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+--- Thread: willard today???? (/showthread.php?tid=672727)
willard today???? - petty4life - 06-18-2011
Im looking to ead out to willard today. anyone want to go fishing i have room in my boat
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Re: [petty4life] willard today???? - fishinfool - 06-18-2011
Sorry Jason , I would go but heading for the gorge at three!
shore bound tell Monday then fishing for Mac's. hope I get a shot. Good luck out there if you go[signature]
Re: [petty4life] willard today???? - wiperhunter2 - 06-18-2011
When were you planning on going? I've got a few things I've got to do but could go later this afternoon or evening.
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Re: [wiperhunter2] willard today???? - petty4life - 06-18-2011
I have to run the wife into town ill probly head out about 1 or 2pm
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Re: [wiperhunter2] willard today???? - hardwaterfan - 06-18-2011
Hey WH, Caught my first Wiper last night just before dark out there on Willard......now I know what that fight is all about. FUN! My question for you is how do they eat?
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Re: [hardwaterfan] willard today???? - Itcntogofishin - 06-18-2011
I'm not WH but eat plenty of wipers. Fillet it, cut out the blood vein or dark part. Crank your oven up to 400 degrees. Slather the meat in butter, salt and pepper and some fresh parsley flakes and bake for 8 to 10 mins. A good way to check is to periodically try sticking a fork in the meat. If it goes through it is ready. Do not over cook. 10 mins max.
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Re: [Itcntogofishin] willard today???? - hardwaterfan - 06-18-2011
Thanks for the heads up. I noticed it had a slight oily feel to it when I fillet it. That's what concerned me. So basically get rid of all the "red" parts of the meat and it should be good to go?
HWF
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Re: [hardwaterfan] willard today???? - TubeDude - 06-18-2011
[cool][#0000ff]Try this.[/#0000ff]
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Re: [TubeDude] willard today???? - hardwaterfan - 06-18-2011
TD, thanks a lot for sharing your document. You fillet exactly as I do. ( learned on those buckets full of yellow perch from dad ) I've got rid of the red parts and am going to try your recipe on this fine Wiper.
HWF
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Re: [TubeDude] willard today???? - CoyoteSpinner - 06-19-2011
My word TD - is there anything you DON'T have a handy dandy PDF of? Sign me up for your next book or publication is all I can say!
I made some garlic/butter baked cats last week, but I may have overdone the garlic (is that possible?!) as the Mrs and crew came home - I think the pre-baked garlic butter may have simmered a bit powerful (Elephant Garlic - gotta think Big!). Went to a friends for dinner - they asked if we were ok with garlic - my wife bellowed a laugh!
I'll often bake bigger fish, then scrape out the grey before serving. I think the extra fat keeps em moister, but doesn't seem to 'share' the fishier taste into the rest of the meat. Plus it's super simple to scrape once it's cooked (granted - I have skin-on salmon filets, so it sits/holds together better on the grill, plank, or smoking grate. So with the skin on, removing the grey before isn't an option)
Congrats on the freight train, uh, I mean Wiper!
Re: [CoyoteSpinner] willard today???? - TubeDude - 06-19-2011
[cool][#0000ff]Too much garlic? Only for wimps. You can never be too rich, too thin, have too much flat surface to pile things on or have too much garlic. Well...almost.[/#0000ff]
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[#0000ff]I usually go by the rule that I will "moderate" all spices and seaonings on my first attempt at a recipe. Much easier to add a little after cooking than remove too much once it's done.[/#0000ff]
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[#0000ff]In answer to your question, there are lots of things I don't gots PDF files for. But I do have a few on matters for which I am qualified to "hold forth". And I enjoy sharing when I can.[/#0000ff]
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[#0000ff]In addition to expanded CD/books on both Utah Lake and Willard Bay I am plodding away on books on "Tackle & Techniques" and on "Fish Cookery". I did actually have a book published on Utah fishing and fish cooking back in the early 80's. Long since out of print (mercifully). I intend to resurrect a lot of my old recipes and put them in photo format like the wiper PDF. Makes it easier for a lot of folks.[/#0000ff]
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[#0000ff]Here's the cover of my defunct edition.[/#0000ff]
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[inline "UTAH BOOK.jpg"]
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Re: [TubeDude] willard today???? - hardwaterfan - 06-19-2011
I was pleasantly surprised with how tasty that Wiper turned out to be. Thanks again for sharing your waste free wiper doc. It's printed out and in my stash of recipes!
HWF
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Re: [petty4life] willard today???? - RILEYFISH - 06-19-2011
So".....".......it's easy to see from all the posts you can now know how to cook the wipers, guess the question still remains to be answered, did you find someone to go fishing with you since that was the 100.00 dollar question. Lmao.
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Re: [RILEYFISH] willard today???? - petty4life - 06-19-2011
ya i got out but i still cant figure out what fish Curt caught
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Re: [petty4life] willard today???? - TubeDude - 06-19-2011
[cool][#0000ff]Clearly the head of an armadillo bass. But you gotta slow down your trolling speed or be more gentle on the hookset. [/#0000ff]
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Re: [hardwaterfan] willard today???? - wiperhunter2 - 06-19-2011
[quote hardwaterfan]Hey WH, Caught my first Wiper last night just before dark out there on Willard......now I know what that fight is all about. FUN! My question for you is how do they eat?[/quote]
Good for you, yea, it is hard to beat a wiper when it comes to the fight, at least when you compare fresh water fish, pound for pound. If the one you caught was around 20 inches or more they can really give you a run for your money. As far as eating goes, I would rather eat walleye over the mighty wiper, so I usually put them back to catch another day but as you can tell, others love them.
Petty4life- I'm not sure what the game was that you played on me out there but my story is, that was a much bigger fish until you scared the flesh out of it[
]. As always, I enjoyed getting out there with you my friend, hopefully we will do it again soon.[signature]
Re: [petty4life] willard today???? - JohnnyTheHook - 06-19-2011
We still need to head out sometime....I am on hour 28 of a 48 run now but when our schedules can get together we can take mine or your boat and mine or your truck I don't care. A buddy and I are headed to mantua to fart around monday after I get off. You usually head out Fridays or Saturdays? I do have an annual for USP's and my trailer has a PV pass too.
Hit me up!
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Re: [petty4life] willard today???? - slayerace - 06-20-2011
Hey all,
Just a quick fyi for all of you fish filleters. I started bleeding out all of my wipers and catfish last year. By doing this you dont have that nasty red meat to cut off of your fillets. It also makes the meat much tastier.
As a bonus I found out that by bleeding out the catfish, it eliminates the slime from them. I use a plywood filet board and the catfish will actually stick to the board.. No more slime! Try it you'll like it...
Slayerace
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Re: [slayerace] willard today???? - wiperhunter2 - 06-20-2011
That sounds like a good idea, do you just cut their gills on the lower side of the fish?
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Re: [slayerace] willard today???? - TubeDude - 06-20-2011
[cool][#0000ff]Hey Bro, what have you been smoking? The red tissue on the sides of the fillets are sensory tissue and have nothing to do with blood. Bleeding is a good idea but will do nothing to eliminate that red flesh.[/#0000ff]
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[#0000ff]Ditto for catfish. Slime is slime and is a natural secretion of their skin to protect them against disease and to lubricate their swimming through rocks and obstacles. Again, nothing to do with the circulatory system.[/#0000ff]
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[#0000ff]I bleed my fish at the moment of filleting. They lose all their blood at once...usually while still alive. I plunge the fillets immediately into ice water to finish rinsing off the blood and to chill them down quickly. Never have a problem with adverse flavors and don't have to haul dead fish around all day.[/#0000ff]
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