Low Country Fishing | Bob Redfern”s Outdoor Magazine

– [Announcer] On
this week’s show, Bob heads to the beautiful
low country of South Carolina for some
early-winter trout and red fishing. Plus, on this
week’s Sportman’s table, we feature another great
South Carolina-certified seafood recipe. All this and a
whole lot more. And it all begins right now. [music] – Caught on here. – Yeah, fish on, Chris. Alright, buddy. Yeah man. Yeah you working it. – It’s not looking too bad. – No sir. – There we go. Decent fish. – Yeah. – Come here buddy. – Good 13, 14 incher. Can’t complain about that. God, they got
such soft mouths. – They do, he’s not too bad. – No. There you go. Alright, gotta be more
where that came from. – He thumped it as soon as
it came outta that grass. – Did he? – That’ll just give us a
little bit of information to work off of here. That would be wonderful. ‘Cause they haven’t
really given us anything. – [Bob] No. – Other than whiting. – [Bob] Yeah. – There’s lots
of whiting today. – [Bob] There you go. You’re putting
it on me, mmm! – I’m not doing it
intentionally if it makes you feel any better. – That’s okay, it’s
fish, that’s alright. – This was a luck– I
mean, I was literally just bringing it in. Alright, here, little guy. – You got the luck
of the Irish here, look at that. – And pretty. – And a litter
mate to the last one. – Pretty little guys. – Yeah, man. – Try to make sure, I have
these gloves on and they’re wet, I try to make sure I
have wet gloves on when I’m messing with those trout,
’cause you’ll pull those scales off. – Mmhmm. – Then they’ll
get infections. That doesn’t do
them any good. And so they seemed to be
ganged up on these glass minnows. – Fish on! Fish on! – Did he get you
wrapped up in that grass? – I dunno what he
what he’s wrapped up in, brother, but he’s on there. – I think he must’ve
gone around that grass. – Yeah. – Go ahead and just free
line him and see if he’ll swim right out of there. – He’s coming. – All they gotta do is
lay that grass down, and they can swim
right outside of it. – Yeah, here he
comes, here we go. Here he comes. Well, folks, we’re fishing. It’s been about nine or 10
years since we’ve been down here in Beaufort,
South Carolina, and my guy
today, and our host, Chris Mattson of
Mattson Guide Service. Chris, former marine,
two tours overseas, and now in 2011, you’re a
full time fishing guide, brother. – Yes, sir, things are
quite a bit different. – I bet they are. But, you know, with Paris
Island right here in the background, that kind of
brings back some hoorah. – That’s right,
that’s right. We’ve been listening to
their gunfire all day. – There you go. – It’s nice to be able to
get a red fish in the boat here. – Yeah, whoo man, oh yeah. There we go. Uh huh, we’ll let the camera
look at him a little bit, Chris. – Alright. – That’s alright,
you’re doing good, man. You’re doing what guides do. See, you don’t get
a fish very often. – [Chris] I’m usually
cheating with a net, too. – [Bob] See, no
nets on our boat, see. Alright, get him,
you wanna get him? – [Chris] I’ll
tell you what. If this was a
tournament day, he is perfect size. – [Bob] Yeah, he
would be, wouldn’t he? Whoo, yeah. – [Chris] And no spots
on that fish either. – [Bob] No, not a lick. Isn’t that funny? – [Chris] That hook just
came right out from him fighting against that grass. – Yeah, yeah,
yeah, look at that. You know what’s so
nice about these fish, is that blue coral tail. – [Chris] That’s right. – Because they’re
bumping down there, so with that, let’s
let this hummer go. And we’ll get him down. Alright, he’s gone. Bump! Man, I’m telling
ya, but Chris, listen real quick. Tell us about
your guide service, okay? You know, you’ve kind of
been fishing all your life. – That’s right. – You’re
originally from Florida. – That’s correct. – So, tell me, I
mean, gosh, you fish, what, over 200 trips a year? – Right around 250 a year. Mostly focused
around the summertime. And I do a lot
of family trips, so I’m fishing a
lot of cut bait, a lot of live bait,
up to six people. It’s very conductive for
other people to be able to come out and enjoy this
resource that we have. – There you go. – We do a lot of,
mostly catch and release, but we catch a lot of
good size fish when they’re cooperative. – Well, hey. – And you know as well as I
do how it can just tuck out. – Well, you know, and it’s
always nice to come back. Of course, we fish all
over the country and stuff, but it’s always
nice to come home. – That’s right. – And fish off the
South Carolina coast, and again, you know, you’re
gonna have to have me back, now. Folks, the last time
we were down here, we were sight fishing for
cobia right in this very broad river area right here. So, you gotta come back in
the spring and take us cobia fishing. – That’s right, we’ll do it. – Alright, bud, hoorah. Alright, let’s do it. – [Announcer] Stay
tuned, when we come back, more fishing from the low
country of South Carolina. 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;
by South Carolina, it’s a matter of
taste; by Pennington Seed, the leader in
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Browning, the best there is; by South Carolina Embroidery
and Screenprinting; and by Back
Woods Quail Club, offering southern style
hunting and an array of exciting and challenging
clay target shooting sports. – Fish on. – You’re back on? – Yup. – Alright, get it, get it. – He’s not as big
as I thought he was, I don’t think. – That’s okay! Get him, Chris,
get him, buddy, you’re due. – I don’t know, he’s
changing his mind. I had that drag
set down for reds. I don’t know if
he’s hooked funny or. – You’ve got a
little bend there. It’s okay, bud. – Don’t want him getting
around that power pole there. I don’t know what it, it’s
not fighting like a trout. Nah, it’s a red. – Yeah. – It’s just, he’s not a
giant but he’s fought as much. – Listen, he knew that Chris
Mattson was on the other end of that rod and reel. And was just flat
gonna just give up. I’ve done it,
that’s all I can do. – I couldn’t figure out,
I thought he was either a giant trout, or he was a
fish that used that four knot current. There we go, come on, buddy. – Now, did he come
back and hit that again? – Yup, that good. – You know, the ones that I
hammered did the same thing. – I think he just
straight up missed it. – Well, you know, our
conditions today are a little, a little different. – They are, it’s
for, uh, you know, the time of the year,
it’s unbelievably warm. – Yeah, that’s okay. – But beautiful. – We’ll take it. I’m not whining. It’s not every day you can
be out saltwater fishing. – Get a new one on here. – When it’s
supposed to be snowing. – [Chris] Right? – When he hit that
bait, he turned his head. I thought he was a stud. – Did ya? – Yeah. But he turned it
right into that current, and I think that’s
what added to it, ’cause he was right
on that current line. – Get him, Chris. – Yeah. I thought he was gonna do a
little bit more than that. – Eh, it’s not that little. – No, he’s not, actually,
he kinda grew a little bit. I thought he was more of
that nine to 12 inch kind of guy. – I think your
eyesight’s slipping, man. – It might be. So what’s neat is, I’ve seen
a lot of these fish lately. – Yeah. – And they’ll be like this
one where they’ve got an injury from a bird. – Oh, yeah. – It’s almost all
been on the tail end. I don’t know if that’s
because those are the unsuccessful attempts. – It may be. – But, I’ve seen
quite a few of that, those lately. – Now, do you have a good
trout recipe that you share with your clients? – You know, you can
do a lot with them. You can do fish
tacos with them. You can do, I
mean, in the South, we fry everything. – There you go. – I really like
breading them with panko, just about
everything with panko. – Do you really? – Mmhmm, and then I cut
it into chunks that are of similar size. – Right. – So that when
you’re frying them, you can fry them evenly. – Yeah. – Just so you get
some even cooking. Otherwise you end up
overdoing the tail or underdoing the
top slab of meat. – Yeah. – With the trout, you don’t
have to worry about the blood line as much as
you will some other fish. – See, most folks just, they
lop the heads off and cook the whole thing, or
broil it in butter, and this, that,
and the other thing. Fish on, Chris,
fish on, brother! – There you go! That one’s pulling
a little harder. – Yeah he is, yeah. Hey, man. Come here. You’re not very
big, but that’s okay. You think you are. – I thought he was
big at the beginning. That’s a little
bitty red fish. – Yeah, a little
one, that’s okay. You know, he was hungry. – He was hungry. He could feel
like he meant it. – Nice pretty
tail, nice black spot. He’ll grow up
to be a big ‘un, one of these days. – He will, got a little
sea lice on him there. – He hammered, he
hammered that thing. – This one has got
that blue on the tail. – Yeah, it does,
I’m telling ya. They’re eating oysters. – And a false eye. If you didn’t
think that mattered, I’ve seen a lot of them,
we were showing you earlier about that trout that
had the damage in back. – Yeah, yeah. – I’ve seen them where
they’ve gone after that spot in the tail,
thinking it was the head. – That, golly. Alright, I tuck this thing
right back up in behind that grass. – Which side of it? – On the right side. And he came out
and grabbed it. And make no
mistake about it, he wanted it. – Maybe they just
hadn’t slid in here yet, and they’re
sitting on that oyster. – Yeah, it could be. Could be. – I usually don’t play on
top of that oyster bar too much. I usually keep
it on the inside, inside edge. – [Announcer] After
commercial break, we head to the kitchen
for a great South Carolina certified seafood recipe
with fish caught right from the South Carolina coast. The Sportman’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, this week, folks,
we are in beautiful Murrells Inlet, South Carolina. Wicked Tuna restaurant,
right here along the coast, is this wonderful place, and
joining me is the executive chef here. This guy and his staff
produce some of the finest meals. Well, listen, you just gotta
come visit The Wicked Tuna when you’re here
down in Murrells Inlet, South Carolina, but my
executive chef today, and my guest, is Patrick
Fowler here at Wicked Tuna. And what have you
got for us today, okay? You guys are all
about fish, man. – All about fish. – I don’t know anybody that
does fish better than you guys. – We’ve probably, we claim
to fame is hook to plate. – There you go. – We catch it, and
literally about four, five hours later,
it’s touching the plate, ready to go. – Oh, man, Patrick. What have you
got for me today? – Today, we’re gonna
cook some red snapper. This was caught
right off the coast. – Okay. – By one of our boats. And we’ll cook it up, put
it over our local grits, and let’s get started. – Alright, man. Oh, gotta have oil,
he’s gotta have a little, he’s gotta slip and
slide through that pan. – I am a firm believer
if you’re cooking fish, it needs to be in olive oil. – There you go. Now you know, and again,
I say this all the time, but folks listen,
these chefs will tell you, when you’re
cooking meat at home, whether it’s
chicken, it’s steak, it’s fish, whatever,
don’t overcook the meat, okay? A lot of folks,
they do that, that’s the first thing. They just cook it to death. – Yes. We do a trick, we just
lightly coat it in flour. – [Bob] Right. – [Patrick] And
what that does, that keeps all
the moisture in, so you get a nice
juicy fish when it’s done. – [Bob] There you go, okay. – [Patrick] So
I’m gonna get some, little bit of salt
pepper on there. Get that rolling. We’ll go ahead
and start plating. These grits are
already prepared. – Yeah, I’ll get this
pan out of the way here. Oh, wow, nice yellow grits. – [Patrick]
Nice yellow grits. – Alright,
Patrick, we about ready? – Yes, sir, alright. Now we’re gonna season with
a little bit of blackening. – Oh, yeah. – It’ll make it
just nice, beautiful, goes really well. – [Bob] That is an
awesome looking filet. – [Patrick] Let me
put some butter on top, get that nice and wet. Get that nice and juicy. – [Bob] Now, you
guys prepare this, this is an entree
right off the menu, right? – [Patrick] Yes, sir,
this is our blackened catch. – [Bob] Okay. – [Patrick] It’s one
of our popular ones. People love it. It’s like a taste of
breakfast at dinner. – [Bob] There you go. – [Patrick] So
we’re gonna take it, and then we’re just gonna
put that right on top like that. – [Bob] Oh, yeah. You know, the eye
of the beholder, it’s just great, ’cause you
guys take a lot of pain to make sure it looks good. – Yes, sir. – Not only does
it taste good, but it looks good. – Now we’re gonna add,
this is a marvelous sauce, it’s almost like a
raspberry reduction, and this just goes well
with any protein that’s blackened. It’s just
absolutely delicious. – [Bob] Oh wow. – [Patrick] And
we’ll take this, make a nice
pretty little swoop. – [Bob] Was there a special
class at chef school? – There was, there was. And there you go,
a blackened catch. – I’m always amazed, wow. Right here, executive
chef Patrick Fowler from the Wicked Tuna here
in Murrells Inlet. Patrick, as always
man, it’s a pleasure, okay? Come on down and check
out The Wicked Tuna. And remember,
buy and eat local. It’s simply a
matter of taste. Log on to
certifiedscgrown.com and see what’s fresh on
the menu for you. We’ll be right back here
again next week on another great recipe on The
Sportman’s Table. Man, that looks awesome. – [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, 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 Wood Plantation, a place where the grandeur
of times past can still be experienced today. – He’s shaking his head
like he wants to have some. – Well, that’s a good thing. That’s a good
thing, brother. – They’re not growing
in the right direction. – No, but, hey. – Unless we’re
going for spots. – There you go. – He’s got a lot
of spots going. – He’s got a lot more
spots than a red fish, yeah. He needs to be,
he’s a dreamer. – Tell ya, it’s
good to see, you know, we get the mod winners. We don’t have the fish kills
that we do if it gets– – No that’s true. Exactly, and the
bait kills either. Of course, the bait
moves around a lot. – You know, it’s crazy,
even in the dead of winter, we’ll have mullet way
up in these creeks. – Mhmm. – But, those big, when
we get those big trout, they’ll just keel over. They go to the deepest
hole they can and we get, if we get those
really brutal cold days, and it’s, there’s no sun,
and we also have big tides, it’ll turn that water so
much that there can’t be a thermocline down
there to protect them. – Exactly. – And they just,
they just go belly up. That, and our white shrimp. They’ll over winter in those
deep holes and just wear ’em out. – Do you enjoy living in
Beaufort as opposed to Florida? – You know, I really
loved fishing and living in Florida. But, man, did it get built. – Yeah. Everywhere is
going that way, but that’s kind of where. – Yeah, I mean. – Not because there’s so
many people and houses, but because they were taking
prime places for wildlife and because the
land was cheaper, they’d plow everything over,
and then they were just filling it and
put in a mall, everywhere. – See, and now
you’re in that low pace, low country style. – That’s right. – You fit right in,
man, I’m telling you. – It’s nice, it’s a
nice way to live. – Semper fi. – Semper fi. – There you go. Well, folks, that’s
our show this week. I gotta thank my
guide and our host today, Chris Mattson. Chris, thank you, my friend. – No, thank you. I tell you what, thank
you for your service. We appreciate all that
you’ve done for the marines and all the great Americans
across the country. I mean, serving two tours
in the Middle East is not something that we
overlook and take lightly, so thank you, and God
bless you for that, but, having said that, man,
we ain’t caught a big fish today. – Nope. – But we caught a
lot of fish today, okay, in the
reds and the trout. You know, I will tell ya,
when your clients come, you have a great knack of
finding all these little nooks and crannies,
and so, you know, fishing’s fishing. – Fishing’s fishing,
sometimes you follow the crumbs and you
find a full cookie, and sometimes you don’t. – There you go, man. Well, listen,
we’ll come back. Gotta do some sight fishing
for cobia because Beaufort is known for that. – Absolutely. – Again, it’s
beautiful down here, just a day on
the water, okay? And listen, anything that’ll
tap the old rod and reel is a good day. – That’s right. – And so, we thank
you very much for that. Folks, listen, if you want
to come fishing with this young man, log on to
Bob’s top 16 at our website, bobredfern.com and Mattson
Guide Service will be located right there. Click on, either give him a
call or send him an email note, and you can come on
down to beautiful Beaufort, South Carolina and
come fishing with him. As I always like to
say each and every week, the outdoor is my passion. I want it to be yours, too. We’ll see you next time.

local_offerevent_note October 24, 2019

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