muskeybugged Posted May 29, 2012 Report Posted May 29, 2012 With a group of about 10 of us, we weren't the first of our group to meet Mr. MNR, we heard they were in the area. Sure enough not long into our afternoon troll they came over to us. We reel in, cause they usually want to see what your using and other members from our group said they came aboard and did an intense search. I place my rod over the side of the boat while they talked to us - very friendly btw - "We're doing a survey, how many have you caught......." whammo my rod folds over, worm harness 5 feet behind the boat got slammed by a 22.5" wally eye. Suspended fish was the lesson and a good laugh from the game warden. The thing that got me was that he very strongly suggested that I keep the fish, legal yes, but bigger then I would like to keep. None the less it's good to see my fishing fees "at work"! Side note: No figure 8 was used, but I hope to this weekend!
johnnyb Posted May 29, 2012 Report Posted May 29, 2012 Nice timing on the fish....and nice to see the MNR doing the rounds. 22.5 is a great keeper...cut out the dark line and it's delicious! I was leary about keeping 26 and 27's, but not after grilling them up
Pikeslayer Posted May 29, 2012 Report Posted May 29, 2012 (edited) What dark line? AKA the bloodline. <iframe width="560" height="315" src="http://www.youtube.com/embed/9IiqUo8rNoA" frameborder="0" allowfullscreen></iframe> Instead of 'pinching', I start with a couple of small cuts with the filet knife. Slayer Edited May 29, 2012 by pikeslayer
Joeytier Posted May 29, 2012 Report Posted May 29, 2012 Very cool story. Walleye that size are usually bigger than what I would keep anywhere else, but on Quinte they're pretty well ideal. Some days it's tough to find any that are smaller than that.
mirogak Posted May 30, 2012 Report Posted May 30, 2012 Wow .. I never knew that. Thanks bud. Good to know.
Homer Is King Posted May 30, 2012 Report Posted May 30, 2012 Perfect Timing!! I agree, I love to see the MNR out.
jedimaster Posted May 30, 2012 Report Posted May 30, 2012 Thats how I have been doing my waleye fillets for a long time.
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now