Old hickory 3/25/12

[blr3a]

Well I decided to relieve my crappie pain by chasing down some blue gill. I had a little less than 3 hours of daylight left when I put in. I found a lot of small ones on the bank. After fishing in the shelter of the cove a while I decided to brave the wind and hit a wind swept shallow flat near Drakes Creek. I couldn't miss, I dropped anchor and caught one on nearly every cast. I believe the round bobber in the windy ripples really made the jig dance, I never twitched it. Easily over 100 caught, mostly small but I managed 14 around 8 inches that I kept, and even had one crappie to boot!!! All in all, a great day!
http://i1182.photobucket.com/albums/x442/blr3a/photo2.jpg
http://i1182.photobucket.com/albums/x442/blr3a/photo1-2.jpg

[Travis C.]

Can I borrow your time machine? :D

[blr3a]

What are you talking about;)
(Fixed it)

[Travis C.]

Nice mess of fish.

Do you scale them that way? I have never tried that way before.

[blr3a]

Yea I think its the only way to do these smaller fish without wasting time and meat. I scale them with a spoon then I take my filet knife and hit the dorsal and anal fin, then cut the head off and make a slit in the belly. Then the "insides" just falls out and I rinse them and fry them. Some people cut the tails off... some don't. It takes about 2 minutes per fish. I had 14 + the crappie and was done in 30 minutes including clean up. Fry them and all that is left is plates full of bones... and tails!

(I did filet the crappie though)

[tkwalker]

Nice mess of fish.

Do you scale them that way? I have never tried that way before.

That is what I do first ... Use an old fashon "Church Key" can opener ... You know the one's like you had to use to open beer cans ... The pointed end that is hooked over. Take the whole fish hold it down with your fingers on the tail and scale ... It is pretty easy with the Church Key ... Then head and gut ... <'TK>< ;)

[jaycee]

Used a spoon or a fork. Also a fish scaler made for that purpose. Don't do it anymore. Only boneless fillets.