blackwater creeks

**BOGSTER** · 06-02-2010, 07:00 PM

I have never caught wild brook trout on blue line creeks at high elevations.
Being raised down in the flatland at the headwaters of creeks that form the Edisto, I had no idea that the folks that fished for 8 inch brookies and I had something in common.
I guess a love for small water and simple fish would strike conversation if we were to meet.
I took some time to wander poplar creek today.
There are no crappie in this portion of the creek and the state park doesn't border its banks here. A few miles up from lake marion, poplar creek is a small lowland waterway that meanders through an old cypress branch.
This little creek is special.
It hosts abundant wildlife and is the epitome of small South Carolina blackwater.
Many things have changed since I'd last wandered here, and fallen trees tested my ability with a 3wt.
There was no shortage of hungry fish, I did not attempt to count them.
It was quiet, with only the sound of pileated woodpeckers hammering bald cypress and hen woodies corralling their young.

if only i had a decent camera.

Its easy to get lost in time flipping bugs to redbreasts.

**stretcharmstrong** · 06-02-2010, 07:03 PM

my friend...this is why we get along.

Me and a buddy hit the blackwater north of me on monday... the little fish never cease to amaze and ground me.

**SCLAND&TIMBER** · 06-02-2010, 07:11 PM

magazine worthy pic

**Foie Gras** · 06-02-2010, 07:31 PM

It has defiantly been a while since we last went exploring back there. Good times my friend, good times.

**Phone Man** · 06-02-2010, 07:35 PM

might have to go float the lynches one day soon, kinda high right now, not blackwater, kinda red

**Redleg** · 06-02-2010, 07:38 PM

Bog, I grew up in the upstate fishing for said 8" trout and believing that a 12"rainbow taken on the fly was a true trophy.

Now I've moved to your neck of the woods and am using my mountain stream tactics in the Four Hole Swamp and environs. Good times for sure.

I'll trade you a handful of flies for a shot at some of those 2 lb shellcrackers!

**BOGSTER** · 06-02-2010, 07:56 PM

Red, I would love some flies.

I'll be glad to have you over sometime soon.
I use cane poles and jig for the big shellcracker when they are spawning, however I do catch a few when throwing bugs for bluegill.

You live near your inlaws?
If so, its only about 15 minutes to the big pond.

**Redleg** · 06-02-2010, 08:13 PM

Bog, I sent you a PM.

**BOGSTER** · 06-02-2010, 09:09 PM

got it.

the fly i need is the one in the link you sent.

thanks man.

**willyworm** · 06-02-2010, 09:16 PM

Bog, the camera you have is doing just fine my friend. Good stuff.

**Redleg** · 06-02-2010, 09:58 PM

Bog, this looks pretty close to me.
BTW, I fried up some bream cakes and hushpuppies a couple weeks ago. Never got around to posting the pic:

**BOGSTER** · 06-02-2010, 10:22 PM

Thats the one.

That thing is straight dangerous under a popping bug.

Those cakes look pretty good.

**Redleg** · 06-02-2010, 10:33 PM

Meat from 4 cooked medium bream, 1/3 onion-chopped, 2 ribs celery-chopped, Tony Cachere, 1/4 cup mayo, 1 egg, and breadcrumbs from toasted John Derst's bread.

Sweet Margaret they were good.

**BOGSTER** · 06-02-2010, 10:39 PM

Its THE way to eat bream.

rp · 06-02-2010, 10:44 PM

Originally Posted by Redleg

Meat from 4 cooked medium bream, 1/3 onion-chopped, 2 ribs celery-chopped, Tony Cachere, 1/4 cup mayo, 1 egg, and breadcrumbs from toasted John Derst's bread.

Sweet Margaret they were good.

How are those bream cooked before you put them in the cake?

**Redleg** · 06-02-2010, 11:18 PM

RP, I steamed them. I filled the bottom of a large pot with onion and celery to keep the fish off the bottom of the pot. I seasoned with Tony Cachere during the steaming process as well. I forgot to add Texas Pete to the cake recipe.

I think when Bog makes them, he uses fried fish. I'm sure if you had any leftovers after a fish fry they would work well the next day. The steaming method works well if you're using filets.

**2thDoc** · 06-03-2010, 07:08 AM

THE way a bream should be cooked is with the head cut off, gutted, scaled, and fried. accompaniments include, but are not limited to, Texas Pete. this meal should be eaten without a plate, standin up, in the yard, with a cold beer close by.