I said it before, “A cramp I can live with “😀

Those look a whole bunch like the White Bass I been messing with. You call-em Stripes. Same fish or something other?

Good looking mess of fish there. Nice work.

Saw you got you in some time OJ. Looked fun too. You should make a run up to the Wolf, Don't know if you have a boat but plenty of shore spots available there too.

Thanks Yaker, It was a good time. Weather was cool and windy but the action was so fast I really didn't have time to worry about it much.
Mark just called me this evening and asked what I was up to Friday, I got this feeling he wants to make "One more , one more". wonder if I should?

Hack, You got that straight up. Cleaning them is the last thing your thinking when your in the frenzy. I does however come to reality some place on the ride home. I have found out a couple cold beers makes cleaning time a little more enjoyable. 🍻

No limit on them here. The system we fished is loaded with them, Been a Wisconsin tradition since I can remember.

I like Panther Martins Mike. Black with yellow poka-dots was slaying them Sunday. 1/4 Oz W/ a small split shot a foot above to get just a little deeper. We fished the channel edge 3 foot sand bar to 10 foot drop. Most fish came as you worked your way off the edge, guessing 5 to 6 feet deep.

Oh the pain Fredfish! Hahah. It's a cramp I can live with.

Big trick I learned for table fare is to soak them GOOD in a cold bath. They can be "Oily" so a long soak cold water helps.

Nice start there OJ. Fine way to start your year. Now what happens when practice makes perfect? Closest thing I ever did to fly fishing was rigging up a fly rod with a small spinning reel. Trout fished that way when I was out West for a few years. Could send a 1/8oz spinner a long way with that rig.

Couple hours start to finish. Just enough time for an adult beverage or two!

Simple way to cook any of the "Pike" family. Gut the fish, you don't even have to scale em if you don't want. Fire up the grill. Stuff the fish with your favorite stuff. Slap it right on the grill grate cook for 5 or 6 Min, and check to see if it's ready to roll. When your happy with side 1 being done just take a couple forks or what ever and roll the fish to side two. The skin on side 1 will stick to the grill cook side 2 the same. Once finished the meat will come right off the bone(s) with a little help from a fork.
I just let the grill burn up the skin while I'm enjoying some Pike.

Hi Fordman, Get on up to Freemont if you want to experiance White Bass.

The White Bass are in Freemont! My buddy Mark and I decided for one last try this year. We hit it on Sunday. Got on the water around 10:30 and fished till 4:00. Bought 5 dozen minnows. caught 1 fish on minnows, bad investment. They wanted spinners again. Even got some Girls that wanted to visit the live well. Action was constant, we found a good size school and just stuck with them. Moving 10 or 20 yards as things cooled off and "Bamm" we were back in business. My longest streak was 5 in a row, what a gas....Final count was 114 landed and way to many "Get-a-ways". I know a needy family and cleaned up the majority of my share to take up some room in their freezer. That was appreciated a bunch, almost felt as good as catchin!
That wraps up my White Bass season. Going to get my Walleye rigs ready for action. Going to fish Green Bay "Serious" this year. In the mean time waiting on the Crappie spawn in Northern Wisconsin. This weird Spring has things way off kilter in my neck of the woods.