Ron Burgundy Posted February 6, 2007 Posted February 6, 2007 DEEEE Wayne how about releasing some of those Big Females and just keep the 18-20 inch males.....Thats ridiclous Gone but not forgotten Martin Ford
Forsythian Posted February 6, 2007 Posted February 6, 2007 The walleye guys over at the Stockton forum would have a conniption... Hey Ron, btw we're all sure glad that Baxter survived the fall Cenosillicaphobiac
Gary Lange Posted February 7, 2007 Posted February 7, 2007 Dewayne, When you filet them start by cutting behind the head, then run the knife along the dorsal fin to the tail and work your way down the sides peeling the meat away from the rib bones. Do the same on the other side and you will end up with two very nice boneless filets. It has been a long time since I have done it but it works pretty good. You don't even have to gut them since you just cut that part away. Try it and see how it is for you or your father. Respect your Environment and others right to use it!
taxidermist Posted February 10, 2007 Posted February 10, 2007 Joe and Bev at the tackle shop say there is just to much water right now. When the water slows the fishing should get better.
Members Dewayne Posted February 10, 2007 Members Posted February 10, 2007 DEEEE Wayne how about releasing some of those Big Females and just keep the 18-20 inch males.....Thats ridiclous Not going to get it started ,I'll just say some are released.Bass and walleye both. Gary , he says he's tried it that way but usualy just fillets them regular.Also do you take out the cheek meat ? There is around a quarter to half dollr size of meat on the cheek.Meats too good to waste.
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