We are excited to bring The Angler Magazine to Greater Augusta, the Central Savannah River Area (CSRA), and surrounding communities in Northeast Georgia and Western South Carolina.  We cover the following lakes: Sinclair, Oconee, Clarks Hill/Thurmond, Greenwood, Russell, Hartwell, Rabun, and Burton.  We cover the following rivers: Tugaloo, Tallulah, Chatooga, and Savannah.  Our mission in bringing you The Angler Magazine every month is to provide a great resource for the local community to find the great many outdoor opportunities that await in the Augusta area.  Enjoy the great outdoors and see you on the water!

Lake Oconee

Lake Oconee on the Fly

Striper

Little River Guide Service/ Clarks Hill Lake

Striper

Lake Hartwell

Spring Time Bass Fishing

It is time to get out the poppin’ bugs and go for bass. Here are a few tips for making the trip out on the water is more enjoyable. Bass fishing with a poppin’ bug is probably one of the easiest and most enjoyable ways to fly fish. You can use one fly all day and not have to re-tie. You can use a very basic leader. You don’t need a fancy reel, but a good bass taper line with a fast action rod will help. You can be a minimalist bass fisherman.
We will look at the basics, and then I will have a few ways to keep it interesting. Using a 6-8 weight rod will deliver a poppin’ bug to the target with ease if you use a bass taper line and a 15-pound, 7-8 foot leader. The reason for the heavy leader and good line is the wind resistance of the fly and the tendency for it to spin. I have a ton of bass flies, but only use one for topwater, and it is a very simple fly to tie. It will not spin the line like most because it has no legs or wings. See photo. The line is important because of the taper, and if all you have is a trout line, you can modify it by cutting off the long front taper. But go buy a new line. You deserve it.
Here is the very simple game plan (unless you want to jazz it up, see below). Cast your fly and get a feel for what distance it will pick up and lay down with one or maybe two false casts. Think in terms of working the bank every 4 or 5 feet with cast after cast. This is one of my favorite parts of bass fishing; target practice. Lay the fly tight to cover and start working it. Keep your rod tip in the water and strip it in with 3 to 4-inch erratic pops. After 3 to 4-feet, pick it up and lay it in the next slot. Pick out your target before you make that back cast and your accuracy will be much better. That’s it!
If you want to make it more interesting, try using a sidearm cast with increased power application and skip the fly up under branches. Try using a spiral lift to start your back cast. That will get the line moving, increase tension, lift the fly off the water and make your back cast a breeze. Still want more of a challenge? Try casting an underslung loop to get the fly under the branches. All of these casts and adjustments are done with only about 30 to 40-feet of line out of the rod tip, so line control is rather easy. Stay close to the targets, as bass don’t spook very easily and generally stay close to cover. So get in with them and have the fly hit the structure.
Check out the Fly Fishers International website for more on the different terms and cast. If you want to get a lesson, they have a list of instructors in your area.

Kim’s Kitchen
by Kim Nunery
Pounders Seafood

Grilled Marinated Wild Turkey Breasts

·         Boneless breast meat from one wild turkey

·         2/3 cup soy sauce

·         1 cup brown sugar

·         1/4 cup lemon juice

·         1/3 cup honey

·         1 teaspoon minced garlic

·         Lawry’s Seasoning Salt

·         Adolph’s Meat Tenderizer

Slice the breast meat lengthwise to create fillets that are about 1/2 inch thick. Make a marinade by combining the soy sauce, brown sugar, lemon juice, honey and garlic in mixing bowl. Sprinkle the fillets with the seasoning salt and meat tenderizer, then transfer the meat to a zip-seal plastic freezer bag. Pour the marinade into the bag with the turkey and seal. Turn to coat all the pieces of meat and refrigerate for 24 hours. Remove the fillets from the marinade, drain and grill over a medium-hot fire for approximately 10 minutes per side or until done to taste.

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