Christopheraaron

Do you think they'd deliver to Algonquin Park? (plastic bottles only)

 

 

One can dream.......

Sure Mike, I'm sure they'd be happy to take down your GPS coordinates

Skeet shooting with a prize if you down it .....

 

 

Art

Just don't open that prize too quickly!

where are they located exactly. are they in one of the vaughn mills plazas?

 

google maps doesnt seem to show the exact spot

Yup, just west of wild wing.

Liked! Great video guys

They will WORK for perch.... but live is KING always.

yup

Nice find! A person could make a fortune reselling them

Nice offer agoertzen, if no one claims them empty the water and throw the minnows into a ziploc of salt and put them in the freezer, now you have deadbait for next time

Guess I was wrong!

Hmm, doesn't look like a rapala paint job to me.

I believe that elk was later put down

Yes it was.

Minnows work well up there, when I was up they were using a 3 way rig with a muddler for whitefish and herring.

He did get it under the jaw, it's not like it started to piss blood everywhere. But the time out of the water isn't good for a beast like that.

Don't forget about that vertical hold.

Spinning, 7'6" mh (jerkbaits)

Spinning 7' m (stick baits and dropshotting)

Casting 8' h (frogs)

Casting 7' h (flipping)

Casting 7'mh with soft tip (crank baits)

Fly 9' 7/8wt

Thought I saw some at indigo but I could be wrong.

Also, if anyone wants to captain please pm me.

No I'm fine, was just saying that it was a nice gesture, I'm sure someone will take it off your hands

Very generous offer Fisher!

Just reminding everyone to sign up for this year's OFC tourney, the signup page can be found here: http://ontariofishingcommunity.com/forums/index.php?showtopic=73138

Also, I'd like to let everyone know that I'll be running it this year so if anyone has any questions feel free to PM me.

-Chris

Ya, I'll do it tonight so that I don't have to get up and cook in the middle of the night lol.

I would try a dry brine on them; it'll draw some of the heavy oils out before smoking them.

1 cup of course salt, 1/2 cup brown sugar, 1/2 cup white sugar, crushed pepper corns, onion & garlic power to taste. Wash and pat fillets dry, then in a plastic or glass resealable container add all ingredients and mix. Now rub the brine all over the fillets; then cover fillet with remaining brine. Seal the lid on the container and place in the fridge for 8-10 hours. Don't use a metal pot for this; the brine could draw toxins out of aluminium or give the fillets a tinny taste from steel. You could line either with a food grade plastic bag.

When you take them out of the fridge, you'll be surprised at how much liquid has formed.

Wash the fillets in clean cold water and place on a drying rack and let stand for 5-6 hours, in a cool room not the fridge. During the drying time a sticky film will develop on the fillets and that's a good thing. It will allow the smoke to adhere and penetrate the meat better.

Now you're ready to get smoken.

Use some type of fruit wood, they're not as harsh as hickory or some of the other woods.

Only use one of the BBQ's burners (assuming your's has two); wood on direct heat, fish on in-direct heat.

Get the BBQ heat up to around 200 degrees and then place your wood in. Once it starts to smoke place the fillets in; if they still have it, skin side down.

Now the hard part, don't open the BBQ for at least 3/4's to an hour; just try and keep the heat around the 200 mark.

The only time you need to open the BBQ is to add some wood chips or take the internal temp of the fish.

When the fillet's internal temp is 140 to 150 they're done; any hotter and the meat will be dry.

You could also sprinkle a bit of orange and or lemon juice on the fillets before they go in the BBQ, along with your favorite spices.

If you're worried about or don't like a lot of salt you could soak the fillets in cold water for an hour before you place them out on a rack for drying.

 

Forgot to add; you should also put a pan of water, juice (Apple orange whatever) or your favorite beer in the BBQ while you're smoking; it'll add a bit of flavor and moisture.

 

Good luck and have fun.

 

Dan.

I'll start on that right away

Here's what I mean when I'm telling you about the thin fibred marabou.

Yup, third is still best, if you notice a quill with the white base don't use it for anything but tails, it's pretty stiff and not very good for popsicles.

Looking back at them they're probably more like 3 lbers

I googled it, Ontario record cisco is 4.33lbs,

 

do you have any pics of yours?

My buddy actually caught it but let me have it to try. Here's a pic, one of the locals we were fishing with said they regularly get to 5lbs, and I don't doubt it for a second, there was open water nearby with a school of them in it and you could see they were BIG fish.

Thanks Joey, I heard that fried tulibee is pretty gross

BTW, if anyone is wondering the herring was caught on nipissing.