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  • Global Moderator
Posted

The limit here is either 50 or no limit on most lakes. I couldn't imagine wanting to clean 50 of any fish, let alone 50 of those things. Better buy band aids in bulk. 

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  • Super User
Posted
  On 10/8/2021 at 3:15 AM, Bluebasser86 said:

The limit here is either 50 or no limit on most lakes. I couldn't imagine wanting to clean 50 of any fish, let alone 50 of those things. Better buy band aids in bulk.

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I learned to fillet 25 at a time in the dark. 

 

What will test your patience is a stringer of specs after fishing all night. 

 With super-refined scales and skin like velum, it's too easy to cut through their skin. 

Then you have to go back to the ribs and back-fillet. 

IkqP81u.jpg?1 OBD5BLs.jpg

 

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  • Global Moderator
Posted
  On 10/8/2021 at 10:13 AM, bulldog1935 said:

 

I learned to fillet 25 at a time in the dark. 

 

What will test your patience is a stringer of specs after fishing all night. 

 With super-refined scales and skin like velum, it's too easy to cut through their skin. 

Then you have to go back to the ribs and back-fillet. 

IkqP81u.jpg?1 OBD5BLs.jpg

 

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My solution is easy, I don't eat any of the fish I catch ? 

 

That wouldn't be the case if I had access to saltwater fish like you though. 

  • Like 1
  • Super User
Posted

however you like fish

OPsquuA.jpg vZuTXeh.jpg?1

speckled trout fillets are the ultimate. 

 

However, white bass is the perfect freshwater meat fish, and they need to be harvested for the forage base of the freshwater fishery. 

wm4f95K.jpg

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  • Super User
Posted

Mother Nature takes care of them every once in a while around here.  We go from abundance to near none.  For some reason they die off by the hundreds of thousands all over a lake.  No biologists have given a reason.  I doubt that they even have concerns since they generate very little revenue unlike black bass which is mega millions here.

  • Like 1
Posted
  On 10/8/2021 at 3:15 AM, Bluebasser86 said:

The limit here is either 50 or no limit on most lakes. I couldn't imagine wanting to clean 50 of any fish, let alone 50 of those things. Better buy band aids in bulk. 

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Goodness gracious, that’s a lot of sammiches. It is work , but it’s a good time when there’s a bunch of people  “helping”. 

  On 10/8/2021 at 10:29 AM, bulldog1935 said:

however you like fish

OPsquuA.jpg vZuTXeh.jpg?1

speckled trout fillets are the ultimate. 

 

However, white bass is the perfect freshwater meat fish, and they need to be harvested for the forage base of the freshwater fishery. 

wm4f95K.jpg

Expand  

Those fish tacos look delicious. 

  On 10/8/2021 at 1:33 PM, Jig Man said:

Mother Nature takes care of them every once in a while around here.  We go from abundance to near none.  For some reason they die off by the hundreds of thousands all over a lake.  No biologists have given a reason.  I doubt that they even have concerns since they generate very little revenue unlike black bass which is mega millions here.

Expand  

Same here. Game warden told me it was golden algae , whatever that is. 

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  • Super User
Posted
  On 10/8/2021 at 4:39 PM, Skunkmaster-k said:

Those fish tacos look delicious. 

...

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The secret to perfect fish tacos is a thin stripe of Remoulade sauce. 

I saute the fillets in browning butter. 

Of course corn tortillas, or at least half-corn, pico de gallo, and a good southwestern cabbage blend. 

Posted
  On 10/8/2021 at 4:57 PM, bulldog1935 said:

The secret to perfect fish tacos is a thin stripe of Remoulade sauce. 

I saute the fillets in browning butter. 

Of course corn tortillas, or at least half-corn, pico de gallo, and a good southwestern cabbage blend. 

Expand  

My mouth is watering. Never heard of remoulade sauce, what is it?

  • Super User
Posted

creamy horseradish and creole mustard

 

000394961

 

just a thin stripe on the fish

  • Thanks 1
Posted
  On 10/8/2021 at 4:57 PM, bulldog1935 said:

The secret to perfect fish tacos is a thin stripe of Remoulade sauce. 

I saute the fillets in browning butter. 

Of course corn tortillas, or at least half-corn, pico de gallo, and a good southwestern cabbage blend. 

Expand  

We had fish tacos this evening prepped according to your instructions. They were fantastic! 

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