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Post by muskymike275 on Oct 1, 2015 21:21:20 GMT -5
Does anyone else have any thoughts on the table fair value of trout grown almost entirely on Golbies? I personally have no objections to the taste of any of our trout species currently but I'm thinking our fish now are feeding on a diversified diet of Golbies, Alewives, an Smelt. A good salt brine and 8 hours in the smoker and I'm sure they will taste great! I mean people still smoke carp and suckers... not that theres anything wrong with that.
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Post by muskymike275 on Aug 20, 2015 22:47:46 GMT -5
lake trout are deemed native and sustainable ......that's the quick and dirty of it...when the population of the put and take crashes.....a lake trout can survive.... kinda like a country boy www.youtube.com/watch?v=3cQNkIrg-Tk Thats the best thing posted on this site in awhile... LOL, the video that is...
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Post by muskymike275 on Aug 6, 2015 22:10:15 GMT -5
Hense why I carry 20 or more rods every trip 25, Mr. Hooper! Phishy your right grind away on em!
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Post by muskymike275 on Jul 21, 2015 13:50:10 GMT -5
25.75 pounds off Washington island on Friday 1:30 am, on a moonshine Hot lips.
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Post by muskymike275 on Jul 7, 2015 12:47:50 GMT -5
Grey beard the Cajun butter recipe was delicious it got great reviews from our dinner guests this last weekend. I know they don't fight like kings but I think LT deserve better than a nuisance some people make them out to be.
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Post by muskymike275 on Jul 6, 2015 19:57:12 GMT -5
14lb Trilene.
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alewife
Jun 24, 2015 6:38:02 GMT -5
Post by muskymike275 on Jun 24, 2015 6:38:02 GMT -5
Very interesting, thanks for sharing.
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Post by muskymike275 on Jun 23, 2015 21:48:51 GMT -5
Wouldn't seem right to leave the Kewaunee Harbor with out 12, 30, or 60 cans of Pabst on board. Gotta pass the time somehow!
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Post by muskymike275 on Jun 20, 2015 8:15:52 GMT -5
Very nice report Phishy, sounds like a great day on the water. What size and type of boat are you fishing from?
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Post by muskymike275 on Jun 7, 2015 9:00:12 GMT -5
Thank You for sharing the recipe! I"m going to give that a shot the next time we grill fish. I have always eaten the lake trout and found them very good. When I grill them I usually put them skin side down in aluminum foil then sprinkle generously with Old Bay seasoning and some pads of butter on top, and a sliced onion, cover with more foil and grill for 30 minutes. We have chunked them up and deep fried them which was good, and they are very good smoked.
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Post by muskymike275 on May 8, 2015 6:22:55 GMT -5
Great news, Double that would be great!
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Post by muskymike275 on Apr 7, 2015 17:05:10 GMT -5
Does mike know you call him "Mushy"? Its just like calling a really tall person "shorty". Anything to make himself feel better, it was Muscle until some old man changed it last fall. Cody you got a picture of the old man showing his muscles at the sturgeon bay off shore?
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Post by muskymike275 on Mar 23, 2015 21:46:01 GMT -5
Those browns last night were absolutely delicious, nothing quite like the first fresh meal of trout for the season. Everyone is entitled to an opinion. Me and the family were awfully happy with a meal of fresh fish and a couple for the smoker this week.
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Post by muskymike275 on Mar 22, 2015 20:39:56 GMT -5
We took some advice from a friend today and tired our luck at some Brown fishing. There are still some ice chunks floating around but nothing that was too big or solid. We worked South of Kewaunee and found a few bays that had some warmer water in them. We had 36 degrees in the harbor, and 39-40 where we were catching our fish. Depths of 8-25 feet were the best. We ended up going 16 for 19. Mostly small browns but we did have 3 at 25". Five fish came on Rapala's in natural colors and the rest of the fish came on spoons. Silver was the dominant color, with white takings some fish as well. It was great to get out on the water after a long winter. The weather was beautiful, and we never saw another boat the entire time.
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Post by muskymike275 on Mar 12, 2015 21:19:16 GMT -5
Save a trout, eat a walleye! Shirts are in the process of being made right now!
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