NIGHT FISHING AT SANTEE LAKES

May 28, 2014 (Santee Lakes) - If you’re angling for a fish dinner—or just enjoy catch and release, you may want to check out Santee Lakes, where night fishing kicks off on June 12^th.   There are a total of six night fishing dates coming up: June 12^th and 26th, July 20^th and 24^th, and August 7^th from 5 p.m. to 11 p.m. on Lakes 1, 2, 3 and 4.

Bring a lantern! No fishing license is required, and no radios are allowed to disturb the silence of the evening – or the fish.

The lakes have been stocked with 8,000 pounds of catfish so far this season—with more coming  on June 6^th.   Raymond Paul caught the largest so far, a whopping four pounder, in Lake 4 using hotdogs and mealworms as bait. "Raymond Paul displays his four-pound catfish caught at Santee Lakes."

The bass are biting in all lakes, according to the Santee Lakes fishing report, though lakes 1 and 5 have been the hotspots.

You can also catch bluegill by fishing around the cattails or off the docks. Santee Lakes has five docks plus four fishable islands—making this a fun destination to bring the kids and get them “hooked” on fishing!

You can get more information, or sign up for free fishing reports—including tasty fish recipes-- at www.SanteeLakes.com.

Fishing Permit Fees

Adult (ages 16 and over) $9.00 per day

Junior (ages 7 to 15) $6.00 per day

Second fishing pole stamp $4.00

*One child under 7 may fish for free with a paid adult

Recipe of the Week:

Bluegill Worcestershire Recipe

Put one cup of flour into a zip-lock bag or bowl, add coarse ground pepper, and salt to your taste. Coat the Bluegill fillets completely with the flour mixture. Cook the fillets in a flat pan on medium heat with a little butter, or vegetable oil if you are calorie conscious. Cook for about 5 minutes on each side or until fillets are slightly brown. Add a splash of Worcestershire sauce, lemon and finely chopped parsley for the last minute of cooking. Put cooked fillets onto a dinner plate and pour the extra sauce over the top of each plate. Serve with rice, corn and a nice salad.