Old hickory

[JKTrevecca]

Fished the upper end of old hickory from about 930-330 yesterday. Caught some gizzard and thread fin with a casting net and set out with down-lines floating along bluffs in some current. We caught a decent striper and a 6 pound walleye that was a nice surprise. Lost 1 striper after it nearly spooled me :-( Here are a couple pix. ImageUploadedByTapatalk1379737332.236326.jpgImageUploadedByTapatalk1379737360.070056.jpgImageUploadedByTapatalk1379737374.154369.jpg

[Adrian]

Very Nice. I wanna go. Got the itch for Striper Season...

[Alphahawk]

Some good looking fish.


Regards

[MNfisher]

Nice fish!! Awesome!

[agelesssone]

I hope you ate that walleye!!

My wife and I love those things!

And sorry you didn't catch the "spooler". Would've been fun to see how big it was.

[Dakota]

Nice fish!! Nice chunk eye, too. Whoops that's what we call them where I'm from n South Dakota.

[JKTrevecca]

Thanks guys! I ate the small pieces/scraps of the walleye tonight and it was good but not great. I tossed the chunks in batter and fried it in vegetable oil. How do you guys prepare your walleye? ImageUploadedByTapatalk1379808523.434275.jpgImageUploadedByTapatalk1379808540.468206.jpg

[jmsjordan]

I always pan fry in olive oil, just dont heat it up as much or it will burn (oil). Very good for ya, and no oil taste to it

[MNfisher]

I personally loved eating the 14-16 inchers back in MN, but once they hit the 22-23" mark they started tasting not near as good. I ate a 25 incher once, never again will I keep a walleye that big or bigger again.

[agelesssone]

We fry all our fish in virgin olive oil, no lard or Crisco for us. Too much unhealthy fats.

We just make a mix of bread crumbs, corn meal, white and wheat flour mixed well. Season filets with fresh from our garden rosemary, black pepper, and a dash of Lawry's seasoned salt. Fry til golden brown, serve with with wild rice, sauteed fresh carrots, al dente broccoli, a glass of Pinot Noir, and YUM YUM!

[nomad60]

Nice striper!

[cat-tales]

We use Drake's Fry Mix, lightly coated, and pan-fryed in butter.

I have found alot of the size vs taste of walleye is the water they are caught out of, at that , we "zipper" all our walleyes so the lateral line is removed.
Makes a big difference in the taste.