On this episode, it’s all about redfishing from South Carolina to Florida and Alabama. Bob shows some of the most memorable redfishing that he has done. Plus, our partners from Abu Garcia will introduce you to a new line of Revo Beast Reels. On this week’s Sportsmen’s Table, we feature a delicious South Carolina Certified strawberry cake recipe.
Bob goes to Georgetown, South Carolina to do some early summer redfishing. Joining Bob will be longtime Georgetown, South Carolina guide and friend Captain Tommy Scarborough with Georgetown Coastal Adventures.
Narrator: On this week’s Bob Redfern’s Outdoor Magazine, Bob heads off the coast of South Carolina to Georgetown, South Carolina, to do some summer redfishing. Joining Bob will long-time guide and friend, Tommy Scarborough, with Georgetown Coastal Adventures Guide Service. And on this week’s sportsman’s table, we feature a South Carolina certified beer poacher fish taco recipe. All this and a whole lot more and it begins right now.
Bob: Holly, man you look good behind that reel. You do not get to do that very often.
Tommy: No. It feels good.
Bob: It does feel good. Now I am telling you.
Tommy: It feels good. We have gotten to where we fish some of these spinning reels, I do not get to fish my reef as much as I used to.
Bob: There you go I am telling you. The beast maybe that is what you have on there is a beast. Folks, welcome to our show this week. I let my good friend Tommy Scarborough, with Georgetown Coastal Adventures, catch the first fish of the day. I would say it was his birthday, but it is not. It is just- It happened to be on his side of the boat.
Tommy: My rod, my fish.
Bob: There you go. Oh, man. We are back down in Georgetown, South Carolina, one of my favorite places to be and again with one of my great friends and Tommy.
Tommy: Not a big boy but just a nice solid redfish.
Bob: Get him man. Get him up here. I tell you what he is a…
Tommy: He is spunky.
Bob: Yeah, he is spunky. Come here now come on, come on, come on, come on, come on.
Tommy: You got him?
Bob: I think so.
Tommy: You want me get it, you got him?
Bob: No man I am doing this part, hang on. I said I would man. Come here! Come here! Come here! You are not cooperating.
Tommy: Hello, male fish.
Bob: Oh yes this is not I am saying this morning. Nice black dot. I will let you remove the hook, there you go. It is a beautiful day.
Tommy: Certified hook date of job.
Bob: It is a beautiful day. Are you gonna hold him come on man, hold him. Put your rod down.
Tommy: Hold me a fish. Got to put my had behind his tail. I always tell people, do not grab them like that!
Bob: Yes. There you go.
Tommy: South Carolina spot tail bass, you have to be able to see that polka-dot.
Bob: You know, you had the magic bait. See you later, mister reed.
Tommy: Thank goodness we got bait quick.
Bob: Now we did, I am telling you.
Tommy: In the old days it was hours at times before we got bait.
Bob: Here let me borrow the rag. Listen Tommy come up here and let us talk this a little bit about fishing, Georgetown… Tell all the folks out there – what can they expect to come and fish when they come down here with you.
Tommy: A whole lot of fun, a whole lot of fish. You know, we fish for everything – king mackarel, redfish, sharks… Summertime like this, people like to come in they like do a lot of shark fishing and that is the biggest, baddest boy around. People from inland, they love shark fish. People like us, we love redfish and king mackerel. You can catch anything there is a lot of tarpon around here, speckled trout, flounder, just depends on what you are after but we are basically a family-oriented company. We want mom and dad and two or three kids or dad and grandpa and four young ones take them out just have a good day of fishing. We do not have to be serious, of course you know, my love has always been fly-fishing but we can not all be that technical.
Bob: Well you know Tommy I tell you – you have a beautiful layout here on your Tidewater boat and all those folks over in Lexington that provide this for you so that is just a great opportunity for folks to come down and experience a great ride but the other thing is coming down to fish with you – it is a pleasure. So folks I just want to say this guy right here if you have not been fishing lately you need to come on down to Georgetown, South Carolina. Things are alive and well down here. Log on to bobredfern.com, and you will find on the top sixteen, you will find Tommy Scarborough and Georgetown Coastal Adventures. Can I have one, can I catch one?
Tommy: Your line is in the water, we will see but let me bait up and see if I can catch another one.
Bob: I may have a better chance with you being out of the water! Are you going to let me have this one again, Tommy?
Tommy: Sure! Okay man.
Bob: Here can pop.
Tommy: If I knew for sure it was a red, I would get it myself.
Bob: You know, I wonder why that you hesitated I know, see. It is either a ray, a shark, or a red.
Tommy: If I think it is a red, a shark, or an oyster toad, I am the most generous person you will ever find.
Bob: You are killing me man, you are killing me.
Tommy: Oh my goodness!
Bob: Listen, how many trips a day are you coming out of this summer?
Tommy: Well, I was going to ease into the summer and ease into the heat and I eased right into running eleven twelves trips a week. I am pretty much booked every day. One thing is, people getting out on short notice but boy there sure need to call time as they start thinking about coming to the beach, they need to go ahead and be calling, because all you good guides if they are worth us much anything, you need to call them in advance.
Bob: Well I mean that is always good practice, especially if you want to come fishing with a guy that knows what he is doing.
Tommy: Fish even love that may cut one going back and look out. Let us see what that fish looks like. If it is bigger than mine, I am not grabbing it.
Bob: Look at this. Well, I think he might be.
Tommy: He sort of looks like it, almost.
Bob: He does, he do not?
Tommy: Kindly saw.
Bob: He does.
Tommy: You are upsetting Bob. You are upsetting. Simmer down, fishy, simmer down. Boy, this Tidewater 24 is a beast.
Bob: It is. It is great to fishing.
Tommy: I have owned everything that floats just about and for the money you can not get much better than this right here.
Bob: Look at that! Oh, man. Awesome! You got him?
Narrator: Stay tuned! After commercial break, we head back to Georgetown, South Carolina for more fishing. Bob Redfern’s Outdoor Magazine is being brought to you today by these following sponsors: Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine; by the South Carolina Agriculture Department, it is a matter of taste; By the Old 96 District of South Carolina, come discover the unexpected wonders; by South Carolina embroidery and screen printing, your source for all your promotional product needs; and by the city of Florence, South Carolina. Florence is full life, full forward.
Bob: I have lost two. Do you want me to move that one or is it okay?
Tommy: It might be okay I do not know. You might want to get it anyway Bob.
Bob: Alright, let me get it out this way.
Tommy: Go up here yes or where. I am burned hungry.
Bob: Where I am going to go that way. Got you. Oh, no, I have to go under here.
Bob: Alright, man. Get him, get him, get him. That was pretty good.
Tommy: Like Gump’s box of chocolates right there.
Bob: I am telling you.
Tommy: So men are out there, you do not know what you are going to get. Could be a shark, could be a stingray. Might be a big old tarpon. You just never know.
Bob: Sun is shining.
Tommy: Sun is out, a little sea breeze.
Bob: That is all it takes.
Tommy: Big old bend in this Abu rod. Hear that drag coming off of that beast reel, oh yes.
Bob: Plus, you just enjoy me getting wet.
Tommy: Yes I would hold red a lot on somebody else had to take these sharks home.
Bob: Yes I think you are right that one is a shark.
Tommy: Yes I see it when they hear, look, act like a little black-tip or something they come right up just smack to of…
Bob: That is okay.
Tommy: But you know we are not fishing for fame and glory – I am fishing for fun and that is what most us come for right there – we are addicted to the squeal of the reel. It is a darn stingray! Good God. Now I definitely know I should have given it to Bob.
Bob: I can not believe I missed that one. Bob you know, people across country come here on vacation who never seen these things enough and I have caught redfish after redfish and one of the kids or somebody catches one of these and they more excited over this than a thirty-pound redfish.
Bob: Yes I know. No kidding. You are right because they have never seen one.
Tommy: You want to take the rod now?
Bob: Yes I will look at you better handle that one I got it. Let me move back here.
Tommy: There you go. Have to just bring that stings grew up down.
Bob: I will let the captain do his stuff.
Tommy: Hey come here you. I have done my stuff I made him mad.
Bob: He is not happy, you are right look at him.
Tommy: Look at him, he can got to spit at you.
Bob: Yes look at him.
Bob: Show that war out.
Tommy: He knows you have been eating carrots. You want him fly?
Hey you got to save the hook. All right, you did it.
Narrator: Coming up next, we head to the City Center Market in Florence, South Carolina for a great fish and beer 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 or fruits. Make sure your food is South Carolina-certified. It is a matter of taste.
Bob: Joining me today in downtown Florence at the City Center Market kitchen here is chef Adam Silverman, with Downtown Southern Funk. We have a great recipe for you all. I will tell you what Adam, thanks for being a guest. I love fish and you love playing with your food here at Downtown Southern Funk. Well let us play with this one because I can not wait.
Adam: So this is a great recipe. You are out fishing with the buddies- We are located inside of Seminar Brewery. So we are going to do a beer poached wreckfish taco. Wreckfish was brought in from Merle’s Inlet Seafood, sourced locally through Maypop Farm, Darlington. So all I have done is bring some of the beer to a boil. Does not matter what kind of beer you use, you guys are fishing and drinking, throw one of the cans into a pot and get it boiling. So we are just going to cut some nice thin pieces of this wreckfish . It is absolutely beautiful.
Bob: It is. I mean it is a meaty fish.
Adam: Yes it is great for grilling, frying, roasting, sautéing…
Bob: So, with wreckfish- That is relatively new but a lot of you chefs know what that is. Normal it is snapper, grouper and that is–
Adam: Flounder. Okay so we are just going to take this and just put it straight into the–
Bob: Into the beer.
Bob: Look at that. Alright Adam, we are heating up the tortillas.
Adam: That is right and we have combined our tomato, onion, garlic, peaches and hit it with a little lime juice and we actually do have a local source for citrus fruits. That is Stan Mckenzie, down in Lake City.
Bob: Oh great!
Adam: So we have a little peach salsa and so far we have spent about ten minutes. We are going to take just a little bit of this chilli garlic sauce and mix it into the mayonnaise. Just going to make a nice little…
Bob: Mayonnaise is my favorite thing. Mayonnaise makes everything good.
Bob: And is got to be Duke’s.
Adam: Of course. So we are just going to grab some tongs, take our wreckfish, fall one apart, tender.
Bob: That is okay. Let me slide it out of the way so that the folks can see it, how about that. There you go. Well you know as natural as it would be I believe if I was dunked and cooked in beer I would be a little bit shaky too.
Adam: Tender too?
Bob: There you go.
Adam: Okay, I am going to put that to the side. We are going to take a little bit of some mixed greens that we got from local farmers, just chop that up a little bit.
Bob: It always amaze me how you guys do that without cutting your fingers.
Adam: We take a whole lot of time practicing and we get a whole lot of cuts in the meantime.
Bob: I bet you do.
Adam: So we are just going to put some of these greens on here, going to have a little bit of tomato…
Bob: Color is everything.
Bob: Presentation. Who would have thought wreckfish tacos. Wow!
Adam: Some onion and we are going to top it off with some of our peach salsa.
Bob: Oh wow!
Adam: The nice thing about this you can make this peach salsa day before, chop up your lettuce and your tomatoes so while you are out there fishing and making tacos all you have to do is cook the fish and throw everything together.
Bob: Well it is a great idea because what you combine here is the sweet and the bitter together. Oh look at that?
Adam: A little bit of a zing on top–
Bob: Oh wow!
Adam: And there we go. We have got some beer poached wreckfish tacos.
Bob: Wreckfish tacos. Adam thank you so much for being a guest chef on the show today.
Adam: I appreciate you having me.
Bob: And folks when you are in the great state of South Carolina, stop on in to the city of Florence. This guy right here, Downtown Southern Funk, you need to be there. And, if you would like more great recipes you saw this week and you want to see what else is fresh on the menu, log on to certifiedscgrown.com and see for yourself. We will see you right back here again next week on another great recipe on The Sportsman’s Table.
Narrator: To find out more information on food that is fresher and tastier, go online @certifiedscgrown.com. Buy certified South Carolina-grown products. It is a matter of taste. Bob Redfern’s Outdoor Magazine is being brought to you today by these following sponsors. The South Carolina Department of Natural Resources – life is just better outdoors; Abu Garcia – Abu Garcia fish to win; By Southern Woods Plantation, offering the best in southern comforting quail hunting; And by Santee Cooper Country – discover the natural wonders of South Carolina’s great lakes.
Bob: Yes, I do believe you just got him.
Tommy: He is stroking it. So I say that other one is perfect, low fun-sized but all of a sudden old big daddy just slides in.
Bob: Here he comes.
Tommy: And what month are we in, Bob?
Bob: Oh, it is July. It is hot in the south. That is okay.
Tommy: You hear all these stories about all these places and redfish…
Bob: I know. Most people will tell you that you can not catch a redfish in the heat of the summer, but you can down here with Tommy Scarborough. Look at that!
Tommy: I like these little white rods.
Bob: I am telling you, that Veritas is an awesome, awesome rod. Now I put a Berkley Braid on there yesterday, I just re spool those things thorough beast. So a beast for a beast.
Tommy: I tell you that.
Bob: I tell you.
Tommy: Berkley come a long way with that braid. That is some good slick stuff right there. That is all I use on- Everything I have got is at Berkley Braid. You can not beat Berkley products.
Bob: Oh, my goodness!
Tommy: That is as good as it gets.
Bob: That is a good fish too.
Tommy: If he would come on this way.
Bob: Oh man!
Tommy: It has been a while since we got out here and had some fun Bob.
Bob: I am telling you, you know. We work too much.
Tommy: But you know what we are going to fall right back into it. Never miss a beat, just keep right on staking along.
Bob: Folks, I am telling you, Georgetown Coastal Adventures. If you have not been, it truly is an adventure. Oh my goodness, look at that.
Tommy: You will probably want to grab the leader and grab his tail, Bob.
Bob: I got you.
Tommy: Before I can get the net out at which out. I kind of love watching you that. That is the reason why- If you get a big one, I am just going to get the net out and scoop it.
Bob: You are killing me. Goodness, that is a nice fish. All right, come here. Do not do that. You are killing me. Come here, fish.
Tommy: If we ever do a bloopers section, we are going to have to put that on.
Bob: Oh, my gosh. That thing is a horse. All right man, we are going to have to get the pliers to get this one out or may just have to cut…
Tommy: Yes I have my hook remover right up here.
Bob: You get him, he is your fish. Man look at this you already got me all wet. Look at that oh man! Be careful now, be careful. Look at that. Folks that is Georgetown Coastal Adventures right there. Wow you did good, my friend.
Tommy: We are going to get her back. That is out baby-maker. There she goes. All happy.
Bob: See look at there. Just though of little faith.
Tommy: That is a good fish. That was a good fight, it was fun.
Bob: That was a good fight.
Tommy: Might just have to do that again.
Bob: I know. It was your turn, you were turning the barrel, you were trying to catch a tarpon.
Tommy: I am and I am still trying to catch a tarpon.
Bob: I am just trying to be a good mate. Plus I got my union card. Plus you never did give me my commodore, graduate to admiral card.
Tommy: Yes, I know.
Bob: Well. That is nuts. How do you expect me to get better if you do not promote me, folks again log on to bobredfern.com, go to Bob’s top sixteen and go to this guy’s web page, give him a call, log in and get a trip. You will not regret the opportunity to come down to Georgetown, South Carolina. You did good.
Tommy: That one wore me out. That wore us both out.
Bob: I know, I am telling you. Well, folks, that is our show this week from Georgetown, South Carolina, Georgetown Coastal Adventures. My good friend Tommy Scarborough- Tommy, I tell you what man. Before we do this last cast and then blast tell everybody about Georgetown Coastal Adventures really quick, why they have to come down here. I have to make sure they understand.
Tommy: Georgetown Coastal Adventures is nothing but pure family fun. We have had fun for years and that is what it is all about – catching fish, having fun. Captaintommy.com, 843-546-3543. Give me a call at the house, leave a message, when I get back from fishing, I will call you back.
Bob: There you go. Check Bob’s top sixteen on bobredfern.com, Tom will be there. And as I like to say Tommy, each and every week the outdoors is my passion, I want it to be yours too. We will see you next time. I have to catch another one.
Tommy: Get one more.
Bob: We cannot go yet.
Tommy: I went ahead and got a head start while you were talking.
Bob: I know you did. I am telling you.
Tommy: I did not have to close see I just go on and fish.
Bob heads to Hilton Head, South Carolina for some red and trout fishing with guide Captain Trent Malphrus of Palmetto Lagoon Charters. Plus this week Bob talks some new Revo fishing reels from Abu Garcia. Then on this week’s Sportsman’s Table, it’s a South Carolina Certified brown sugar salmon recipe.
Bob is in Georgetown, South Carolina, at the Carroll Campbell Marine Complex with two special guests. Joey Ballenger and Bryan Frazier are marine biologists with the South Carolina Department of Natural Resources at the Marine Center in Charleston. Today they’ll be running some tests to help keep the state’s natural resources vibrant for all to enjoy.
Folks, welcome to our show this week we’re gonna do a little something different this week on our show. We’re gonna be catching some fish, but there’s a good reason why we’re gonna do it. And we’re down in Georgetown, South Carolina, at the Carroll Campbell Marine Complex right here just across the bridge on 17 in Georgetown and I’ve got two special guests. These guys are marine biologists with the South Carolina Department of Natural Resources at the Marine Center in Charleston, and on my far right over there is Joey Ballenger, and this guy in the middle here, okay, both these guys are great guys and I tell you what, Bryan Frazier, and both of ’em, just absolutely are unsung heroes. For all of you folks out there who love to saltwater fish these guys do so much for your natural resources here off the coast. All right guys, I’ve got to tell you, Joey, thank you. All right. Very much, okay, and Brian. Yes sir. It’s an honor and a privilege to have you guys both here but, Joey let me ask you first okay, surveys, okay, not a lot of folks do this on TV, okay, yeah we’re gonna catch some fish but there’s a reason behind it, tell us why. So, yeah, we are one of the main things we’re interested in is trying to get an idea of, a lot of people like go there and catch a lot of fish, right? We all like to catch big bull red drums, but we know that we can’t necessarily legally harvest those, so we want to see what proportion or what, how many of those might actually die from those being caught after time so we’re doing a post-release mortality study to look at what’s going on with those fish and what their fate is, so. Okay, well Brian, okay you tell us how we’re gonna do this, okay? All right. ‘Cause you’re the guy that winds the watch on all this kind of stuff, too. Yes, indeed, so we have a couple different tag types that we can use to assess this. And really it’s relatively new technology but well it’s something called a pop-off satellite tag. And what that does is it, we attach it to the fish and it’ll stay on there for about 28 days, and it’s gonna record how deep it goes, the water temperature, and the light intensity, and through that, we can infer whether that fish survived or not. So, if we released that fish and it goes down to the bottom, and it goes to a depth and it just sits there at that depth after three days, that tag is gonna say, well that fish is dead, and it’s gonna pop off. But if that tag senses that that fish is down there swimming, he’s moving up and down in the water column, then we’re gonna know that fish survived, it’s gonna stay on there for 28 days and then it’s gonna pop up, and it’s gonna transmit that data to a satellite, and from our computer we can download those data and then say whether that fish lived or died. I tell you what, technology sometimes hurts my head but are we gonna do some blood samples too? Yeah, we’re gonna take some blood samples and we can get, relative stress of the fish through lactate and pH. So we can use that to kind of build a model for all the fish that are captured and say okay if you fight them for this long, they’re gonna get this, you know, build up this much stress, and they’re gonna be more likely to die or we could say well, you know, fight time may not matter, you know, something like using a circle hook may be more important. So we can kinda take all this, build a model, and that way we can make recommendations for anglers on how to maximize the survival of the red drum that they catch. Well done, Joey, boom. Man, I tell you, guys I am looking so forward to this. Joey, if you would do the honors, I’m gonna put you in the seat of this brand new High Country, Chevrolet HD 2500 back here, okay in front of a Ranger boat, and let’s go fishing how ’bout that? All right. Sounds good, let’s go catch some fish. Let’s do it, all right. It’s been a great day. We shot this at home. Look at that, wow, let me hold that thing! Nice! [Bob] All right, Bryan, okay you’re the fishing guy today me and Joey are just along for the ride. All right. Tell me how we’re fishing today, we’re gonna catch these reds. All right, so we’re using what we really recommend for big redfish is a larger circle hook, at least eight eye. Right. And a lot of times, I actually use, like to use something even larger like a 10 to 12 eye. Okay. Depending on the manufacturer, in-line circle hook, you know, we don’t want the offset ’cause those actually can can lead to higher rates of gut-hooking. A short leader. Okay. Typically, five inches is about right, and a short weight, what we want is those fish when they pick up that hook, they can’t get it down deep in their guts so we do a pretty short leader, we’re just using fluorocarbon 80-pound test. I gotcha. And then braid– Fusion hooks, Berkley Trilene, you bet man. There you go, there you go and we’re just using chunked mullet today. If we had some fresh menhaden, that’d be a great bait as well. [Bob] Yep. You know it all depends on what you’ve got but when those big reds are eating, you know, they’re ready to go, so. Hopefully it won’t be long. Let’s talk a little bit about the weather out here today, water temperature is about 76.5. I mean, air temperature, we’re in the 60s, thank goodness. Yep. It’s not 110. Yep. [Bob] You know, light to no wind at all what do you think, Joey? Looks pretty good to me, yeah. Pretty day on the water, so. [Bryan] It’s they ought to be biting, if they’re not, blame the guide. [Bob] There you go, okay. Gotta blame somebody. All right, fish on brother, all right man. Yeah, you’re leaving me and Joey in the dirt. Course that’s what fishing guides do. [Bryan] Didn’t you say this was gonna be the hot rod? I told you it was gonna be the hot rod. Oh my gosh. Here Joey he’s resorted to me on the other side of the boat here. Baiting the hooks, what do you think brother? I know. We’re turning into mates over here. [Bob] Whoo. Ah, ah, has he got some shoulder behind him? [Bryan] He’s got some pull. [Bob] You want me to get this one out of your way? Yeah we can– Okay. Yeah there he goes. Which way, oh, change. [Bryan] I believe he’s the right kind. Let’s see if he’s big enough for a tag. See and that’s where ah yeah, well he’s got a little bit of shoulder to him, yeah. Well folks, listen we got out here, got set up, we’ve got four rods in the water, and Joey Ballenger and Bryan Frazier with DNR. And as soon as we get this fish up, okay, if he is the right size, we’re gonna– Oh yeah, he’s a nice one. [Bob] Take a little sample of blood from him and they’re gonna put a tag in him. Is this thing still in your way, which way, which side you wanna go, bro? [Bryan] I’m gonna let him decide but I think he’s gonna come on this side. [Bob] Is he gonna come on this side? Yep. Let me– You want me to– Yeah if you can get that BogaGrip in his mouth, Joey. It takes a village. There you go. Bring him on in. There we go. Oh yeah, okay, awesome. Set the rod down now. [Bob] All right now, talk to me what you guys are doing. First of all, you get him out of the water. [Bryan] Yep, just got him out of the water. Okay. Then you get some measurements. We’ve got a minute and 59 seconds fight time on him. Okay. Somebody remember that. [Bryan] Joey’s gonna measure him and we’re gonna satellite tag him. [Bob] All right. [Joey] 834, and 685. [Bryan] 685 is PCL? Yes, standard. It looks standard. [Bob] Looks like a nice healthy fish. And 838– Give me a total length on him. That was 834, about– [Bryan] Okay, 834, so, all right. [Joey] Yep, about 33 inches. [Bryan] All right how about a weight, and then I’ll draw some blood, then we’ll tag him. [Joey] All right, look at that weight. [Bryan] Well, you know we can get it at the end of it– Yeah. If you don’t have him on there. I took him off. This almost looks like an episode of “M.A.S.H.”. Yeah. I’m out of practice here. [Bryan] I’m gonna turn him over just so I can get the right side on here. Okay. And we’re gonna knock a couple scales off just so we can get this tag in here. All right. Why don’t we give this a rinse right here? There we go. He is not happy. [Joey] So this is the sat tag right here. [Bob] Yep. [Bryan] So I take that off, all right, and then I’m gonna turn him over one more time. If you want, you can pull out the hook, Joey. And, we’re just gonna knock off– Did you get him? A couple scales here and just take a quick sample of blood from him. And as we said, that gives us those lactate and pH measurements. [Bob] Okay. So we can tell how he’s doing, and hopefully it’s a good sample of blood. There we go. Yeah, you got it, okay. All right. [Bob] This little thing here, see folks this tag right here, little sat tag. Now, this thing will stay down for 28 days? 28 days. And then it’ll pop off– Yeah. Okay, awesome. [Bryan] All right, so Joey’s gonna get a weight on him and then we’re gonna put him back in the water. About 10 pounds. 10 pounds, okay. [Narrator] Coming up next, we head back to Georgetown, South Carolina for more redfish research with the South Carolina Department of Natural Resources. 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 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, voted as one of the top quail hunting destinations in America. You got it? All right, get him, get him Bryan. Whoo, oh wow. [Bryan] I don’t know, stingray-ish, eh. That’s a– That’s not a stingray. Slow pull. Oh no, mm-hmm. Oh. Yep, don’t see any head shaking. Yeah, I feel a stingray. Well you know, then we’d be batting two for two, for the DNR guys styling and profiling. Joey’s smiling. There he goes! Heads up. Get it Joey, all right get it Joey. Stingray. [Bob] There you go, there you go. See now that’s the last one I threw out it’s the lucky one! It’s the lucky one! [Joey] This don’t feel like a stingray. [Bob] No this is, I know, Joey, that’s– [Joey] Oh man, I’m standing on the wrong side of the boat. That’s a stingray. Whoo! Okay. [Joey] Oh did we get a time? Let me get my pliers here. I got 11:45. [Cameraman] I’ve got a lot of commonality– [Bob] Folks, we’ve got a fast and furious out here, okay the guys are trying to do some research. [Bryan] Catching good fish and bad fish. [Bob] Yeah, but that’s okay. They all pull. They’re all fun. [Bob] Just turn around and look at Joey. Now he’s styling and profiling today. I think we do! We got a big fish. Okay! Who’s gonna do the tag? That’s okay, ahh. Ahhh, come on fish stay with me buddy– [Joey] Oh don’t get over here with these other ones– Stay with me. There he is though. That’s a nice red. Okay. [Bryan] If we have to I’ll put this rod in the rod holder. [Bob] Yeah let the, we’ll just let the ray, the ray’ll have to wait. Yep. There he comes, oh yeah that’s a nice one. [Bob] Ohh, ohh, oh no– Come over this side, don’t go to that side. Oh. Oh that’s a nice one, Joey, that’s a nice fish, that’s a real nice fish. [Bob] That is. [Bryan] I’m gonna put this guy in the rod holder. [Bob] Do that. [Joey] There we go, a guy coming right over here. [Bob] Okay, you guys do your thing, I’ll talk while I’m trying to get this one in. Huh, there we go, all right. Whoo, man. I’m rockin’ and rollin’ with this Toro Beast on this Veratox. There we go. Oh, yeah, all right! I think I may have one right behind it. [Joey] Right where he’s supposed to be hooked. Yep he’s hooked right where he’s supposed to be hooked. [Bob] Mmm, mmm, mmm, mmm. We’re gonna get that out, and Joey can set down the rod holder and– [Bob] Whoo. Come on, fish. Come on. [Bryan] Give me my hook, there we go. There we go. [Joey] I got about two minutes and– [Bryan] Two minutes and 44 seconds. [Joey] Yeah that’s what I was gonna say, it’s 45 seconds. All right guys. All right so, Joey I’ll let you data sheet. [Joey] Oh, you want data sheet. [Bryan] Yeah, well I, yeah I guess. All right. [Joey] You got a data sheet where is it? [Bryan] Eight. Clearing things up. All right, sorry, chaos folks. 845, 988. [Cameraman] 845, 988. 845, 988. [Bryan] He wants to be down here so I’m gonna let him. [Bob] That’s the reason I’m grunting. It’s cause, I’ve got to to go around. I have to go around. Sorry about that. You’re okay. [Bryan] We usually like it when it’s one fish at a time. One fish at a time. I’m telling you. Yeah, three fish at a time is a little excessive. [Bob] That’s okay, we’ll take it. We will take it, guys. [Bryan] We’ve got a tag, a tag in him. Oh yeah. We’re gonna get a little blood. What was the length of it? [Joey] He was– Almost a meter. 998 so– [Bob] Oh wow. Joey, you did good, you did good. Hey guys I’m trying to get this one. [Joey] 39 inches, close to 40 inches. [Bob] I’m trying to get this one up, it would be nice. I’ll see if I can’t kind of hold on here just a little bit. Every time he gets a glimpse of the boat– C’mon fish give me blood. [Bob] It’s south time, hmm. As it headed to the– Is yours the right kind, there we go we’ve got some blood. [Bob] All right. Now you guys can test that blood while we’re here, right? Yep, we’re gonna put it in a handheld blood analyzer and we’re gonna have results in about three minutes. [Bob] Great. [Bryan] Gotta put this in here, to keep it from coagulating. [Bob] All right well, guys I tell you what– And this fish is going back in the water. [Bob] All right, awesome, awesome. There you go, good solid kick, under the given condition, oh you got a stingray too. I do, we got two of them things on here. Hey, hey, that’s what you get. [Bob] That’s okay. [Narrator] Stay tuned, on the Sportsman’s Table, we feature a true southern sandwich with a new twist. 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 The Sportsman’s Table this week, we’re back here with Jermaine Austin here at Deck 383 in Murrells Inlet. On the beautiful Waccamaw River, I tell you what, this is a recipe that you promised all year to do and it’s on the menu here. Waited until the last run. Okay, Jermaine, this one I know folks are gonna be interested in. It’s called a Slow Roll and it’s a fried bologna sandwich. Oh man. You can never go wrong with fried bologna. Only in South Carolina, there you go. South Carolina certified, we’re good to go. All right let’s do the first step, my friend. All right, we’re gonna put a little char on the bologna here. Okay, I gotcha. Lay that down, oh yeah we cookin’ already. [Bob] Ah yeah, okay. [Jermaine] Let that cook. [Bob] Let it render down a little bit, mm-hmm. [Jermaine] All right Bob, this is all finished attentively this is what you want right here, see the nice char– [Bob] Oh yeah. [Jermaine] On the piece of the bologna here and that’s how you know you’re good to go. [Bob] Listen, as a kid and adult I still love bologna sandwiches. Oh, I love it, I love it. Okay, so, what’s next? All right we gonna put our caramelized onions on here. Oh okay. Caramelized onions. [Bob] Okay, there you go. [Jermaine] Nice caramelized onion. We’re gonna throw some chili on here, made fresh in the house. [Bob] Oh my goodness. Oh yeah, mm-hmm. Throw the chili on there. [Bob] Who would’ve ever thought, huh? Who would have ever? Ah, roll bologna. [Jermaine] Rolling bologna. [Bob] No wonder they come down here to get this thing at the marina. [Jermaine] You can’t go wrong. [Bob] I’m telling you, Deck 383 has got it going on. Put cheddar cheese on top of it right there. Oh my goodness, there you go. Then you let the cheese melt. Okay. We can go ahead and just plate this, right on our bun over here, That comes with lettuce and tomatoes, also all South Carolina certified. Okay, and then you’ve got a little bit of what, it looks like mac and cheese. Mac and cheese, you got to have some mac and cheese with bologna– That’s what I’m talking about man. Yes sir. We’re gonna go ahead and plate this. There you go. Right there. Oh my goodness. [Jermaine] And that will be your slow roll at deck 383. There you go. Folks, that’s another great recipe here. Log on to CertifiedSCgrown.com and see what’s fresh on the menu. Log on and come on down to Murrells Inlet and Wacca Wache Marina down here at Deck 383 and Jermaine and all of his staff. I’ll tell you what, they have a great menu for you. Come on down and enjoy this beautiful sight behind us, this deck, the water, you name it. Right here on The Sportsman’s Table, another great recipe, we’ll see you next week. 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 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 Screenprinting, and by the Wacca Wache Marina and Deck 383, located on the Waccamaw River in Murrells Inlet South Carolina. Well folks listen, I want the guys to give you the results of the blood tests for the big redfish that Joey caught and then we want to talk about the salinity of the conditions out here where these fish are living, and both these guys have got the results so I think it’s worthy of taking time. Let’s tell them first cause you know, this research is so valuable to the fishery out here. Everybody that fishes and loves it, okay, they need to know why we do this and why you guys are doing it, and its for the health of the fish that we love to catch. Yep, yep. That’s what we’re out here for, that’s the mission of DNR, you know. Yeah, exactly, yeah. Yeah, so based on the blood, it appears that fish wasn’t really that stressed out ’cause his lactate level was really low, and the pH wasn’t high so you know and the fish swam away great, you know I’d say that fish is probably gonna survive– Right. You know sometimes though when they’re struggling after recovering, a shark will come along and hit him and we can find out through that tag as well but you know that fish isn’t likely dying as a result of being captured so, you know the fight time was pretty quick and we handled them quick and got them back in the water quick so, you know that fish is probably gonna make it. All right, and on the water side of things, so what we’re looking at is trying to figure out how salty the water is, so right now it’s about 36.2 parts per thousand, which is about full strength sea water that’s about as high as it ever gets. Well, let me ask you now with the lack of rain that we’ve had here in the southeast, and the fresh water coming in here which, you know gosh it seems like fresh water it flows into Georgetown in this area. Does that make a difference? That does make a difference, so right now even up at the head of the Winyah Bay it’s pretty salty much further inland than what we would expect. Now would that make it better fishing or worse? Is it hard to say? It’s hard to say, a lot of times when there’s a lot of fresh water coming down the river like a month ago, we’re sitting out here in the jetties at Winyah Bay, and a month ago, it was zero parts per thousand. So fresh water on the surface– Right here. And it was still salty on the bottom so there’s a big wedge, but that’ll concentrate the fish and it’ll actually make it better fishing because the fish aren’t moving as far up, they have less territory up the bay to go, so that concentrates them down here so that you know, if you do have a lot of fresh water running out, that can certainly improve the fishing by concentrating them in an area. Well, you know, Joey I am so glad that Bryan took us fishing today, okay. He was the guide for us today wasn’t he? He did a great job. Well, I tell you, Bryan Frazier, Joey Ballenger, I just tell you it’s just been a great trip today and it’s just been so wonderful having you guys out on the boat and I can’t thank you enough for what you’ve done– Oh, fish on, fish on! There we go, oh. Let me get my rod, okay. Is it still on there? I think so. Oh yeah. That’s the way. Well, again I’ve gotta say thank you so much to Joey Ballenger and Bryan– Oh we lost him. Aw, it came off. We’ll catch more fish next time, but folks listen, check out DNR’s website go down to the marine center and see what great things they do. I tell you, they’re unsung heroes for everybody that fishes in saltwater, these two guys here and all of the great staff down there in Charleston. They make it possible for your natural resources right here on this beautiful coast of South Carolina. Joey, thank you man– Thanks for having us on. It was a pleasure. Thank you Bryan. Thank you guys. As I like to say each and every week, the outdoors is my passion and I want it to be yours too. We’ll see you next time.
This week Bob will have a very special guest in the boat, Kevin Malone from Pure Fishing’s Abu Garcia! Bob and Kevin will be trying their luck with some fall inshore Red Fishing action on the coast South Carolina, a great destination for vacation and fishing.
aWatch this week and see if Bob and Kevin can load the boat with the Bull Red Fish and talk about some new Abu Garcia tackle options at the same time!!
This week join Bob as he travels around the country on his Top 16 Destinations Tour in search of the best of the best for saltwater fishing action. Red Fishing, Trout, Kings, Tuna, you never know where he will pop up around the country.
This week Bob is joined by his longtime friend and saltwater guide Capt. Bill Willis of Lost Bay Guide Service in Pensacola, Florida. Bob and Bill will be fishing for top water busting bull red fish. Perdido Key and Pensacola Bay is a great fishing destination…. This is a show you must see…. Did Bob and Bill get it done? You have to tune in and see for yourself!!
Bob is in The Bayou State this week fishing with Captain Mike Gallo of Angling Adventures of Louisiana. They’ll be fishing Lake Pontchartrain, a nationally known estuary for large trout and the Redfish capital of the world! Bob is on the hunt for trophy Redfish and trying out a few new techniques to land the big ones, so stay tuned to see how he gets it done. This show is guaranteed to get you pumped to take a Redfishing trip to Louisiana! We’re also cooking up some Certified South Carolina Shrimp & Tuna in the kitchen with Chef Tom Mullally!
On this weeks episode we join Bob in Beaufort, SC fishing for cobia in the Broad River. Alongside Bob will be Shakespeare Pro Staff Guide Josh Utsey, so watch them as they try to land some big redfish! Where else can you fish for cobia and redfish in the same day? You won’t want to miss this show!
On this weeks episode Bob is taking a few of the guys from Pepsi on a red fishing trip of a lifetime. Join them as they head to Winyah Bay located outside of Georgetown, South Carolina. Captain Tommy Scarborough of Georgetown Coastal Adventures is back and will be helping Bob and the guys on this fishing adventure.