Downtrodden
Posts: 955
Joined: 4/3/2004 From: Calumet,
MI, USA Status: offline
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Adam, The walleye opener in on the 15th, how about there in MN? I'll be at the mouth of the Sturgeon River where it empties into Portage Lake (the lake that is between the north and south entries on the Portage Canal) that day! Are you going to make the opener? I've caught quite a few 9 pounders there and a few over 11 pounds. Once and awhile we catch a sturgeon (have to release it, not the season) and one year we couldn't get a line to the bottom before a pike would devour it, it was impossible to fish with two lines each........never seen a pike "run" like that since....caught over 30 pike between the two of us ...none of which were under 35"! Of course I didn't have a boat that year and my buddy forced me to leave early so he wouldn't miss basketball playoffs.....sheeeeeeesh.......I've never let him forget that one! I was in Ashland, WI yesterday........but I couldn't covince my wife to extend the day-trip a little farther to Duluth....(they have a knock-out hobby shop there......if it's still there, anyway!) Have a great season! Ployboy1966.........one fishing fantasy is to catch a monster sturgeon that's chuck full of roe! American Sturgeon roe is every bit as scrumptious as Russian Beluga, Osetra, Sevruga caviar!!! Does the season there coincide with their spawing? I'm not much on Sturgeon meat, but I'd sure like the eggs! Man, I'd buy a special fridge just to keep 40lbs of caviar at optimum temp! Apple-wood smoked walleye fillets, streamside-cooked brook trout, and fresh caviar are three taste sensations where words fall short in their description thereof.
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