Here are some good questions that I thought I would share with all:
Questions:
1. I catch most of my stripers spooning and in boils. The best fishing is when a school is directly in casting range. I don't take time to bleed the fish because that would reduce my total catch from the active school. Sometimes I do not even unhook a fish - just drop it on the deck and pick up another rod to immediately catch the next fish. I hope that the fish will throw the hook so I can use that rod again. At times I have 10 fish flopping on the deck while the school is still under the boat. With 2-3 people in the boat it is easy to have a 100 fish day while spooning in October.
2. I agree that bleeding stripers is the best way to go. Since I don't do that I do the hard work of removing the red meat when I prepare the fish for the table. I use a sharp knife and quickly cut off the thin red section leaving only the white meat. I suppose when the fillet hits the pan that both of our techniques provides a great fillet to eat. I am lucky enough to live close to the lake and catch a lot of stripers. Therefore I do not freeze any fillets. That is perhaps the greatest detriment to the flavor of the fillet. If freezing, then always vacuum seal the bag.
3. Shad are not allowed for commercial use so you have to catch your own which you can do with a 10 ft. seine in shallow water near shore. Most anglers snag shad while fishing at night under the lights. Shad are attracted to the light and form schools that make it possible (not easy) to catch them while jigging a spoon through the school.
October is the best weather and you will find active fish. The best technique is graphing for schools and then dropping a 1.5 ounce spoon right into the school.
Questions:
- I watched your striper fillet video and it looked a little bloody. Have you ever bleed the fish before putting them on ice? I fish Willard Bay and bleed the Wiper and Walleye before filleting them. Much cleaner and a better flavor when cooked?
- How do you catch shad to fish with?? Or can you buy frozen at the Marina at Bullfrog?
- I have a week trip planned for the 15th of Oct 2017. I would be glad to hear from you.
1. I catch most of my stripers spooning and in boils. The best fishing is when a school is directly in casting range. I don't take time to bleed the fish because that would reduce my total catch from the active school. Sometimes I do not even unhook a fish - just drop it on the deck and pick up another rod to immediately catch the next fish. I hope that the fish will throw the hook so I can use that rod again. At times I have 10 fish flopping on the deck while the school is still under the boat. With 2-3 people in the boat it is easy to have a 100 fish day while spooning in October.
2. I agree that bleeding stripers is the best way to go. Since I don't do that I do the hard work of removing the red meat when I prepare the fish for the table. I use a sharp knife and quickly cut off the thin red section leaving only the white meat. I suppose when the fillet hits the pan that both of our techniques provides a great fillet to eat. I am lucky enough to live close to the lake and catch a lot of stripers. Therefore I do not freeze any fillets. That is perhaps the greatest detriment to the flavor of the fillet. If freezing, then always vacuum seal the bag.
3. Shad are not allowed for commercial use so you have to catch your own which you can do with a 10 ft. seine in shallow water near shore. Most anglers snag shad while fishing at night under the lights. Shad are attracted to the light and form schools that make it possible (not easy) to catch them while jigging a spoon through the school.
October is the best weather and you will find active fish. The best technique is graphing for schools and then dropping a 1.5 ounce spoon right into the school.
).
