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Reply With QuoteGood job, good eats. I can see where that table would be very helpful. Thanks for sharing
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Veteran’s Day Fishing on The Rez
It was windier than I was expecting when I looked at the weather yesterday, so the 80 lb Ultrex had to work a little harder to move 1.5 mph pulling crankbaits against the wind (with some whitecaps at peak gusts), although it did calm down some during lunch. I caught a couple of crappie and a catfish before a couple of guys decided to fish in the middle of one of the contours that I was following, and I did see that they caught a few small ones. When I left, I had 3 crappie and 4 catfish. Of the crappie, the largest was 1lb 10 oz, the next was 1lb 6 oz, and the smallest was 1lb even.
Dinner looked like this with the 3 crappie. My wife wanted to cook the big one whole Cantonese-style (better than the version in the Chinese restaurants), and since the kids don’t like fish cooked this way, they got the crappie fillets. The catfish got bagged up to freeze.
BTW, having a bait/fillet table on the back deck to hold tools, attractants, and a box of crankbaits comes in handy better than I originally envisioned. Some of you may recognize the attractants on the table.
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If I'm not at work or taking kids to their activities, you might find me on "The Rez"
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Good job, good eats. I can see where that table would be very helpful. Thanks for sharing
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Good stuff for sure. Thanks for sharing
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Crappie.com 3K Star General
I'm working to get back on The Rez myself. Member P-nut & I discussed making a weekday run soon for a few days. Fall vertical jigging is fantastic once the water starts cooling. Interesting picture of the head-on fish with the chop sticks, can you elaborate on what we are looking at please.
Trophy King II
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Veteran’s Day Fishing on The Rez
The fish with the head on was cooked Cantonese-style——: steamed with green onion (wife also added chives from the garden) and then moved to a platter where soy sauce and sesame seed oil is sprinkled onto it. The last step involves heating oil (we use olive oil) until it smokes and then pour it onto the fish so that it sears the flavor in. The sauce is great with rice. This method is typically done with sea bass or other fish in Chinese restaurants.
If I'm not at work or taking kids to their activities, you might find me on "The Rez"Rojo thanked you for this post
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Sounds very interesting. Sea Bass is such a mild fish also. Thanks for responding.
If I die from a Deadly Sin it will be Gluttony!
"Formerly known as rojoguio"
