MAINE - Life in the Slow Lane
Enjoy, Stay safe and lots of pictures.
Oh goody Oh goody, Fish Porn 
Well we made it out a bit later then we wanted my buddy got into small fender bender and delayed are start about 1.5 hours. well all that aside he was fine truck drivable he picked us up and we were off to a new to me place to Ice fish(6" of ice) i have heard good things about this place for trout and learned from a local ther are some sizable bass and trout and it isn't overly fished heavy. we got 5-6 flags my daughter lost a pickerel at teh hole and i landed one small pickerel all in all good start to the season got to drown some bait and got a few flags and a fish weather was beautiful about 45
couple pics enjoy stay tuned more to come......
Sweet. Now that looks like fun. Good to hear your getting out there.
Nice looking Pickeral Yound Man.
See Yah
Lee
Spark em up Ziggy! Drill em an kill em 
Ya gotta thin some of them warm water characters out so the trout will have more chow
Quote by: KodaSpark em up Ziggy! Drill em an kill em
Koda and Ziggy
Them Pickeral make an awful good fish chodaw. My Dad (Bless his sole) would take about 6 or 7 Pickeral, skined, de headed and bring them to a boil then turn off the fire. Now he could work that meat and get rid of all the Y bones. He would cut the meat and splay it out so the bones showed and he would pick them out, when he was done he had a pile of fish that made the best chowder in the world. Only one or two bones would show up, he was very good at picking.
See Yah
Lee
Lee
Pickeral meat is indeed good. Back in the 80's we fished Lochmere Post in Tilton NH, a lake called Silver Lake as I remember. The place was full of pickeral, and I mean big ones. Most averaged the length of an Army Foot Locker. I know this because that's what I had on a pair of skies to haul the goods out on the ice.
The bones were always the issue as you said. We tried another way to get around the bones, pickling. It works.
The recipe requires that the fish be cleaned and cut into bite-sized pieces. The chunks are then placed in a dish and covered with white vinegar. To the vinegar, we added a healthy amount of salt - about three heaping tablespoons. This mixture needs to be stirred every day, for 5 days. We will switch out the vinegar every other day. Then we will rinse and cover the fish in cold water for 8 hours. While this setting, we will boil a mixture of 3/4 cups water, 3/4 cups dry white wine, 3/4 cups sugar, and 1 tablespoon of pickling spice. Once cooled, we will add thin raw onion rings and 1 1/3 cup of white vinegar. This mixture will be poured over the drained fish and refrigerated for 48 hours.
Good chow!
Koda sounds good to me.
See Yah
Lee
This is it, It is here the start to my Ice fishing season, will start in the morning with a friend and our two daughters , come here and go along as we will fish many species Threwout the season and hopefully Ice some fish for some good ole' winter "Fish Porn" Stay tuned it should be a nice season once it stiffens up out there ........
+Hunting and Fishing "Thats What I Do"