Jump to content
OzarkAnglers.Com Forum


Fishing Buddy
  • Content Count

  • Joined

  • Last visited

  • Days Won


Kayser last won the day on October 21 2019

Kayser had the most liked content!

1 Follower

About Kayser

  • Rank
    Spotted Bass
  • Birthday 09/30/1989

Contact Methods

  • Website URL

Profile Information

  • Gender
  • Location
    Billings, MT
  • Interests
    Hunting, fishing, camping/hiking/backpacking, rugby, surfing this forum.

Recent Profile Visitors

12,747 profile views
  1. One pound of meat off a seven lb fish? That thing sounds malnourished.
  2. Two problems- red meat, and it's tough. I've eaten a boatload of them, and think they're fantastic. When you catch one, keep the larger, more plump ones- 2 lb and up is a good metric, or anything that looks like it'll give a good fillet. I like to cut a gill, and throw them in ice so they bleed out and preserve the meat quality (I do this with catfish, white bass, and walleye too). Fillet the fish like you would a white bass, leaving the red meat on the skin, then cut out the mud line and heavy pin bones together. There isn't any meat over the ribs, so don't bother with that. If you're frying the fish, cut into slices against the grain, bread it and deep fry fast and hot so it doesn't have time to get tough- you wind up with drum nuggets that are a fantastic appetizer. It's usually more popular than blue cat taken from the same water, and disappears first. It makes excellent blackened fish, as well, and holds up really well on the grill. I tried boiling it once, but wasn't impressed. It's really good in a fish creole, with onion, garlic, celery, a can of Rotel, Cajun spices, cooked down and served over rice. I've heard the big ones are really good baked with butter and onions, too, but low and slow. I've yet to try that, and don't know if I'll get a chance to do that since moving to Montana. I cannot recommend healthy-looking drum enough as a food fish, especially if you're looking to do something other than fry it.
  3. The "hunt" consisted of hiking 2 miles and 1500' up, barely making it to the bench to start still hunting out to a glassing point, and running into this guy with his doe. But the deer aside, the friends I was hunting with made it a trip I won't forget. I know it's not for everyone, and there's things about Missouri that I miss, but I am enjoying it out here.
  4. Thought you guys might enjoy another post from out West. Mountain hunting is somewhat romantic. And by that, I mean it lures you in with something pretty, then repeatedly beats you down. Yet you keep coming back for more, thinking it will be better next time. But occasionally it works out. Got my first mule deer thanks to a bit of boot leather and a lot of luck. Way up above the truck, with a couple great friends- definitely a group effort hunt. Couldn't have asked for a better weekend.
  5. Kayser

    Montana Pronghorn

    Johnsfolly? Never heard of him. 😁 But I'd recommend getting some folks together to split gas costs, and apply for Wyoming. Tags are cheaper, population is better, and and it's slightly closer to Missouri. Not as prone to October snow, either. Start saving & planning now, and you could be hunting 2020 or 2021. Make a plan and stick to it, then go fill a tag!
  6. Your photo is about the best I've seen of those Little Piney fish- they're plump, fiesty, with bold parr marks and stripes, and spots mostly above the lateral line. Their backs always looked more tan/khaki compared to other rainbows.Always wished I could've gotten a better photo of them. For topwater- #12-18 Adams & elk hairs, #14 Royal Wulff, or a #12 chubby chernobyl will keep you entertained on smaller rising fish. Attractors and suggestive patterns work best, but they have to be able to see them.
  7. Got my first antelope yesterday, in eastern Montana. Three hour drive one way, which is why I look like I need a nap (because I do). Really liking the spot-and-stalk type of hunting out here. Liking the Block Management program to open private land for public hunting. Not liking the smell on these critters. Finally got some meat in the freezer!
  8. There's a lot of high-quality info in that one little sentence. I was lucky enough to have HW share some tips with me a few years back, and I managed to luck into a sauger before moving away. Wish I would've had a chance to fish the Valley Park area when I was back this year. But it was blown out, and there were crappie to chase. I might try applying his techniques to the Yellowstone this year.
  9. Friday morning, public land- that makes two years in a row. Going back to Montana in the morning to chase Merriam's. 10 3/4" beard 3/4" spurs 47 7/8" overall length.
  10. Al, I was really hoping you'd drop in since that is your stomping grounds. And you got it- the City Park. I imagine the river will come back to the near channel soon enough, given how the river swings, plus the amount of snowpack this year. It is too bad you aren't here. But if you were in Montana, we wouldn't have your posts from the Ozarks to enjoy. I'm out here full-time (minus next week in the Ozarks), so I plan to make the most of the time I have. I started bleeding all my fish and cutting out the red meat a few years ago- white bass and catfish were the first, but it helps buffalo & Asian carp tremendously. Trout and salmon (also oily and bloody) really benefit from it. But even crappie are better with this treatment, especially in the summer months (more from the bleeding on ice than the mud line). And I'm now realizing how much fish I used to eat... Having said that, I guess I need to start tying more streamers to throw- I can't even imagine how a big whitefish pulls.
  11. From what I can tell, the bones in the fillets are single pin bones, like a larger trout/salmon/bass/white bass, instead of the "y-bones" like a pike, or the forked kind in a carp/grasscarp/Asian carp, or the star-shaped y-bones in any sucker/buffalo. Smoked fish is fine, but I still want my fried fish. And if I'm as good with a knife as I pretend to be, this could be the hot ticket. I'll probably try to keep 5 decent ones or so the next time I go out, to see if I'm just blowing smoke. Probably no pictures, though- don't want to slime up the camera.
  12. They do everything you could want, except eat big streamers and jump. Next up- taste test. I really miss having crappie and sunfish around to get a fish fry together.
  13. Made a couple hour drive West from Billings to look at some gear at a price I couldn't pass up, which put me in a town I've passed through, but never explored- or even stopped in, for that matter- Livingston. The river and town are fairly well known, and I had done a quick bit of reading before I hopped in the car. Some reports claimed the river was murky and high, but with the main goal of the trip complete, I couldn't resist heading to an access point to check for myself. The air was cold, the sun was sinking, but the river here was braided through a gravel bar- calm enough to wade, and clear enough to tempt me into postponing (and eventually skipping) dinner. The first hole was running faster than I had initially thought, with the current barreling down the center. But the edges were calm enough where it dumped in to drift a heavy stonefly, and get it deep. After about half a dozen drifts and going deeper to tick rocks, the yarn indicator shot under! It's been a long winter, and the fish felt good- holding strong in the current, hard runs, and not showing itself. After a fight that I wish could've lasted a while longer, I landed a nice, fat ... whitefish. And I couldn't be happier. A quick picture, and back he goes. Several more casts and misses didn't produce a hookup (probably small whitefish), but the other side of the hole looked too good to not fish. I moved upstream and crossed. The second cast into the seam produced another take, but it wasn't the rocket into the current like a whitey, and it was right at my feet. The hookset was awkward, with the rod too high and far too much line out. But the hook stayed, and after some flailing an backpedaling across the shifting river rocks, a decent rainbow came to hand. Another picture, and off it swam. After a couple more whitefish and a rainbow, I moved downstream to another hole, seeing if I could pick up one more- a small rainbow took the stonefly, and that was it. Around that time, the gentleman I had bought the gear from appeared in the bank above me, out for an evening walk. We chatted for a bit, and he headed home for dinner. The fish were all near the head of the holes, with the whitefish in the main current, and the trout in the calmer water on the side. Brought 3 spunky whitefish to hand, and 3 somewhat lazy rainbows, while the mountains passed in and out of the clouds. Not bad for an hour before dark.
  14. When I was single and in college (Rolla), I fished everything close but BSC and did fairly well on a consistent basis. Mostly used an 8' 4wt, but wish it was a 8.5-9' some days. If you have to use 6x due to water clarity, it's gonna be a tough day, and that's on any Blue Ribbon but the Current. You can pull some small fish with tungsten beadheads under a big dry, if you're sneaky and throw delicate upstream casts while keeping a low profile. Those fish live on bottom near cover, and prefer broken water. I've got lots of stories, and a couple pictures, but I don't think I've posted them here. Good luck.
  15. Panfish: 1 part Andy's Yellow, 1 part yellow cornmeal, 1 part Golden Dipt Chicken Fry (omit for scored suckers). Catfish: add 1 part Andy's Red. Deep fry drum chips, crappie, and suckers at 375, others at 330. Pan fry walleye/perch, or beer batter. Trim mud line from fillets, fry similar sized pieces together. Catfish: trim into 1" chunks. Drum: 1/4" slices across the grain. 6-8" sunfish and yellow bass: scaled and whole. Flatheads- trim red meat, Italian dressing, grill. Or blacken in hot cast iron. In foil with citrus and tomatoes, touch of white wine. Use a recipe for grouper and you're set (but don't do ceviche/sushi/raw stuff). Blue cats- Cajun Creole. 1/2" chunks, browned in butter, with celery, onion, simmered with Rotel (diced tomatoes/green chiles). Serve over rice. You can make a roux somewhere in there to bring it all together a little more. Suckers/buffalo/grasscarp- already covered. Scaled/fleeced, then scored. Rib section of fillets do not have y-bones- fry the rack whole on smaller fish, individual "carp-cicles" on bigger fish. Snapper: fillet, pat dry. Season with salt, pepper, maybe old Bay. Flour, eggwash or milk, crushed Ritz crackermeal. Pan fry in butter and olive oil, maybe add a crushed clove of garlic to season the butter. White bass/hybrids, spotted bass: scale, score 3x on each side, rub with olive oil, then lemon pepper, and grill on well-oiled grate. Trout- Gut, leave head. Skewer on a stick, prop up with rocks. Grill over campfire (alder is preferred). Example- https://imgur.com/cuXZR76
  • Create New...

Important Information

By using this site, you agree to our Terms of Use.