The Big and Ugly

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Comment by John Sheehan on February 26, 2021 at 5:16pm

Comment by John Sheehan on September 23, 2016 at 4:11pm

Always a good fight on an UL rod

Comment by John Sheehan on May 20, 2016 at 12:21pm

Yes I know now Jeffrey .

Comment by Jeffrey D. Abney on May 20, 2016 at 11:23am

Nice John......they can be a violent event to get tom the boat..................

Comment by John Sheehan on May 20, 2016 at 10:03am

21,1/2" Bowfin took a 16th oz. Leech style grub in 15'.Lucky to keep him  from breaking off on 4lb. test.

Comment by John Sheehan on December 5, 2015 at 7:39am

Thanks Allen ,I got learn more ways of cooking .The wife is my tutor .

Comment by Allen Morgan on December 4, 2015 at 8:42pm

I usually either get a store-bought cornmeal breading mix, or I Blacken the fillets.  On occasion, I have made a batch of Gumbo and stirred diced raw catfish at the end of cooking, and poached the catfish for about 5 minutes.

Comment by John Sheehan on December 4, 2015 at 9:19am

That's how I did it on a 14" Bullhead Allen  I've only done it once . Thanks for the extra tips. How do you cook them Allen ?  I gotta find some BIG Rivers to fish . 

Comment by Allen Morgan on December 4, 2015 at 9:12am

Catching those was a technique that you probably would never use.  I was using my surf rod, casting a 5 oz bank sinker up into the outlet for some hydroelectric turbines at a dam.  Hook on a dropper loop above the sinker.  Make a 120 yard throw, close the reel and retrieve the slack once the weight splashed-down.  With the current, the weight will NOT hold.  You'll feel it drag and bounce along the bottom.  I would reel in as it was moving, and when my line left the outlet, reel in and recast.  If you let it drift/drag to far, it would snag.  All the while, wait for a tug-tug on the line.  Most times the fish hooked themselves, as I was using circle hooks.

Comment by Allen Morgan on December 4, 2015 at 9:05am

John, I fillet my catfish with a regular fillet knife first.  THEN I skin the fillets.  Much easier than dealing with a pair of "skinning pliers".  I will keep my cats on a stringer like this when I'm bank-fishing, then put them in a cooler when I get to my vehicle.  From there, it's a run to the closest gas station for a bag of ice (for the pic here, about a mile), take the fish off the stringer, use a fillet knife to cut the blood vessels going to/from the gills, then put them back into the cooler and cover with ice.  When I get home, I'll let the fish stay in the cooler for a few hours to get good and cold.  When I go to clean them, they'll be dead, cold, and stiff.  I can still bend them around a bit, if their bodies were flexed when they died.

I've found that this is the easiest way for me to clean the fish.

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