Tag Archives: South Carolina

Lake Wateree Catfishing

Bob heads to Lake Wateree in South Carolina to do some late spring catfishing. Also Bob will introduce you to some brand new Ugly Stik catfish rods that you may want to get for your boat.

Lake Hartwell Stripers 2022

Bob is on Lake Hartwell SC for some striper fishing with Shad Slinger fishing charters.

Shad Slinger

SC Grown Fried Peanuts

By: Blanche Weathers

Ingredients

Deep fryer
Peanut oil
4 cups Certified SC Grown raw shelled peanuts
Sea salt
Newspaper/Paper towels

Procedure:

Heat oil in a deep fryer to 375 degrees F.

Cook peanuts in preheated oil until fragrant and hot, about 3-4 minutes. Transfer to paper-towel (or newspaper) lined plates to drain. Season peanuts with sea salt. Store in airtight container.

Lake Hartwell Stripers

Bob heads to Clemson, South Carolina to striper fish in Lake Hartwell. Joining Bob is Captain Nathan Key with Shad Slingers Fishing Charters to help Bob put on some early spring hybrid stripers. Also on this week’s Sportsman’s Table we feature a great appetizer for your next get-together. It’s a South Carolina certified shrimp toast recipe.

Shad Slingers Fishing Charters

Georgetown Reef Donkeys

Bob heads offshore from Georgetown, SC with long time friend and guide, Tommy Scarborough of Georgetown Coastal Adventures. Plus, check out this weeks recipe, Shrimp and Basil Pizza!

Georgetown Coastal Adventures

Santee Catfishing

Bob is back at Santee, SC doing some catfishing! Along for the trip are his special guests SC State Senator, Larry Grooms and Buddy Jennings. They talk about how this great fishing did not come by accident. Hosting the trip is Doug Allen of Doug’s Guide Service.

Doug’s Guide Service

Georgetown Redfishing 2020

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.

Full Transcript

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?

Tommy: Yes.

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.

Tommy: Yep.

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.

Adam: 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.

Adam: Absolutely.

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.

Adam: Absolutely.

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. You are killing me man, you are killing me.

[end]

Santee Spring Stripers

Bob heads to Santee, South Carolina for some striper fishing with longtime guide Stevie Pack with Pack’s Landing. Also on this week’s show, we feature a new line of Berkley Power Baits. Then on the Sportsman’s Table, it’s a South Carolina certified crab cake recipe that you don’t want to miss.

Pack’s Landing

Santee Stripers with Ricky Drose

Bob heads to Lake Marion in South Carolina which is part of the Santee Cooper lake system. Joining Bob will be guide Ricky Drose, whose family has guided on Santee for over 40 years. Also on this week’s Sportsman’s Table we feature a South Carolina certified grouper taco recipe.

Ricky Drose at Drose Guide Service 803-460-7717

Full Transcript

[Announcer] Coming up on this week’s Bob Redfern’s Outdoor Magazine: Bob heads to Lake Marion in South Carolina which is part of the Santee Cooper lake system. Joining Bob will be guide Ricky Drose, whose family has guided on Santee for over 40 years. Also on this week’s Sportsman’s Table: We feature a South Carolina certified grouper taco recipe. All this and a whole lot more. And it all begins right now.

Yes, it’s been a great day.

Who shot this?

Look at that! Wow, let me hold that thing.

Nice.

Get’ em Ricky.

Got’ em hooked.

All right. Yes, sir. Hmm-mm. Man. You know, you do well stylin’ and profilin’ on that thing.

I’m learning.

Yeah.

You’re a good teacher.

Yeah, right. Now I don’t have a net in here so you get him over here and I’ll get him up, first.

All right.

How ’bout that? All right. Santee Stripe. Oh, yeah. Come here, now. I’m just gonna… We’re gonna take your picture. We’re just gonna take your picture. And yeah, uh huh. Don’t do that, ’cause I don’t want my hook in my hand. Hold still. Hold still. Hold still. Ah, there we go. We got it. Mmm-mm-mm. Okay, there. Nicely done, my friend. Man, that’s a good start right there.

They got a better fish…

Well, we’re gonna let this one go! Let me get’em. Whoo-hoo! Oh, that’s on the free line, Ricky.

[Ricky] Yes, sir.

[Bob] Well folks, welcome to our show this week. Here on Bob Redfern’s Outdoor Magazine I have the distinct pleasure I have in probably if not the premier guide, the legacy guide on Santee, Mr. Ricky Drose with us, okay. And Ricky and his uncles, his dad, and I will tell you, they are just renowned guides here on Santee. And we are really very appreciative of having the opportunity to have him be on our show this week. He’s already pulled in one. Now, I tell you what, Ricky–

Yes.

[Bob] I really don’t…uh oh…

[Ricky] That’s all right, just gotta unhook the line.

[Bob] You got it? Okay. Ah, there we go, awesome. And I don’t mind dating this thing, ’cause to be honest with you, it’s December in South Carolina and it’s nice.

It is hot.

Yeah, it is. I’m telling you.

It is hot.

So, you know, you fish 200 days a year.

Right.

I mean, of course you’ve got all kinds of things, okay. I know you got two kids in college, bro.

I do, I do.

You know, so, you ain’t got any choice…

That’s exactly right. We’ve gotta work.

Thank goodness, I already got mine out.

Oh, mercy.

Tell everybody… Spend just a couple of minutes while I’m… I’m gonna let this fish dance a little bit. Everybody’s gonna say, “Redfern will you dial that thing in” But I really love striper fishing, okay. How exciting is it is for you to guide down here with these stripers that are coming back on Santee?

Striper fishing has gotten really good in the last couple years. We’ve had some good size limits as far as over the past few years, of getting the fish back to where they were years ago.

Yeah.

Catching some really nice fish now. Starting to, with those size limits. So they have helped tremendous amount. Caught some really pretty fish this week so hopefully it will continue… if the weather will cooperate.

Listen, I tell you, the weather’s awesome. It really is awesome, huh? Ah, there he comes. Okay. There he comes Ah, man. Mm-mm-mm-mm-mm. I tell ya, they’re difficult little hummers this morning. You know, we just passed over a bait ball and they just decided to hit.

That’s correct.

You know?

The bait… That’s what we’re doing now is hunting the big schools of bait. And fishing around those schools of bait.

Yeah. And…tell everybody. I mean, we’re rigged up, it’s not rocket science. I mean, of course we’ve got Abu Garcia and striper rods here with the ugly stick.

Right.

But I tell you what, that is picture moment on that fish. I gotta…let me get him up there. Oh, yeah. Oh, yeah, mm. Now, that fish is a good what? Twenty…

Twenty, twenty-one…

Twenty-six maybe, yeah. Well it maybe with the tip fish tail.

Of course. That’s a good fat striper right there.

Right, right.

You done good, okay.

Well, thank you.

Man, here it is. It’s foggy.

The fish did good.

The fish did good. Well, you did too, okay, all right. Here we go. We let him go, we’ll catch more.

[Announcer] Stay tuned. When we come back from commercial break, we’ll have more striper fishing from Santee Cooper.

[Announcer] Bob Redfern’s Outdoor Magazine is being brought to you today by these following sponsors: 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. By Southern Woods Plantation. Offering the best in southern comfort & quail hunting. And by Santee Cooper Country. Discover the natural wonders of South Carolina’s great lakes.

Let’s see, my knee hit. Let’s do a switch here. Up, that one’s up. Oh, man. Listen, this one here is a lively hummer. Oh. Mm-mm-mm. Listen, you know what is so enjoyable? To see these stripers come back on Santee.

Right.

Folks, listen, you need to pay attention to this ’cause what was on Santee is no more. And this guy can show you the way, okay? Listen, 60 years of family history guiding on this lake. Talk to me while I’m reeling this fish in.

Right, my family moved here, my granddaddy moved to the lake in 1948. And opened up a bait and tackle store called “Joe’s Place”.

Joe’s Place, wow.

Joe’s Place. And so he started guiding, renting boats and running that and my father and two brothers grew up here guiding. So it’s been a family tradition.

Oh my goodness, Ricky.

So, I’m third generation from…

And you’re not that old, man!

I’m not that old.

I’ll tell you, it’s some good water down here on Santee. You hardly got no gray hair!

But, uh…

Oh my goodness!

I should have some gray hair.

Oh my goodness. Well, listen. I will tell you, years ago this was such a great fishery.

It was.

And then it kind of took a decline. Let’s just be honest about it.

Right.

And then, the DNR and all of the conservationists back here have done such great work to bring back the fishing in this lake.

Right.

Both the upper and the lower lake.

The size limits have done really well on the fish and we have a lot of fish, a lot of small fish in the past few years.

Man, that was caught on the free line back there too. Okay, ha ha! You know, he ain’t done yet. That is a good looking striper. Wow! Wow, Ricky, I’m so glad you talked me into coming this morning, okay?

[Ricky] Even though it’s 80 degrees in the wintertime.

Yeah, there you go, ha ha. Oh my gosh, ha ha. I tell you what, man, that one I tried to get out of there a while ago, he just wasn’t having it. There you are.

Just doesn’t want to open his mouth!

He just wasn’t having it! Aw, man! Mm-mm-mm. Wow, let me get over here and then I’ll get ’em from you. Show everybody this beautiful Santee striper. Wow, now that one… Gosh, that would almost go to, what 26, 28?

Right?

Maybe. Good fat fish. Listen, they are back, folks. Santee, it’s here, okay. Log onto to Bob’s Top 16, come on down, we’ll have Ricky on there, if you want to fish with him. Alright, tell ’em how to get a hold of you, now. Give ’em a number. My number is 803-460-7717.

Please, put that in your dial. ‘Cause I’ telling you, you want to come fishing on Santee, this is the guy to take you, right there. All right, let’s put this one back in here, we catch some more, bro.

I’m gonna go under this one right here.

[Bob] All right, here, let me get it out of the way. You got it? Okay. How ’bout the back one?

He gone under all of those.

Okay, all right, you set. That’s a nice hit right there now.

He’s taking some line.

Yeah. Well listen, while you’re doing all the work, let’s talk a little bit about… This is a unique fish now to Santee. Not in all the lakes that they stock and put and take, but this one, they reproduce here.

That’s correct. They go up, all the way to Columbia and reproduce. They spawn there. And their eggs float and come down the river. And so we do have natural reproduction.

Oh, wow.

For stripers here.

Now, does DNR still supplement?

They do occasionally stock a few fish, it’s not every year, but they do stock some from time to time. But a lot of ours are just natural reproduced fish.

Well, they just kind of help fine-tune. Look at…

He’s got around that.

[Bob] Do we got it wrapped?

He is.

[Bob] Let me see if I can get it out of there. Where am I? Over? Are we good?

Yep, got it now. One of ’em.

All right. Go ahead, bring him in. Let me see if I can get this thing off here.

I’m just taking my time. He’s just…

He looks like a nice striper. At least he’s giving you a head nod that he is.

That’s exactly right.

[Bob] Yeah. Get ’em up here. Well see if we can get ’em. Oh, yeah. Tell you what, let me move this one up here. And some strategery here. Yeah, there we go, come here. We’re just gonna take your picture, that’s all we’re gonna do. That’s all we’re gonna do. Wow, come on. Come on. Ahh, there we go. Now look, he wasn’t comin’ off there, either. He had that thing. Okay, there’s your fish.

All right.

Hey, I’ll let you hold it for everybody. Man, now that one’s the biggest of the day! Look it there! Whoo-hoo!

Beautiful fish.

[Bob] Yes, they are. And I tell you, they’ve got some good weight to ’em. Look at that. Now one’s a good 26?

Yep.

Twenty-eight inch maybe?

Yep.

Yeah.

Nice fish.

Man. Ricky Drose right there. Drose Guide Service, Santee. It’s back, brother!

It’s back!

It is back. Alright, ha!

Well folks, listen. I have a special guest today and I want him to talk about how we got where we are with the stripers coming back that you saw us catch today. And none other than Buddy Jennings, the former Director of the South Carolina Parks Rec and Tourism. We’re gonna talk about the legislation that got us where we are today and just how important it’s been. Buddy, I want to thank you for all you do for the resources of this state. But tell me, in 2014, a big change happened.

Yeah, you know we had lost the fisheries due to drought and a lot of other conditions but in 2014, with the work of DNR and the Santee Cooper Country, working with the stakeholder’s group across the state, we were able to come up with legislation that would help bring that fisheries back. What we ended up with was a 23 to 25 inch slot and the striped bass grow through that slot in a matter of a year. And there’s three different classes in that slot. So we were able to catch three fish in that slot limit. One can be over 26, so if you catch a truly memorial fish, it’s good to keep that one. But we closed the season from June the 16th through October the 1st. All of those, plus the fact that we’ve had more rain and we’ve had more stocking, have brought this fishery back to the world-class status that we once enjoyed.

Well, you know, one of the other key pieces too. I mean, Santee Cooper Country has done a wonderful job down there with the tourism, but this even helps their job even more to get more folks to come down there now and enjoy the lakes.

Absolutely. Their job is to promote and advertise the Santee Cooper area. Mary Shriner and her board do a great job working with the legislative delegation in that area. So, I’m real proud of all the work that they’ve done.

[Announcer] When we come back, we head to The Sportsman’s Table for another great recipe from Deck 383 in Murrells Inlet, South Carolina.

[Announcer] 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 Sportsman Table. I tell you what, Carol Panagos, she’s a sous chef with Strand Catering here in Murrell’s Inlet in Myrtle Beach. She’s got a great fish recipe for you today. Carol, thank you for coming in, okay.

Thanks for having me.

Beautiful setting here at Wacca Wache Marina, Deck 383. And it’s all about fish.

It is.

Okay, well let’s get started ’cause I love fish.

Well, today we’re gonna be using grouper. We’re gonna do some beer battered fish tacos.

Oh awesome.

But it’s very simple recipe so everybody can use this. We got our grouper from a local place here in Seven Seas Fishmarket.

Oh, wow.

They usually get it in the day of.

Yeah, that’s right here in Murrell’s Inlet.

It is.

Certified South Carolina, right there.

Exactly. So all you’re gonna do, you’re gonna take your flour, and then you’re gonna take a little bit of baking soda with salt and pepper.

Okay.

And then, you can’t have enough Old Bay. You can’t go wrong. I like to use the Old Bay with the garlic in it. And then we’re gonna use our Nut Brown Ale New South Beer which is local here as well. You just pour a whole can in there.

Really?

Yes.

No kidding, huh. Well, I have to look at this beer. A New South Nut Brown Ale, right there folks. I’m telling ya.

Locally brewed.

A new use for beer. That’s local.

It’s local as well. The only brewery in South Carolina.

Okay, that’s certified.

And in Myrtle Beach I should say.

There you go.

There you go. Alright, so once you have this stirred up here, you want to have a nice pancake batter consistency.

Okay.

You set that aside. You’re just gonna take your fish and you’re gonna just drudge them in there.

Oh, wow. So you don’t even have to kind of pre-do it with an egg wash or anything, huh?

No. Everything’s right in here for you.

Oh my goodness.

Then you just drudge it, and you’re gonna stick it right in your oil. And that’s gonna cook for 5 to 7 minutes, real simple.

That is easy.

It is.

Okay, Carol, what do we got now?

Now you want to make your cole slaw. While your dish is cooking, you can quickly make your cole slaw and let that rest. We’re gonna use thin sliced red cabbage and thin sliced red onions. Combine those together.

Oh wow.

You’re gonna take some thin sliced green onions and then some lime zest, throw that in there.

Mmm.

You’re gonna take some olive oil, just enough, like two tablespoons, three tablespoons is fine. And then you want to take a lime and you want to squeeze over it. Remember we use the mesh screen over it.

Yeah.

So that way you don’t get your seeds inside there. And then, let that settle there. And then all you’re gonna do is just mix it around.

The lime just smells good.

It does. The lime with the lemon and then once you… You know, a little salt and pepper if you need to as well. Once you massage it with your hands, it’s gonna make the cabbage break down a little bit so it won’t be so crisp to it as well.

I gotcha. Well, I tell you what, let me move this plate over here and we’re ready to roll.

Okay Carol, now what’s next?

We’re gonna take our pre-heated taco shell.

Okay.

We’re gonna take our cooked grouper, beer-battered nice big piece there. You take your slaw and put it right over top of this with the red onions, and see all the color in there? That’s really nice.

[Bob] Oh, yeah.

And then you take a little bit of your sour cream. A good way to spice up some sour cream or crema, is to take a lime and squeeze in there or put some lime zest in there as well. So that’s another option. And then you can also take some pineapple, a little sweetness to the spice, little pineapple salt, and then also some fresh cilantro.

[Bob] Oh my goodness.

[Carol] And there you go.

[Bob] Wow, that is fantastic.

Fresh beer taco.

Fish tacos, okay. Carol, listen, thank you so much for being a guest on the show today.

You’re so welcome.

And folks I will tell you, what’s fresh on your menu? Check out certifiedscgrown.com. And you too can have great items just like we saw today on the show. And, the next time you’re down in Murrell’s Inlet, stop on by Deck 383. Come on in, enjoy this beautiful backdrop. I tell you what, fishin’, it’s all about that and comin’ in for a great meal. We’ll see you right back here again next time, on The Sportsman’s Table.

[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.

[Announcer] 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’s a matter of taste. By Browning. Browning, the best there is. By Wacca Wache Marina and Deck 383. Located in Murrell’s Inlet, South Carolina. By the Old 96 District of South Carolina. Come discover the Unexpected Wonders. And by South Carolina Embroidery and Screenprinting. Your source for all your promotional product needs.

Got ’em Ricky, got ’em! Let me Oh, man! You know, we just came across that bait pod.

That’s right.

The sun’s come out, the fog’s lifted.

The fish were right behind that bait.

Look at him, look at him go. Bam! You know, we’ve caught some great fish today.

We have.

I’m serious. And I know you’ve caught some bigger ones. And I tell you what, that’s okay. But what you’re doing as a guide down here and what we want to show today is… Okay, okay.

Gotta chase the fish around the boat!

Well, you know, we try to play it real, here. I don’t want to give the false sensation that everybody’s gonna catch, you know, a 35 pound striper down here. Now, can you?

Yes.

You bet you can.

You can.

But what we want them to do is to come down, stay active, catch lots of fish with you.

Right.

And you know, Santee is back.

Yes.

From striper. I mean, it is back. Look at that. Oh-oh-oh! Yes, sir! Well folks, while I’m reeling this fish in we’ve had a great day on the water. Ricky, tell these folks… Let me come on back down here. Tell these folks, ’cause they want to come. Again, you can on to Bob’s Top 16 on our website at Bobredfern.com. Ricky’s gonna be on that top 16 list. Tell everybody your phone number again, how they can come down and fish with you.

It’s Ricky Drose at Drose Guide Service. And my number is 803-460-7717.

And folks, listen: Santee Cooper country, this is a beautiful place to come. Again, I know I keep saying, Santee, it never left. But it’s really back in a big way. And our DNR and all these great folks and these conservationists like the guides that are down here, have helped do this and bring these stripers back. And I will tell you all the great work that’s been done here is just awesome. And it is awesome. And that–whoa! You know, I may have got the big end today.

I believe you did.

Why man, look at that. Well folks, listen, as I always like to say each and every week, the outdoor’s my passion. I want it to be yours too. We’ll see you right back here again next week on another great episode of Bob Redfern’s Outdoor Magazine. Come on in here, striper! Yeah, man, look at here! Whoo! You got ’em Ricky?

I’m gonna get ’em.

[Bob] All right, Bo, get ’em. He’s not giving up!

He’s not quite ready yet.

[Bob] You know, you gotta be careful too ’cause not only do the teeth hurt, that fin hurts too. Oh, yeah. Oh my goodness. Look at there! Wow! Folks, we’ll see ya next week, on another episode. Ricky, you did good, my friend. All right. Alright!