8 mile creek

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Originally Posted by scout-j-m

Yeah we ate lunch with him after church yesterday and went by on the way home and he showed me the 1352 launch. He went a while back with a friend and they ran his friends duck boat in there and he said they had to get pulled out by a tractor lol. We both live close by so we may risk it and drive two vehicles and bring the tow straps in case haha.

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If you just back down to where it’s still gravel it’s not but maybe 15-20 feet to the creek. I just back down and unload and pull back up to the road in case someone else wants to put in.


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I went back this past Saturday and caught 12 bass all 2-3 pounds. No crappie.


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There's some green carp hogs in there!

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Originally Posted by Ditch Basser

There's some green carp hogs in there!

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I’m thinking about waiting till spring for crappie and going after them a couple of times. I’ve never been much of a bass man but I have found they are there.


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Originally Posted by Damion Kidd

I’m thinking about waiting till spring for crappie and going after them a couple of times. I’ve never been much of a bass man but I have found they are there.


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As long as it stretches my string Im happy lol. I target the green carp from time to time. Especially spotted bass from smith lake, I prefer to eat them over crappie actually... I know that’s a Cardinal sin but that’s just me lol.

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Originally Posted by Prater4586

As long as it stretches my string Im happy lol. I target the green carp from time to time. Especially spotted bass from smith lake, I prefer to eat them over crappie actually... I know that’s a Cardinal sin but that’s just me lol.

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I’ve ate them but never kept and cleaned them. I may go back this weekend and if I catch a few bring them home. But I can’t imagine them being better than crappie. Lol


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Do you fillet them like crappie?


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Yes sir, I know everyone has different taste for fish but them smith spots have a firmer meat and are sho nuff delicious. I like them spots grilled too, it’s going to sound crazy but dip them thru some low sodium dales sauce place them on some aluminum foil and sprinkle cavenders seasoning on them. Shut the lid and check them in about 5 minutes. If you put a fork Under them and pick them up when they break apart they are done. I don’t like crappie like that because they have a mushy fillet. Only the spots. It will make your tongue beat your brains out...

Gonna try them. Thanks.


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Originally Posted by Prater4586

Yes sir, I know everyone has different taste for fish but them smith spots have a firmer meat and are sho nuff delicious. I like them spots grilled too, it’s going to sound crazy but dip them thru some low sodium dales sauce place them on some aluminum foil and sprinkle cavenders seasoning on them. Shut the lid and check them in about 5 minutes. If you put a fork Under them and pick them up when they break apart they are done. I don’t like crappie like that because they have a mushy fillet. Only the spots. It will make your tongue beat your brains out...

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You can also do this with stripers or hybrids (they are a good firm fillet) after cutting the blood line out, and they are real good too!