March 07, 2013

The Perfect Strike Indicator

In line with your rig, very light and streamlined. I use the 5/16 orange one. Slip it on your leader and push in a flat toothpick and break off ends to hold it there and go fish.

 The Perfect Strike Indicator

March 06, 2013

First Nice Brown Of Year

fished from 12 pm to 4:30pm today

This was big fish of the outing. She was fat from nose to tail and fought like crazy.  Excellent way to break in 2013.

Landed 16 other browns. Next biggest was about 15 inches.

All trout were in slow/deep water near springs.  Lost one that went over 25 inches...Was male...almost to net.

All were caught on a size 9 gold panther martin.

Water temp was 36 degrees.  Clear water...partly cloudy.

Richland County.

March 04, 2013


Andy Kurth and I went out.
10 am until 1pm a waste of time.
It picked up a little after that.
Andy landed 8 browns. The biggest was 15ish.

I landed 4 little browns.

I now remember why i hate early season.
The deep snow and cold
Mandatory catch and release
Frozen deep pools where they congregate.

Sent my new camera back to Sony today.
IT SUCKED...RX 100 not worth money.

Searching again for new camera.

PC Mag recommended it as top point and shoot digital.
I bet they got lots of money to say that untruth.

I wish I could send my left knee and back to Sony for replacement also.

Pickled Pike And Sauger

Days like these drive me to the kitchen!!!

I have 2 pounds of pike and 1 pound of sauger in distilled water and pickling salt in the refrigerator soaking to remove the blood.

24 hours later I will rinse the fish in distilled water and cube in to inch chunks.

- 1 cup kosher salt
- 1 lb. or so northern pike fillets, cut into 1-inch chunks
- 1 quart distilled white vinegar
- 3/4 cup sugar
- 1 lemon sliced thinly 
- 1-inch piece fresh horseradish, peeled and thinly sliced
- 4 slices fresh ginger, about the size of a quarter
- 2 tsp. whole allspice berries
- 2 tsp. whole yellow mustard seeds
- 1/2 tsp. whole black peppercorns
- 2 garlic cloves, peeled
- 4 cloves, whole
- 3 bay leaves
- 1 red onion, thinly sliced
1. Make a brine by combining the salt with a quart of water in a Mason-type glass jar or glass bowl. Add the pike to the brine and soak for 24 hours. Drain the fish and rinse it. Add a quart of vinegar to the fish and soak for an additional 48 hours. Drain the fish, reserving one cup of the vinegar for use in the pickling solution, and refrigerate.
2. Combine the reserved cup of vinegar, a 1/2 cup of water, and the sugar in a nonreactive saucepan over high heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat and allow to cool completely.
3. In a 1-quart Mason jar, add roughly a quarter of the fish, then add some of the spices and onion; repeat with the remainder of the fish, spices, and lemon and ginger and horse radish so that the ingredients are layered and evenly dispersed. Pour the vinegar mixture into the jar. Cover tightly and refrigerate for at least three days to allow the flavors to develop.

NOTE:  always freeze any fish you are going to pickle for 2 weeks prior to avoid parasites.