Consigliere

Hit the channels of weather allows if it's too windy the channel on the reeds to the right of the launch everything. Drifting with bait close to bottom is the ticket

Sometimes a bit counter intuitive but faster speed may be the ticket. Right now in Lake O and SLR with the really warm water trolling speed to get bites is faster than normal and the walleye are putting up some great fights (relatively speaking) The most likely tho is just Cold front lockdown and the activity periods would be very small. Night fishing may have been the most productive time.

I've made this with salmon and it was Excellent. https://food52.com/recipes/39742-roasted-black-cod-in-ginger-cilantro-broth

I do the same as Mike. Slab the side and then skin and bones removal. I also think the time is about the same if you have a good manual knife and are practiced. But with electric you don't have to take care of the blade and it will keep zipping through ribs. That is the key difference to me. Either way it's personal Preference.

Pressure canned 6 pints of lake trout the other day. 2 plain, 2 with a bit of olive oil and 2 with siracha. Tastes great. Similar texture to canned tuna with flavour similar to canned Salmon. Great way to use trout. Can't seem to upload th pics.

More bugs. Yes. They are lights. That's a fact. For night fishing it is worth it tho.

An old HBO show that I still consider to be the best series of all time The Wire. Many haven't heard of it but it is fantastic.

I always pull silver on ribs. The texture when eating is much better. Between bones and fat can't imagine it does anything for moisture Retention and if it does feel like the texture during eating is well worth it. Ribs definitely look amazing.

Thanks to Joey for the lobster bisque recipe. Almost full copy but had 6-7 dozen shrimp shells kicking around from old meals and threw those in to make stock. Got 8 well flavoured cups out of it. Also added charred corn. Thought about adding some fish but decided to keep it with just lobster for protein. The roe tamalley cream base is key and you don't find that on google when you search recipes. This thread keeps giving.

Not sure what kind of switch that is but if your boat is docked in water the bilge pump should be wired direct to the battery. Most will also say to inline fuse it (the debate is burn vs sink as what you want to risk).

Sounds like low voltage to the starter (battery or connection issues somewhere) If you confirm battery and electric connections are all good could be your starter motor. One thing to try is to tap the bottom with a hammer lightly while someone is trying the ignition. Brushes on the starter could be stuck. After that you are getting into more detailed electrics troubleshooting. you can check kill switch easily With multimeter. Ignition a bit tricky but look up the specs. Sounds like any troubleshooting should be before the starter motor. A Little bit of googling will find you lots of info on outboard troubleshooting.

Sounds like low voltage to the starter (battery or connection issues somewhere) If you confirm battery and electric connections are all good could be your starter motor. One thing to try is to tap the bottom with a hammer lightly while someone is trying the ignition. Brushes on the starter could be stuck. After that you are getting into more detailed electrics troubleshooting. you can check kill switch easily With multimeter. Ignition a bit tricky but look up the specs. Sounds like any troubleshooting should be before the starter motor. A Little bit of googling will find you lots of info on outboard troubleshooting.

In the tourney but don't fish quinte. Stay away from the gong show. Is a long run if we have a good fish which means we will only go if we have a top 3. Last year we didn't run in for believe what would've been 5-6 place on pike if our scale is any where close to accurate

if it's not your fuel bulb probably a high speed jet plugged on the carb.

Good video there. Didn't know about the pull out technique for the ribs. I like to pull the secondary ribs or y bones o n walleye by slicing either side of the centre line st the tail end then pull the filet apart, belly side first then pull the centre line out. This will leave it in two halves and boneless and the nasty tasting centre line perfectly removed.

Depends how much you filet. I like electric for taking the filets of the fish and taking out y bones or ribs and taking the skin off. Do that on the boat so can get rid of the carcass in the water. Take them home and clean up the filets with a cutco knife to remove the brownish fat layer and any blood lines etc. I also keep all back bones for making stock and sometimes the heads as well. The electric is perfect for that. Recommend a glove with the electric. It can go through flesh pretty quick. That's my system. Me and a buddy go through a lot of pike and walleye that way. Using a rapala 12v for last 3 years without an issue As for quality filet knives one thing is to use a hone. Often blades don't need sharpening just the blade needs to be straightened back a bit.

50 with 2 prizes of a boat and motor pretty sweet I would say. Get it early and save the 15

Pretty sure most operate like spincast said. Bad luck.

You guys should read Buck Perrys book Spoonplugging. It will explain in detail all the weather stuff you are noticing. So many things will make sense after reading it. It also explains exactly what was experienced -everyone in an area experiencing good fishing. It is a great read and I learned more from that book than anything else. The fishing procedures outlined are very difficult to follow but also very productive. Those are not for everyone but the weather and water conditions will be informative.

Ship USPS is key to avoid duty. Ups and others all have brokers so you are automatically charged duty to import. Insist on usps or get a Kinect account.

If you ever plan to add autopilot it is a must. Luckily used boat i got had it already. It's pretty sweet and much better long term.

No pics but a good meal. Use beef heart instead of stewing beef for stew. Cheaper, better vitamin content and no one will know the difference. Also put up roasted tomatoe, butter, garlic spaghetti sauce and a pork shoulder ragu in the oven know. Since getting the pressure canner for Christmas and figuring it out it is an amazing addition of you make your own stock. Double every soup/stew recipe and can it. Sauces double them to and can. I did one can or carrots and that was a big miss to sort out this summer but it is a huge value add to the kitchen to save freezer space.

Thanks for info. Seen a few sites that mention upsizing to 8 blades but nothing else. Suppose that just swap the 6 out and keep everything. Don't you get bite offs with only 15lb? I've had plenty of walleye cut off and pike do a number on them.

Yeah not sure will find out and report back. Have some big hatchets as well that look interesting.

I think side imaging is helpful in in seeing lots of bottom. Easy to find transitions, see breaks and breaklinrs fish are using, follow a weed bed etc. I have not found it useful for actually seeing fish but that may be a bit smaller screen and an older unit (hummingbird 987). Got mine used a few years back the same price as just regular sonar new so no risk. It is cool to see something of to the side then add a marker on screen and it puts it on the map right on the spot for you.