duckydoty Posted February 21, 2015 Posted February 21, 2015 There is still a little snow and ice on the end of the road and launch to K Dock. Poured sand all over the ramp today and it had not been used since the snow came. Had no problems putting in and taking out. Water temps started at 39.5 this morning and we ended the day at 38.6. Got a bunch of white bass to play and one short large mouth. Had the whole area all to ourselves. A Little Rain Won't Hurt Them Fish.....They're Already Wet!! Visit my website at.. Ozark Trout Runners
vonreed Posted February 21, 2015 Posted February 21, 2015 I bet you did. It's hard for people to get out in this weather. I figured the ramp was still unuseable, but I am glad it is good to go. Tomorrow after it quits raining might be a nice time to be out before the next cold snap. It's nice to hear the whites are around! gofisch 1
aarchdale@coresleep.com Posted February 21, 2015 Posted February 21, 2015 Any size on the whites? Most recent days I have had up there only produced small whites. I did have one random day that I caught 10 real nice sows. They were packed with eggs. Spring is near
Sam Posted February 21, 2015 Posted February 21, 2015 Glad to hear there are some whites around. I'm looking forward to smoking a bunch of big filets again like last year (yeah, I know, it's hard to keep 'em lit ). When we lived near the ocean I found that oily, strong-tasting, "fishy" species make the best smoked fish and milder fish aren't as good smoked. Sure enough, that's true of big white bass sows here - for smoking, I don't even trim the red meat off. Filet 'em, soak the filets in salt water, let them air-dry to form a hard patina surface, and smoke them away from the flame in a gas BBQ with the lid closed, some wet hickory (apple, mesquite, whatever) chips over the flame, at about 200 deg. for a couple of hours until they turn golden-brown on the outside. Those nasty ol' big white bass are GOOD and they're fun to catch too!
duckydoty Posted February 21, 2015 Author Posted February 21, 2015 The whites were big enough to make fishy snow angels. They were also bigger than Brother Dave's head, and he has a pretty big head????? Aggressor1988long, Casey Jeaux and Phil Lilley 3 A Little Rain Won't Hurt Them Fish.....They're Already Wet!! Visit my website at.. Ozark Trout Runners
Members Fish Wilson Posted February 21, 2015 Members Posted February 21, 2015 Very nice fishin is like a box of chocolates u never know what ur gonna get
vonreed Posted February 21, 2015 Posted February 21, 2015 Ducky, I get the impression that your brother is a blast to hang around with, lol. Sam, you're making me hungry with all that smoked fish talk. I had planned on trying to go fish some today, but I've already got stuck twice in my driveway today in my 4 wheel drive. This snow/ice/slush is hard to deal with. duckydoty 1
kjackson Posted February 23, 2015 Posted February 23, 2015 On 2/21/2015 at 6:44 AM, Sam said: Glad to hear there are some whites around. I'm looking forward to smoking a bunch of big filets again like last year (yeah, I know, it's hard to keep 'em lit ). When we lived near the ocean I found that oily, strong-tasting, "fishy" species make the best smoked fish and milder fish aren't as good smoked. Sure enough, that's true of big white bass sows here - for smoking, I don't even trim the red meat off. Filet 'em, soak the filets in salt water, let them air-dry to form a hard patina surface, and smoke them away from the flame in a gas BBQ with the lid closed, some wet hickory (apple, mesquite, whatever) chips over the flame, at about 200 deg. for a couple of hours until they turn golden-brown on the outside. Those nasty ol' big white bass are GOOD and they're fun to catch too! Quick question--do you smoke the whites with the skin on or off? I smoked a couple with the skin on before Christmas and was pleased with the results, but the fish were a bit on the smallish side.
Sam Posted February 23, 2015 Posted February 23, 2015 On 2/23/2015 at 12:52 AM, kjackson said: Quick question--do you smoke the whites with the skin on or off? I smoked a couple with the skin on before Christmas and was pleased with the results, but the fish were a bit on the smallish side. Skin off. Except for suckers, I haven't scaled any fish for years - I just filet 'em out with an electric knife. No skin, no bones.
Fish24/7 Posted February 23, 2015 Posted February 23, 2015 scale them first, leave the skin on try marinating the whites overnight in italian dressing ,and dipped in melted lemon/pepper butter when finished smoking or a few hours bath in a little bourbon ,a dash of curry powder,brown sugar, worcestershire, and soy sauce is not bad pat it dry , let it air out a little bit then smoke with your fav. woods we smoke a lot of fish, always looking for a diff way to do it whites taste pretty good, kentuckies are delicious that way thanks for the tips
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