On May 17, 1:44*pm, "JT" wrote:
"Fred" wrote in message

...







On 16-May-2010, "JT" wrote:

http://www.tri-cityherald.com/2010/0...ell-man-lands-....

JT

This happened close to where we are and I have heard about and read about
this several times
Smith Lake is a small ad crowded "mudhole"
Wow! a 29lb pike on *a fly rod ( I originally heard 29) lLets go w 30 Wow

I have caught my share smaller ones *6-8 lbs on a fly
Man, are they ugly fish w big teeth!
I I use *long needle nose pliers as a hemostat is not as effective or
strong
as a realease and I do cut the barb because I would never eat one of
these?
They are fun and ugly
I caught a lot in *Upper Lake Champlain - They were a big ugly mottled
slimy
yellow green monster fish w real *big sharp teeth
Great fight even a 2-3 pounder

IOscar Peterson

Hey Fred,

Gut a 4 - 6 lber. "fill" the belly with onions, fresh garlic and hot
peppers, salt, pepper or seasoning that you like. Completely cover in tin
foil and throw it on the propane BBQ. Once cooked, work around the bones,
you won't be disappointed.

You might want to cut the head off before cooking, they are kind of ugly....


JT

I grew up eating northern pike as well as most of the other better
known firm(ish) white-fleshed fish endemic to the upper Great Lakes
region. In those days, in our family and circle of acquaintances,
preparing fish for the table meant scaling, gutting, beheading, cross-
cutting into chunks (if large enough) dredging in flour with salt and
pepper, and then pan frying. They were ALL good.....but some were
better than others. Blue gills (and their close kin) were the best.
Still are. Working around the bones of northern pike is worth the
effort.....if there's no other fish on the table. Those with the best
appetites (yours truly very much included) could usually get their
fill of pike.

Interestingly (and more than a bit oddly, I think) when I got a bit
older, and my horizons and perspectives broadened a bit, I used to
hear quite a few folks wax rapturous about the muskellunge as table
fare and in the very next (or previous) breath denigrate the lowly
(though VERY closely related) northern pike. Not the most
sophisticated palate in the world, mine, but I got a shiny new nickel
says I've never met anybody who could consistenly tell them apart on a
plate or in a bowl.

Catfish simply did not exist in our cosmos, except in the form of
bullheads.....which some people reputedly ate.....but those weren't
"real" people, if you know what I mean......you might as well be
caught eating eating bowfin, carp, or gar.....or skunks.....or the
neighbors dog.

giles.
who still has never eaten bowfin, gar, or skunk.