Henderson...Saturday...10/20...Broke The Rules....

My own rules that is....I made a personal rule last year that I would only keep sacs 10" and larger...course, I was catchin' better back then...decided on Saturdays trip that I better keep some small ones if I wanted to have enuf for a mess....I did throw back about 8 real small ones....caught the smallest sac(throw back) on my largest shiner...go figure...biggest sac went 14 1/2"....kept 9 sacs and one small bass....shiners 4 ft deep and roadrunner working it slow...ordered a new 2400 yard spool of Stren 8# Hi Vis gold from BPS....$33.....launched at 9:30 AM...left at 2....weather gettin right....going back tomorrow (Monday)......

Attachment 319852Attachment 319853Attachment 319854Attachment 319855

Nice catch....a lot of whites


Sent from my iPhone using Crappie.com Fishing mobile app

Nice catch Bruce


Sent from my iPhone using Crappie.com Fishing mobile app

Bruce, you are a good fisherman and produce tremendous results. I applaud you. I am from the old school and just have one question that has bothered me lately. We have always scaled, gutted and beheaded our sacalait, then fried them whole. Why does everyone insist on fileting them today?

Those are really nice fish.


Sent from my iPhone using Crappie.com

Quote:

---

Originally Posted by cajun

Bruce, you are a good fisherman and produce tremendous results. I applaud you. I am from the old school and just have one question that has bothered me lately. We have always scaled, gutted and beheaded our sacalait, then fried them whole. Why does everyone insist on fileting them today?

---

Thanks for the compliment Cajun but I really don't consider myself that great...I am old school myself and have two years on you...I grew up in Mississippi fishing mainly for bream and white perch (sacs)...we cleaned them just like you described and always had to fight the bones...years after I moved to Louisiana I learned about the fileting and really like eating a boneless filet of fish without the worry of bones...and the cleaning is so easy...if you fish Henderson, look for my charcoal Triton Fish & Ski with the big windshield and Crappie.com stickers...

Not everyone cajun, I love whole fryers, scaled, gutted and off with the head. Now for some family members I do fillet some, but for taste nothing beats on the bone in my view. But anything over 10 inches gets filleted. That's why I keep eight and nine inch fish.
"gene"

Another nice mess of fish, Mr. Bruce. Congratulations!

i sure do love throwing a road runner

Good job Bruce

Sent from my SAMSUNG-SM-G891A using Crappie.com Fishing mobile app