Solitario Lupo
Moderator
I was going to buy some stuff like an auger. Than when I saw how expensive stuff was. Wasn’t worth it for two maybe three months of ice a year.
Ice update
- Thread starter pabassman
- Start date
Nappy
Well-known member
Well in my eyes it's worth every penny
LOVE hard water.
truecrimson
Well-known member
Went to Stoever's dam Thursday to practice with the new toy. Temp was in the 20's. There was ice out in the middle in 2 or 3 places but none around the shoreline. Age and loss of natural insulation have destroyed my cold tolerance.
pabassman
Well-known member
I've only been there three times. Its about 50 miles from me. Its usually one of the first and last to have safe ice so I go there as a last resort. Its not a destination for me. Always got some fish. Nothing great. I think 6 or 7 keepers was may best day. Quite a few dinks every time.
HenryDavid
Well-known member
Don
Well-known member
You need 19-20 inches. Smaller are too frustrating. There are essentially three sets of ribs. Two sets are ill defined and free-floating and made up of finer bones than the main ribs which are of coarse stated to the ribs.
Start by filleting it the normal way as with any fish....over the main ribs and off at the tail. Clean up so it is not slippery. I usually have a 1/2 paper towel under a fillet.
Take your fingers and finger nails and feel around on the fillet to find some protruding bones. They're outside of the main ribs and the third set is between the tail and the end of the main ribs. They face one way or another and I always forget which way that is until I trace around a little with the knife. Before long you will learn to carefully but quickly slice down each side and remove these nasty little bones. I prefer to use a Victorinox Farmer or similar. It has a stiff, thin, narrow blade and very quickly gives you confidence in your work. Must be razor sharp. These knives are particularly good at the initial breaking down of the fish. I only use the fillet knife to skin fish. Throw the fillets into salted water and chill. Once chilled rinse of and freeze in baggies and enough water to cover them.
Theyre every bit as good as Perch and shares that type of firmness and texture. My wife, whom is very picky, Likes them lightly breaded. I hope you enjoy them as much as us.
Start by filleting it the normal way as with any fish....over the main ribs and off at the tail. Clean up so it is not slippery. I usually have a 1/2 paper towel under a fillet.
Take your fingers and finger nails and feel around on the fillet to find some protruding bones. They're outside of the main ribs and the third set is between the tail and the end of the main ribs. They face one way or another and I always forget which way that is until I trace around a little with the knife. Before long you will learn to carefully but quickly slice down each side and remove these nasty little bones. I prefer to use a Victorinox Farmer or similar. It has a stiff, thin, narrow blade and very quickly gives you confidence in your work. Must be razor sharp. These knives are particularly good at the initial breaking down of the fish. I only use the fillet knife to skin fish. Throw the fillets into salted water and chill. Once chilled rinse of and freeze in baggies and enough water to cover them.
Theyre every bit as good as Perch and shares that type of firmness and texture. My wife, whom is very picky, Likes them lightly breaded. I hope you enjoy them as much as us.
Attachments
Don
Well-known member
That is true and it usually refers to smaller pickerel. Also pickling them apparently dissolves the secondary bones. Kind of like a mild pickled herring and even less fishy tasting.
One thing to remember, pickerel really stink. It’s the mucous on their bodies. Once filleted and skinned they are so mild tasting that it can be disappointing if you like fish that are stronger.
One thing to remember, pickerel really stink. It’s the mucous on their bodies. Once filleted and skinned they are so mild tasting that it can be disappointing if you like fish that are stronger.
HenryDavid
Well-known member
I had some last year and it was very good. I read somewhere that like walleye they are eating machines and have a high metabolism resulting in leaner good tasting meat.
truecrimson
Well-known member
The directions for preparing chubs and fallfish are virtually the same, with the small tiny bones being people's biggest complaint.
Don
Well-known member
and also spring suckers.
Don
Well-known member
Its funny. I never liked watching sports when I was younger. Never understood the term "Fan". I alway felt that if I liked a sport why not go play it rather than watch others play it. Then I got older and playing wasn't so fun anymore. Now I understand. Although I don't fish for Ice I do look forward to hearing your reports....should be any day now.
Don
Well-known member
Yes and if you're eating the young to mid age fish that have accumulated far less bio crap than a bass of the same age.
