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Okay, I have noticed a big difference in the meat on fillets from Lake George in Cullman vs fish from Lake Catoma, or Cotaco Creek. What would cause that? The fish from Lake George is flakier or not a firm vs other two? Is that from Diet? Or the fish from one lake George are older fish?
Very very interesting!!!
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I read somewhere that a diet rich in shad makes for mushy fillets. Livewell or in a cooler of ice? Iced down in a cooler as soon as they are caught is supposed to make for firmer fillets
I hadn't thought about that. On Lake George we put in live well. But Catoma I know it was in a cooler of ice. Maybe thats why! Thank You for the insight!Quote:
Originally Posted by DockShootinJack
The thread " Cold water crappie" discuss this at length. You can find the thread by typing the phrase into the search bar. I would attach a link, if I remembered how. It is one of the top threads in the search
BINGO!!! I think the mystery has been solved
Bamadad sent you a pm.
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Crappie from cooler water are definitely better and any time you catch a fish the quality seems better if it's immediately iced down.
Cold water and ice are a must for keeping the fish in good eating condition!
Im not sure what causes it, but I can tell you with 100% certainty that the fillets from the river “wheeler” and the fillets from cedar are totally different. Cedar are firmer and hyper white. Wheeler are mushy and have a yellowish tint to them. They are both good, but the cedar fillets are way better, less fishy taste, if that makes sense. All of my fish go in a 70qt cooler, with whatever body of water im fishing water in it. No ice…