Trilogy Outdoors Radio Show 12 7 Dead Dog Saloon Talkin' Shrimping and Winter Fishing

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
In Myrtle Beach, you always go at your own pace.
Lie out on the sand, lie out by the pool,
go boogie boarding, go surfing, walk the boardwalk, walk the
marshwalk golf at one of ninety golf courses, mini golf
at one of fifty mini golf courses, fish off a pier,
fish from a chartered boat, go shopping, get drinks, eat

(00:23):
the freshest seafood. The list is exhaustive, but the experience isn't.
You can go all out or do nothing at all.
How you relax is up to you. There is so
much to do and explore, whether you're traveling with friends, family.

Speaker 2 (00:39):
Or just yourself.

Speaker 1 (00:40):
With sixty miles of beach, you're going to find your place.
If this sounds like what you need, then this is
where you belong.

Speaker 3 (00:49):
Michelo Ultra and Myrtle Beach Wholesaler Southern Crown Partners Incorporated
know our consumers enjoy relaxing days on the water With
make Ultra's crisp and refreshing taste in hand. It's important
to remember to drink.

Speaker 4 (01:04):
And boat responsibly.

Speaker 3 (01:06):
Choose to be or to designate a sober skipper before
leaving the dog. Do it for your family and friends,
your passengers, and everyone else on board. Michelo Ultra salutes
all sober skippers who take the pledge.

Speaker 5 (01:22):
Cheers, and we'll see you on the water.

Speaker 6 (01:25):
Cast a line out and stay awhile the Trilogy Outdoors
Radio Show crew is setting it down in the no
wake zone. If you think the public landing on a
Saturday afternoon is entertaining, just sit back and enjoy the
next couple of hours of your Saturday morning with the
Grand Strand's longest running outdoor radio show. Captain E and
the crew want to help make your time on the

(01:46):
water less stressful and more successful. Let's send it to
the crew in the Sparks Toyota Tundra Studio.

Speaker 3 (01:53):
All right, after quite a few little glitches and hiccups,
we are coming to you live, and we are Trilogy
Radio Show coming to you live via the Toyota Tundra Studio,
presented by Sparks Toyota. We're the dealers, always in and
by us boats of Morris's Marina, Lake City and Georgetown.
Every day is a boat show.

Speaker 1 (02:12):
Every day.

Speaker 3 (02:14):
Hey, we are here on the deck, the nice, warm
and bright deck at Dead Dog Saloon. We we'll be
here in two weeks for our big Christmas celebration, Christmas
gift away announcements and such. But we are here a
couple of weeks early due to the extreme cold last

(02:34):
night and the Palm Road Storage studio would have been
a little bit chilly this morning. So we are sitting
on stage. We're gonna get some breakfast this morning. You
can come down and get some breakfast with us.

Speaker 4 (02:47):
Tommy.

Speaker 3 (02:48):
We got some other things here too, don't we. Yeah,
we got surprisice, we.

Speaker 5 (02:51):
Got some We got some gift card from Pamita State Armory,
Dead Dog and the Rock in the Rock. So good
buddy Ronald over there hooked us up. And we encourage
everybody to come outside to the deck, take a seat
at a table. Matter of fact, Jason, do you remember
which tables they were? I thing we do I could do? Okay, good,
We're gonna play music up chairs.

Speaker 3 (03:12):
Be sure to look under your table, right under the table,
look under your table.

Speaker 5 (03:17):
You may have he is it's on our site.

Speaker 3 (03:21):
It's on exactly so it would be on the corner
of the table facing the stage.

Speaker 5 (03:27):
Yep. So what a great opportunity for somebody to you know,
a group and a family to come out, have breakfast,
have a mimosa yep, and maybe we're.

Speaker 3 (03:36):
Coming through the loudspeaker. You can actually hear the show today.

Speaker 5 (03:39):
That is something new. We were worried about the bleedover,
but it actually works.

Speaker 4 (03:42):
No, it sounds fine.

Speaker 3 (03:43):
And also if you're out there and you want to
watch us, you can go to Dead Dog Saloon dot
com and go to live stage camp And I just
checked it. That's what I would doing outside. Well, we're here,
you can see us. You can listen on the radio
and watch us. Oh yeah on the internet. I never
see a camera, right yeah, man, it's awesome.

Speaker 7 (04:01):
That's scary. I've always thought I had a face for Yeah, there's.

Speaker 3 (04:03):
Ever a real good band playing here and you don't
want to fight the crowd. You can pull it up
at home and it has audio. We are not audio.
We are not plugged into the house system. So you
have to have two. You have to have dinner one
of seven nine and the internet.

Speaker 5 (04:20):
And remind me before we leave, I'm gonna run by Ronald's.
I got those rods for the gift away. Yep, so
you killed it. This week, we let's.

Speaker 3 (04:27):
Give an update on the gift away and while we've
got we I mean, we've got some incredible combinations, rodden
real combos to give away. Palmetta State Armory has just
hit a absolute home run up there. Every time I
go up there, which is between you and me, I
think we're there every day.

Speaker 4 (04:49):
They have loaded us.

Speaker 3 (04:50):
Up and promised me that we have a couple more
box loads coming in the next seven to eight days.

Speaker 4 (04:56):
But we have some beautiful combos. Tony with me.

Speaker 3 (04:58):
It was all I could do to keep him from
grabbing a couple of And there's some good ones over there,
aren't there. Yes, there is when the bast master wants
to grab them. Uh, you know they're good.

Speaker 5 (05:08):
Yeah. But see, you know, look at this project, you know,
look at look at the event that is going for
and what it was it two weeks ago, I mean
essentially maybe three weeks has been started.

Speaker 3 (05:17):
Yeah, I think it was Tuesday or Wednesday afternoon and
Dorman had put the post up on Facebook.

Speaker 5 (05:22):
And look how far along we've come in that just
that short amount of time. Look at the community coming
together and giving back to our first responders, our our
children and to really get them involved in the sport.
I mean, as you know, and Jason as you know,
you know, I really you know, to took back to
the saltwater fishing in between the time of work and
I mean, I just something I really really look forward

(05:44):
to is to go out, especially here in Merle's Inlet
in Georgetown. You know, granted, I know little river light
the back of my hand, but right, but Merle's Inlet
and Georgetown and getting out and enjoin it. So if
we can give that back to a first responder, you know,
our police, fire ems and even dispatchers. I did have
some people listen that that thanked me for pointing out

(06:05):
those folks as well, those unsung heroes and dispatch answering
the phones and the radios, as well as our kids,
you know, to get them involved. But to hear that
we have so much and just a short amount of time,
is is just phenomenal, really awesome.

Speaker 3 (06:20):
Yeah, I'll tell you Darman, I know he's gonna stop by.
He's he's he's in town. He's gonna stop by this morning.

Speaker 5 (06:25):
I hope he's a fishing this morning.

Speaker 3 (06:28):
Well, he is planning to go fishing, right as he said,
the bug has hit him hard. Uh, But I do
know that this has got to really make Darman feel great.
And uh we we know it's been two years and
he's been they've been very quiet, and haven't you know,
done a lot and now to be able to bring them,

(06:49):
you know, out and to do this to honor Sarah,
Uh Sarah Shield and uh, it's it's just been great.
And I'll tell you this week, we got to give
a huge shout out to former Ory County Police Department
Chief Joe Hill. Joe, he has absolutely gone bonkers over this. Really,

(07:11):
all right, so let me tell you how bonkers my
man is gone. I'm getting emails and I'm getting stuff
now from Florence, from highway patrols, from fire departments, from
police departments that I never reached out to that I
was trying to but I never did. Joe has just summoned.

(07:33):
I mean, dude, he's gone crazy.

Speaker 5 (07:35):
Well that's the thing, you know.

Speaker 4 (07:36):
And I called him an asked for help.

Speaker 5 (07:37):
By the way, I said, he with something with Joe.
Joe came to Ory County from from the north and
he he changed Ory County as as a whole. He's
fostered a lot of great relationships and so one of
the things that you know, this man came and saw
me back about about two or three years ago. He

(07:57):
came and sat with me in the hospital for a
little while and and that meant a lot to me,
and we became really good friends after that.

Speaker 3 (08:03):
Was that when I was supposed to pick you up
and drive you, we're supposed.

Speaker 5 (08:05):
To pick me up. Yeah, And I ended up staying
a couple of extra days and more than I should have.
But but for Joe to go out and solicit, you know,
matter of fact, I was, I was talking. I saw
Scott Clayton yesterday. He so he had me, uh, he
had me smuggling decoys for him. He had me going uh.

(08:25):
He he had got some decoys off the Facebook marketplace
and I transported him yesterday for him. And you know,
so again it's great to have the opportunity for for
highway patrol for Florence and and going beyond just our
listening area. I mean, I would think that it would
be you know, here local to Georgetown or Worie. But man,
if we can get out further, make it. I think

(08:47):
I think Darmos and what was it state wide? Ye?

Speaker 7 (08:50):
State wide, I believe, And last weekend we were talking.
I think it was you and Darman. We're talking and
you all said, you know, this is much bigger than
just coastal South Carolina as.

Speaker 5 (08:59):
Much you know the coast and think you know Asian
on us here. She's over there talking to Fred and
her story is incredib story was great. If you can
go watch her story, that'll give you kind of a
foundation to what we're doing. But to take it and
run like we have is just it's just awesome. So
I got those rods in my truck. I'm gonna run
by Ronald's and drop them, and you know, we continue
to take them to what day.

Speaker 3 (09:20):
Right, probably it'll probably end up being next Monday or
Monday after next. The fourteenth is next Saturday, the sixteenth,
so somewhere around the sixteenth, and listen, we're probably gonna
be that Saturday the twenty first, and even forward as
far as getting them out right, so if somebody comes in,

(09:41):
we're not gonna turn down anything, right right, all right,
let me tell you why, because I think we've come
up with a couple other ideas as far as being
able to use a lot of these rods in situations
where it might not be a let's hand it to
one person where it's available to multiple people, and so

(10:04):
we've got a couple other ideas and during the break,
I'll kind of run it by y'all. I think I
think you may know. I know Tony knows, but I
think you may know. But we'll run it by you
real quick. But it involves the county.

Speaker 5 (10:15):
Uh you told me about this the other night.

Speaker 3 (10:17):
Yeah, and uh so, I think it's a great opportunity.
But in the meantime, I think y'all saw the one
nomination from yesterday that is a a friend of Rayburn's
that that sent that nomination in and a really cool backstory.
So I'm hoping that we'll definitely be making a deliberty

(10:41):
to that house. We need some nominations, Yes, dude, that
is just that is where we're I could tell you
somebody that's not being nominated, and that's Jay Greg here.

Speaker 5 (10:49):
Really let me down. I was I was planning on
him coming in. I know he's listening to all my
dnr fis out there, rock out. I know it's called
out there. But y'all are doing a phenomenal job and
a great job. We appreciate everything you do.

Speaker 3 (10:59):
But yeah, I wouldn't out there right now.

Speaker 5 (11:00):
Hey, you really let me down. I mean, Jay greg
Or a good buddy. Jay, I had to drink his
MOUs You.

Speaker 4 (11:05):
Broke my heart, Jay broke my heart. I was all
so excited.

Speaker 5 (11:09):
Done. You're out of there, buddy.

Speaker 4 (11:11):
Tommy will tell you. I was going back through the
vault looking at old.

Speaker 5 (11:13):
Plus he was sending pictures last night and uh they're
old school pictures. You're a little you're a little heftier now.

Speaker 4 (11:20):
Finding old pictures.

Speaker 7 (11:21):
But we put is not English.

Speaker 5 (11:27):
Went the other way.

Speaker 3 (11:28):
That that duck show we did, that Mallard show. We
did it Maiden Down Bay. You ever heard of that point?
Oh yes, yes, yes, yes, Maiden down Bay. That Mallard
show we did at Maiden Down Bay. I never laughed
so hard. People were I mean they literally were driving
a poor wheeler too, scared of the ducks up sending
a dog to him, and uh, it was, it was.

Speaker 4 (11:48):
It was a good time.

Speaker 3 (11:49):
But that's the first time I'd ever done one of
those preserved hunts. And you know that the preserved license,
the way it works, and it's really fun, and especially
for kids, it's a great way to get them into
duck hunting safely and look to let them be effective
and have a good chance at at harvesting something. But

(12:10):
we uh, we had a great time that day. And
the deal was you get to kill five birds with
your paid hunt to be there. You paid it, and
then you pay twenty five dollars for every other bird.
That's how it worked. Yeah, but Jay's boss at that
time was sure to impress upon us that we only

(12:31):
could kill fifteen ducks between the three of us, not
to kill any extra. See, that was my question on it.
When we went there for the dove hunt, I was like,
how does those rules work? Once you drive out the gate.
If you stop at the gas station and the game
wards and you got fifteen ducks in the back of
your truck, you over your daily limit, they give you
a They give you a preserved ticket. You have a

(12:55):
ticket with you because I had to take a ticket
because I did take a lot.

Speaker 4 (13:02):
Of our birds, and I had to get a ticket
from Jimmy. I think Jimmy was the owner.

Speaker 2 (13:07):
Uh.

Speaker 3 (13:08):
I won't mention his last name. Yes, but I took
a blue little ticket I remember, filled out and it
had Maiden down Bay and everything on it. But anyway,
fishing reports we're gonna cover today. We got Fred in
the house. Uh, I know Fred's excited this cold weather.

Speaker 5 (13:25):
Adrian is in the house. She did, I want to
hear about your your shrimp report.

Speaker 3 (13:30):
Yeah, the shrimp Report played last night. She did a
story on shrimping, and.

Speaker 5 (13:33):
Uh, I wasn't able to watch it.

Speaker 3 (13:35):
I'm honestly don't. I can't remember who's getting taxed, but somebody.
I guess there's gonna be.

Speaker 5 (13:43):
All right.

Speaker 3 (13:44):
The other countries. Yes, that are important. Yeah, so we.

Speaker 4 (13:48):
Yeah, we'll listen and let Adriana share that with us.
She got up.

Speaker 3 (13:51):
She not only got up, she actually got dressed this morning. Yes,
normally she shows up no makeup, no whatever.

Speaker 5 (13:57):
She has, she's not wearing makeup.

Speaker 7 (13:59):
Now she has her like anchor woman out.

Speaker 5 (14:01):
She's wearing her Elton John glasses.

Speaker 7 (14:03):
Yeah, those are called Eric Church glasses.

Speaker 5 (14:07):
Okay, well listen. Reminded before we get to the Breakdow
just reminded, we're here at Dead Dog. We got those
cars hiding.

Speaker 4 (14:13):
Yeah, listen, did you see all they missed by justin?

Speaker 5 (14:15):
No, I know they did. And you know what, customers
are starting to come in. Yeah, so this is gonna
be really fun.

Speaker 3 (14:20):
Yeah, y'all come down, come down to the Dead Dog Saloon.
Come in here and we're out back. Uh, you'll be
able to listen to the show. We've got the mic
set up. You can listen to us and joy enjoy
a wonderful breakfast. I'm gonna tell you what I had
yesterday morning, and the French toast is incredible.

Speaker 5 (14:37):
Uh.

Speaker 3 (14:37):
The fruit ball here is incredible. Their grits are unbelievable.
I do know Kinsley loved the pancakes and she did
eggs over easy, which I cannot believe.

Speaker 4 (14:49):
My daughter, I cannot believe it.

Speaker 7 (14:52):
But see English is given the healthy report. I'm gonna
give you the fat boy.

Speaker 3 (14:56):
Report about you're getting.

Speaker 7 (14:59):
I'm about to order to Southerner, which is sausage, bacon,
home fries, cheese, sausage, gravy with a side of bacon.

Speaker 5 (15:05):
I was thinking the kitchen sink bowl.

Speaker 7 (15:07):
I mean the kitchen sink. I mean, whether you want
to go fat boy status or whether you listen to
be healthy.

Speaker 5 (15:12):
They got something eight there's talking. Look at Teresa scrambled eggs,
cheddar cheese, Chico.

Speaker 7 (15:17):
They're Uh, I've had just about everything on here. Their
breakfast burritos are phenomenal.

Speaker 5 (15:23):
What's a Toastata.

Speaker 3 (15:25):
Oh well, I'll tell you what I know. It took
us a little while to get going, but we are
going to do a break real quick, Jenny, if you're ready,
we will crank that up. We'll go to break, and
we'll come back right on the other side of this
and we'll talk some fishing talk, some shrimping talk, some
gifting and who knows what else, but we'll be right

(15:46):
back on the other side of the break. You're listening
to the Trilogy Outdoors radio show here on the Gator
one oh seven point nine. Here is Beaten Tackle has
been making their customers days on the water more successful
and enjoyable for.

Speaker 4 (15:58):
Nearly seventy years.

Speaker 3 (16:00):
Perry's is a fully staffed and stock family owned tackle
shop just north of the Marshwall. They have always taken
pride in the best hand tied rigs and a knowledgeable
staff that is comprised of charter captains and experienced anglers.
Their close proximity to the water allowed them to offer
the very best in live bait, and the options are endless.

Speaker 4 (16:20):
Perry's is now fully.

Speaker 3 (16:21):
Stocked with everything you need to make your day on
the water of success. If you're in town, visiting with
no equipment. Perry's is your one stop shop with appail, tackle, baits,
rods and reels and boating supplies. Perry's Bait and Tackle
serving Merls Inlet since nineteen fifty four.

Speaker 6 (16:41):
Now back to the Sparks Toyota Tundras Studio and the
hosts of the Trilogy Outdoors Radio Show on Gator one
oh seven point nine.

Speaker 3 (16:51):
All right, folks, welcome back to the Trilogy Outdoors Radio Show,
coming to you live from Dead Dog Saloon on the stage,
coming through that Sparks Toyota Tundra Studio presented by Parksliota,
where the Dealer's always in and Bucky West boats at
Morris's Marina, Blake City and Georgetown every day of the
Boat show every day. All right, and we are live
here at Dead Dog Salute on this beautiful, beautiful sunny morning.

Speaker 7 (17:14):
It feels amazing, and it does feel great right here.
It doesn't feel good outside, but it feels amazing in here.

Speaker 8 (17:20):
My eyes are burning right now, staring into the side,
but it feels.

Speaker 4 (17:23):
Maryann for Mertle's Inlet is our first winter. Yay, you
get it, I know.

Speaker 3 (17:29):
And she heard it on the radio that that that
even makes it that much more special.

Speaker 7 (17:33):
What gift card did she get? Dead Dog's Len, She
got the Dead Dog. Yeah, five dollars to Dead Dogsley. Yeah,
keep the miss going.

Speaker 4 (17:42):
Tommy will help you spend it.

Speaker 9 (17:43):
Mary Ann.

Speaker 3 (17:46):
All right, Adrian is sitting with us, and let's get
right to the shrimp story. We got Tony here, who
kind of helps set up one of the interviews. I
think if you were able to get it, I know
it was hot hot Mess Express down there that day.
So explain what the issues with the shrimp are right now.

Speaker 8 (18:03):
So, I mean, obviously I talked to a few shrimpers,
talked to Seven Seas, talked to Charlie Werner, talked to
Stormy Seafood. They didn't go on camera, but I mean
they spoke to me about the ongoing issues, and they're
basically just saying, I mean the past few years, maybe
in the eight to ten years, the industry has just.

Speaker 2 (18:26):
Vanished. I mean, there used.

Speaker 8 (18:28):
To be shrimp boats at least what I've heard all
over the place, and now you don't find that anymore.
And the fact that people are going out to Walmart,
a Costco, these grocery stores and they're paying cheaper prices
for shrimp, and you know who's to blame them. It's cheaper,
you know, people want to get shrimp, but it's being
imported from outside countries India, Ecuador, et cetera, et cetera,

(18:49):
and it's affecting our local industries. You know, people are
trying to make a living. These are their businesses. And
so yeah, the US Federal Trade Commission, after hearing so
many outpour about this and outcry about it, they finally decided, Okay,
we need to start putting tariffs import taxes on shrimp
coming from certain countries. And they found that shrimp coming

(19:11):
from Ecuador, India, Vietnam and then another country are significantly
injuring our industry right here.

Speaker 2 (19:19):
In the States. And I mean it makes sense.

Speaker 8 (19:20):
You know, we're here to protect like our industries, right
we should be caring about our our jobs here, are
people here, our industries here. I mean, that's that's my
personal opinion on it. But they made the decision to
do that, and some people, I mean the US or
the South Carolina Shrimp's Association, when I spoke to them,
and it's in the it's you know, it's pretty clear

(19:41):
in the story. But the vice president Brian Jones. He's
pretty excited about it. He's optimistic about it. And then
I talked to Chris Conklin over at Seven Seas and
he was kind of had a more a different perspective,
I don't know, realistic, but just setting a different perspective
to it, being like the industry too far gone. He's like,

(20:01):
it's he said, straight up, it's impossible to make a
living being a shrimper at this point. And he said
that anyone getting into the industry, if you're not already established,
or your family hasn't been in it, or you haven't
grown up in it, there's no way that you're gonna
make it. So it was interesting hearing the very two
different perspectives. And the guy who is with the South

(20:23):
Carolina Shrimper's Association, he's a shrimper himself.

Speaker 2 (20:25):
I think he's out of a Clooninville.

Speaker 8 (20:27):
He grew up doing it, but he just has a
different opinion on it. He was sounds like he was
fighting for it at the federal level, trying to push
for this. It's obviously very optimistic, but it sounds like
the local guys here don't know.

Speaker 2 (20:41):
It's kind of just.

Speaker 8 (20:42):
Like a wait and see game just what the prices
are going to look like when this takes effect.

Speaker 3 (20:46):
So those imported shrimp are needed because of the demands.
Of course you can't come and not depending them, but
they are. But when you when you sit back and
look at all the issues with those imported shrimp, and
we've all heard it, you know, Yeah, if you've ever
watched a video, if you, if you, if you just
google imported shrimp or shrimp farm and just look at
the shrimp farms and see what they are.

Speaker 2 (21:07):
They're grown in bonds, all.

Speaker 3 (21:08):
The exactly and all the things you have to worry about.
And I just pulled it up right here. Atibiotics, pesticides,
I guess shrimp farmers may use toxic organo phosphates which
can damage the environment and put human health as risk.
Then you've got anti fungals that shrimp farmers use, such
as Gentian violet which can cause cancer, growth, hormones, and steroids,

(21:33):
oh absolutely, And so I mean there's nothing helpier than
those shrimp like you saw on the boat yesterday from
those guys I am, and I guess that's the definition
of organic.

Speaker 8 (21:44):
And I think at the end of the day, you know,
what when Brian Jones was saying, there are so many
people who haven't tried fresh shrimp, right, local shrimp. I'll
be honest, I hadn't. I've never tried fresh local shrimp
front this area. Never have and that, unfortunately is the
case with a lot of people. We always just go
to the grocery store, we buy that stuff. But I

(22:04):
think one thing I took away from the story and
learn from it and want to share with people is
that take the time to figure out where your shrimp
is coming from. Take the time to figure out why
you should buy local, not only for your health, but
also just supporting livelihoods.

Speaker 2 (22:18):
In this area.

Speaker 8 (22:19):
I mean, you're supporting local and that is coming back
and you know, supporting our community right. So I think
just taking the time to learn educate yourself about why
the differences between imported shrimp and eating local. I think,
just take the time to educate yourself and take without
what you will and make that decision that's best for yourself.

Speaker 3 (22:40):
But well, when will that story be available for anybody
that missed it on the news last night?

Speaker 8 (22:44):
So it aired at eleven o'clock last night, but we
should have it up probably in the next hour nine
thirty one our digital st Well.

Speaker 4 (22:50):
We'll share that story again.

Speaker 3 (22:53):
You know, you think about this time of the year,
if you're out on the beach in Garden City or surfside,
you'll hear people say, oh my god, I saw a
boat out there with birds all over.

Speaker 2 (23:02):
It and it's beautiful.

Speaker 4 (23:04):
This is the time of the year of that.

Speaker 3 (23:05):
All the little boat shrimp fleet, you know, go out
there and we joke about it make their Christmas money.
They make a lot of money in a short period
of time. But you're still paying far less than what
you would for the import of shrimp. Yeah, I mean
at the end of the day and you're getting a
lot better shrimp.

Speaker 7 (23:24):
Well, a lot of people don't A lot of people
don't understand this. And I could tell because I used
to own a shrimp boat. I used to do this, by.

Speaker 4 (23:32):
The way, he was the parst Gump of shrimping for
a while.

Speaker 7 (23:34):
We had had we had a little shrimp boat. We
actually did very very well for a short you know,
two to three year run. But I could tell you too,
is a lot of people don't understand is that when
you buy shrimp from a local shrimp boat, like you
were talking, about earlier. There's no chemicals involved. Now there's
a basic chemical called salt. It's a salt brine which

(23:57):
ninety five percent of all shrimp go through this. And
what that brian does is it preserves it. I thought
everybody was just pulling my leg when we got a
shrimp boat. But what we quickly learned is that when
you buy it directly from a shrimper, buy from a
guy on the side of the road. You know, some
people sell them at produce stands. You got shrimp boats
and all this. These shrimp have never been brianed before.

(24:18):
And when you eat a shrimp that has not been
soaked in salt to preserve it, it tastes better. It's
better for you. I mean, it is a definition of organic,
and frankly, it's cheaper. So I suggest everybody, you know,
especially people that just move to our area, don't go
to Kroger's, don't go to publics, go to the local

(24:39):
seafood place. Stop by the shrimp boat you see on
the side of the road, Get on Facebook and see
who's selling, because those shrimp taste a thousand times better
than anything you'll get in a restaurant. Anything that you
buy it doesn't even.

Speaker 3 (24:54):
Taste the same.

Speaker 7 (24:56):
And unless you expose yourself to how good it tastes,
you'll never the difference because your whole life you were
taught that that shrimp that you get at Red Lobster,
that's what shrimp tastes like. Well, guess what, that's not
real shrimp. Yeah, i'd say that is a chemical version
of a shrimp.

Speaker 8 (25:09):
Well, and you can take this fresh room hole and
freeze it, like when Charlie gave me a bag of
shrim and he's like just taking home, freeze it and
you'll you're good to go.

Speaker 7 (25:16):
Yeah, if you vacuum seal shrimp, I could tell you
because I do it every year. Oh right here, shelf
life on shrimp is two years. Really, you don't eat
it in two years, don't buy it because I'll tell
you right now. A short amount of time I thought
out shrimp, and we actually did a shrimp dinner at
our house two weeks ago, and literally on my vacuum

(25:40):
seal it was from twenty twenty two.

Speaker 2 (25:43):
Wow.

Speaker 7 (25:43):
And the way you check it when you fold those tails,
if it still has a green tail, I don't care
how long it's been your freezer, it's still good deep noted.

Speaker 8 (25:51):
Well, I think another point to this and something that
I highlight it in my story, and this is, I mean,
obviously this affect shrimpers, but I think at least for
the consumer, consumers should know with this, and I mean
this is obvious. Prices are gonna go up for certain
shrimp or some shrimp now and consumers are going to
have to pay the price for this now with these

(26:11):
taxes going up, the prices are gonna be raised. And
so that's what I mean when the shrimp aer say
we're on the fence about it, we'll have to see
what it looks like, how it affects the pricing. Is
that gonna drive people to now come by local instead
of going to the grocery shore because just depending on
what those prices are gonna look like, you know, So
these taxes are gonna make there, the tariffs are gonna
make the prices go up when you're shopping at Walmart, Costco, wherever.

Speaker 7 (26:34):
I think it's a fair assessment. I mean, we're not
going down that that rabbit hole. But if you import
stuff into our country, and there should be you know,
because if they talk about tariffs, if there's a tariff
tax whatever verbiage you want to use on them. If
you tax or tariff these imported goods to where you

(26:57):
can buy local goods cheaper, I don't know, unless you're
just somebody who just doesn't care about saving money. I mean,
it's gonna encourage you to buy local, to buy, you know,
products that were made in the USA. Buy shrimp that
was caught in South Carolina or Georgia or any of
these shrimp and states. That's gonna encourage you. The problem

(27:19):
that we've had for years is, like you said, the
local guys, they're selling shrimp. The sad thing is is
I used to run a shrimp boat in two thousand
and eight. Yep, that's a long time ago. Let me
tell you a sad thing. I bought shrimp yesterday from
one of my really good friends, and same price I paid,
the same price that I've paid in twenty ten. Because
these people actually care, they want you to get a

(27:40):
good product, and they really haven't gone up.

Speaker 5 (27:43):
Well.

Speaker 7 (27:43):
The problem is you go to the grocery store and
you buy shrimp for eighteen dollars a pound. That is
stuff that came from another country, that's soaked in chemicals.
That's probably not nearly as good for you.

Speaker 3 (27:54):
So how long did it take it to get from
Indonesia due to the United States and to that store and
in that freezer?

Speaker 4 (28:03):
How old is that shrimp?

Speaker 7 (28:05):
But it doesn't matter because they soak it in a
chemical that preserves it. Yep, I just saw I'm not
to go a different direction.

Speaker 3 (28:11):
And how how good does that perservate? How how good
is that preserved inside your body? Yeah, it can't be good.
I tell you what you go by it. Me and
Fred looked like we've eaten a lot of those. Go
buy five different bags of shrimp from many stores around here,
and then bring me some macharities and you can get one.
You can get shift to cook all five of those shrimps. Yeah,

(28:35):
and you taste every one of them with the same
cook with the same exact recipe. You tell me the difference.
I bet you'll buy that one hundred times.

Speaker 2 (28:46):
So tell me.

Speaker 8 (28:47):
I mean, there's I'm sure like a lot of people listening,
and they've they've lived here for a while, at least
in the past eight to ten years where they're they've
seen like the shrimp boats and more fishing boats and stuff.
But for those who don't know, I mean give some
perspective to how many shrimping boats were here, Like what
was the industry like even ten to twenty years ago,
at least in merles Inlet. In Georgetown too, I heard

(29:09):
that there was a ton of shrimp boats in Georgetown.

Speaker 7 (29:11):
You've got to expand your area. Merles Inlet is a
fishing community. A lot of these fishermen, including myself, you know,
charter captains. You know, when the charter season ends, the
shrimp season begins. English alluded to it that it's Christmas money.
But typically shrimp season ramps up in November, and you've
got November, December, January, depending on the quota. Once the

(29:35):
quota's met, the shrimp season closes. There's not a set
closed day, but sometimes shrimp goes into February. But the
dead of winter when all this shrimp are migrating from
up in North Carolina. We are one of the best
spots in the entire East Coast to catch not only shrimp,
but large shrimp. And these are white shrimp and brown trimp.
Your brown trimp primarily come out of the river. Your

(29:56):
white shrimp pretty much stay in the ocean. Never move,
use me, never move. They basically migrate up and down
the coast. So like like England's alluded to, there there's
a small window to produce a lot of shrimp. Now
they have a quota. Once that quote is full, they
close the season. But once a shrimp are caught, like
a lot of them are flash you know, flash frozen yep,

(30:19):
and uh no preservatives. And these these shrimp are sold
throughout the year through your local seafood markets. You're, you're,
your Harrelson's, your seven Seas, You're you know, wherever you're from,
you know. But basically that window provides the shrimp supply
for much longer than shrimp season. And going back to

(30:39):
the tariff thing, you know the problem with the imported
shrimp is, you know, they were significantly cheaper. So if
you are just simply a consumer that is uneducated about
the difference in shrimp dollar, you're gonna save a dollar.
So by putting these tariffs on it, putting the tax
on it, I think if you make it a level

(30:59):
playing I think they'll pick local. You know, they'll pick
local shrimp every time. They taste better, they're better for you,
and they're affordable, you know, But you cannot import shrimp
and sell them five to ninety nine at the grocery store.
These guys have a crew of two to three people.
They've got the price of fuel, they've got the price

(31:21):
to process. It may not process shrimp for five dollars
a pound in the United States.

Speaker 3 (31:26):
Let's let's talk about the situations that they go out
in a lot of times in these little boats. Any
don't want to go out there this morning, No no, no, no.
But today wouldn't be an example because there's not much wind.
But you you think about some of the days that
they go out.

Speaker 2 (31:41):
There dangerous shrimp.

Speaker 7 (31:42):
And I could tell you from experience I've been in
this game. When the shrimp are the.

Speaker 4 (31:47):
Best, it's when the oceans are rupt.

Speaker 7 (31:48):
When the oceans are worse. So these guys not not
to that extreme because obviously South Carolina is not comparable
to Alaska. But when you watch shows on the Discovery
Channel like Deadliest Catch YEP, when you down they're one
hundred and twenty foot.

Speaker 3 (32:03):
Boat, yeah, let's put them. Let's put them in a
nineteen foot which some of these boats are nineteen foot.

Speaker 7 (32:07):
Yeah, put nineteen So you downsize the boat, You downsize
the safety factor because a lot of these boats need
room to pull these big nets in, they need room
to sort. It's flat out dangerous.

Speaker 3 (32:21):
You still have a picture of Henry John slipped over
on surfside this past year.

Speaker 7 (32:25):
Yeah, it's dangerous sitting on a tea top. If it's
five foot here in a nineteen foot boat. I equivaled
that to deadlist catch in thirty foot waves and a
hundred foot boat. But you snagged the bottom in five
to eight foot Ce's here, you're gonna flip your boat immediately.
So these guys are going out in frigid conditions, very
rough conditions. They're putting everything they got and.

Speaker 2 (32:48):
They're going out for hours. I mean, Charlie told me.
I asked them.

Speaker 8 (32:52):
It was six o'clock last night before my live shot.
I was like, how long you guys been out? He goes, well,
we went out at five am. We just like they
had just pulled in at like five thirty last night.
And then he's like, we're going I'm going to bed
and then we're going back out at five am.

Speaker 2 (33:05):
And he's like, We're doing that every day until January.

Speaker 7 (33:07):
And the thing is is a lot of people don't
realize that it's a glorified industry because it's like ESPN.
You see the highlights of all the games. Well, when
they post stuff on Facebook of these amazing catches, that's great.
What you don't see is the two weeks that they
went out, spent money and caught nothing. Yeah, and so
they a lot of these guys.

Speaker 5 (33:28):
That five dollars gallon fuel in that.

Speaker 7 (33:30):
Gass is expensive. You got to pay somebody to do it.
So you are almost gambling. You go out, you lose,
you lose, you lose, you win, you lose, you lose,
you win. I'm going back to what you know, maybe
Chris Coughlin said about the industry. I mean, you don't
you don't hit the home run every day.

Speaker 2 (33:49):
Yeah.

Speaker 7 (33:49):
Now, over the course of the year, they have good years,
they have bad years. You know, some years we have rain,
shoves all the shrimp out. Some years we don't have rain,
and it's a great year like this year. But I mean,
these guys are going out there seven days a week,
putting there everything they got on the line just to
put shrimp on your plate that you'all eat. So you

(34:10):
think about that next time you go to the grocery
store and you say, oh, look, they're running a special
at publics on shrimp. Pass that special up. Go buy
it from a local support your local community, because those
guys work hard every day where somebody else just imports them,
trying to make you know, a dollar a pound.

Speaker 3 (34:26):
So we're talking about that price then where it's at.
And you know one thing that I don't think a
lot of people understand. And Tony and I both know
what you do too. You mentioned it. Some people flash
freezing them and doing whatever. But most of these guys
are all trying to clear out everything that they got
the day before, yes, before they go back out, or
they want it gone before they get back in with

(34:47):
the next shipment. So they can't bring that price up
to comparably speaking to the import shrimp when they should probably,
but they could get stuck with it. But we know,
I'm I'm not gonna call him by name. We know
somebody that doesn't even sell him right now. He's going
as much as these guys are.

Speaker 4 (35:05):
You know who it is.

Speaker 3 (35:06):
And he's putting them in freezers and he's putting them
in containers. And guess what in March when you want
to buy him, Yeah, he's nine dollars just a pound,
but they're getting them for six, seven or eight dollars
a pound. Right now he's nine dollars a pound and
he won't move.

Speaker 7 (35:24):
But I'll tell you this unlike fish, And is this
coming from somebody who's done it. I've been on the
deck of the boat, I pulled the nets. I've sold it.
Shrimp have a shell. They freeze absolutely amazing. So the
fact that you could catch a fresh shrimp, freeze it immediately,
don't let it sit in refrigerator for four days. If

(35:45):
you freeze the shrimp the day you catch it, that
shrimp is legit good for two years. So even if
you thaw it out six months later, it's just as
good as the day you called it.

Speaker 5 (35:55):
Most people freeze them wrong.

Speaker 7 (35:57):
I agree.

Speaker 3 (35:58):
They throw him as zip to throw them in freezer.

Speaker 4 (36:01):
You cannot put them in a zip lock. You cannot.

Speaker 3 (36:03):
Hey, trust me to be an idiot and try to
vacuum seal them. They got these little things called tails
on them and horns, and you will. You may think
that you got them perfect, and you go to put
them in that freezer and they've got a hole in
that and you open them up in the freezer burnt
so what's the container cup containers. Buy those big boxes

(36:28):
of you know, the stacks of cups and put them
in that.

Speaker 5 (36:34):
Lastic cups with Liz. You can vacuum seal them.

Speaker 3 (36:37):
You just have to be very careful to how you
do it because the tails will poke a hole in
the bag. I've the time you know that happened before
you put it in the freezer, because the bag.

Speaker 7 (36:46):
Will Typically this is I'll tell you and I agree,
one hundred percent of the cups sort of way to go.
I vacuum seal all my shrimp. What I typically do
is i will vacuum seal them and I'll let them
sit in the fridge for about six hours, and I'll
back in double check to make sure that there's no
air in. There's the ones that are really good going
the freezer. The ones that you know puff up on me.

(37:09):
I do that. Just one little trick that I do.
I lay a layer of paper towels in with my shrimp.
You know, that helps suck up that moisture, which kind
of draws it in a little bit closer. That helps too.
But I've been getting two years out of my vacuum
seal shrimp and it's it's a revolving door. I bought
shrimp yesterday, local shrimper. I support every local shrimper. But

(37:32):
the shrimp that I'm buying now, I'm not eating now.
I'm eating shrimp that are year old right now. And
I just keep that back. You know, supply chain going
for me because when I want shrimp dinner, I want
to make a pasta. I want to make something else.
I don't want to go to the grocery store. I
want to pull something out the freezer, thaw it out,
peel it myself, know where it came from.

Speaker 3 (37:52):
And we say that, Adrian, when we say the cups,
that's the shrimp with water in the cup. Don't don't
just freeze them into a plastic cup.

Speaker 7 (38:02):
Right.

Speaker 8 (38:02):
I have a lot of homework to do when I
get home.

Speaker 5 (38:04):
Yes, I'll help you.

Speaker 7 (38:07):
I've done it all.

Speaker 2 (38:09):
I need to preserve those shrimp I got last night.

Speaker 3 (38:11):
Well, I'll tell you that was a wonderful segment. I
actually have gotten several texts about it. That was an
awesome segment. We got to give a congratulations to miss
Haley Permertle Beach and her family. They got the Palmeta
State Armory gift card, right yeah, they give one the
twenty five dollars. A way to go, y'all. All right,
we got more, Hey, we got more gift cards. Y'all

(38:31):
need to get out of here. We've got more gift cards.
We're gonna go to break and when we come back,
we get pred on over here. And let's hear what's
happening with the redfish down there. I heard a little
rumor that somebody, a buddy of his, might have found
a bunch of fish this week. So find out if
those fish are getting into their spots where they should be.
And we're gonna order up some breakfast and some more

(38:52):
minmoses or minmoss, whatever you want to call them, and
we'll be right back on the other side of the break.
You're listening to the Trilogy Outdoors Radio show here on
the Gator one oh seven point nine. All right, folks,
every week we talk about Marshall's Marine. How every day
is a boat show every day? And I'll tell you what.

(39:13):
I'm super excited to announce that this year, coming up
February seventh and eighth, Marshall's Marine in Lake City is
bringing back the boat show. That's right, the largest indoor
boat dealership in the US is bringing their own boat
show to town. If you remember years ago, we used
to have an incredible boat show over there. The cool
thing about it, you're not got to pay any parking fee,
You're not going to pay a ticket to get in.

(39:34):
We're going to have representatives of all of our great
manufacturers here on site to answer questions and guess what,
You're going to find the lowest pricing of the year
on these two days. So come visit us February seventh
and eight from eight am to six pm at the
showrooms in Lake City, one fourteen East Myrtle Beach Highway
in Lake City. Again the largest indoor boat dealership in

(39:57):
the US. Why not have our own boat show, y'all,
come see us, and you know every day's a boat
show at Marshall's Marine. All right, folks, welcome back to
Trilogy Outdoors Radio Show coming to you live be at
the Toyota Tundra Studio presented by Sparks Toyota where the
dealers always in. But we're coming to you from the
stage at Dead Dog Saloon here in Merles lived on

(40:18):
a beautiful, beautiful Saturday morning and by us boats of
Marshall Marine at Liter City in Georgetown. Every day is
a boat show every day. Hey, we got Tommy join us.
We got Fred now, and let's talk some fishing.

Speaker 5 (40:32):
Finally, Fred, I got a question for you.

Speaker 4 (40:34):
All right, here goes Tommy with a question.

Speaker 5 (40:36):
So I got some time off coming up, So I'm
gonna hit back. I'm gonna hit back the inlet. I'm
hit bat Georgetown because I don't know because I'm still
building up here. Yep. Is that air temperature in the
water temperature have an effect because I've heard that trout
get better in that sixty two degree water, But what

(40:58):
about the air temperature having theffect on that?

Speaker 9 (41:01):
Yeah, it's the air temperature will affect the surface and
the fisher reacting to the to the water. Okay, I
mean this morning in my truck, it was twenty five
degrees right, let's gonna drop the tent.

Speaker 7 (41:16):
Yeah.

Speaker 9 (41:17):
To me, I would tend to put your trout deeper
to get into something a little more stable on water
TM versus the top.

Speaker 5 (41:26):
But now it's in live or artificial.

Speaker 9 (41:29):
I would do right now with these fish know that
winter's coming, they're gonna eat. I would would I have
to stop and buy live shrimp or catch live not necessarily.
I don't think it's necessary. I've seen das catch one
to one with live shrimp before. I don't think it's necessity.
I would be throwing artificial feel a lot easier on

(41:51):
the cap, and I know that.

Speaker 7 (41:53):
Well.

Speaker 5 (41:53):
I got I got some time off coming up, so
I'm gonna really hit back on the water. But I
wanted to make sure because I'm gonna hit back towards town.
So my good friend Ryan Williams, you know Lieutenant Ron
Williams and you are. He he gave us some really
good some spots to go to. So I'm gonna hit
Georgetown because that's let me tell you some about Georgetown.
It's beautiful down there going out that's really getting back

(42:14):
into that refuge area. So it's really pretty with all
the marsh and the set the setups between the all
the rice fields that are down there and all the
way back up into sam Pit. So been with him
and and he's kind of showed me some spots. So
I'm hoping with the time off I have coming up,
I want to uh, I want to get back out
there and and start really kind of getting fishing again.

(42:37):
Plus I want to come back to the inlet too,
because you know, I learned so much when I come
out in the inlet. But I just wanted to make
sure because I've got the uh. I, so I'm gonna
have to make my my my popping cork a little
deeper this time.

Speaker 9 (42:51):
Huh yeah, or not even use corks.

Speaker 5 (42:54):
Oh, that's it, that's it. We're to Carolina, rigg or
what are we doing?

Speaker 9 (42:58):
Well? Draw fishing? Always try to keep guys using different things.
He's like, if you've got three guys in the boat,
I don't want any I don't on them throwing the
same thing. So you'll throw one at this depth, and
you'll throw one at with this weight and wanted a
different weight wane and different colors, that type thing on
artificial and you gonna find out one of them is
gonna be more effective than the others. And they want

(43:19):
to take long for the other guys asked for it.
So but I try to throw different things to them
and uh. But to be honest, I hadn't done a
lot of trout fishing this year. The red fishing's been
so good that I hadn't really chased them off here.
I've heard good reports I'm hearing about trout being caught
with red fish. If you find red fish, you're catching
trout at the same time in North Finland. I got

(43:40):
that report this week the team.

Speaker 5 (43:42):
What I want to do is, I just want to
go on a guide one day. I don't want to fish.
I want you to show me how to get to
North Inlet.

Speaker 1 (43:50):
Right.

Speaker 5 (43:50):
That's behind Debudo, right.

Speaker 9 (43:52):
Yes, yeah, between North Island and w Doo with the inlet.
That's so that's actual North proper.

Speaker 5 (44:00):
Okay, So I really want you to I just don't
want to fish. I just want to know how to
get back there because you told me how to do it,
but I'd run rather you showed me the right way
to do it, because you've got to test tide.

Speaker 3 (44:11):
How many people, how many people have you told how
to do it that have successfully done it?

Speaker 4 (44:18):
Well?

Speaker 5 (44:18):
How many people have you showed to do it? Dick
could turn around and do it well, I'm gonna.

Speaker 3 (44:22):
Tell you this. He showed me how to do it,
and I barely could do it coming back four hours later.

Speaker 5 (44:27):
Right.

Speaker 9 (44:28):
Well, and it's just like here in the inlet. I mean,
it's it's just you gotta get some time on the water.
People think that it's better to go at high tide. Wrong, wrong, wrong,
wrong wrong. Slow at low is how you learn it. Yep,
you go slow at low, get visuals in your head
and start to to me. You know, people ask I

(44:48):
don't term my electronics on, and you know, I always
how do you know where you're going? And I always
point to my vasor you know, I use my GPS,
but really it's a map in my head and I've
got points that I that you know, you're about race
car drivers. They need to hit their marks, right, it's
kind of the same thing.

Speaker 3 (45:06):
He's got spots, he's got to hit.

Speaker 5 (45:07):
What's he using? Well, that's the thing is with us
is as I operated that boat so so much during
the summertime that little river, I didn't need electronics. The
only time I use electronics is mainly at nighttime. But
you know, especially if you go offshore. But I'm not
familiar with that area, and so it's obviously a good
spot to go.

Speaker 9 (45:26):
Well, if you can get to Jones Creek, if you
can get to the mouth of Jones Creek somewhere around
low tide, that's when you slid this pull back and
you just wait in idle through yeah, and then you
can see the structures and the show beds that are
in the middle of the creek, and the sandbars that
are right down the middle, and you know other things that.

Speaker 3 (45:47):
The problem in Jones Creek, and somebody brought it up
last week in conversation is this. Mentally, say, you take
Tony Carter, who can drive the river as good as
anybody and knows every nook and cranny and corner of
every ditch and everything else.

Speaker 4 (46:03):
You take that.

Speaker 3 (46:03):
Philosophy of those deep outside outside corner, take that philosophy
and put it in Jones Creek.

Speaker 9 (46:10):
May not always work in bar.

Speaker 3 (46:11):
You're gonna be on a sandbar in the oyster bed
within the first quarter of a mile.

Speaker 9 (46:15):
I've had I've had other folks say, oh, you can
follow the crab pots. That is a bad idea.

Speaker 5 (46:22):
That's a terrible idea.

Speaker 9 (46:23):
Because some of these guys set up on this this
one long oarsterrex in the middle that I have in mind.
There's deep behind it. So the guys set a pot
behind it. But if you went, if you went straight
to that crap pot, you're gonna run across the show
bed take it to it. So it's it's a good
barometer with a crab pot to know that you got

(46:44):
two and a half three foot of water that you know,
if it's not showing, at least you know there's three
foot there.

Speaker 3 (46:49):
But by y'all, thank you so much.

Speaker 5 (46:53):
All right, so here's congratulations.

Speaker 3 (46:55):
So I do use the crab pots uh in Muddy Bay.
But I got you one time. I came in from
Shell Land up from Shell Islands. I started from Shell
Islands and came in that channel on that end and
started running.

Speaker 4 (47:09):
And so I'm running.

Speaker 3 (47:10):
Almost straight across the George pumpkin Seed. Actually I was
running because I was following crab pots, and I was
running towards pumpkin Seed. And then I noticed because I'm
trying to get the Jones. And then I looked and
I noticed I passed Jones, which would you know, you're
right a mile to my half mile to my right,
and I'm looking. I'm like, wait a minute, my crab
pots keep going this way. I'm like, so I got

(47:32):
to turn.

Speaker 9 (47:33):
That could get you in big trouble. Yeah, exactly.

Speaker 5 (47:36):
Eric was with me on the boat you explaining that,
and he was he was, we were going really slow.
Matter of fact, we turned around and he was like,
crap hout, crapout craft hat and so we turned around,
so I know exactly what you're talking about.

Speaker 4 (47:47):
Yeah, it was, it was. It was weird, but I
got on the wrong ones.

Speaker 3 (47:50):
But I'll say this, they have saved me duck hunting,
like in the mornings when when you get out there
and you get discombobulated, un lest you know you've.

Speaker 9 (47:58):
Got three foot of water. Yeah. Yeah, and that and.

Speaker 5 (48:00):
That's congratulations, Thank you again by Mary Inn.

Speaker 3 (48:04):
But it was talking about in Jones Creek, is there
are some deeper spots where people put crab traps and
right off the edge.

Speaker 9 (48:11):
Of shell bank. Yeahall bank, Yeah, not good. The rule,
the rules of thumb is that outside corners of the
deep part, just like on a river, it cuts it out.
So the outside of the corner, there's there's places in
there that there's the exceptions every rules, and the exceptions

(48:33):
and the ones gets you in trouble.

Speaker 7 (48:34):
Yep.

Speaker 9 (48:35):
So my advice goes slow and low and get start
getting the vision on that for three or four times
there you have a pretty good feel for it.

Speaker 3 (48:43):
And they every everything changes out there when it comes
to those creeks and those oceans.

Speaker 5 (48:49):
What's there today.

Speaker 3 (48:51):
Well, right, no, one's northeast wind, northwest wind, or a
good southwest thirty mile hour wind.

Speaker 5 (48:57):
It will move a sand bar on you just a little.
It will. Well, let me tell you, you know, working
in a little river just about every day, and I
know where good buddy stars will tell you this. That
sand bar moves so much a little river, and I
know that. You know y'all be a little rivers.

Speaker 4 (49:13):
Now, wait a minute, which sandbar and little river?

Speaker 5 (49:16):
Yeah, the one that was on the way to these
islands side a little right.

Speaker 3 (49:19):
Okay, the one that was talking about what we're talking about.

Speaker 5 (49:21):
You had to cut it wide going out by way.

Speaker 4 (49:23):
He's is got to go almost over towards Bird Island
to get around.

Speaker 5 (49:26):
That's correct, yep. Well, so you know we watched that gradually,
you shaid, you know, over the course of you know,
one of the things DNR does is hurricanes sweets prior
to any hurricanes, and you know you watched the sand
bars grow after a storm, and you're like, there wasn't
a sandbar there twenty four hours ago.

Speaker 9 (49:44):
Well, North Finland, when you get to the inlet proper,
I'm talking where John Creek, Johnes Creek Inns and w
Creek ins and in Town Creek all convergs it the
three way that changes regular. Last winter, the southernmost point
of w Beach scoured off. It scoured off one hundred

(50:08):
yards of dunes and deposited it straight across from Woo
Beach on the inside and built a brand new sandbar
that was never there before. And it shows at low tide,
and there was more people stuck on that because they
if they were coming out of w D Creek and
turning right into town, they were stuck on the bar

(50:29):
because that never had been there before. You imost had
to run clear of all.

Speaker 4 (50:34):
The way across almost the sixty bass or whatever.

Speaker 9 (50:36):
Yeah, yeah, you had to go further towards the sixty
bas direction on Jones Creek direction to make your turn
to go into town. There was a bunch of people
stuck and I touched there. Surprised me. I mean, I
didn't realize how big that bar got. But low tide
just showing.

Speaker 3 (50:52):
I'm gonna say this much. Fred could charge. Fred could
charge not I mean he charges, he's a charter captain.
But Bread could charge just for the ride into No
Man's Friend. Because if you've never made it with pread
at low tide like it is unbelievable, and I've said
it a thousand times, but it's funny because you'll be

(51:13):
running along. He's running wide open, which I'm guessing in
your boats like forty five. I'm usually running thirty five,
all right, So we're running wide open, and he'll he'll
just i mean, just as calm as Fred is normally.
He'll just reach over and say he'll put his arm
across your chest and he'll say we're gonna touch, We're
gonna touch, we might tap, and you'll just feel a
little change.

Speaker 7 (51:33):
And then the crazy part is he has no GPS
on none. This trigger is flying by the wind in
his hair. Oh, we're gonna go left and then and
then we're gonna go right.

Speaker 3 (51:42):
And then the ride through he calls it Disneyland or
Disney Disney World, Disney Channel.

Speaker 4 (51:47):
This is the empty channel.

Speaker 3 (51:49):
And then the ride through there where you like, uh,
I mean, you come around this curve and you're like, oh, look,
and then all of a sudden, everything in front of
you his oysters, except this one little creek to the left,
and he turns it hard and you go that way. Hey,
let me tell you something you on that one. Never
been stuck until you've been stuck in the mouth of

(52:10):
those man's rent.

Speaker 5 (52:11):
Yeah, let me tell you something.

Speaker 3 (52:13):
When when when the boat comes to a hold and
you can look down and see zandals, your butt is stuck.

Speaker 7 (52:18):
But I could relate to the sandbar that you're talking about.
We fished Georgetown probably, I'm a guess, three months ago,
and I actually saw the saddest thing and it was
like it was cool, but it was sad. So it
was a dad in a john boat running and then
his kids were behind him in a john boat and

(52:39):
he made it and they didn't. And we saw him
and we went over there, you know, hey, are okay,
and he's like, look, we're done. And I took a
snapchat you know you have to, and then we went fishing.
We're fished. I won't give specific locations, but we were
back there and we came out. They were still there

(53:03):
there and they were beyond high and dry, like they're
out walking around right.

Speaker 9 (53:07):
Yeah, it's strolling.

Speaker 7 (53:08):
And Dad's in the boat just like rolling around the
island going it'll only be a little bit longer.

Speaker 9 (53:14):
Yeah, Todd's coming in and I.

Speaker 7 (53:16):
Again, we pulled up Hey, you need a water you
need He goes, Dude, we're good. He goes, they missed.
He goes, They'll never forget this place. He said, they'll
never do it again.

Speaker 9 (53:25):
Yeah, I'll never touched it again. Well, I got a
story about going through the Disney Channel. I had a
former governor, Dick Raleigh, on the boat with a klein
of mine from Greenville. And I don't know if y'all
remember Dick Rawley, but he had a stiff neck, so
you would think he didn't have he didn't have a

(53:46):
lot of personality, but he was Actually he was a
He was a really nice guy and really friendly. Was
out of sense of humor. And I'm running through Disney
channeling he his part and he goes, you know, if
I didn't have his, if I didn't have as much
confidence in Fred dropping right now, I'd be kind of scared.
And I'm going through there.

Speaker 7 (54:07):
You know, I will say, the last time I went
through Disney Channel was with you, you know, And I will
say from a fishing guide, you know, we we look
at things differently, but your persona and your calmness, there's
never a doubt, Like I'm like, there's no way he's
gonna hit a sand bar. There's no way he's gonna
hit anything. He's just going through. And I mean he's
Captain Cool. He's out there spinning the wheel.

Speaker 5 (54:30):
Trust and sand bars and hitting to be able to
do that.

Speaker 7 (54:35):
But I mean, my man spent years learning that knowledge.
And you could look at him and know, like I
have been on charters in other places, and you just
kind of like, you know, this guy's like running, hey,
you know, he's Captain cool. And then you see him
tense up and you're like, oh god, I hope he's

(54:56):
got this. Fred. Not no way, Fred, Fred's Matthew McConaughey,
oh hey, hey, you know, just what's this? But the confidence, right,
all right, all right, all right, but the confidence is infectious,
so you have no worries, you're calm, you feel good.

(55:16):
Now I get it. For like somebody chartering, they don't
know the difference. They don't know there's an oyster bar there. No,
they don't know that there's nine of the nine problems
in one solution. And Fred's just like.

Speaker 9 (55:27):
Yep, well, the one thing and you probably see the
same thing is you know, I'm on a flats boat.
Most people used to ride in a boat, not on it.
So when they get in the boat, if it's a
new client, even some other ones that haven't been a while,
they'll get in the boat and there's a handle just
to their right, and then there's a handle on the console,
so they've got two places to hang on. And then

(55:50):
on the Starbard side there's a pushbowl, which is what
most people hold on to. But when you first leave
the ramp, they've got a hand a hold tie one
of those one of those handles, and I'll watch them.
I just kind of aware of it that they've they've
got a tight grip. But about half with you today
they don't hold on anymore.

Speaker 7 (56:11):
I say, it's funny how that works in there.

Speaker 9 (56:12):
Yeah, they've kind of figured out this is okay. I
gotta feel for obviously he knows where he's going out
and died yet.

Speaker 7 (56:19):
Yeah, I run charters of Marls and Merls and it
is a C minus on a danger scale. I mean,
it's not nothing right, but I can relate to that.
I joked with some of my guys and I said,
we're almost guilty until we're proven great, you know, until
those people gain the confidence in you. Yep, then they
kind of light up.

Speaker 9 (56:38):
The RelA and it's funny you can you can feel
that too, You feel that?

Speaker 6 (56:43):
Man?

Speaker 3 (56:43):
Now, you said a mouthful when you said people are
used to riding in a boat instead of on a boat.

Speaker 4 (56:48):
Yeahs a huge difference.

Speaker 7 (56:50):
Yes, there is huge difference.

Speaker 9 (56:52):
Yeah, your your perspective it and also you know, when
you've got the wheeling, the throttle in your hand, you're lot.

Speaker 7 (57:00):
More relaxed, much more relaxed than.

Speaker 9 (57:03):
You are being a victim riding with the guy. You
know what I mean, You're not in control of what's
going on.

Speaker 5 (57:07):
Hat.

Speaker 7 (57:08):
I hate to compare it, but it's like me driving
my truck and me riding with my wife.

Speaker 5 (57:12):
Right.

Speaker 7 (57:13):
Yeah, there's two different understandings. One, I feel like, okay,
if car pulls out, I'm okay riding with my life.
She's a good driver. But there's always like are you
paying attention? Do you see the car? You know, there's
a level that you're just you're just expecting, you know.
I'm sure she she I doubt she's listening this morning,
So I can say, is I ride in the car,
I'm on the tenth level of seven right when I'm driving,

(57:36):
I'm at one. I'm aware of my surroundings, but I'm
not thinking the whole time, Like God, I hope you're
paying attention.

Speaker 9 (57:42):
Yeah, it's a it's a different perspective as a passenger
versus it is.

Speaker 7 (57:47):
I'll give you all the compliments in the world. I've
been fishing with you a couple of times, and there's
just a level of calmness that immediately everything everything's fine.

Speaker 9 (57:57):
Hey, I want to talk something about shrimp. Y'all were
talking a lot about you know, I've had people that
if you if you boil shrimp, and people will pick
them up and no, go these shrimp are slimy, no way,
Well if they don't understand that's fresh shrimp that they

(58:18):
even even a frozen shrimp has a different texture to
the shell. Yeah, you can feel it that they'll go.
These things feel slimy, like they're bad, you know what
I mean.

Speaker 3 (58:28):
All Right, Hey, we're gonna go to commercial break real quick.
We'll be right back on the other side of the break, Jenner,
Are you ready? Ye, all right, We're gonna go to
break real quick. We'll come right back on the other side.
We're gonna finish up this show. We got some new
people in here that did not sit at the right tables. Unfortunately,
we've got a couple of tables open. But uh we
we'll be right back on the other side of the break. Y'all,
don't go anywhere. You're listening to Trilogy Outdoors Radio Show

(58:50):
on the Gator one O seven point nine. You know
you listen to me talk about the incredible trip that
I had with the family on the Explore out of
Crazy System Marina back during Halloween for the ghost stories.

Speaker 4 (59:01):
Well, pare back. The Polar Explorer.

Speaker 3 (59:03):
Is coming in twenty twenty four, December eighth and the fifteenth,
only two days. You've got to get that golden ticket.
All aboard the Polar Explorer. Join us for breakfast at
Dead Dog Saloon before setting sal on the Explore with
Santa and Miss Claus for stories, songs and photos. Experience
the holiday magic with us. Just go to visit meurlesinlid

(59:26):
dot com to find out more information on the tickets,
or you can come and stop by Crazy System Marina
and get them right there in person. Happy holidays from
all of us at Crazy System Marina. All right, folks,
welcome back cherle Gy Outdoors Radio Show. In case you
have never called us on a Saturday morning. Yes, we
take over for country music. We talk fishing, hunting, fence,
fur and feathers, everything else. We're brought to you by

(59:48):
Sparks Toyota, you know the Toyota Tunter studio back there
where Jenna's keep it everything straight, where the dealer's always in,
and by us boats and Morrison Marina Blix say Georgetown
every day in the boat, Joe and we are at
Dead Dog Saloon. We're on the stage here at Dead
Dog Saloon. And for some of us it may have

(01:00:08):
been a dream of ours to be on the stage
at Dead Dog.

Speaker 4 (01:00:11):
I'd rather be singing.

Speaker 3 (01:00:13):
I would much rather be singing up here, but we're
talking fishing instead. I have to give you credit. I
will give credit for credit as news. The night you
got up there, you saying it at the Barking Dog.
I was quite impressed.

Speaker 5 (01:00:27):
Brother.

Speaker 9 (01:00:28):
So, well, we got a up we got some of
somewhat of a rescue going on, don't we.

Speaker 4 (01:00:35):
Yeah, apparently, I guess we can talk about it.

Speaker 3 (01:00:39):
But yeah, apparently after we mentioned we've got the news
lady on.

Speaker 7 (01:00:43):
Here here, who's over there?

Speaker 2 (01:00:46):
One second, I'm gotting a call, so go take a call.

Speaker 3 (01:00:49):
Uh, yeah, So apparently one of the shrimpers we won't
name a name had an accident and uh, he is fine. Correct.
Fire departments on the way, Yeah, fire department right now, the.

Speaker 5 (01:01:04):
Fire departments right there, And so we don't know what happened.
All we know is everybody's okay. Up in the water, okay, merca.
So the Merle's Inlet fire departments got them. I talked
to Jay, as a matter of fact, he just called.
So Jay's gonna call and do a boating accident report
and uh, And that's really how it works. I mean,

(01:01:24):
there's really nothing else to do but a.

Speaker 9 (01:01:26):
Report because okay, and that's the good news.

Speaker 5 (01:01:29):
You know, you can see the fireman over there. They
got all the red lights going right there. But but
that's how the community comes together to help one of
our own. You know, these guys are out there constantly
every day and they're out there, they're out there with
their business. This is their livelihood, and so accidents do happen.
And that's the thing about d n R and our
first responder community is is we are close. We are close.

(01:01:51):
We're a close knit community. So you know d and R, Georgetown,
d n R or they all work together, same thing
with the fire Service, and you know, we all were together.
I a a good friend of mine, Dennis Picard, He's
the one that did the casting boards. I told him, Hey,
you've got an overturn boat. So while Henry is good,
the boat's still out there, so there is some logistics

(01:02:13):
to the boat going out there. So again, any time
that you are involved in an incident, we still need
to know because if your boat's going to stay out there,
for example, maybe tied to a tree and you're waiting
for a salvage company to come, we still need to
know so we can make that you know, especially out
here in the ocean. Yeah, that boat may may hazard.
It is well, it's hazard navigation, but it could wash

(01:02:35):
up on the shore. And what we don't want to
do is we don't want to make unnecessary assets to
go out there for search and rescue when there's really
nobody in trouble. So again I reached out to my
good buddy Dennis, I know he's listening, and told him, hey, look,
you have an overturned boat, because at some point that
would follow into purview of Oor County based on the

(01:02:56):
way the wind's going and the current's going, but we
also need we would notify the coast guard. Hey, there
is a boat overturned. And in the Shrimpier community again,
back when was it Hurricane Isisis or ISAIAHS or whatever,
we had that big trawler wash up on the beach,
remember that Myrtle Beach.

Speaker 4 (01:03:14):
I'm sorry.

Speaker 5 (01:03:14):
So the Shrimpier community came together and if you don't remember,
people were renting hotel rooms in Myrtle Beach to watch
the shrimp boat be pulled off. Now, mind you, this
is a fifty plus foot trawler. Yeah, we the community
came together out of Charleston. So again the Myrtles in
the community, shrimpy community, the Ory County community, maybe even Mclellinville.

(01:03:37):
They have a huge industry. They're gonna come together. They're
gonna make sure that he gets his boat back and
make sure that they can salvage that boat.

Speaker 9 (01:03:44):
So well, Jason made the point earlier talking about it
that you catch a snag on a smaller boat.

Speaker 4 (01:03:50):
And that's where you're in a bad spot.

Speaker 9 (01:03:55):
Yeah, Jason, explain to us what happens olight, you got
you got a net out and you get a snag.
What happens to the boat all.

Speaker 7 (01:04:03):
Right, So this is this is me being a shrimper.
So typically when you're dragging a net, you are dragging
upcurrent and down current. As we spoke earlier, typically the
shrimp moved better when it's rough in the winter time.

(01:04:23):
Our rough conditions are a northeast wind always.

Speaker 9 (01:04:28):
So that's that five to ten years.

Speaker 7 (01:04:30):
So much about That's that five to ten with a
MULTIPLEI my man, So what happens? So what happens is
you dragging it. Typically you dragging it for an hour
and hour and a half. That's your typical drag. When
you decide it's time to bring the dead in, you
have to do that going down current. So let's just say,

(01:04:52):
I mean the currents behind you when you has to
be behind.

Speaker 9 (01:04:56):
Me, because otherwise you've got so much drag you can't
get it into the.

Speaker 7 (01:04:58):
Boat humanly not possible. Okay, So I turned my boat
and I am now doing going down current. We'll use
Garden City as an example. Following following C. I'm pulling
my net in. I'm using gravity and mother nature to
help me because a little bit, a little bit by
a little bit, you know. So what happens is when

(01:05:21):
that net snags the bottom. You are now an anchored vessel.

Speaker 9 (01:05:26):
From the weird.

Speaker 7 (01:05:30):
In every boat, I don't care what brand it is,
I don't care who your loyalty.

Speaker 4 (01:05:34):
Is not designed.

Speaker 7 (01:05:35):
It is not designed to take waves over the stern.
The bow is a pointed object. There's not a boat, well,
some boats, but there's not a boat in America that's
not pointed in the front, flat in the back. So
what happens is you you become an anchored vessel from
the stern, just a flat thing. You're you're shrimping because

(01:05:58):
it's rough. So you now four to five foot waves
that are breaking over your stern. Well, guess what that
eight hundred gallon per hour bilge pump pep up. Waves
are coming over, waves are coming over. You have a
split second decision. You have a three thousand dollars net.

Speaker 9 (01:06:17):
Net.

Speaker 7 (01:06:19):
There's two there's there's two decisions. See if you can
get free or cut the net and drive off?

Speaker 9 (01:06:27):
Turn around?

Speaker 3 (01:06:28):
No, no, no, no.

Speaker 7 (01:06:30):
Broadside is a death even worse. Okay, so you're hung
up and any you know it. I've done it. I've
been there only once. I'm not gonna act like I'm
a big shrimper.

Speaker 4 (01:06:41):
I'm not wouldn't that when you finally say that you're
doing yeah.

Speaker 7 (01:06:43):
Yeah, net hangs, water's coming over. Boo bom boom, boom bom.
You got eight hundred gallons a minute coming in. You've
got a thousand gallon an hour pump.

Speaker 9 (01:06:53):
Yeah, you got eight going out and a thousand coming right.

Speaker 7 (01:06:55):
The math on that up, you're going down. You got
to split the second DECI Okay, we keep, for lack
of a better word, a really big you know, pocket
knife slash machete on the boat. Yeah, and that is okay,
save your life. You go back there. You cut the
net free. You just lost three thousand dollars. But when
you cut yourself free, that gives your boat the ability

(01:07:18):
to drive away from the problem. You let your bilts
pump catch up, and then you could come back and
you try to snag your neck and try to salvage
what you can salvage.

Speaker 3 (01:07:28):
So let's add a different So add the fact that
the boat we're talking about, we know, has a windless
correct that is on the side of it one, So
you take on one side. So you take all that
weight and put it on the side of that boat,
which Tony will say, this boat, this boat is not
designed to be a shrimp boat. No, I'm not going

(01:07:51):
to name the boat manufacturer, but they are. They do
not design their boats for them to be shrimp. Well,
as for any of altus out there, y'all, stay back
away from that wreck, because the one thing y'all don't
realize is there's still one hundred and fifty foot of
tow line and net just hanging off the back of
that boat, just out there in the ocean right now.
So don't go pulling up to it wanting to be

(01:08:14):
nosy and see what you can do, because you don't.
We don't need you to get in there and get
your prop hung up in somebody else's net and rope
and have another boat and make a bigger action.

Speaker 5 (01:08:23):
And it's already one hundred percent right.

Speaker 9 (01:08:25):
Well, traditional trawlers, the bigger boats, the bigger boats of it,
I mean they're decks, you know, eight foot off the water.

Speaker 5 (01:08:34):
Yep.

Speaker 7 (01:08:35):
The bigger boats don't have this problem. Right. What you
got here is you have commercial large vessels.

Speaker 3 (01:08:41):
Yep.

Speaker 7 (01:08:41):
You know, Charlie Warner, very good friend, has the biggest
shrimp boat in Meryls that he's pulling three forty two
foot nets he's has windlesses or.

Speaker 9 (01:08:52):
Windless he's got a winch system.

Speaker 7 (01:08:54):
He has a winch system. He's working the controls. He
is doing it one way. You've got guys out there
that are in eight to ten thousand dollars boats dragging
am one commercial style of net that are pulling it
in manually. These guys have lower overhead and they're trying
to make a dollar. But the risk is astronomical.

Speaker 9 (01:09:16):
Yeah, it's a thousand times you go out in.

Speaker 7 (01:09:18):
Rough conditions in a nineteen foot boat and then here's
the problem. Let's say you drag your net for an
hour and you have boom.

Speaker 5 (01:09:27):
You got it.

Speaker 7 (01:09:27):
You've achieved your goal. You've caught hundreds of pounds of shrimp.
Now your boat's overloaded. Now your vessel is at the
point where it could barely handle it. But you're making
an astronomical amount of money.

Speaker 3 (01:09:40):
What are you gonna do. You're gonna turn them loose,
You're gonna push the envelope and you're trying to bring
them over the side of the boat and get that
tailbag in.

Speaker 7 (01:09:49):
And when you're going down current in a small boat.

Speaker 4 (01:09:52):
Happened last year.

Speaker 7 (01:09:53):
Most winches, winch systems they're not on the back of
the boat because they'll get in the way of the tailbag. Yep.
So they're on the side. So you were turning broadside.
And for the moment that you are putting that tailbag
in the boat, you are as vulnerable on a boat
as you've ever been in your life. And when those
guys hit the mother load, when they hit.

Speaker 4 (01:10:13):
Five six, six, drive into the inlet to get it in.

Speaker 7 (01:10:18):
The guy I'm not I'm not saying that what's going
on is lack of experience, but those guys that's been
doing it for years, they know I can't do it.
They tied off, they drag into the inlet in a
safe environment. Then they pull it over flat water.

Speaker 3 (01:10:37):
You get a back wave and you're trying to lift
a thousand pounds in the opposite side of the boat.
And that wave, whether it be a foot or four foot,
comes behind a boat. I watch it a shallow draft
boat and it just it whips.

Speaker 5 (01:10:50):
I watch the top.

Speaker 7 (01:10:51):
I watched my four year old child play in the
tub every day, and I got him a boat because
we're boat people, yep, and hit a little bit of
water gets in that boat and he'll play with it.
And play with it, and then all of a sudden
it flips over. Why did it flip over? Because you
increase the weight inside the boat and the boat becomes
less bulloiant and flips over. It's basic math. It goes

(01:11:14):
back to a safety thing. These guys are risking their
lives to put shrimp on your table. Don't go to
Public's and buy it for seven dollars a pound. Nobody cares.

Speaker 9 (01:11:23):
I always said, as a shrimp at a grocery store
come from a pond in Vietnam. Yeah, you know, what
was the water quality in Vietnam and or a pond?

Speaker 7 (01:11:31):
I don't know, but I don't want to eat it.

Speaker 5 (01:11:33):
But to see, let's take this example today that we
had an incident today. Okay, so we're talking about a
live incident. That's literally when I when I tell you
that the fire departments right there, they're literally right there,
guys yards away, one hundred yards away. License you know,
they got their lights going. This goes back to the
community that provides a service for us. Yeah, this provides

(01:11:54):
a service for us giving our local product. Okay, not
something that comes from overseas. But these men and women
are out here in these conditions. This twenty five degrees outside,
so they're havn't They still have to wear life jackets,
they still have to have all their safety equipment. But
this could have turned very very.

Speaker 2 (01:12:14):
Bad in hypothermia.

Speaker 5 (01:12:15):
And so I mean, we don't know.

Speaker 2 (01:12:17):
I mean, the guy sounds like he's okay, but well the.

Speaker 5 (01:12:19):
Guy is okay, So you gotta you gotta text, we
gotta We got dn R on the horn. We got
coast Guard and the horn. I've already made text messages
to Coast Guard and said, hey, there is a boat
that's flipped over offshore. Please don't use all your assets
to go out there. We know about it, and the
shrimpy community will come together and they will come right

(01:12:40):
that boat and they'll get it back to merls Inlet.

Speaker 8 (01:12:41):
Chris Conkline was already saying he was trying to like
help this guy.

Speaker 5 (01:12:44):
Out, so exactly.

Speaker 9 (01:12:45):
So, we've got our local hot hot reporter given us.

Speaker 5 (01:12:49):
But what would have happened if he was like itself?
Well was that what would have happened if he was
by himself? Again, this goes back to our duck hunters.
We're going to duck season. We got we got float
coats we we have people going out there at thirty
three o'clock in the morning. We're talking about navelites, we're
talking about life jackets, we're talking about type four throwables,
talking about whistles. All of that comes together, and this

(01:13:09):
is a prime example of our community coming together to
help one another. They solve a problem. He he he
had a problem. He has boat flipped over. We got them,
We got him dry. He's gonna be assessed by EMS.
But let me tell you, in the short amount of
time that we've been discussing this, multiple agency has already involved,

(01:13:30):
and so we know now that he is okay. He
might be a little cold and wet. It's understandable it's
going out there. But all these agencies come together. So
you're actually hearing this live. This is a live event
going on. This isn't orchestrated. This is when I say,
I take a picture's right here. But but all these
entities of government are coming together for one for one shrimper,

(01:13:54):
to make sure that that shrimp is taken care of.
So again, you know, this goes back to the safety
features of what we talk about. You and I have
talked about this on a number of occasions. We talk
about tight four throwables, talk about whit jack to talk
about float coats. We talk about Jason bringing drinks back
to the table. We talk about whistles, We talk about registrations,
we talk about all of that, and and and you

(01:14:16):
know my spiel, Ondity. You know how I feel about it, Fredd,
You know how I feel about safety. Safety is a
big part of it. If we can prevent, if we
can give people with vice over our media group and
tell them what they need, we potentially have prevented an issue.
We can't prevent everything. Obviously, today this happened.

Speaker 9 (01:14:39):
Whether we were talking about running Jones Creek exactly, that
is potentially dangerous as hell. Yeah, yeah it can. People
can get hurt bad. You got somebody riding on your
bow and you run into some of these show banks.

Speaker 4 (01:14:54):
I mean, that can go You're gonna send them way off.

Speaker 9 (01:14:56):
It can be bad.

Speaker 5 (01:14:57):
But think about think about the first sponder. I'm strictly
speaking first responders. They would benefit so much from you
just giving them a tour of Jones Creek. How they
get to those inlets, because that's where the prime fishing is.
So people are going to go there and they're gonna
want to fish, and they're gonna and they may get
caught at a low tide where they may not be
able to get out the oyster flats or the sandbars.

(01:15:20):
The sandbars are ever changing. Jason has a full company,
a full charter group. Those sandbars are constantly changing. So
if if you can help us by showing us where
those sandbars is, oyster flats or whatever are, that would
be a big help. But here again today we've now

(01:15:42):
we've got we've got a guy in the stress, and
now we've helped him. He's back, he's almost back to shore, yep,
and he's okay. Granted, we still have an overturned boat
out there. That's okay, that's fine, But that is his
that's his livelihood.

Speaker 4 (01:15:55):
That boat will be back over in no time.

Speaker 5 (01:15:57):
I'll no time, But that's his livelihood. Back to Jason
and Fred and e and Tony and Adrian. That's the
livelihood of that person. Yeah, so can we recover that?
So can we go back? I had a guy go
back and get his net one day. He grossed over
two hundred and fifteen pounds of shrimp. That was his livelihood.

Speaker 4 (01:16:14):
Yeah, so I.

Speaker 3 (01:16:16):
Know several times that they've had to cut the net
when it gets hung and they send a diver back
to get it. They're able if they can make sure
they you know, but pretty much the way it's gone.
They know the rocks, they know the spots that are
bad spots.

Speaker 7 (01:16:30):
Well, it all goes back to pushing an issue. I mean,
we have county restrictions of where you can go, where
you can't go. And you and I all know the
best shrimping is on the edge of.

Speaker 5 (01:16:44):
The edge where you can go yep.

Speaker 7 (01:16:46):
And you know, when you start to talk about county
lines and the situations, I mean, the reward outweighs the risk.
If I can get as close to the county line
as possible. The shrimp are coming from North Carolina, and
I could pick up an extra two hundred pounds and
I could sell it for eight to ten dollars a pound.

(01:17:09):
That's an enormous reward. But it all goes back to
you know, shrimping, commercial fishing. These guys are putting their
lives on the line exactly Where're going out there doing
everything they can. And when you sit at home with
your you know, spouse and your kids and you eat seafood,

(01:17:32):
take five minutes to realize, Okay, did this come from
a third world country.

Speaker 4 (01:17:38):
Or did it come from or did this come from.

Speaker 7 (01:17:40):
A guy on the street that's a neighbor, And you
think about that neighbor exactly, well, you think about the neighbor.
That neighbor is supporting your local grocery stores, they're supporting
your local seafood markets, they're boosting the economy locally. Look,
it's a simple decision, and we're all nux of being lazy.

(01:18:01):
Everybody's lazy. You go to the gross story, you buy
what's convenient. You don't want to make two stops instead
of one. But look, buy from the local guys, support
the local guys, and those local guys.

Speaker 5 (01:18:13):
Better, local is better.

Speaker 7 (01:18:17):
It's not even comparable. So you're gonna get a better food.
It's better for you. And then on top of it,
you're paying the guy that is going to turn around
and pump money into your local economy, versus paying some
guy in Indonesia.

Speaker 9 (01:18:33):
I look at the shrimp at the grocery store. I
wouldn't use them for bait.

Speaker 3 (01:18:36):
They're gross, many terrible.

Speaker 5 (01:18:38):
But that goes there's a guy nine five. I'd buy
my greens from those greens are grown locally in Oraty County.
I mean, they're phenomenal. Let's get back to our community greens.
I love the call of greens. It's that time of
the year, it's that time of the year and.

Speaker 9 (01:18:55):
This morning, so they're good to go.

Speaker 5 (01:18:57):
But but we give back to our community by supporting
those folks out there doing those those jobs like shrimping, farming.
It makes everything that much better when we bring it
back local. But it's everything is everything. Here's the thing.

Speaker 7 (01:19:14):
Go to Perry's baton Tackle, go to Stallvey's baton Tackle.
Don't go to Walmart. I'm not I'm not saying that,
you know, Walmart's not the holy Grail. But put the
money in your community to where those people will go
out to the restaurants. They'll buy food, they'll buy a drink.
They'll boost the local economy if you continue to support

(01:19:35):
oversea seafood and corporations that are not here, so all
you're doing is shipping your money elsewhere.

Speaker 5 (01:19:44):
Ronald over there, our buddy, Ronald.

Speaker 7 (01:19:45):
And Ronald Prime example.

Speaker 5 (01:19:47):
You know we have a function going on. Ronald wanted
to donate to it. Ronald does a drop off point
for our gift away it goes back to the community.
But look at that there it is right there. Boys,
it comes that merls in Garden City, save both coming back.

Speaker 7 (01:20:02):
In from the rescue. But yeah, to your point, look
who's supporting us this Sarah Shields.

Speaker 5 (01:20:08):
Program, Sarah Shields.

Speaker 9 (01:20:09):
Look, look, look.

Speaker 7 (01:20:10):
Who's supporting us? How meta state?

Speaker 5 (01:20:13):
Ye, Scotty, how many a state? Awesome?

Speaker 3 (01:20:16):
Ronald Ronald Ronald.

Speaker 4 (01:20:18):
Marshall's marsh everybody. I mean there's so many.

Speaker 7 (01:20:21):
You don't see it. But you don't see a dick
supporting goods. You don't see a Walmart. You don't see
a home depot. These people don't care. I don't say
they don't care.

Speaker 5 (01:20:30):
They don't. There's something they don't care. Is their obligated
to other entities. So you're right, So it's a local
community coming together to support those entities. Sarah Shields.

Speaker 7 (01:20:43):
Shrimping, shrimping, fishing, fishing, local economy.

Speaker 4 (01:20:47):
Yeah, I'm just these shrimpers locally.

Speaker 3 (01:20:49):
And then you'll hear somebody who says the price is
too high and wants to get them to drop the
price if they don't realize what they go through. And secondly,
prices are awesome.

Speaker 9 (01:21:02):
Yeah, I mean the price is not prohibitive.

Speaker 7 (01:21:04):
You could buy a shrimp off a boat for eight
to ten dollars a pound. You go to Walmart and
it's seventeen dollars a pound, and you don't have a clue.

Speaker 5 (01:21:13):
It's local, you know. It's just like our oysters, Just
like our oysters, our our shellfish industry. Granted, I understand
shellfish is not open in Ordy County, but our shellfish
industry from from merles Inlet South that that's our community.
Those are our folks, are our friends, our partners, our fishermen,
oystermen and women. Those are the ones going out there

(01:21:35):
and doing that work and bringing back that local product
to our community. So when we have people like Chef
for example, when he's cooking unbelievable, these unbelievable, amazing meals,
he's using local products. That's for me. I would much
rather eat a sweet potato from Ridy County than from
another part of the country. I don't know why. I

(01:21:55):
can't give you an explanation. It just feels more important.

Speaker 7 (01:21:59):
But it's as simple, Yeah, it feels better. Keep your money.
This is when the ball is keep your money home,
don't send it overseas well.

Speaker 9 (01:22:07):
It simple well, you know, we've been eating some pecan pie.
Is recent?

Speaker 7 (01:22:11):
Right, Where did pecans come from?

Speaker 3 (01:22:13):
Pecn con pecan is pecana? What did you call like
a can of corn?

Speaker 5 (01:22:20):
The coan?

Speaker 9 (01:22:21):
She goes to the grocery and buys a con of.

Speaker 5 (01:22:24):
Corn over there?

Speaker 7 (01:22:26):
Tell us where did pecan's co from?

Speaker 9 (01:22:28):
One thing I taught Chef was, if you three minutes,
if you go to the grocery store and buy Baker's
pecans whatever. They come from California, and they're also dark.
So then you look at what comes from Young's, Young's
and Florens, and those peacans are blonde, that brown, and
they are different. They're a different tree and they taste different.

(01:22:52):
So as Chef has gotten into the South, I tried
to I've kind of showed him. I say, I only
use these. I don't.

Speaker 7 (01:22:58):
It's like they might be that's right, that's in the business.

Speaker 3 (01:23:03):
He did not just call out the macbe peaches.

Speaker 7 (01:23:05):
Yeah, mac Bee, you ever had a better pizza?

Speaker 4 (01:23:07):
And they're good, they're good.

Speaker 3 (01:23:09):
It's not mc bee either, it's mac b. It's mac
b mac b.

Speaker 7 (01:23:13):
Macbe socks the edgemcation coming.

Speaker 9 (01:23:15):
Out, but MacB it's in. That's local. That McCall's farms
and your young peacans. Everybody has peakan tree can drop
them off and they buy them from them, they shell
them out, and you get South Carolina peacans and this stuff. Yep,
it's just a difference.

Speaker 7 (01:23:28):
It just is.

Speaker 3 (01:23:29):
Well, I'll tell you what, Supporting local makes a huge difference.
And uh, you know, at the end of the day,
when you look at go back and look at storm relief,
go look at go back and look at all the
people that participated when we were doing the reliefs and
gathering things.

Speaker 4 (01:23:47):
And look at the businesses that just jumped right up.

Speaker 3 (01:23:51):
Look at the business owners that were driving trailers up,
that were driving trucks. We're not talking about employees a businesses.
We're talking about owners dropping everything they did. kJ Jordan,
We're talking about I mean that that entire crowd. I
don't want to start saying names because I'll leave somebody out,
but but you know, those guys were dropping what they
were doing and going to get back and that and

(01:24:12):
that goes right back into the local fisherman, the local waterman,
as you want to call them.

Speaker 4 (01:24:18):
It means a hell of a lot more for us.

Speaker 3 (01:24:21):
To go drive over to go see Charlie, and when
he comes back, by a shrimp to go see Timm.
Everett is selling shrimp today, by the way he loaded
up yesterday. So see Everett Silver Parker's selling them.

Speaker 4 (01:24:34):
But look, stop and buy.

Speaker 3 (01:24:36):
Hey, if you just buy a pound from them, just stop,
buy a pound or two and support them. And I
promise you, once you try those shrimp, you won't even you.
You'll know what to do, all right, real quick, we
gotta we got to talk next weekend. Salt fundraiser Speckled
Studs Trout Tournament Captain Dan Conley's event. Uh, there is
a raffle going on, fifty dollars a ticket, uh, with

(01:24:57):
a two thousand dollars grand prize winner. And the rat
side of it it says guarantee. I'm only going off
what their website says, fifteen hundred dollars guaranteed for first
place in the event. That is next Saturday. Captain's meeting
next Friday over at Marlon Quay. Ten percent of all
the tournament. It goes to Salt Student Angle League Tournament trail.

(01:25:20):
And we hope to hope the weather's going to be great.
Right now, it looks good next weekend.

Speaker 5 (01:25:24):
It does look good, it's going to rain all week
but how much?

Speaker 3 (01:25:29):
It's one hundred dollars for two people, fifty dollars for
an additional third person max of three people on the boat.
And then there's a twenty five dollars four species TWT's
and that's black drum, red drum, speckled trout, and flounder.

Speaker 5 (01:25:46):
There's an aggregate, right, that's the aggregate too, fish aggregate. Okay,
so is it going to be strictly merles inlet?

Speaker 4 (01:25:52):
It is strictly merles Let.

Speaker 3 (01:25:54):
You cannot go outside of seventy five yards of the
jetties O yep. And boats will launch in sequential order
in which you will.

Speaker 4 (01:26:03):
Draw when you register last time. Will draw all your
number last time.

Speaker 5 (01:26:07):
I dresser twenty seven out of one. Well you, uh
but we still took it.

Speaker 4 (01:26:12):
But yeah, but we will.

Speaker 3 (01:26:13):
We will be drawing a number and uh, yeah, you're right,
but you'll be drawing a number and that will be
your launch, your blast off time for the fourteen.

Speaker 5 (01:26:23):
I know that good buddy Jay's listening, So Jay playing
up being here next Saturday, and uh, whether it's Ryan
or Kevin or something, I'm gonna get somebody to fish.
That's a good cause.

Speaker 4 (01:26:31):
And you better get Ryan.

Speaker 5 (01:26:33):
I'm gonna get Ryan. Yeah. Ryan. Ryan's really busy right now.
So we have a huge event coming up here.

Speaker 3 (01:26:38):
You well, we got to get out of here. Listen, y'all.
Thank you so much. I want to thank Adriana for
coming in, Fred Rard, Captain Sweet Tea, thank you so much.
Tony the Best Master Carter who is taking off.

Speaker 5 (01:26:50):
Congratulations to Marianne and Haley forgetting the gift cards. Thanks
so yues.

Speaker 3 (01:26:53):
I guess we'll carry the other gift cards over till
next week.

Speaker 5 (01:26:56):
Till next week, yep, all.

Speaker 3 (01:26:57):
Right, Jason, thank you the Plounder Pounder for coming in
to ill. Mister Green Jeans Buchanan on behalf of Super Gen.
I'm Captainie. This has been Trilogy Outdoors Radio show here
on Gator one O seven point nine.

Speaker 9 (01:27:06):
Have a good day, Thanks for listening.

Speaker 3 (01:27:09):
Trilogy Outdoors Podcast is a product of Trilogy Outdoors Media.
All views and opinions of our hosts and guests are
not necessarily those of our sponsors. Trilogy Outdoors is produced
and edited by Trilogy Outdoors Media.

Speaker 4 (01:27:19):
Be sure to follow us on.

Speaker 3 (01:27:20):
All the podcast platforms as well as our social media
pages on Instagram, Facebook, and Twitter. And also don't forget
our other brands Southern English Radio Show and Welcome All
Outdoors Magazine. To find more information, visit Trilogy outdoorsmedia dot
com and remember, if it's anything dealing with vins, fur
and feathers, you're gonna find it right here on Trilogy
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