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“Highly Recommended for Fresh Seafood in Murrells Inlet!”
Review of Hot Fish Club

Hot Fish Club
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Certificate of Excellence
Price range: $10 - $30
Cuisines: Seafood, Steakhouse
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Restaurant details
Good for: Large groups, Local cuisine, Families with children
Dining options: Late Night, Dinner, Reservations
Description: The Hot Fish Club provides a variety of rooms for your events. You can find comfort in our 150-seat inside dining room with a decor inspired by the natural beauty of the inlet. Or you may want to relax in the 70-seat enclosed Creekview Porch that is comfortably heated in the Winter and cooled in the warmer months. The open-air Gazebo Bar with a 700 sq. ft. deck on the water might be your preference for the occasion. Or the perfect site may be in our vast green grass yard spread under the 200 year-old Live Oaks. Whichever your choice may be, you will be pleased to find the absolute best view of Murrells Inlet and the ocean jetties. We also offer an assortment of live entertainment, and can help you select from over 75 bands, featuring anything from beach music to reggae to funk.
Reviewed January 28, 2012

AT here on recommendation of the waiter at Croissants in Myrtle Beach....she is a foodie from way back so I trusted her opinion and am GLAD I Did! This place was awesome! Chilean Sea Bass was so moist and tender....it had Portabello Mushroom Grits with Sauteed Spinach in a cream sauce. My friend had the Mahi Mahi with Ginger Glaze...also very good! The prices and service were great as well!

Thank Michael I
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
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Reviewed January 26, 2012

I am a long time local, my wife and I live in Murrells Inlet and go to just about every place down here several times a year. I have not been to Hot Fish in about 3 years because of multiple bad experiences but recently friends invited us and assured me there were new owners. Skeptical, I went anyway, and was greatly rewarded for my risk! My server was excellent and knew the menu well. The entrees were creative and still genuine to its Murrells Inlet roots. My food was prepared the way I like it and my "Jumbo Lump Crabcakes" actually WERE filled with Jumbo Lump Crab! My daughter got a children's shrimp meal and received a great portion of large shrimp, not crappy "creek shrimp".

I was impressed and felt that the place was an excellent value. I am a converted fan and OFFICIALLY back in the fold as a Hot Fish Club dining enthusiast. Try for yourself!

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Thank broncpwr
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed December 31, 2011

Intriguing Name... even more interesting history (see below my review)...

So there we were passing it on our bicycle ride today and then doubling back in the early evening via auto to partake in some steamed oysters. While the surrounding restaurants were stuffed with tourists with a 30-min. wait, we entered and took our seats immediately on the back porch with hardly a nuisance diner within 20-feet.

We dined on very well steamed oysters, had a cup of soup each, my mate a she crab and myself the clam chowder. Then after having our fill of the oysters we tempted fate with the final course of scallops rolled in bacon. What a yummy appetizer that left us no more room for dessert. A casual but well appointed establishment with mostly local patrons.

One of the owners stopped by the table. They had just acquired the business as of September and I must say are doing quite well with keeping it running smoothly. CMA's for the immediate competition is as follows... fresh seafood, done nicely and for more bang for your buck.

---History of the Hot & Hot Fish Club---

The Hot and Hot Fish Club, also known as Hot and Hot Fish Club of All Saints Parish, was a gentlemen's club in the 19th century in South Carolina dedicated to epicurean pursuits: gourmet foods, strong drinks and festive times. It started after the American Revolutionary War (early 19th century) and ended during the American Civil War (1864–65).

History

Robert Francis Withers Allston, ex-governor of South Carolina in the 19th century, writes at the beginning of the Rules and History of the Hot and Hot Fish Club booklet that he recalls as a boy of fifteen in 1816 that he would visit his older married sister (Elizabeth) in Murrell's Inlet near Myrtle Beach, South Carolina. Her husband (John H. Tucker) was a sportsman that would hunt deer and fish in the nearby Waccamaw River. When Allston visited he always enjoyed "club day", which was Friday during the summer months. On that day he would fish with Mr. Tucker.
The members of the Fish Club then, as Allston remembers, were
Major Ward
F. M. Weston
Ben Allston
Robert Withers
Major W. A. Bull
John H. Tucker and brother William
J. Barrington Thomas
John Green

All these above were Allston's close friends. It was rumored that John Green could eat a peck of fish during this meal. He would put the fish into one side of his mouth and at the same time spit out the bones of the previous fish from the other side. The exaggerated rumor went on that all the while he would drink a quart of brandy![6] He was known to say with a southern accent:

Fish and rice
is very nice;
Pork and 'tater
Is much better.

Main Event

The main dinner consisted of beef, ham, local game and rice - besides the catch of the day! It was an elaborate potluck, where each member would catch enough to contribute to the dinner and for his boat hands. Each member also was to bring some kind of side dish (i.e. bread, salad, pudding) for distribution among the other attending members. The fish caught for the day's event were bass, sheephead, hogfish and varieties of panfish.
The main meal for the day's social event was served sometime after 1 in the afternoon. At that time the President of the social club would raise a flag that signaled the fishing boats to come in. When the boats arrived they would survey the fish caught, discuss the variety, and give a description of the catch to the gathered crowd. The prized catch was the hogfish of North Carolina and Virginia.

Fish cleaning
The boat hands that were elected to clean the fish had a procedure to follow. They were
“ ...to wash the fish in three waters, the last to be fresh. ”

They would use these fish caught for meals at the Fish Club that day. After the cleaning of the first set of fish caught, the fishing boats were put back into the nearby stream and continued fishing. They would arrive back then later, one by one, to deliver whatever choice fish they caught meanwhile. They were in turn cleaned and prepared for the main event meal that was commencing. Often the best fish came in last and those that knew this saved their palates for these later fish in the second course that were "hot and hot."

Location

In 1816 the "club-house" was located within fifty feet of the inlet waters on the north end of "Drunken Jack", a stunted tree island on Murrell's inlet at the southern area of Myrtle Beach, South Carolina. The first club house was damaged during a storm, so was rebuilt on the mainland. Major Ward (member in 1816) had salt vats on a section of a "clam-bank" land area, where the second one was built. Once the new expanded club house opened up there were a set of new members added. At this time the future South Carolina governor, Robert Francis Withers Allston, had joined the club. John Walter Phillips was an honorary member.
Dr. John D. Magill
Dr. Edward T. Heriot
Davison McDowell
General Joseph Waties Allston
Joshua John Ward (son of Major Ward)
John G. North
Capt. Thomas Petigru, U. S. N.
Peter W. Fraser
Robert Nesbit
T. Pinckney Alston
Thomas Howe
John Hayes Allston
A third "club-house" was at the residence of Dr. Post. The doctor later converted this area to a church. The Club was then set up in a temporary "wall tent" furnished by General J. W. Allston. Later a fourth permanent club house was built on the main land at the causeway owned by Dr. Hasell. Additional members then were Dr. William Magill, Dr. William A. Norris, and occasionally John Izard Middleton, Dr. Andrew, Dr. B.B. Smith, and John Ashe Alston. Several years later on September twenty-seventh 1822 this clubhouse was washed away. At this time a grant of about ten acres was given by Col. T. Pinckney, at "B. F. Dunkin's Midway plantation" (named because it was halfway between Horry county line and the tip of the peninsula).[8] It was near a convenient crossing place between Wachesaw and Fraser's Point. Here a comfortable two room clubhouse was built by the members as the fifth and final permanent structure. It had a fireplace with an excellent chimney. Also the clubhouse had an attached ten-pin bowling alley, a billiard table, and a race course.[8] The built-in kitchen was adequate to cook all the fish necessary for all the members on their yearly feasts. Joshua John Ward, son of Major Ward, donated a billiard table for entertainment.

Members

It was in this fifth and last clubhouse that a set of Rules was developed by the members. The membership at that time was fifty dollars. The roll of living members that signed and adhered to a written set of rules developed in 1845 are below. The purpose of the Club was stated as being for "convival and social intercourse." The members that joined the Fish Club later after its founding in the early 19th century to the American Civil War were generally sons or relatives of the original members.
Dr. John D. Magill
Col. F. W. Heriot
Francis Weston
W. Percival Vaux
R. F. W. Allston
Dr. Andrew Hasell
Joshua W. La Bruce, Esq.
John La Bruce, Esq.
Col. T. Pinckney Alston
Col. J. Motte Alston
Dr. B. Burgh Smith
Col. J. Harleston Read, Jr.
Joshua Ward, Esq.
Col. Charles Alston, Jr.
Dr. John H. Tucker
Wm. Hyrne Tucker, Esq.
Plowden C. J. Weston, Esq.
Dr. Wm. Joseph Magill
Dr. Arthur B. Flagg
Dr. Allard B. Flagg
Joseph Alston, Jr. Esq.
Robert H. Nesbit, Esq.
William Allan Allston, Esq.
Dr. William M. Post
Col. J. Blythe Allston
Capt. Mayham Ward
Dr. Henry M. Tucker
Col. Beni Allston
Robert Francis Withers Allston became governor of South Carolina on the 21st of April in 1857. The Club, with about forty members, put on an elaborate dinner in his honor of becoming elected. It also happened to be his birthday!

Rules

The written rules below were established in 1845 and signed by all members.
1. Time and Place of Meeting
The Fish Club was to meet at the Club House, at Midway seashore, each Friday starting at the first Friday in June. This was to continue each season through October.
2. Admission of Members
A potentially new member was to be proposed to the existing members by the President and approved by a majority. The new member was to pay a membership fee of fifty dollars.
3. Quorum
Two-thirds was established as a minimum quorum.
4. Officers
The President and Vice-President must be present at all meetings.
5. Duties of the President
Each member in order of rotation was to act as President. He was to furnish a ham and good rice. He also was to attend to the preparation of the dinner. It was to be on the table between 2 - 2:30 P.M. The President was to preserve order and select side dishes with the Vice President for games. Should the President be absent, then he must send his ham and rice for the dinner.
6. Duties of the Vice President
The Vice Presiudent was to supply a special distribution dish and wine. He was also to supply the water and ice. He had to make sure the game dish was proper. He was also to announce if champagne was to be brought to the next dinner, so a member would know to bring wine or not the next time.
7. Duties of Secretary and Treasurer
They shall keep records of the proceedings, take charge of funds, do accounts receivable and accounts payable according to vote of the club members. The Treasurer was to also keep records of debts due.
8. Duties of Members
Each member was to contribute at least one substantial dish for the club dinner and to bring no fewer than two knives and forks, two tumblers, two wine glasses, and two dinner plates.
9. Duty of Certain Members
An unmarried member was permitted to furnish a pudding in lieu of the previous rule.
10. Duty of each Member in Rotation
The member in rotation was to furnish sugar for the dinner for that season.
11. PRIZE RULE
Should a member have twins, the other member in rotation must furnish a basket of champagne for the Club dinner. The names of the twins were to be announced after dinner by the President.
12. Child
When a member adds a new child to his family, he is to furnish a basket of champagne for the dinner.
13. Marriage
A newly-wed shall be complimented by each unmarried member with a basket of champagne for the dinner, in commemoration of the event.
14. State Office
If a member is elected to a State office then he must furnish champagne for the Club.
15. Contribution
Each member is to contribute annually five dollars for the contingent fund of the Club.
16. Discussions
Any member can, through the President, call the Club to order. There can not be an appeal from the Chair at that meeting.
17. Of Members absent from the Parish (passed, July 1860)
Any member intending to be absent for more than a year is to notify the Secretary or Treasurer. They then will not be liable for any pecuniary dues. By appealing to the Fish Club later, they can again resume their rights and privileges.
18. Changing Rules
No alteration to the Rules could be made unless it was proposed in a previous meeting and the motion approved by a two-thirds vote in a subsequent meeting.

Source: http://en.wikipedia.org/wiki/Hot_and_Hot_Fish_Club

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Thank JPSaleebyMD
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed December 12, 2011

Nice inside but a bit pricey. They did offer some different seafood choices, I had a very good pasta and shrimp dish and the coconut shrimp were also good. O.K. but I probably will not return...

Thank True2WV
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed November 28, 2011

Try the clamari steak appetizer, unique. The food is tasty; loved the Low Country boil!

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Thank P C
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.

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