Any Spoonbill?

[Bubbas Dad]

Haven't heard any reports of spoonbill being caught. I am starting to wonder if I am gonna have to make a trip over to the James and see for myself??????? Anyone???

[Sam]

I haven't been there for a week. On about March 23 we went crappie and white bass fishing in the Bridgeport / Point 15 area. We saw about 10 spoonbiller boats working - at least 3 of them had a legal fish tied up to the side, and we watched a guy who had ahold of a spoonbill trying to get it in. Water temp was 49 to 52 that day but they were getting some spoonbill action even then. Hope this helps.

[aarchdale@coresleep.com]

Hooked into one yesterday in flat creek. My 150 yards of 4lb line and a flickers shad are still attached to him. Took all of about 10 seconds to unspool me

[Dutch]

I bet I saw 20-30 boats snagging in Flat and James today and not one boat had a fish tied on the side and I never saw a fish of any kind caught today but there must have been a hundred boat out there. All the parking areas from Flat to Cape Fair were full.

[MeatintheFreezer]

Those other spoonbillers must be using the wrong bait! lol

We hooked 3 keepers opening day, and rolled a couple more.

One a side note, I smoked this one on apple wood and it was delicious!

I cut it up into steaks, trimming off all the red meat. I brined it for 24 hours in the high mountain fish brine. Once I removed it from the brine I patted it dry and let it sit at room temp for a couple hours to form the pellicle. This is an important step as it forms a sort of skin that keeps the moistness in during smoking.

Fired up the smoker and smoked between 180-200 degrees until internal temp reached 155.

I will never eat spoonies any other way.

[Seth]

Those other spoonbillers must be using the wrong bait! lol

We hooked 3 keepers opening day, and rolled a couple more.

One a side note, I smoked this one on apple wood and it was delicious!

I cut it up into steaks, trimming off all the red meat. I brined it for 24 hours in the high mountain fish brine. Once I removed it from the brine I patted it dry and let it sit at room temp for a couple hours to form the pellicle. This is an important step as it forms a sort of skin that keeps the moistness in during smoking.

Fired up the smoker and smoked between 180-200 degrees until internal temp reached 155.

I will never eat spoonies any other way.

I need to keep some one of these days and try that method. Everybody I know who really likes the stuff smokes it. I've only ever fried it and while it's edible, it ain't no crappie, white bass or blue/flathead cat!