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good for you Scott and stevej nice to go to a new place, them fish will cooperate soon, try some of the green brown jigs like you sent me, them thing really work, I think I forgot to tell you I got them and they work and work well, thanks ,,, next time you will get them.
I was on the Rez saturday... but decided to fish for some stripers.... Ending up catching four. Those suckers can pull. One of them pulled way harder than the others. It took me a while to land that big fish with no net. I had to lip all four of them. Got to get a net this week and weight scale. I just took there picture and threw them back to catch another day. Didn't have time to clean fish on Saturday...
http://i615.photobucket.com/albums/t...s/IMAG0088.jpg
http://i615.photobucket.com/albums/t...s/IMAG0090.jpg
http://i615.photobucket.com/albums/t...s/IMAG0092.jpg
DoubleG
Nice job DG
Those are a lot of fun to catch but I swear I haven't found a way to cook them so that they taste good.
Thanks fellas... Yeah I got a good bit of crappie left in the freezer and know it will get eaten first. Didn't want to kill em if I am not going to eat them. They are fun to catch! Hope to catch some more soon!
Were you pulling or casting those baits?
Maj, make sure and cut that blood line out and then bake them with a little lemon, salt, pepper and some EVOO on them. Heck, maybe even toss on a couple sprigs of Dill
I was pulling them... I was pulling the 200 series. Had them running from 6 to 9 feet deep. They all hit those same two baits around 6-7 foot down.
DD - The blood line is the thin red meat close to the scales? Or is there another line to cut out?
DoubleG
The blood line runs down the middle of the filets so when you cut the filet off, it will become 2 filts after you cut the blood line out, That thing tastes like Dirt to me. YUCK
So the thin red meat close to the scales is not the blood line. The real blood line you talk about runs the length of the fish... correct?