, don’t do that! Nah! Don’t do that! Huh!
Too bad we’re not in a tournament. Just playin’!
Well I’m trying to take it easy! We’re gonna catch and release.
He wasn’t coming off anyway.
Hang on, get that thing off my–
Oh did they hook you too?
Oh you did, you’re gettin’ all excited. Look at that, he’s gone. Man, you did good.
All right, let’s get another one.
[Narrator] Stay tuned! When we come back we’ll have more fishing from Santee Cooper. Bob Redfern’s Outdoor Magazine brought to you today by the South Carolina Department of Natural Resources. Life’s just better outdoors. By Berkley: catch more fish with Berkley fishing products. By Ranger Boats: still building legends one at a time. By Browning Ammunition. Browning: the best there is. And by Southern Woods plantation: a place where the grandeur of times past can still be experienced today.
Fish on, Steve!
You got him!?
Fish on, brother!
You got him?
Let’s get him!
I got him, I got him! All right, Stevie, now look, tell me–
Look here, I’m getting ready to catch one, I got one too!
You got one, get it!
I’m comin’ behind you! I got one on too! Clear the room, give me some room.
[Bob] Oh I got you now, I got you.
I think mine’s bigger.
Oh I gotta go under you.
[Bob] All right, go ahead, let’s dance.
[Stevie] Did the dance. Look it there.
[Bob] Let’s dance.
Oh they’re gonna try to cross all these lines up.
Goodness! And you know what’s so unique about this spot is this is just a little cut right here off the main river. Look at that, oh my goodness.
That one’s spawned out.
I’m just playing.
He went and did his job.
[Bob] I’m just playing mine.
I had to clear him before he tangled everything up.
Look at this, look at this, wow! Folks, we have literally been here 15 minutes and just got these four rods in the water, and they are just absolutely tearin’ it up. Okay, we’re fishin’ bait this morning. Blueback herring or shad?
Threadfin shad this morning.
The saltwater herring are gone.
That spawned out in March and took off.
Come here, come here.
While you’re doin’ that I’m gonna get a bait out.
Yeah, do that, Bo. Look at that. And folks I wanna show ya right here with this Berkley Fusion circle hook. It goes right in the upper lip and you can get ’em right outta there very, very easily. Doesn’t hurt the fish. At all. And I’m just gonna grab it just for the sake of… I don’t wanna hurt him. Come on, get outta there now. You are hooked very good. But… Okay. There we go. Stevie, I’m tellin’ ya. Man, you’re all business.
That’s a beautiful morning!
It is, look at that, catch and release. Mm, man. Santee stripers, wow! Now tell me a little bit. I know that Santee stripers have been, there’s a major effort by DNR and all the guys who fish here, like you, that have been behind restorin’ this fishery, okay?
It’s a tough job. It’s a little to deep to get into, but they’re tryin’, we’re tryin’, everybody’s tryin’.
Well I mean I think it’s good for the area but the stripers went away a little bit. Of course they’ve changed the limits and they’ve done all that they can do, so.
Yeah, there were other things too, like the Rediversion Canal, rerouting the water. There’s a lot of stuff that went into it, okay? These fish used to come through the lock doors, they were saltwater fish. All of ’em. We’re stockin’ a lot of fish now.
So it’s gettin’ a little bit like some of the other lakes, a put and take lake. But you see they’re doin’ well.
They are doin’ well.
That’s what I’m talkin’ about, yeah, man.
We’re getting some bigger fish coming through the lock doors too, so I’m saying, with that combination it could be back. ‘Cause Santee, you know, was one of the first lakes that saltwater fish would come into and they actually stopped the fish behind the dam and stocked all these lakes in the United States with fish from right here in Santee. Santee started it all. If you read the history on it, it’s there.
Well, and the history of the Packs family, you guys have been here since the beginning! That’s what’s so unique.
[Stevie] That’s why I can’t quit.
Gotta do the old drill.
[Bob] Yeah, man. Don’t do that!
Come back around here. Ah, he’s comin’ back this side.
[Bob] Yeah, I’m clear. I can get the others outta the way.
I think we’re good.
[Bob] You good? Make sure that thing is still alive.
Come here, baby!
[Bob] You got him? All right, man.
[Stevie] This is gonna be a nice one too.
[Bob] Yeah he’s a nice one. I can get that one outta the water if you want.
You might as well.
[Bob] Okay, hang on.
[Stevie] Well, if you go under me I’ll be good.
All right, yeah.
You might catch one while you’re holding onto that one.
I got you.
That’s gonna be a chunker.
Another double! Get another double.
It looks like a chunker.
Wow! I’ll tell you what–
I’ve seen babies roll better.
[Stevie] Oh yeah.
[Bob] That’s a good quality fish right there, wow!
[Stevie] That’s an old chunk!
[Bob] Yeah it is, oh, I’m tellin’ ya. Uh uh uh! Wow!
[Stevie] Come here, baby. Easy. I got ya. Yes sir! Oh, he gone!
[Bob] You did good, all right. Here, let me get ya some more bait here, brother.
[Stevie] That sucker was strong.
Yeah he was!
That was at least, a what, 20…
He was probably 25, 26.
26, yeah. You cannot argue with that in the least. All right. Get a fresh bait, put it on this one. Lift up. Hey, they’re goin’ in spurts here.
[Narrator] When we come back, we head to The Sportsman’s Table for a South Carolina-certified duck recipe. The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina-grown meats, vegetables, and fruits. Make sure your food is South Carolina-certified. It’s a matter of taste.
Welcome to Chive Blossom Cafe. This week on The Sportsman’s Table, my guest chef today is Elvis Johnny. He is the chef at Bistro 217 in Pawley’s Island, and he’s got a great duck recipe that I know you guys are gonna wanna, well, they’re gonna wanna cook this at home, aren’t they, Elvis?
Yes, absolutely. Absolutely.
Yeah, okay! I can’t wait, let’s get started.
All right, so we’re using a different technique today. We’re gonna do a duck Seville.
So this is a piece of duck breast that we have seasoned, vacuum-packed. Over here we have this tool is called the Joule. A Seville machine. It’s very popular, people are buying those at home and using more and more. So hopefully this is a recipe they can play with at the house. So they take a vacuumed meat or the fish and then heat it up in the water.
Absolutely, so this is at 133 degrees. We’re gonna cook it for about an hour. Of course I have precooked this for us. So we’ll put that in there, it will cook for about an hour, it will be perfect medium rare. So afterwards we’re gonna take it out and then sear it in a pan over here so that we can get the nice colors on there.
We definitely need that.
Okay. Today we’re gonna serve some sweet potatoes, some baby bok choy, and a nice Asian sauce. I’ve had to use a little bit of ginger and soy sauce.
Oh, this is awesome.
Let’s get started. So we open the bag. Over here.
And that thing’s already been cooked.
Oh yes, this is perfectly cooked. Put it in the skillet. We’ll add a little bit of butter there. Not too much, just a little bit.
[Bob] You know things taste so good in a cast iron skillet.
[Bob] And I could tell that thing’s only been wiped out too, so all the flavors are in there!
Absolutely. Okay, so over here have some sweet potatoes. Very traditional from South Carolina. Little bit of sugar, butter, cook ’em in the oven for about an hour or so, they’re perfectly tender. We’re gonna put those in there too because we only– Whoop, there we go. We wanna take out the flavors from the duck.
[Elvis] Absolutely. It doesn’t happen all the time like that, but this time.
[Bob] Ah, there you go. And if you want a copy of Elvis’ recipe, folks, just log onto bobredfern.com.
[Elvis] Absolutely, okay, here we have some nice bok choy. That has been blanched. We’re just gonna sear it a little bit here. We’ll start with the sweet potatoes. Lay ’em on the plate.
[Bob] Oh wow. You know, and sweet potatoes are, really they’re good with anything.
Absolutely, I mean I never ate sweet potatoes before I came to South Carolina and let me tell you, they’re one of my favorite foods ever.
I love sweet potatoes.
Well that’s a story in itself! And as we always say, folks, here at The Sportsman’s Table, Elvis is in the building, huh? There you go. Woohoo!
All right, here we go. I love the contrast of colors there, you know?
[Bob] Oh yeah.
And okay, the piece de resistance. Here we go. Nice duck. You can cut it in different ways, I like to do it this way.
You know, duck breast is just, well it’s a great dish. And a lot of folks really don’t like it because they think it’s too gamey, but the way you’ve cooked it, it takes all that out.
Yes, absolutely, and I tell you what, this duck from South Carolina farms that we have in here, actually Charleston area, which is very, very close to us here, it’s tremendous, it’s awesome. And I don’t think it’s very gamey either, you know?
[Elvis] Here we go, a little bit of sauce. Okay, all we have in here is soy, ginger, sesame oil, and rice wine vinegar, with a little teeny bit of sugar. It’s great addition to this dish.
[Bob] Oh my goodness, wow. I tell you, you guys never cease to amaze me.
[Elvis] This is good stuff.
[Bob] That is good stuff.
[Elvis] All right, we have some black garlic here.
[Bob] Ah, the secret.
Absolutely. This will balance it a little bit. And you know, a little story in Japan, they use this for memory. People that have problems with their memory, they eat black garlic, helps them with it.
So I need to take some of that home.
That’s why I bought it. Because I needed it. Here we go, and ready to eat.
There you go, wow. That is a beautiful dish. I know it tastes as good as it looks. Elvis, I’m glad you came in the building.
Thank you very much.
Thank you, man, and listen, I tell you what, folks. If you’d like more great recipes, you can stop on it at Bistro 217 on Pawley’s Island. Stop in by the Chive Blossom Cafe, have some great South Carolina food, and logon to certifiedscgrown.com and you can see for yourself what’s fresh on the menu.
[Narrator] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina-grown products. It’s a matter of taste. Bob Redfern’s Outdoor Magazine is brought to you today by Chevrolet: the official vehicle of Bob Redfern’s Outdoor Magazine. By the South Carolina Department of Agriculture. Buy South Carlina: it’s a matter of taste. By Pennington Seed: the leader in outdoor forage products. By Browning. Browning: the best there is. And by South Carolina Embroidery and Screen Printing. And by Back Woods Quail Club: offering Southern-style hunting, and an array of exciting and challenging clay target shooting sports.
Get him, Bob!
Fish on, Stevie! Fish on, Stevie!
Let’s finish up!
All right, man!
Let’s finish this deal!
Yeehaw! Oh, man! Oh my goodness.
I think it’s gonna be another cat.
I think it is. He’s kinda swirlin’ and twirlin’. Kitty cat, you hear him purrin’ coming to the top. That’s okay though, I’m tellin’ ya. Santee’s known, folks, for its blues and we’ve caught some very nice striper today, nice blue cats. And my guide and go-to guy, oh yeah! Man, that’s a filet or two right there, look at that. Man, listen, you clean him up, fry him there at the grill at Pack’s Landing.
[Stevie] We’re gettin’ ready to do that.
Ooh, wow! And them blues have been known to be caught outta here what, 75, 80, 90 pounds?
I think the record’s 110.
We got a ways to go to get that.
Goodness! Yeah but that one right there’s a good eatin’ fish right there. You know what I like to hear about this? I just like to hear you grunt.
It might be old flathead.
I just like to hear you grunt.
Feels pretty good. Definitely bigger than that last one. Oh yeah.
Listen, I’m tellin’ ya, they’ve all been good today. All been good. You were able to get him?
I called it, flathead.
Let me just check, let me just check. Oh yeah! I think he might be the biggest kitty cat of the day.
Oh yeah. I know the folks ain’t seen him yet but that’s okay, they will in a second.
That is how well we can get him up here.
You gonna lip him?
[Bob] I’ll lift him.
[Stevie] I’m gonna put him right in your hand.
[Bob] Yeah, man, there he goes. Get him over here. Come here, kitty. Kitty kitty kitty kitty!
[Stevie] Told you it was a flathead down here.
[Bob] Yeah you did.
[Stevie] Grab in that bottom lip there.
[Bob] Yeah, man.
[Stevie] Get him in the bottom lip, he won’t get ya. Right there.
They pretty, ain’t they?
[Bob] Yeah, they are, mmhmm.
[Stevie] They got the coolest color to ’em.
Man, I’ll tell ya. Man, he is a fat too.
How about it!?
Bo, I’m tellin’ ya, huh! You did good!
Well folks, that’s Bob Redfern’s Outdoor Magazine from Santee down here in beautiful Pinewood, South Carolina, Pack’s Landing, and one of the guys that owns this place, Stevie Packs, his brother Andy, they run this beautiful facility down here. If you haven’t come down to fish, you need to log onto bobredfern.com, go to Bob’s Top 16, logon and fish with this guy right here. ‘Cause I’m telling you, you will not be disappointed. If you haven’t been to Santee lately, it’s back, okay? Blues, stripers, bass, and we’re gonna do some more down here and I gotta thank you again, okay?
And it’s just been a wonderful day. I know you’re gonna get back out on the water here soon, but you know, if folks do wanna come down here, what’s the best time? And let’s take just a couple seconds here. What is the best time to come down here for stripers?
For the stripers it’s generally March 1st through June 1st up here at Santee, on the upper end, as far as we can get up the river here.
[Bob] I got you.
We’re the last marina on the Santee system. And they’re goin’ up to spawn in March and then they’re comin’ back down and then they’ll move onto the lower lakes in March through June. Of course the shellcrackers, they’re bitin’ now. The bass has been phenomenal, largemouth, these tournament weigh-ins, it’s unbelievable. The catfish is awesome, always year-round. We catch catfish year-round, so. And it’s good.
Well folks, listen, I’ll tell you what. Again, as we always like to say each and every week, the outdoors my passion, I want it to be yours too. And I know you want it to be theirs.
Stevie, thank you so much. Folks, we’ll see you right back here again next week.
On another episode.