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Post by esshup on Mar 17, 2020 11:56:34 GMT -5
I hope y'all are saving some for the next person 😆 LOL A single female pumpkinseed can produce 1,500 to 3,000 eggs, depending on their size and age. |
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Post by michaelc on Mar 17, 2020 13:20:02 GMT -5
I hope y'all are saving some for the next person 😆 LOL A single female pumpkinseed can produce 1,500 to 3,000 eggs, depending on their size and age. In that case, keep going because y'all haven't put a dent in them lol😂 |
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Post by budd on Mar 17, 2020 21:54:00 GMT -5
I hope y'all are saving some for the next person 😆 We turn back all big gills and pumpkinseeds. Also we are fishing on a 56,471.4 acre lake, I don’t think we are hurting it...lol. I’ll hold off on any more pics, hate to see people getting butt sore. |
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Post by esshup on Mar 18, 2020 0:35:47 GMT -5
I’ll hold off on any more pics, hate to see people getting butt sore. Screw that, POST 'EM!!! I'll get out asap and get some perch and trout pics. |
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Post by featherduster on Mar 18, 2020 1:48:24 GMT -5
Budd: you just keep on posting those photos and don't let less successful fisherman discourage you.
I don't and I am sure that almost all of the members here see your photos as a form of bragging or over harvesting you just happen to live in a fantastic area and you guys are damn good fisherman.
Let the fish porn continue!
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Post by schall53 on Mar 18, 2020 4:59:48 GMT -5
I agree, keep on posting, definitely like seeing the pictures.
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Post by Deleted on Mar 18, 2020 7:43:01 GMT -5
I like the pictures. It makes me work harder on my projects so I then can have more time fishing or hunting. Work hard and outdoor hard.
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Post by Woody Williams on Mar 18, 2020 8:00:15 GMT -5
Budd: you just keep on posting those photos and don't let less successful fisherman discourage you. I don't and I am sure that almost all of the members here see your photos as a form of bragging or over harvesting you just happen to live in a fantastic area and you guys are damn good fisherman. Let the fish porn continue! Amen! I really enjoy seeing the pictures and hearing the stories. |
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Post by budd on Mar 18, 2020 8:18:24 GMT -5
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Post by featherduster on Mar 18, 2020 10:50:12 GMT -5
BUDD: YOU ARE ONE SICK PERSON.  |
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Post by gumbootbill on Mar 18, 2020 19:06:02 GMT -5
I like the pics also.
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Post by duff on Mar 19, 2020 5:23:52 GMT -5
Last I heard there was one case in Lac Du Flambeau, Wi. I'm guessing it was from someone tha tvisited the casino as that place sees a lot of out-of-town visitors. I feel safer out in the sticks vs. being in a town/city near people. On a fishing (sort of) note, I heard that a yellow perch producer in Ohio found a dead female in his brood pond that was 18.5" long. I wish I had a picture!! That's the biggest Yellow Perch that I've heard of. I have a picture of a 16.5" fish that a friend caught out of his pond, but since it came from a "managed" farm pond the INDNR wouldn't validate it for a state record. I forget the biggest that we netted out of Lake MI but there were days we filleted 15 to 16 inch perch on a regular. Talk about a stud fish. 18.5 has to be world record class perch. Being that we were collecting for research we had to weigh, measure, age, sex and define as mature or immature based on reproductive organ development. The biggest were almost always males that didn't develop sexually. And they were not very old based on scales and operculem rings. All energy was used to grow. |
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Post by esshup on Mar 19, 2020 12:08:37 GMT -5
That's why some food fish that are needed to grow fast are treated as soon as the eggs are fertilized to keep them triploids.
In a wild setting, the female perch are typically much larger than the males.
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Post by michaelc on Mar 20, 2020 0:10:11 GMT -5
When I posted my last comment, I was a little intoxicated and I was truly joking. I enjoy seeing all the pictures and reading the stories, after all that's what this site is all about. It's not much fun if one can't share their success and tips with others like themselves. That's what makes us outdoorsman isn't it, that's why we chose to become members.
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Post by esshup on Mar 20, 2020 1:14:55 GMT -5
With the possibility of having to stay on the property, I'm looking into the possibility of canning some trout that I catch out of the pond. Might try smoking them for a bit before canning too.
I'll get pictures up when I start fishing.
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Post by ukwil on Mar 20, 2020 7:13:19 GMT -5
With the possibility of having to stay on the property, I'm looking into the possibility of canning some trout that I catch out of the pond. Might try smoking them for a bit before canning too. I'll get pictures up when I start fishing. I smoked some trout we caught last year and in my opinion that's the only way to eat them. |
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Post by greypoupon on Mar 20, 2020 7:39:50 GMT -5
With the possibility of having to stay on the property, I'm looking into the possibility of canning some trout that I catch out of the pond. Might try smoking them for a bit before canning too. I'll get pictures up when I start fishing. I smoked some trout we caught last year and in my opinion that's the only way to eat them. I agree with this. Only have done it twice now but it is wayyyy better than any other way we have tried |
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Post by budd on Mar 20, 2020 8:43:34 GMT -5
I smoked some trout we caught last year and in my opinion that's the only way to eat them. I agree with this. Only have done it twice now but it is wayyyy better than any other way we have tried Do you all use a wet or dry brine? I like the dry myself but have tasted some wet that were not bad. |
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Post by esshup on Mar 20, 2020 9:13:33 GMT -5
I use wet.
Citrus Salmon and Trout Brine
1 gallon water
1 cup kosher salt
1 cup white sugar
1 cup brown sugar
Lemon pepper to taste
1 (3 ounce) package dry crab and shrimp seasoning mix (Old Bay)
Freshly ground black pepper to taste
4 cloves garlic, crushed or to taste
4 lemons, sliced and crushed
2 oranges, sliced and crushed
1 lime, sliced and crushed
Boil 1 qt. water. Add spices and then the rest of the ingredients. Let cool to below 40°F before adding salmon or trout.
Use leftover brine in the water tray.
To smoke salmon: Pat fillets dry with paper towels; do not rinse. Place on smoking rack skin-side down. Place in fridge to form pellicle for 4 hr. Add your favorite wood to the smoker First choice is Apple, followed by Alder, Pecan, Cherry or Hickory. Smoke at 180 degrees F (82 degrees C) for 5 to 6 hours. For thinner fillets, 175°F for 4-5 hours.
Cut recipe in half for smaller batches, this will brine up to 10 pounds of salmon, Can (should) leave salmon in brine 36 hr.
Try cutting down the salt by half, and added a half cup of Teriyaki Marinade, and added some Chinese chili paste. The best fish anyone has ever tasted! Both are excellent both are unique. You can taste the citrus flavors right off the grill, but the longer it sits in the refrigerator the better smoked salmon flavor it gets! (Brine it for a full 36 hours if you can.)
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Post by michaelc on Mar 20, 2020 12:30:50 GMT -5
I use wet. Citrus Salmon and Trout Brine 1 gallon water 1 cup kosher salt 1 cup white sugar 1 cup brown sugar Lemon pepper to taste 1 (3 ounce) package dry crab and shrimp seasoning mix (Old Bay) Freshly ground black pepper to taste 4 cloves garlic, crushed or to taste 4 lemons, sliced and crushed 2 oranges, sliced and crushed 1 lime, sliced and crushed Boil 1 qt. water. Add spices and then the rest of the ingredients. Let cool to below 40°F before adding salmon or trout. Use leftover brine in the water tray. To smoke salmon: Pat fillets dry with paper towels; do not rinse. Place on smoking rack skin-side down. Place in fridge to form pellicle for 4 hr. Add your favorite wood to the smoker First choice is Apple, followed by Alder, Pecan, Cherry or Hickory. Smoke at 180 degrees F (82 degrees C) for 5 to 6 hours. For thinner fillets, 175°F for 4-5 hours. Cut recipe in half for smaller batches, this will brine up to 10 pounds of salmon, Can (should) leave salmon in brine 36 hr. Try cutting down the salt by half, and added a half cup of Teriyaki Marinade, and added some Chinese chili paste. The best fish anyone has ever tasted! Both are excellent both are unique. You can taste the citrus flavors right off the grill, but the longer it sits in the refrigerator the better smoked salmon flavor it gets! (Brine it for a full 36 hours if you can.) Man that sounds freakin awesome. Got my mouth watering so much I can't keep up with it 😆. |
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