Panfish Pics

[leech~~]

1 hour ago, Rick G said:

Big old hen gill...biggest one for the day.  And yes, that is old Grandpa eyeguy laying down on the job

 

 

Oh no, hope he didn't break a Hip!  

[Wanderer]

9 hours ago, leech~~ said:

 

Oh no, hope he didn't break a Hip!  

Didn’t he get new ones a while back?  From Clam? 

[DonkeyHodey]

Eyeguy:  The new-fangled wheeled walkers can help prevent unfortunate incidents like the one pictured above.

I'm sure you can accessorize it with a rod holder attached to it as well.

[eyeguy 54]

Couple pics from this week

[Rick G]

I might have gained a couple pounds this week.... We ate good

 

 

 

[leech~~]

48 minutes ago, eyeguy 54 said:

Couple pics from this week

 

 

 

 

 

So, cheese in the brats and corn in the burgers?  

[Rick G]

32 minutes ago, leech~~ said:

 

So, cheese in the brats and corn in the burgers?  

Cheese in the brats, cheese and bacon in the burgers

Edited March 2, 2022 by Rick G

[Mike89]

Coborn's burger!!  

[fishing_the_northland]

Best crappie this ice season for me, and a couple of bluegills from the lake right by my house:

Edited March 2, 2022 by cm012419

[fishing_the_northland]

Also do you guys have any favorite recipes for pike filets? Two friends of mine speared two pike on Sunday and I took them home and fried them with shore lunch and thought that they were ok, but could be better. Thanks

[smurfy]

40 minutes ago, cm012419 said:

Also do you guys have any favorite recipes for pike filets? Two friends of mine speared two pike on Sunday and I took them home and fried them with shore lunch and thought that they were ok, but could be better. Thanks

pike are my second favorite fish to eat after a scaled sunfish!!!!!!!! the batters are like ford vs chevy arguments......depends on what you like. i think pike have more flavor then a walleye. but deep fried is good. i've also laid pike fillets in tin foil, seasoned them with whatever you like, and lemons on top and grill them.  some people make a poor mans lobster out of them by boiling then and dipping into butter.    i like it but not my #1 go to!!! 

 

IF.....there big enough....i Y-bone them. the Y-bone i pickle. there is also pickling them or smoking them........smoked pike is top notch in my opinion!!!

[gimruis]

3 hours ago, smurfy said:

IF.....there big enough....i Y-bone them. the Y-bone i pickle.

I pickle all of mine nowadays.  I've had them prepared other ways, but I find battered/deep fried fish to be a major turnoff now.  All that batter or breading just takes away from the true taste of the fish.  You might as well deep fry hot dogs and then dip them into tarter sauce if you're going that route.

 

Removing the Y bones is a tricky process.  I'm not very proficient at it, which is partially why I prefer to pickle them.  All of mine are under the 22-26 inch restricted slot.  They are an abundant resource and very easy to catch.  Many lakes are lacking sizable pike these days so its important to me to release the ones over the restricted slot.

[leech~~]

52 minutes ago, gimruis said:

I pickle all of mine nowadays.  I've had them prepared other ways, but I find battered/deep fried fish to be a major turnoff now.  All that batter or breading just takes away from the true taste of the fish.  You might as well deep fry hot dogs and then dip them into tarter sauce if you're going that route.

 

Removing the Y bones is a tricky process.  I'm not very proficient at it, which is partially why I prefer to pickle them.  All of mine are under the 22-26 inch restricted slot.  They are an abundant resource and very easy to catch.  Many lakes are lacking sizable pike these days so its important to me to release the ones over the restricted slot.

I'm trying to find a way to batter my batter and fry that! 

[eyeguy 54]

5 hours ago, cm012419 said:

Also do you guys have any favorite recipes for pike filets? Two friends of mine speared two pike on Sunday and I took them home and fried them with shore lunch and thought that they were ok, but could be better. Thanks

Love pike on the grill. Olive oil on foil. Lemon wedges and onion slices on top. Indirect heat. Mmmm

[eyeguy 54]

1 hour ago, gimruis said:

I pickle all of mine nowadays.  I've had them prepared other ways, but I find battered/deep fried fish to be a major turnoff now.  All that batter or breading just takes away from the true taste of the fish.  You might as well deep fry hot dogs and then dip them into tarter sauce if you're going that route.

 

Removing the Y bones is a tricky process.  I'm not very proficient at it, which is partially why I prefer to pickle them.  All of mine are under the 22-26 inch restricted slot.  They are an abundant resource and very easy to catch.  Many lakes are lacking sizable pike these days so its important to me to release the ones over the restricted slot.

Batter??  That’s for baseball. . All mine swim in peanut oil if deep frying. 2 minutes at 375 for most. Light coat of dry breading. Mmmmm!! 

Edited March 2, 2022 by eyeguy 54

[Wanderer]

7 hours ago, cm012419 said:

Also do you guys have any favorite recipes for pike filets? Two friends of mine speared two pike on Sunday and I took them home and fried them with shore lunch and thought that they were ok, but could be better. Thanks

Try Shore Lunch Oven Style and bake it.  Or better yet air fry if you have one of those or a convection oven.

 

We just keep experimenting with breading and don’t do much batter and oil frying anymore - even though I just bought a small counter top basket fryer.  We were hating the stove top spatter and smell in the house even though we’ve done it for years.  Now I can do our frying outside and with less mess.

 

By the way, the foil/lemon/butter process these guys are talking about is a winner in my book too. Onions, yellow, orang, and red bell pepper slices go along real nice.

Edited March 2, 2022 by Wanderer

[gimruis]

2 hours ago, eyeguy 54 said:

Light coat of dry breading.

Those look pretty good.   Are those pike filets?

[eyeguy 54]

48 minutes ago, gimruis said:

Those look pretty good.   Are those pike filets?

 Crappies. I use the presto fryer. Peanut oil. 7 cups oil. Strain after every use. Get 8-10 Uses before I throw it. Store in dark spot. Might have to add a couple tablespoons once in a while. Fry at least once a week. Easy peasy. @monstermoose78  how was the fish fry on blue?

[Rick G]

Alright guys...let's try not to let our ADHD get the best of us....lol. btw, I think we still have a cooking forum 

While you guys were talking about cooking....I was out catching. 

Early and late in the day we're definitely best...mid day was like work

This big hen is still alive and doing fine

 

 

 

 

Edited March 3, 2022 by Rick G
I can't spell

[eyeguy 54]

Looks like a bluegill. You getting so old you think you caught a chicken??

[fishing_the_northland]

7 hours ago, gimruis said:

I pickle all of mine nowadays.  I've had them prepared other ways, but I find battered/deep fried fish to be a major turnoff now.  All that batter or breading just takes away from the true taste of the fish.  You might as well deep fry hot dogs and then dip them into tarter sauce if you're going that route.

 

Removing the Y bones is a tricky process.  I'm not very proficient at it, which is partially why I prefer to pickle them.  All of mine are under the 22-26 inch restricted slot.  They are an abundant resource and very easy to catch.  Many lakes are lacking sizable pike these days so its important to me to release the ones over the restricted slot.

Both pike were 20" and I would not keep any northern over the slot. Sunday was my first time filleting them on my own and I was able to clean them pretty good without any bones but it was a challenge. I really enjoy panfrying sunfish/crappies the few times I decide to keep fish but I felt that the frying hurt the pike filets' flavor so I appreciate all of these new ideas

[monstermoose78]

The fish fry was Great @eyeguy 54

[eyeguy 54]

1 hour ago, cm012419 said:

Both pike were 20" and I would not keep any northern over the slot. Sunday was my first time filleting them on my own and I was able to clean them pretty good without any bones but it was a challenge. I really enjoy panfrying sunfish/crappies the few times I decide to keep fish but I felt that the frying hurt the pike filets' flavor so I appreciate all of these new ideas

My favorite way for pike is just breaded in a little flour with some pepper and fry in butter. So good!

Edited March 3, 2022 by eyeguy 54

[DonkeyHodey]

Northerns are FANTASTIC to eat!

*editorial:  if you like eating panfish, I believe it's your civic duty to eat at least a few 20 inch northerns out of the central MN lakes every year because the Norts overpopulate.  They then starve and stunt (especially in a hot summer). 

Also, The lakes get better perch/bass/sunny structure when smaller northerns are culled.  

(Stunted fish in lakes is complex and multifaceted (i.e. don't keep big male sunnies) but I believe a significant factor is the following:  northerns preferentially eat perch.  Perch compete (and outcompete) sunnies for spawning/growing/feeding areas (in shallow weedy lakes).  When a lake gets too many northerns, they eat the perch and the sunnies reproduce like mad.  End result is a lake loaded with tons of little northerns and little sunnies...)

Do not eat bigger Norties.  I won't lecture on the definition of "bigger" but personally, I don't keep Norts over 26 inches.

 

My eating advice:

1.)  they stink on the outside but they are great on the inside--fillet a Northern that's been dead for an hour (or warm) and it'll never taste as good.  Keep the Norties cold and alive, fillet 'em quickly and get the fillets frozen ASAP (unless you're going to eat them that day)

2.)  before cooking, soak the fillets in cold milk (or salt water) for an hour or more.  That'll neutralize any "stink" left on the meat.

3.)  I make a crumble breading (1 part ritz crackers, 1 part goldfish crackers, 1 part flour) and dust the fillets with this then pan fry 'em.

3a.)  I often take the same breading (just less flour) and use an egg or two and milk to make a batter and fry 'em that's really good too!

4.)  add a little salt (or your favorite seasoning--I'm partial to Cavenders.  Try it!)

Happy Eating!

[smurfy]

this is just my opinion...........the slot is 22-26 to set free...........so anything under 22 is fair game. and i've dome my fair share of taking them out of some lakes.  personally its a pain to fry the small ones and a waste to Y-bone them out. 

 

this is where pickling and or smoking them come into play............

 

yes pike are slimy.........once there skinned and rinsed...there fine! i usually let them sit in water overnite then freeze!!!!!!! i never have any "stink".

 

and yes..i'll take any fish over 26!!!!!!! perfect Y-boning slabs........i dont throw the Y-bone stuff out either..........that also gets pickled!!

[gimruis]

8 hours ago, DonkeyHodey said:

They then starve and stunt (especially in a hot summer). 

Also, The lakes get better perch/bass/sunny structure when smaller northerns are culled.  

(Stunted fish in lakes is complex and multifaceted (i.e. don't keep big male sunnies) but I believe a significant factor is the following:  northerns preferentially eat perch.  Perch compete (and outcompete) sunnies for spawning/growing/feeding areas (in shallow weedy lakes).  When a lake gets too many northerns, they eat the perch and the sunnies reproduce like mad.  End result is a lake loaded with tons of little northerns and little sunnies...)

Do not eat bigger Norties.  I won't lecture on the definition of "bigger" but personally, I don't keep Norts over 26 inches.

 

Well played.  If more people would abide by this, we wouldn't have so many lakes full of stunted aggressive pike and small panfish.  We dug this problem on our own over a long period of time, and its going to take a long period of time to get out of it.

[leech~~]

Why you guys so down on the Pike?

Pike Lives Matter! 

[Rick G]

Don't mind me...just here to show a couple pics from today hunt.... Then you all can get back to swapping pike recipes

[leech~~]

1 hour ago, Rick G said:

Don't mind me...just here to show a couple pics from today hunt.... Then you all can get back to swapping pike recipes

 

Dude, don't you work?    Save us laborers sum! 

[monstermoose78]

15 minutes ago, leech~~ said:

 

Dude, don't you work?    Save us laborers sum! 

He tosses most if not all of them back, so you can mark em leech but not catch em