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Turk

White bass!

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These last two days have been slow for walleye but the white bass are really picking up! Once pockets of minnow marauding is found throw in the old mepps spinners or rooster tails (as Jim W. showed me) and using no stretch line - it's WHAM o!! what a blast.

Tip for eating white bass, they need to be cooked a bit longer than walleye, yes the meat is properly cooked in terms of being done (or fully cooked) at the same time as walleye( it's not a beef vs. pork thing either) but the meat retains moisture, not oil!, longer and its much better cooked again longer than a walleye. This is subjective but can be easily achieved.

Also when cleaning these great fish, and it's time to take the skin off of the meat, lose a little meat and more of the red meat will stay on the piece of skin and scale that you discard. THEN cut out the red line. and Grill!!! so good! two 15" whites should suffice per person so don't get greedy! ha, anyway Keep cathcin'
Turk
www.croixsippi.com

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Where were you fising at? any info would be great.
Thanks

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I found them between Black bass bar (a mile south of Afton)and Hudson, and they popped up in a few places. but the key is seeing them, and there is really no prediction to where they'll turn up, sometimes the shoreline and other over deepwater.
Keep catchin'
Turk
www.croixsippi.com

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