Thread: Kayak Trip Report, Limestone Creek

I grew up on what I calla branch. Caught creek chubs and bream. There were a few holes that in the middle of spring you could walk down and see and hear big fish for there splashing. My uncle came with me one time and told me they were red horse. I’ve fished all over that creek and that’s the only time I’ve ever saw them. Also worked with a guy that would get excited and say they were spawning on limestone. He’d catch them,pressure cook them and can them like salmon. Said they were awesome but I’ve never tried them.


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Here are some pictures
3 long ears, an actual Shellcracker, and a blue gill so you can see the difference. All these caught right around the corner from each other

Originally Posted by 153Crappie

Here are some pictures
3 long ears, an actual Shellcracker, and a blue gill so you can see the difference. All these caught right around the corner from each other

Cool. Pretty fish for sure.


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The redhorse I caught was only about 10 or 11 inches, but fought like crazy. I thought it was a much larger fish at first.

Originally Posted by Damion Kidd

I grew up on what I calla branch. Caught creek chubs and bream. There were a few holes that in the middle of spring you could walk down and see and hear big fish for there splashing. My uncle came with me one time and told me they were red horse. I’ve fished all over that creek and that’s the only time I’ve ever saw them. Also worked with a guy that would get excited and say they were spawning on limestone. He’d catch them,pressure cook them and can them like salmon. Said they were awesome but I’ve never tried them.


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That’s what I was told my great grandmother would do with carp. Boil or pressure cook then fry like a salmon patty.


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Originally Posted by BankBound

That’s what I was told my great grandmother would do with carp. Boil or pressure cook then fry like a salmon patty.


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That's how I use white bass. Just boil till it's flaky. I use more of crab cake recipe. A croquet if you will. With fresh green onions. I do prefer them in the winter. The bass are fresher.

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Originally Posted by BankBound

That’s what I was told my great grandmother would do with carp. Boil or pressure cook then fry like a salmon patty.


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Did they boil them to soften the bones so they could be eaten? Much like sardines

Originally Posted by DockShootinJack

Did they boil them to soften the bones so they could be eaten? Much like sardines

That was my understanding, supposed to have been a lot of tiny pin bones and when you pressure cook or boil long enough they soften enough to eat.


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