2016 has sneaked up on us like new years seem to do. I am look-ing forward to 2016, hoping it is as good or better than 2015 was. Our club expanded our membership roles and participation in club events seems to have increased. We only had one pier fishing tourna-ment in 2015 and I plan to have at least two if not three in 2016. Not all members have a boat or access to another member that has one, although 2015 saw some mem-bers with boats more than willing to share the fishing time with other members. But for those whose sea

legs might not be what they used to be the pier fishing tournaments are the answer to participate in our clubs tournament fun. I hope to repeat in 2016 an all day fishing trip out of Crazy Sister Marina for club mem-bers. If you have an idea for something that might be fun for the club to try please contact me or one of the board members with your idea to be put before the board. Also, I know many of our members have inter-esting hobbies that the rest of the club would like to hear about. If you would like to talk about your hobbies or crafts contact our vice presi-dent Ken Moore to schedule you on one of

FROM THE PRESIDENTS COMPUTER

Coming Up:

GRAND STRAND SALTWATER ANGLERS ASSOCIATION

JANUARY 2016

THE HOOK SPONSORS

Lakewood Camp-ing Resort

Don Perry 447-7311 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 Glenns Bay Dental Dr. Hal Capps Jr.

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

Now– indefinitely

Red Snapper OFF LIMITS

NOAA Fisheries service has announced the commercial harvest of snowy grouper and vermilion snapper in South Atlantic waters will close at 12:01 a.m. on Tuesday, Sept. 22.

Trivia and Music

Murrells Inlet Marshwalk Nightlife Check marshwalk.com for more information.

Brookgreen Gardens

Tours, exhibits, tea parties and more– check brookgreen.org for more information.

our monthly club meetings. I am looking forward to January’s club meeting and the chili cook off. If it turns out anything like last years we are in for some good eating. Remember if you have something to sell that you think the other members might be interested in buying and would like to have it put in the newsletter, contact our secretary Jen Seay with the infor-mation. Looking forward to seeing all of you in January.

Your pres, Chick

INGREDIENTS

1/2 POUND SMOKED MEAT (HAM HOCKS, SMOKED TURKEY WINGS, OR SMOKED NECK BONES) 1 TABLESPOON HOUSE SEASON-

ING , RECIPE FOLLOWS 1 TABLESPOON SEASONED SALT 1 TABLESPOON HOT RED PEP-

PER SAUCE 1 LARGE BUNCH COLLARD GREENS 1 TABLESPOON BUTTER HOUSE SEASONING: 1 CUP SALT 1/4 CUP BLACK PEPPER 1/4 CUP GARLIC POWDER

RECIPE OF THE MONTH : PAULA DEEN SOUTHERN STYLE COLLARD GREENS

D ID YOU KNOW :

WE HIT RECORD

HIGHS THIS

DECEMBER

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

Rayburn Poston-902-4274

Ed Librick 215-595-3432

John Moure 668-4640

Editor

Jen Seay– 241-5713

Jseay@horrycounty

schools.net

Good and Welfare

Tammy Sayre–651-3373

Darla Williams–3579570

January

14th– Club Meeting/

Chili Cook-Off/ mens kp

MONTHLY PLANNER March

TBD

February

TBD

2nd Annual Chili Cook-Off!

Join us at the January meeting to kick off the

new year with some spicy, some sweet and some

just plain delicious chili recipes by club

members!

Directions

In a large pot, bring 3 quarts of water to a boil and add

smoked meat, house seasoning, seasoned salt and hot

sauce. Reduce heat to medium and cook for 1 hour.

Wash the collard greens thoroughly. Remove the stems

that run down the center by holding the leaf in your left

hand and stripping the leaf down with your right hand.

The tender young leaves in the heart of the collards

don't need to be stripped. Stack 6 to 8 leaves on top of

one another, roll up, and slice into 1/2 to 1-ince thick

slices. Place greens in pot with meat and add butter.

Cook for 45 to 60 minutes, stirring occasionally. When

done taste and adjust seasoning.

Serve with favorite dish as a side.

House Seasoning:

Mix ingredients

together and store

in an airtight con-

tainer for up to 6

months

Quote of the Month:

The new year stands before us, like

a chapter in a book, waiting to be written.

We can help write that story by setting

goals.”

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

Report taken from local

guides, Sun News, fint-

alk.com and word of mouth

Estuary Look for: Red drum, flounder, spotted seatrout, black drum, sheepshead, bluefish

The amazing December continues with the water temperature in estuaries all along the

Grand Strand well above average. The water temperature reading at NOAA’s Station

NIQS1 at Oyster Landing in North Inlet was a balmy 66.56 degrees at 2:45 p.m. Wednes-

day.

For comparison sake, according to the Winyah Bay-North Inlet Water Temperature Clima-

tology, the historical average water temperature in the estuary for December 21-31 is 52

degrees. If nothing else, the warm water means all regular estuary residents are very active

for holiday anglers to target, including spotted seatrout, red drum, black drum, flounder and

sheepshead.

Trout are the best bet with fish hitting live bait, cut bait or artificials, but live shrimp are

clearly the best option. All of these species can be found at area jetties in addition to tautog.

Inshore Look For: Spanish mackerel, king mackerel, whiting, weakfish, flounder, bluefish, pompano, red drum, black drum, spadefish, sheepshead.

The big news in recent days has been a pair of bluefin tuna landed by anglers fishing out

of Brunswick County, N.C. John Dosher of Oak Island Fishing Charters was part of a crew

that caught a huge 113-inch bluefin on Dec. 6, a fish regarded as the largest bluefin ever

caught out of Brunswick County.

Then, on Sunday, Capt. Ryan Williams of Catch 22 Charters in Holden Beach, N.C.,

brought in a 90-inch bluefin. The go-to area for bluefins is around the Knuckle Buoy at Fry-

ing Pan Shoals, about 15-17 miles south of Bald Head Island. Trolling horse ballyhoo with

a 10/0 or larger hook is the method to get a bite from a bluefin. Otherwise, black sea bass

and tautog on near-shore structure and artificial reefs is the best bet. Also look for weakfish,

flounder and sheepshead on the same spots.

In normal years, fishing in the surf and off Grand Strand piers would typically be reduced to

no action by Christmas. But this isn’t a normal year, as the ocean water temperature at

Springmaid Pier in Myrtle Beach was 61 degrees at 10:30 a.m. Wednesday. Holiday anglers

have been catching whiting, black drum, croaker and bluefish with a few weakfish also

landed. Most of the black drum are under the 14-27 inch slot limit and must be released.

Offshore Look For: Wahoo, blackfin tuna, dolphin, grouper, vermilion snapper, black sea bass, amberjack, vermilion snapper, triggerfish, porgy.

Anglers have one more week to enjoy harvesting shallow-water grouper as the annual Shal-

low-water Grouper Spawning Season Closure goes into effect on Jan. 1 and lasts

through April 30, 2016.

Under the closure there is a prohibition on recreational and commercial harvest or posses-

sion of gag, black grouper, red grouper, scamp, red hind, rock hind, coney, graysby, yellow-

fin grouper and yellowmouth grouper. Currently, bottom fishing is producing excellent

catches of black sea bass, triggerfish, vermilion snapper, grouper, red porgy, grunts and am-

berjack.

With water temperatures well above normal near the break, trolling boats have had very

good catches of wahoo, with a few blackfin tuna and dolphin mixed in.

PO BOX 15663, Surfside Beach, SC

29587

GSSAAMI@yahoo.com

GRAND STRAND

SALTWATER

ANGLERS

ASSOCIATION

FISH ON!!!

G RANDSTRAND SAL TWATERANGLE RS . COM

#specialedit

Aaaaaah chili. Who doesn’t love a bowl of delicious spicy warmth on a cool winters day? Well, maybe not so cool around here lately– but who’s complaining! Better weather to get out there and catch fish, am I right? Anyway, back to chili. Which is actu-ally not a Mexican dish, as most think. Most Mexicans deny chili as one of their own– kinda like the 1800’s version of Taco B ell. Most food historians (yes, there is such a thing– and to this day I wish I had known about that as a possible college major) credit a Texan with chili– giving those good ‘ol Texans one more thing to brag about! Ironi-cally, it was invented in much the same way as our South Carolina Low-country Boil or Frogmore Stew– the need to feed a lot of people inexpen-sively. Another bit of irony is that while National Chili Day is in Febru-ary (yes, again, there is such a thing) we are celebrating chili in January. But it’s okay. It is still delicious, re-gardless of what month it is celebrat-ed in, officially. Lets celebrate it

Every month. Chili is that good. For my last fun fact about chili, it was also orig-inally made with venison rather than beef. Semi ironic given Texas’ penchant for all things beef- but there is some fantastic deer hunting over there as well so maybe that one isn't the irony it seems. All this about chili– why, you say? Well– its that time of year again when we are going to have our Annual Chili Cook-Off. There was a sign up sheet at the last two meetings to get in on the action, but if you missed it have no fear! There are other avenues in which you can participate if you would like! Con-tact Anne to see what else we need for the dinner– I believe some sweet des-serts are needed to help with the heat from some of the chili’s we might face– right, Joe Bennett? I think there may have been ghost peppers involved last year….. If you’re not a fan of spicy– don’t let that impede you from coming out to the fun, there will be a variety of chilis

MONTHLY FYI The first man to survive Niagara Falls later died slipping on an orange peel.

New Leaderboard is ready for action! If you have any fish– please make sure you are sending them to

jseay@horrycountyschools.net with a picture for the newsletter! You may also have a witness to the fish if

you don’t get a picture.

Turn them in for your chance to get on the leader-board!

2015 Leaderboard is CLOSED Species Angler Weight/Length Date

To sample so come on out and ring in the new year with your fellow An-glers! We have a lot to look forward to this year– and there are a lot of ways that you can get involved if you have made a resolution to jump in more with activities within the club! I highly encourage everyone to find one thing on the calendar they want to help chair, or assist with in some as-pect. Events with this crew are a lot of fun, and the more involved you get the better your experience in the club will be! This is your year! Let’s make 2016 the greatest year GSSAA has seen yet! We’re over 30 now, so we can consider ourselves experienced, right? Happy New Year to you all, see you at the meeting!