Hello everyone. I have just joined the website and look forward to hearing lots of new fishing ideas.
I have fished Lake Erie from Port Clinton, Ohio to Mentor Ohio for the past 50 years. Primarily I chase Walleye, Yellow Perch, Large mouth and Small mouth Bass. I also fly fish in the Lake Erie tributaries in the spring and fall for the Silver Bullets. (Steel head Trout).
Look forward to hearing a lot about fishing from everyone.
John
Have you ever fished the Niagara river rapids as it widens to go to Lake Ontario. Great King salmon fishing in August and September. Salmon eggs is the ticket at that time of year. Tight lines!
wheatlander wrote:
Have you ever fished the Niagara river rapids as it widens to go to Lake Ontario. Great King salmon fishing in August and September. Salmon eggs is the ticket at that time of year. Tight lines!
I have not had the opportunity to fish that area. I do love fishing for Kings. Have had some success got Kings in upper Michigan. Thanks!
Walleye no doubt, the best tasting fresh water fish, and I have caught and eaten walleye from, Kentucky and Tenn. In Lakes and the tail waters. Have fished Lake Nipissing several times before the lake went bad.
My Point! Lake Erie is the only place I have fished,, and caught nice eating size walleye,, but so strong, that we had to dispose of the fillets. So sad.. So strong, and fishy tasting that the ladies will not cook?
Anyone else? What say ye?
Must say I never ran into such a strong fishy taste in the Walleyes I have kept. Back in the early 70's when there was a large population of Shad in the lake some people detected a fishy taste in the larger Walleyes (24" and over) as they would eat the shad. Now they typically feast on the Emerald Shiners as the Shad a mostly gone. Normally for eating the 17-21" walleye are best. If your going to freeze the fillets for longer than a month I would recommend taking the "zipper" out of the center of the fillet. There is a gray stripe down the center of each fillet. I would remove that if the plan is to freeze for an extended period of time. If you cut a "V" the length of the gray stripe then you can pull it down the length of the fillet just like opening a zipper. All the that is left is the nice white meat. I normally do that on all the fillets.
Thank you, that makes sense. I never remove the blood streak here, but that would apply to any fish with a streak that is going to be frozen for a length of time. Thank you
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