Finding a “Swamp Fest Platter” at a Fish Camp

Fish camps once were common in the South in coastal areas where commercial fishing crews worked until the early parts of the last century. Huts (or cabins) for the workers at some camps were built to last only one season of fishing, and others were more permanent and often could last more than a dozen years. In addition to housing for workers employed in the fishing industry, some camps had accommodations for their families who would spend summer months there on vacation. Other camps in the Carolinas were simple campsites where textile mill workers and their families fished and fried their catches when they had free time.

Relics of old fishing equipment are on display outside Clark's Fish Camp.

Some fish camps evolved into family-style seafood restaurants where local clientele would be served reasonably priced meals. Although the fish camps were usually located on waterways, lakes, or rivers, most bought their fish from wholesalers and farms. Although many of these restaurants have closed as they faced competition from chain restaurants, a few such as Clark’s Fish Camp on the banks of Julington Creek in Jacksonville, Florida, are still thriving.

The rustic exterior wall of Clark's Fish Camp adds to the fish camp atmosphere.

Originally a bait and tackle shop, Clark’s maintains a fish camp atmosphere with very simple and rustic features. Lilly, a five-foot alligator, makes her home in a large aquarium known as Lilly’s Pad that also houses turtles and fish. Also on display is the largest private taxidermy collection in America – lions, bears, tigers, monkeys, giraffes, deer, bobcats, and other amazing animals -- although the food is what makes this restaurant a destination for tourists and brings back local clientele. The menu includes everything imaginable.

The simple entrance to Clark's refers to its history.

My wife and I indulged on a “swamp fest platter” loaded with gator tail, soft-shell crab, frog legs, conch, calamari, catfish, and hushpuppies. Other platters can also include clam strips, oysters, shrimp, scallops, and crab cakes. Signature dishes feature trout, tuna, and salmon.

The swamp fest platter cam loaded with frog legs, gator tail, soft-shell crab, conch, calamari, catfish, and hushpuppies.

Eating by the banks of a creek with slowly flowing water added to the ambiance of the rustic building that houses Clark’s. The extensive menu is very popular, and it makes many customers wish that such fish camps were still more common.

Key lime pie is the best way to finish a meal at Clark's Fish Camp.

Two baby alligators swim near the entrance to Clark's.

Stuffed animals overlook the long rustic bar.

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Note: Click on the links for history of fish camps in North Carolina and South Carolina.