"Fishing Fireworks" Santee July 3,4-2014

What a great two days of fishing this past Thursday and Friday. Both days started a bit slow, then turned it on an hour or so into the day. Minnows dominated the jigs in the catch ratio. Brush was the structure fished, with the mid range depth brush of 11 to 14 feet being best. Some really nice white crappie were caught on deep brush, with blacks dominating the over all catch. The winds howled on Thursday, as Hurricane Arthur passed along the coast. Heavy overcast skies were overhead, but no rain fell while fishing. Friday morning found the winds again strong, but they subsided as Arthur moved its way along the North eastern coast line. No shortage of pleasure boaters on Friday, it only hampered boat control, not the bite. It seemed the more wakes, the better the fish bit. That's something you don't hear every day!
No Pics of Thursday, but the results were the same.

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Tommy with two very nice Whities.

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A big black comes aboard to my liking.

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Friday's box full of Independence Day crappie.

Good job guys. I will be down at Jacks Creek week after next for a few days. Hope you left a couple for me for dinner one night.

Way to go Ink. Good job.

Good report as always guys. Glad to hear the storm didn't slow down the catching. Congrats on the catch :)

thanks for the story and pics Ink always enjoy your post

Where did you stay at? Thinking about going there myself.

We stayed at our own homes, Tommy lives close to the lake, me around 35 miles away.

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Originally Posted by Jerry Bryant

Where did you stay at? Thinking about going there myself.

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Good job INK.I alllways enjoy your post and pictures..
Question about the white crappie,,can you tell a difference after the skin is removed/fillet?Do the fillets look and taste the same as the blacks??

If caught during the cooler months, when water temps are lower, there is little difference between black and white crappie filets. During the warmer months, white crappie filets tend to be softer, a little mushy you might say. Where as the blacks remain quite firm. This is only noticed during the cleaning process, once cooked, the flesh firms up and no difference between the two species can be seen, or tasted.