Lunker

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

http://www.tri-cityherald.com/2010/0...d-setting.html

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

"Fred" wrote in message
...

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

http://www.tri-cityherald.com/2010/0...d-setting.html

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

On Mon, 17 May 2010 11:44:42 -0700, "JT" wrote:



"Fred" wrote in message
...

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

http://www.tri-cityherald.com/2010/0...d-setting.html

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

FWIW, that will work on just about any fish, esp. firm white fish...and for
those that don't wish the hot peppers, some red, yellow, or green "bell" peppers
will work, with the red being, IMO, the best (we use both hot and mild). Also,
a few slices of lemon or lime are good, too, and an oven or a _carefully_
controlled charcoal grill work well, too (again, just our fav, but grill/smoker
is the best if you know how to control the heat).

TC,
R

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.

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

...

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.

I have tried to like catfish on a couple occasions, I gave up...
I would agree with you on blue gill and or perch (stripping a wooly worm off
my dock for rainbow/browns a couple nights ago I caught a 8-9 inch perch,
reminded me I need to catch enough for a meal soon), I enjoy going out and
catching a bucket full and pan frying after a corn meal, flour and seasoning
or one of the fancy Tony Chachere's batters.

The only other fresh water fish I would rather eat is Walleye.

What is your and other's in the group, favorite white meat salt water fish?

JT

On May 18, 11:09*am, "JT" wrote:


I have tried to like catfish on a couple occasions, I gave up...

I tried to like catfish and succeeded, contrary to expectations. It
took a while.....but then so did just about everything else at one
time or another.

I would agree with you on blue gill and or perch (stripping a wooly worm off
my dock for rainbow/browns a couple nights ago I caught a 8-9 inch perch,
reminded me I need to catch enough for a meal soon), I enjoy going out and
catching a bucket full and pan frying after a corn meal, flour and seasoning
or one of the fancy Tony Chachere's batters.

I used to be fond of battered fish but it's just too greasy for my
tastes these days. Egg wash, corn meal and McCormick's or Zatarain
creole seasoning is my preferred preparation for deep frying these
days. Pan frying I usually do plain in a bit of olive oil and/or
butter.....maybe a bit of garlic. I jazz it up with some kind or
sauce or other.

The only other fresh water fish I would rather eat is Walleye.

By FAR the most popular fresh water fish in this part of the world. I
like walleye well enough but it isn't one of my favorites.

What is your and other's in the group, favorite white meat salt water fish?

Been a long time since I had anything but what's readily available in
the supermarkets around here (mostly cod, haddock, pollack and
similar). They're pretty much indistinguishable to my palate. When I
lived in south Florida, lo these many years ago, I was extremely fond
of grouper and snook.

giles

On 5/18/2010 12:09 PM, JT wrote:


The only other fresh water fish I would rather eat is Walleye.

What is your and other's in the group, favorite white meat salt water fish?

JT


wahoo is my favorite sal****er meatfish for eating...and the catching is
fun too. not much on freshwater fish, unless someone has a special
seasoning. freshwater fish require seasoning to make them worth the
culinary effort. dolphin, wahoo, tuna, striped bass...even shark...a
bit of ketchup (heinz only) and i'm good to go!

jeff (a friend has discovered blowfish as tasty too)

"jeff" wrote


What is your and other's in the group, favorite white meat salt water
fish?

JT


wahoo is my favorite sal****er meatfish for eating...and the catching is
fun too. not much on freshwater fish, unless someone has a special
seasoning. freshwater fish require seasoning to make them worth the
culinary effort. dolphin, wahoo, tuna, striped bass...even shark...a bit
of ketchup (heinz only) and i'm good to go!

jeff (a friend has discovered blowfish as tasty too)

sal****er, for me: wahoo; dolphin; puppy drum; tuna; flounder (fully
skinned). oh, and pompano, if they are really big.

freshwater: rainbows, if cooked stream side within an hour of their
catching. skillet, salt'pep, butter. otherwise, no thanks.

yfitp
wayno

On 18-May-2010, "JT" wrote:

you might as well be
caught eating eating bowfin, carp, or gar.....or skunks.....or the
neighbors dog.


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

Fried Poodle , Boiled Border Colliea and Minced German Shorthaired Pointers
are not on my menu
Neither is carp
Blue Pike - from a deep cold lake is OK.
even bluegill or perch (altho it takes many little ones to make a meal??

Agreed there is some decent meat but a pike , pickerel or catfish from a
backwater mudhole

YUUUUCCCHHH!

IThe best tasting fish IMO
Walleye Yum!
Brook trout Pan sized, eaten broiled or baked in foil weither olive oil or
butter w onions and eggs and topped w Montreal Spice and freshly caught
right on the river is a very close runner upThese

Fred