Paddlefish Snagging

[ekl-stl]

This is a slow forum, so I thought I would put out a feeler.. Anyone snag for spoons on the Mississippi river.. It is right around the corner now.. Time to pour some weights and sharpen the hooks..

[duckydoty]

This is a slow forum, so I thought I would put out a feeler.. Anyone snag for spoons on the Mississippi river.. It is right around the corner now.. Time to pour some weights and sharpen the hooks..

Use to below Alton lock and dam and out at Chain of Rocks. Heard you cant do it out at Chain of Rocks anymore.

[Ämp]

I snag around springfield .. can't weight wakawaka

[duckydoty]

This is a slow forum, so I thought I would put out a feeler.. Anyone snag for spoons on the Mississippi river.. It is right around the corner now.. Time to pour some weights and sharpen the hooks..

When the Missouri River comes up, you may want to try Howell Island in Chesterfield. Use to get into them there in the early 90's when I first started snagging. That is back when a 10 pound big head carp was a huge one. I was the only one eating them back then.

[ekl-stl]

Yeah the IDNR has closed the Chain of Rocks to snagging to protect the Sturgeon.. I loved that place, especially from a boat.

I planned to make a trip to Howell Island this year as the MO looks high already.. My dad used to go over there and he said it can be good but it is also difficult depending on how high the water is.

You stated you eat the chinese carp.. What method do you use to prepare them, fillet, bone and fry? Never kept one..

[duckydoty]

Yeah the IDNR has closed the Chain of Rocks to snagging to protect the Sturgeon.. I loved that place, especially from a boat.

I planned to make a trip to Howell Island this year as the MO looks high already.. My dad used to go over there and he said it can be good but it is also difficult depending on how high the water is.

You stated you eat the chinese carp.. What method do you use to prepare them, fillet, bone and fry? Never kept one..

Yes, I eat them. Very white meat, all most crab like with a sweet flavor. The big ones work best because of the double "Y" bone that runs down the side. I fillet the sides off then cut the skin off and get all the dark meat off the fillet. then start cutting in strips the length of the fillet and work around and inside the "Y" bone. Good eats!

[ekl-stl]

I'll have to keep one and try it this spring.. Thanks..

[Seth]

Just now seen this thread. I usually make a trip to Alton and snag for bigheads, but didn't make it this year. Last year I didn't get into the carp when I was there, but did get a 10 and 25 pound spoonbill as well as a 3' sturgeon.

Asian carp are great to eat. My favorite way is to fillet them out and pressure cook the meat down with Lawry's seasoning salt and lemon pepper till the bones are dissolved. After that I mix some egg and crackers together to form patties out of them. Vacuum seal two to a pack and freeze them for eating later on. When I want to eat them, I just cut open a pack and throw them in a skillet with a little olive oil and basically just crisp them up to my preference and have a fish sandwich.