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Well I decided it was high time to put a rod longer than 7'6" into my Daughter's arsenal. She does have many options to choose from but any time a rod longer than 7'6" is needed she's had to borrow one of mine. So as a surprise that she'll see this afternoon I built her an NFC HM St 964-2 (9'6" ~ 6-12 line rating), and paired it up with a Shimano Twin Power C3000XG. I'm thinking she'll be quite surprised. 🙂

Got out a couple times in the last four days to fish for Burbot, lots of small ones but they put up a decent fight and it’s a non stop slimefest this time of year as they start their spawn. Only caught one that was milting, but it’s about to get slimier… lol. Now where’d I put that pack of beer batter?

My least favourite thing about Burbot, cleaning the slimey bar stewards. I’ll do a video of it though just for you, I’m not good at it but oh well, it should be entertaining for comedic reasons… lol

Very nice ! Sounds like you're going to fry 'em up. Don't know if you've tried "Poor Man's Lobster" with them...cut into finger-sized chunks, poach in 4 parts lightly salted water to 1 part dry white wine, at a bare simmer until just cooked through...serve with melted butter and lemon for dipping. Yum... We get some big brutes in my lake down in SE Ontario...

Good going Limeyangler, they are fiesty little buggers and hard to beat when it comes to table fare. I enjoy your videos. Keep em coming.

I remember Dick Lindsey(? not sure of his last name) the owner of Bear Creek Cottages back then (mid 70's). Saying that during the late 40's up until the early 70's Lingcod, Ling or Burbot whatever you want to call them, were very plentiful in Lake Nipissing. To quote him "they were laying on the bottom like stacked logs". Northern Ontario families were suffering through some very hard times after the war. The government set up commercial fisheries to catch and process ling to feed the local communities at a low cost. This went on for sometime until they all but wiped out Burbot and stopped fishing them commercially. Move up 50 year and we're hearing of more and more success sport fishing for them. So it sounds like they might be on their way back on Lake Nipissing? I've had Lingcod cooked in different ways; why they called it a poor man's fish is beyond me the stuff is amazing table fair!!! Dan..

Sounds like I will have to try it Simon. Going to get my fill of good ol' cod and chips this August.

You’re absolutely right, the reason for the , huge mark is because I have it zoomed in to 5 feet off bottom, but you’ll hear me somewhere in the video mentioning the bubbles comingnn be off bottom as one comes in and stirs up the muddy bottom. This is even more of a phenomenon when they are actively spawning, you know it’s a matter of seconds before a bite when all that is on the graph looks like interference.

Thanks Barry, I have a load of crappie videos from the last month I’ll be putting together soon. They are really firstly as you say and are a blast to catch. Only one of the fish caught was milting so I think the spawn is gonna happen any minute now, once they start to spawn the action is non stop, but because they become really active during the day you will catch Lakers NiceFish, we get some linkers too, just not in the lake I was on. We’ve tried loads of different recipes including poor man’s lobster style, I like it fried in beer batter, closest I’ll get to proper English fish and chips over here.

VERY NICE BUDDY. I learned something new this season about marking burbot. Heard you say they show up huge marks. I learned when they come in,it looks like disturbance on the graph, as they do not swim in like a normal fish. It,s the way they sway their tail/body when they swim. Great vids and catches.

well done gentlemen

Wow very nice ! Beautiful rod and that reel is top shelf ! Lucky girl to have a Dad like you...

It’s an excellent park and only 45 minutes from the north bay boat launch as well. I’ll give you gps coords.

Gerritts Batter As crispy as they come. 3/4 cups Flour 1/4 Corn Starch 2 Tsp. Baking Power 2 Tsp Salt 1 Cup water. Gerritt.

"boil their whitefish in water" I don't know if anyone has ever tried a "Wisconsin Fish Boil". Sometimes called a "Mid-West Fish Boil" or a "Door County Fish Boil". It's typically made with Whitefish, but Lake Trout also works. I first came across this method on a Steelhead trip to the Betsie River in Michigan back in the early '90's. Guys at the "camp" we were staying at would make it over an open fire in a big old cast iron pot that looked liked it once belonged to a witch. It's simple but produces delicious results...the Whitefish ends up with the taste and texture of something more akin to Shrimp or Lobster than fish. It uses an insane amount of salt to raise the boiling point of the water...so it becomes like "deep frying" with water. The flavour of the fish becomes very mild, the texture is firm, and the result doesn't taste salty at all. I make it at least once a year...great for feeding a big crowd, just multiply the recipe accordingly....but it's important to maintain the ratio of a total of one cup of salt to 4 quarts of water...and the bigger tbe pot, the better. Recipe for 2 to 4 people: Bring 4 quarts of water to a boil in a large pot. Once boiling add half a cup of kosher, pickling or sea salt (not iodized), a couple of handfuls of small redskin potatoes (skin on), and a couple of handfuls of pearl onions. Boil at a simmer until the potatoes are just barely fork tender (about 15 minutes depending on the size of potatoes). At that point, turn up the heat again to a roiling boil. Add the fish (2 lbs or so of skinless fillets cut into 2 inch chunks) and another half a cup of salt. Keep on high heat. When the fish is just starting to get flakey (but not falling apart)...about 7 to 10 minutes...drain the whole pot and divide on plates. Sprinkle with fresh chopped parsley, and serve with lots of melted butter and lemon. Tartar sauce not required.

You're right, ketchup it is! HH