mceehops | Thu Jan-30-03 11:45 AM |
Member since Jul 01st 2002
96 posts
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#1884, "RE: Redear etc. & fish skinners"
In response to Reply # 0
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Hey Bob ~ Where do you usually fish for redear at Cachuma? Techniques? I loooove to eat fresh fish and sunfish are the perfect catch and eat fish. Saves the Bass for C&R and we still get to have a nice dinner at the end of the day.
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salmonoid 1 | Thu Jan-30-03 04:11 PM |
Member since Nov 16th 2002
285 posts
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#1887, "RE: Redear etc. & fish skinners"
In response to Reply # 1
Thu Jan-30-03 04:15 PM by salmonoid 1
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I am a relative newcomer to the area, so locals can give you better advice, but here is what I do.
#6 or #8 baitholder hook with 1/2 (or sometimes whole) nightcrawler with 6 or 8lb test line. I often use a 100% fluorocarbon leader, but most others do not. I fish on the bottom with the minimum sinker (usually a sliding sinker) required to keep on the bottom given the wind condition, anchored at dropoffs off Storke Flats. I also like either side of Arrowhead Island (stoney areas preferred), especially the back of the Island if there is less wind there. During a year of normal rainfall the dropoff is at about 35 feet. In heavy wind I use two anchors, bow and stern. I am sometimes told to try Cachuma Bay, but I have had less luck there. December and January may generally be best, but the redear have not had a good consistent season this year, possibly due to the dry winter. Always check with the Lake Cachuma marina store for the latest information. I checked with the store once AFTER a slow redear day and found out that there had been an unusual run of large crappie that I should have tried for. Good luck. Now, can anyone help me with my question about the best way to scale/skin/filet redear, and are can opener type fishskinners good for fish like redear?
Bob
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mceehops | Fri Jan-31-03 09:59 AM |
Member since Jul 01st 2002
96 posts
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#1893, "RE: Redear etc. & fish skinners"
In response to Reply # 3
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Bob ~ Thanks for the reply... About your scaling/skinning question, if skinning the fillets is a hassle for you try just scaling the them and cooking with the skin on. I have done this with other sunfish and had good luck... cook it skin down first and cook it most of the way through then give it a quick flip to the meat side and cook until it flakes easily, the skin will fall right off. This works really well on a grill with narrow gaps between the tines as opposed to a wide grill, the meat should hold together...It works even better in pan frying with a lil butter and herbs...nummy. Now I am getting hungry! :9
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