More Rockness monsters from GSP

[bd-]

I've caught some on the flyrod whenever I've gone up there. The problem from a bait perspective is that they're running over 2 pounds. A big striper has no problem eating one that size but I prefer them a little smaller if I can get them (not that I fish with live bait much anymore).

They have been thicker outside the mouth of the canal than they have been up in the discharge in my experience.

Try weighting your sabiki rig so you can get it down deeper and still fish it fast.

If you still have no luck at all, sometimes as a last resort I can catch a few downstream around the ash pond discharge. You've got to have a good bait tank or you've got to hurry though, or they'll die on you before you can get back to the Plant and get set up.

bd

[nofish]

Originally Posted by Dakota

Man the skipjack have not been in the SP area at all this year. Has anyone else had luck with the skippies. Want them for striper fishing. My sabiki rig has been lonely this year.m

about a month ago i went to gsp specifically for skippies and i wasn't having any luck so i laid my rod down that had the sabiki on it to fish with another rod. when i saw bait busting the surface i went to grab the rod with the sabiki and i saw i had left most of the sabiki in the water and it had 2 small white bass on it. i thought that was pretty cool that they came to the top of the water to get it and right beside the boat. i could've paid for that mistake had it been something better, but i got lucky. anyone ever had that happen before?

[tkwalker]

My experience when guiding and catching skippies for bait was this ... Not the bait so much or color ... But the retrieve presentation.... Hint I used Microlite open faced spinners ... Try holding the reel handle ridged an cranking the rod ... This gives the sabiki rig a jerking motion that makes them strike .... <'TK><

[Dakota]

I have a 1oz weight on sabiki rig now. Maybe I will fish the mouth by the channel more.I also double rig trout magnets, which is usually very deadly. It's just been slower this year.

Originally Posted by bd-

I've caught some on the flyrod whenever I've gone up there. The problem from a bait perspective is that they're running over 2 pounds. A big striper has no problem eating one that size but I prefer them a little smaller if I can get them (not that I fish with live bait much anymore).

They have been thicker outside the mouth of the canal than they have been up in the discharge in my experience.

Try weighting your sabiki rig so you can get it down deeper and still fish it fast.

If you still have no luck at all, sometimes as a last resort I can catch a few downstream around the ash pond discharge. You've got to have a good bait tank or you've got to hurry though, or they'll die on you before you can get back to the Plant and get set up.

bd

[bd-]

Originally Posted by nofish

anyone ever had that happen before?

One time on the Caney Fork years ago, I had a skipjack hit a spoon that was dangling about an inch below the surface on a rod that I'd set down in the bottom of my canoe.

bd

[StriperFan]

Originally Posted by tkwalker

My sentiments exactly ....(Of coarse Striped Bass doesn't fall in the catagory of a minority bird species that is recovering from distinction ) But if you are trying to make a reference to it's Tastyness ... Stripers is down at the bottom of the list ... If you have to disguise or alter the natural flavor to make it palatable, why eat it, when there are dozens of more fish to choose from as table fare ... There is a difference between disguise and enhance ... For instance ..Hickory wood smoke on pork .. Pork is palatable either way ... And good either way ... Walleye and Sauger, and Gills ... That's sweet ... LOL !!.. My two cents worth ... My Opnion ... I have been to Japan on business for lengthy stints many times .... But I never could get in to Sushi either. But there are Millions of people who love it world wide .... <'TK><

I have eaten most saltwater and most freshwater fish that can be found on the east coast and inland. And there are some I dont like (freshwater drum for instance) but the ones I do like, I like em fried, broiled, grilled, blackened, smoked, and poached. Looking forward to frying the walleye I got laid out for supper tomorrow night that I caught last summer (last pack). Extra surprise because I thought I had already eaten it all. I like my striper as much as I do my Walleye, crappie, bluegill, trout, catfish, and rarely black bass ( I give them a break because in my own mind I feel they have the most pressure ). To me striper needs to be treated and cooked like a large saltwater fish. I have my preferences for preperation though. Bluegill are most excellent in a beer batter. Walleye, crappie, catfish, and small black bass I like best with a light crispy breading. Trout, Striper, and Catfish I like broiled, grilled, and blackened. I don't personally ever poach fish, but I do like the Poached Salmon on the Chinese Buffet.

[tkwalker]

Striperfan, Like you ... I have eaten a lot of fish, freshwater and saltwater ... and I have lived in every costal state in the south (I went to 15 schools before graduating from High School) and eaten a lot of saltwater seafood ... And Fried ... Well ... everything is good !! ... When I was younger I wouldn't eat anything hardly unless it was fried ... (AS EMIRL SAID ... LARD IS KING!!!!) As I have gotten older and two Stints later ... Virgin olive oil and no batter is the extent of my fried foods ... But you know ... to each his on .... I love calves Liver and onions ... But going on 48 years of marriage my wife still won't cook it for me ... LOL !!! <'TK><

[bd-]

For most fish - bass, bluegill, crappie, walleye, white bass, and sauger, I usually fry them in a seasoned cornmeal breading.

Occasionally I will take a few crappie or white bass fillets, lightly seasoned, stuff them with crab cake and lump crab claw meat, bake them over a bed of baby leaf spinach, and drizzle hollandaise sauce over the top. Trust me, you haven't lived until you've tried this. It is good with tilapia too if you don't have any other fish handy.

I prefer catfish either fried or pan seared with heavy seasoning. In my opinion it vastly improves catfish to shave off the thin layer of fatty meat next to the skin - it's not as dark as the red meat on a striper but it lends a similar strong flavor.

Striper or salmon I like grilled or baked.

For trout, I usually season them, coat them with finely crushed toasted almonds, and bake in the oven. I do the same thing with halibut when I have any.

bd

Originally Posted by bd-

For most fish - bass, bluegill, crappie, walleye, white bass, and sauger, I usually fry them in a seasoned cornmeal breading.

Occasionally I will take a few crappie or white bass fillets, lightly seasoned, stuff them with crab cake and lump crab claw meat, bake them over a bed of baby leaf spinach, and drizzle hollandaise sauce over the top. Trust me, you haven't lived until you've tried this. It is good with tilapia too if you don't have any other fish handy.

I prefer catfish either fried or pan seared with heavy seasoning. In my opinion it vastly improves catfish to shave off the thin layer of fatty meat next to the skin - it's not as dark as the red meat on a striper but it lends a similar strong flavor.

Striper or salmon I like grilled or baked.

For trout, I usually season them, coat them with finely crushed toasted almonds, and bake in the oven. I do the same thing with halibut when I have any.

bd

You know all this sounds good, but I am a country boy that Likes my fish breaded and deep fried in a fish cooker! Then drop some hush pups, drop some fry's, make up some good ole slaw. And do not forget the white beans! Now that is how you eat fish in the country!

[tkwalker]

Originally Posted by Tennesseejugger

You know all this sounds good, but I am a country boy that Likes my fish breaded and deep fried in a fish cooker! Then drop some hush pups, drop some fry's, make up some good ole slaw. And do not forget the white beans! Now that is how you eat fish in the country!

Me tooooo!... Boy does that bring back memories .... Do you think that had anything to do with me needing stints ??? LOL !!! <'TK><

[Travis C.]

Originally Posted by Tennesseejugger

You know all this sounds good, but I am a country boy that Likes my fish breaded and deep fried in a fish cooker! Then drop some hush pups, drop some fry's, make up some good ole slaw. And do not forget the white beans! Now that is how you eat fish in the country!

Man that sounds good. Only thing I'd add is some hot TN chow-chow for the beans.

[Travis C.]

Originally Posted by bd-

For most fish - bass, bluegill, crappie, walleye, white bass, and sauger, I usually fry them in a seasoned cornmeal breading.

Occasionally I will take a few crappie or white bass fillets, lightly seasoned, stuff them with crab cake and lump crab claw meat, bake them over a bed of baby leaf spinach, and drizzle hollandaise sauce over the top. Trust me, you haven't lived until you've tried this. It is good with tilapia too if you don't have any other fish handy.

I prefer catfish either fried or pan seared with heavy seasoning. In my opinion it vastly improves catfish to shave off the thin layer of fatty meat next to the skin - it's not as dark as the red meat on a striper but it lends a similar strong flavor.

Striper or salmon I like grilled or baked.

For trout, I usually season them, coat them with finely crushed toasted almonds, and bake in the oven. I do the same thing with halibut when I have any.

bd

Dang this sounds good as well. Except I usually eat my salmon in roll form with chop sticks.

Originally Posted by Travis C.

Man that sounds good. Only thing I'd add is some hot TN chow-chow for the beans.

Yes sir!

[StriperFan]

All this talking about food has made me hungry.

[bd-]

Originally Posted by Travis C.

Dang this sounds good as well. Except I usually eat my salmon in roll form with chop sticks.

I've never been a fan of salmon in sushi. I just don't like the flavor of raw salmon. Now I will eat a ton of raw tuna and yellowtail, but salmon's not my favorite.

I'm serious about the thing with stuffing the fillets with crab and then covering with hollandaise sauce. It's really a very easy recipe to prepare, but it tastes amazing and you will impress everybody with your gourmet chef skills.

bd