and Tammy Sayre bought the oil and breading to cook the fish and with some help outside used the clubs fryer to fry it all up. Anne Seay chaired the rest of the dinner with the help of some other members; Jen Seay, Jean Quick, Marianne and Joe Bennett, Donna McDaniels and Darla Williams. Thanks to all that helped make our club the great club it is!

Our Catfish roundup was Saturday June 7th. Bill Cash, my-self, Dave Williams, Bill Sayre and Vic Woods met at the Wacca Wache Mari-na at 7 AM and all there entered the Calcutta for biggest catfish caught that day. Bill Sayre caught the big one and reaped a $25 dollar reward. Rich and Patti Mick-elson went down to Georgetown to try and catch some big cats but did not have any luck. We ended a little ear-ly due to heavy boat traffic and the fish

being less than cooper-ative. Dave, Bill Cash and I met at Dave's house Sunday morning and cleaned the catfish we caught Saturday. Our catch amounted to about four and a half pounds of catfish filets. Vic Woods donated a few pounds of Spanish mackerel he had caught on an earlier trip. Dave purchased the rest of the fish (Mahi Mahi) we needed from Harrel-sons Fish Market, one of our Flounder Tournament sponsors. Dave cut up the fish and soaked it in a milk water solution till Thursday night. Bill

FROM THE PRESIDENTS COMPUTER

Coming Up:

GRAND STRAND SALTWATER ANGLERS ASSOCIATION

JULY 2014

THE HOOK SPONSORS

Lakewood Camping Resort

Don Perry 447-7311 Comfort Concepts Heating and Cooling Will Spillars 236-4933 Bonefish Grill 8703 N 17 Bypass Andy Smith 215-4374 Quality Pools and

Quality Landscap-ing

Bill Seay 234-2665 2nd Avenue Pier Teak Collins Bass Pro Shops

INSIDE THIS ISSUE :

CALENDAR AND AN-

NOUNCEMENTTS

2

RECIPE OF THE MONTH 2

FISHING REPORT 3

CLUB PICS & SUCH 3

LEADERBOARD 4

EDITORS NOTE/ GAMES 5

INGREDIENTS

Salad:

1 pound red potatoes

2 teaspoons extra-virgin olive oil

8 ounces kielbasa, sliced into 1/4-inch-

thick rounds

1/2 cup finely chopped celery

1/4 cup thinly sliced green onions

Dressing:

1 1/2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon freshly ground black pep-

per

3 tablespoons extra-virgin olive oil

RECIPE OF THE MONTH : PAULA DEEN ’S SAUSAGE AND POTATO SALAD

D ID YOU KNOW :

THE PHILIPPINES

AND RWANDA ALSO

CELEBRATE THEIR

INDEPENDENCE DAY

ONN THE 4TH .

PAGE 2 THE HOOK

Club Officers

President–

Chick McDaniels

651-2076

Vice President–

Kenny Moore

446-5777

Treasurer–

Anne Seay

241-5709

Secretary–

Jen Seay

241-5713

Past President

Dave Williams–357-9590

Members at Large

Ed Skowysz-650-7553

Bill Cash-237-9987

Kevin Seay– 241-5703

Editor

Jen Seay– 241-5713

Jseay@horrycounty

schools.net

Good and Welfare

Tammy Sayre–651-3373

Darla Williams–3579570

Bring a large pot of water to a boil. Add the po-

tatoes; boil about 25 minutes or until tender.

Drain and let cool.

Cut potatoes into quarters and place in a large

bowl.

In a large skillet, heat the 2 teaspoons oil over

medium-high heat. Brown the kielbasa. Transfer

to a paper towel-lined plate to drain. Add kiel-

basa to the bowl with the potatoes along with

celery and green onions. For the dressing, in a small bowl, whisk togeth-

er the vinegar, mustard, garlic, salt, and pepper.

Slowly whisk in oil. Add the dressing, celery and

green onions to the potato mixture and toss to

combine.

Serve warm or at room temperature.

This recipe is okay to be

served outdoors, you

don’t have to worry

about it going bad. Great

for picnics and barbe-

cues...

August

14th– Club Meeting,

speaker, Covered

dish, women’s kp

July

10th– Club Meeting,

speaker, Covered dish,

men’s kp

19th– All Species Tour-

nament

September

11th– Club Meeting,

Lowcountry Boil

Night

20th—All Species

Tournament

July All Species Tournament!

July 19th, Murrells Inlet Boat

Landing

Weigh-in 3 pm at the boat lot

MONTHLY PLANNER

Quote of the Month:

If you would like to volun-

teer, or would like more

info about volunteering, to

work with a committee,

please contact Chick or

Jen.

If any information has

changed or you would like

to know more about what

you can do in the club to

get more involved –

please contact Jen Seay at

843.241.5713 or through

email at

jseay@horrycountyschools

.net.

Report taken from local

guides, Sun News, fint-

alk.com and word of mouth

Creek: Flounder, red drum, spotted seatrout, black drum, sheepshead A variety of spe-cies are being caught in the Little River area led by red drum, flounder and spotted seatrout. Capt. Patrick Kelly of Capt. Smiley Fishing Charters has headed to the Sunset Beach/Ocean Isle Beach area of the ICW to catch reds and black drum, using live shrimp on quarter-ounce jig heads. Kelly has also caught trout on popping corks, with live shrimp. Capt. Mark Dickson of Shallow-Minded Inshore Charters has also used live shrimp on small jig heads under a popping cork to catch trout, black drum and croakers in the Crossroads vicinity. Dickson con-tinues to catch red drum at the Little River jetties while drifting menhaden on a Carolina rig. Look for flounder in Tubbs Inlet and Cherry Grove Inlet on the north end, Murrells Inlet on the south end. Capt. Mike McDonald of Gul-R-Boy Guide Service in Georgetown has had good success this week with reds and flounder in Winyah Bay on menhaden. Sharks are common in the local estuaries including bonnetheads, blacktips and bull sharks. Inshore: Spanish, cobia, king, bluefish, weakfish, black sea bass, whiting, pompano,

flounder black drum, croaker Spanish mackerel and spadefish are the top catches on the inshore scene. Spanish can be found near the beach, especially around inlet passes, and in the vicinity of near-shore reefs such as Paradise and Jim Caudle. Spadefish can be found on structure, predominantly the same reefs, but can also take temporary residence on the piers. In fact, a five-pound spadefish was landed this week off Cherry Grove Pier. Also look for flounder and cobia on the near-shore reefs. The piers are producing scattered catches of a variety of species including Spanish, blues, whiting, croaker, flounder, black drum, sheeps-head and spots. Cherry Grove Pier also reported a decent run of spotson Monday and Tues-day. Ocean water temperature was 85.39 degrees Thursday at 4 p.m. at 2nd Ave. Pier in Myrtle Beach. Offshore: dolphin, blackfin tuna, wahoo, grouper, vermil-lion snapper, porgy, amberjack, triggerfish, sail-

fish Dolphin aren’t quite as thick, but there are plenty to be found anywhere from about 70 feet of water out to the edge and the Gulf Stream. Trolling trips can also produce blackfin tuna and a few wahoo, along with barracuda and king mackerel, plus sailfish encounters are on the rise. Sizable kings are showing up on bottom spots in the 50 to 80 foot range, just in time for the Jolly Mon Classic this weekend out of Ocean Isle Fishing Center. Black sea bass and vermilion snapper are the top catch on bottom fishing trips with plenty of grouper, triggerfish and amberjack mixed in. Red snapper cannot be harvested in the South Atlantic region and must be released. To the right, Vic Woods shows off a pretty King! Nice catch!

2014 Leaderboard Species Angler Weight/Length Date

Red Drum Vic Woods 18 in —2 lb 10 oz 4/12/14

Amberjack Vic Woods 42 in —20 lb 5/3/14

Spanish Mackerel Vic Woods 17 1/2 in —1 lb 10 oz 5/3/14

Ringtail Dave Williams 13 3/4 in— 1 lb 11 oz 5/3/14

Black Sea Bass Dave Williams 19 1/4 in—3 lb 9 oz 5/3/14

King Mackerel Vic Woods 42 in— 18 lbs 6/14/14

Turn your fish for the leaderboard in to Jen!

PO BOX 15663, Surfside Beach, SC

29587

GSSAAMI@yahoo.com

GRAND STRAND

SALTWATER

ANGLERS

ASSOCIATION

FISH ON!!!

G RANDSTRAND SAL TWATERANGLE RS . ORG

#specialedit

Know Your State!

This year we are going to do something new in September, changing things up food wise. We’re going to be doing a lowcountry boil night instead of a fish dinner, and then keeping the food sur-prises coming with a bog night in Octo-ber. If you are interested in being a part of either or both of these committees, please let Anne Seay know. Volunteer-ing for a dinner committee is a great way to get your feet wet becoming in-volved, brining a side or salad can help us out a lot! Just contact Anne at 241.5709 and let her know you’d like to help! For those of you that don’t know what lowcountry boil or chicken bog, also known as pileau or perlou (per-LOW) here in the south, is all about, here’s a quick history into two of the staples of the southeast! According to some internet sites, South Carolina Chicken Bog is second to none! Perhaps this is because we have a festival to celebrate this dish in the Lo-ris Bog-Off. Held in the fall, this is an entertaining and lets face it, yum-my celebration to attend!

Chicken bog is said to get its name be-cause the chicken is bogged down in rice. Legend also has it that a Yankee soldier tried it and liked it so much he switched uniforms. Traditionally served as a barnhouse meal because of its abil-ity to feed large groups of people, it now enjoys recognition as a popular Fourth of July meal in many small towns along the Pee Dee. A staple in all chicken bog recipes is rice. Georgetown County, in the early 1800’s, was the nations leading rice pro-ducer, producing over half of the na-tions rice. You may have heard of LowCountry Boil being referred to by its far less appeal-ing name of Frogmore Stew. If you deigned to try it because you envisioned frog legs, don’t be hesitant now. There are no frog legs in either recipe. The recipe got its start, similar to chicken bog, when a large group of people need-ed to be fed. Story has it that a National Guardsman needed to prepare a meal for 100 men. Remembering a recipe passed down in his family, he put to-gether this one pot wonder dish, and

MONTHLY FYI SC is the nations largest peach producer east of the Mississippi. Get it, GA!

Served it to the delight of those in attendance. The dish was later named Frogmore as that was where the guardsman was from, but the Postal service eliminated the name leaving it with Lowcountry Boil. Let’s face it, that sounds WAY better. Traditionally served on newspapers spread across a table, this simple dish consists of shrimp, potatoes, corn, and sausage. Some recipes call for lots of butter, crab and onion. Regardless of the recipe you use, you cant go wrong with those combina-tions! So make sure you attend the Sep-tember and October meetings, and bring an empty stomach! There will be other options if you are allergic to shellfish or don’t eat meat. And re-member to contact Anne if you’d like to lend a help-ing hand!

Entered the Union: May 23, 1788 (8) Capital: Columbia

Origin of Name: Carolina was named to honor Charles IX of France and then Charles I and Charles II of England.

State Nicknames: Palmetto State • Keystone of the South Atlantic Sea-board

• The Iodine State • The Rice State

State Flower: Carolina Yellow Jessamine State Bird: Carolina Wren

State Animal: White-tailed Deer State Tree: Cabbage Palmetto

State Reptile: Loggerhead Sea Turtle State Wildflower: Goldenrod

State Amphibian: Spotted Salamander State Dog: Boykin Spaniel

State Butterfly: Eastern Tiger Swallow-tail

State Gem Stone: Amethyst

State Game Bird: Wild Turkey State Song: “Carolina”

State Mottos: Animis opibusque parati (Prepared in mind and resources) • Dum spiro spero (While I breathe, I hope)

National Forest: 1 • State Forests: 4 • State Parks: 47

Famous For: Myrtle Beach, Magnolia & Cypress Gardens, Hilton Head Re-sorts