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Chain Pickerel


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I have never caught a Pickerel here in MO but plan to in the near future. I need some pointers as to where, how and when? What are the best lures or live bait to use?

I would rather be fishin'.

"Democracy is two wolves and a lamb voting on what to have for lunch. Liberty is a well-armed lamb contesting the vote." Benjamin Franklin, 1759

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I have never seen a pickerel in MO. I didn't know that we had them. I have caught them in other states while fishing for bass. They really liked spinnerbaits.

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Try Noblett Lake near Willow Springs or McCormack Lake near the Hwy 19 bridge over the 11pt. Bring a canoe or pontoon boat. Fish a big inline spinner, spinnerbait, or bluegill crank around the weed beds. I'd imagine that they would really hammer live minnows or small sunfish. Makes for a fun side trip if your headed down for float on the NFoW or 11pt.

P.S. Bring some long nose pliers.

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P.S. Bring some long nose pliers.

AMEN, BRUDDA!!!

I caught one several years ago by "accident" while bass fishing from the dam in a small lake that I did not know had picks... Caught him on a Blue Fox in-line. If not for the fact this ol' farm boy happened to have a pair of needle nose pliers in the toolbox of my truck, I think that fish would have had a trophy to take home with him... :lol:

But they are fun to catch for sure...

TIGHT LINES, YA'LL

 

"There he stands, draped in more equipment than a telephone lineman, trying to outwit an organism with a brain no bigger than a breadcrumb, and getting licked in the process." - Paul O’Neil

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duck creek near Puxico Mo...FISH IN THE 24-30 INCH CLASS ARE PRETTY COMMON

LURES--mepps angla white with a white pork strip slow roll it around weed edges in shade ;)

MONKEYS? what monkeys?

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Are they good eating? they look a little like a cross between a fish and a snake. Do they have a lot of bones? Should we Fry them or boil and make fish soup?

Fish slow and easy!

Borrowed this one from..........Well you know who!

A proud memer of P.E.T.A (People Eating Tasty Animals)

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About 7 or 8 years ago I read a news story in Missouri Game and Fish I think about these toothy critters. I think it was in Simm's Valley lake by Willow Springs that a man caught a World Record Chain or Grass(I'm not versed in my pickerels)Pickerel but didn't know it. Seems he thought it was just a regular pike that was just a inch or two shy of being leagle size to keep. When he was explaining to angent or someone about his catch, they determined that it was a record.

If I ever run across that copy again, I'll post it.

Chief Grey Bear

Living is dangerous to your health

Owner Ozark Fishing Expeditions

Co-Owner, Chief Executive Product Development Team Jerm Werm

Executive Pro Staff Team Agnew

Executive Pro Staff Paul Dallas Productions

Executive Pro Staff Team Heddon, River Division

Chief Primary Consultant Missouri Smallmouth Alliance

Executive Vice President Ronnie Moore Outdoors

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Boil 'em in vinegar... then put 'em in a jar... you've got "pickled pickerel"... :lol:

Seriously, tho, I've never eaten one, but they are edible... I've heard about pan frying the fillets...

TIGHT LINES, YA'LL

 

"There he stands, draped in more equipment than a telephone lineman, trying to outwit an organism with a brain no bigger than a breadcrumb, and getting licked in the process." - Paul O’Neil

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Are they good eating? they look a little like a cross between a fish and a snake. Do they have a lot of bones? Should we Fry them or boil and make fish soup?

Throw everything back but the bite.

I would rather be fishin'.

"Democracy is two wolves and a lamb voting on what to have for lunch. Liberty is a well-armed lamb contesting the vote." Benjamin Franklin, 1759

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I grew up in Louisiana and we had a ton of Pickerel. We called them jackfish or jacks. Caught them on just about anything from spinnerbaits, buzzbaits, redfins, to live bait. Since then I have caught several northerns on my few trips to canada and I think the jackfish are just as vicious as the northerns are. Also, when we caught jackfish that we wanted to eat, we would take off all the scales and fillet each side off leaving the skin on the fillet. Then we would score the meat so the small bones would melt in the grease when it was cooked. Then just fry it like any other fish.

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