12-30-2016, 04:59 PM
Three of us also had a great day yesterday. We parked in the turnout close to the dam and it was a crazy hike down from there carrying down gear. It was great fishing out there but great to know the perch are out from the ramp too.
We caught 1 nice 17 inch Cutt, 3 browns(the biggest was 18 in) and 10 bows which the biggest were around 17 in. Then I was wanting perch so I drilled some holes every ten yards and sent the camera down looking. At 40 ft I found a school.It is funny how those perch like to come over and greet the camera with a tap. I was able to land about 15 perch later morning and fishing with the camera. I had quite a few that came in stealth and sucked in my jig without causing any movement to the line or spring bobber. I would of had no clue that I was getting bites. Caught the first one with wax worm but switched over to eyeballs after that.
We had a feast last night. I like the perch fillets sautéed in butter and seasoned with cabelas tequila lime rub with a light sprinkle of tony chacheras creole seasoning. Soooo goood.
Then we made some sushi with a couple of trout. I cut the fillets into long strips and breaded them and fried them panko style an then throw in cucumber, pickled daikon,green pepper and avacado and roll them up.
Here is a pic.
[signature]
We caught 1 nice 17 inch Cutt, 3 browns(the biggest was 18 in) and 10 bows which the biggest were around 17 in. Then I was wanting perch so I drilled some holes every ten yards and sent the camera down looking. At 40 ft I found a school.It is funny how those perch like to come over and greet the camera with a tap. I was able to land about 15 perch later morning and fishing with the camera. I had quite a few that came in stealth and sucked in my jig without causing any movement to the line or spring bobber. I would of had no clue that I was getting bites. Caught the first one with wax worm but switched over to eyeballs after that.
We had a feast last night. I like the perch fillets sautéed in butter and seasoned with cabelas tequila lime rub with a light sprinkle of tony chacheras creole seasoning. Soooo goood.
Then we made some sushi with a couple of trout. I cut the fillets into long strips and breaded them and fried them panko style an then throw in cucumber, pickled daikon,green pepper and avacado and roll them up.
Here is a pic.
[signature]