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Reply With QuoteNICE FISH, buddy !!Glad you got to get out & get some pullage !!
Are they keepers at 15" on Cherokee ?? Watts Bar has a 18" size limit & that's the biggest reason I quit going there for Smallies, years ago.
Crappie Wall Hanger II
Awesome Smallmouth Trip
Took a 2 day trip to Cherokee Lake this week with a brother and sister from church and really had a great two days of fishing. Weather was beautiful, water 53 degrees and the fish were chewing. We had 47 over 15 inches with several stripers and spotted bass. Life has had me covered up lately so I haven't been able to post on here for awhile or fish for that matter, hope posting something other than crappie is not a disappointment to anyone. Was a great trip with great people. Hope you all enjoy the pictures, thanks for looking and God Bless.
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NICE FISH, buddy !!
Are they keepers at 15" on Cherokee ?? Watts Bar has a 18" size limit & that's the biggest reason I quit going there for Smallies, years ago.
Crappie.com 1K Star General
Awesome trip!!
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Crappie Wall Hanger II
Yes from October till sometime in the spring it's 15 inch size limit
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Trophy King II
Man, great report. The Crappie stuff here at this site is dead right now, so nice to see someone catching something. I love 'blackened' Stripers. Hope you got to enjoy your catch which looks impressive based on the pictures posted. Never been to this lake.
Crappie Wall Hanger II
Id like the recipe for blackened striper, that sounds tasty
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Trophy King II
Seekbigger, Here's how my wife fixes them for me. We get Zatarains Blakened Seasoning, or Kroger Brand. She uses a large stovetop skillet, but not cast iron which most people use. Heat up the skillet to medium to hot range. Melt 1 stick of butter in a microwave bowl. Coat your fillets with the butter, both sides and then sprinkle one side of the fillet with the Blackening spice. Place the 'spiced' side down in the medium to hot skillet and cook 3-4 minutes per side until fillet will 'flake'. This will generate some smoke when cooking, so turn on your exhaust. We do the same for Salmon, Cod, and Flounder.
Crappie Wall Hanger II
Sounds great we will give it a try, thanks so much.
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Trophy King II
Seekbigger, Wife also 'Bakes' blackened fish when she does not want to smoke up the house. Same process(coat with butter or olive oil), except that she puts the blacken stuff on top of the fillet in a glass roasting dish (spiced side up) and bakes for 6-12 minutes at 400 degrees and again, cooking time is based on the thickness of the fillet, cooking time may be different depending on the thickness. I have always loved 'battered and fried' fish, but have decided that I like the thicker fish fillets blackened. It's not a real hot spice and I think works better on bigger/thicker fillets. We still fry/batter the bluegill, and small panfish to eat.
