Got a few today

Bluegill, that is. They are on the beds for sure after 3 days of hot weather in CT. Surface temp. reading was 73ish but I'm sure the water is colder than that once you get down just a bit. Had a steady wind, had to go to 1/16 ounce jig heads to get the jigs down to the fish; 1/32 just blew around. Today was casting and swimming 2 plastics; the same purple/firetail I used last time and a small plastic by our own ShipAhoy41. Ship's version of "electric chicken" accounted for most of my fish today. Swimming very slowly, bumping bottom and hopping up and down. The 'gills today were on the smaller side of the usual average, about 8" or so with just a couple nudging 9". A few LMB and a couple of pickerel rounded out my catch. I didn't count them but I'd guess 14-15 there in the cooler. Had a few smaller ones that went back in for another day.

Attachment 127599

Ship's secret formula on a 1/32 lead head
Attachment 127600

I also had the pleasure of observing some of the attractive wild life that was out canoeing and sunbathing but was unable to discreetly obtain proof of that, if you know what I mean....
Bikini's are a great invention, in my opinion.

Today was also my first test drive of my new MT Piranha electric fillet knife. It came with a 9" blade. I'm not sure I like it for these smaller fish; perhaps it will be handier on the larger crappie, if and when I ever find them again. I did buy a replacement 6" Rapala blade set. I filed off the corner and it fits right in to the MT power unit. The teeth are much more aggressive and the shape of the Rapala is more pointed and curved, more like a regular fillet knife. I'll do the next batch of bluegill with the shorter blade and see if its any better/different. It took me a few fish to get the hang of it, I admit. I cut the whole side down to the tail and slipped the filet off while still connected. After filleting them all, I cut the ribs out with a regular knife on the cutting board. This was faster than my usual routine and definitely saves time overall. I'm sure I left some meat behind on the first few but got better as I went along.

Ken