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Fished the weber upstream from Morgan last night after work. The water seemed a little high and cloudy, maybe from the recent rain. I was a little worried about the fishing but it was ok. I fished a silver panther martin and caught 5 browns about 12" each but fat, and 2 nice whities at 15-16". I don't understand why anyone would complain about white fish those two fought as hard as any trout of any species that size that I have ever caught.
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Thanks for the report.
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Thanks for the post. I totally agree about the whitefish. I love to catch whities and they are awesome on the smoker too.
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Thank god another spin fisher. Anyway I've only had 1 run in with a whitie since I'm new to Utah and I agree with you. In my mind they are just like carp, sure you're not there to catch them but I'm always happy to hook into a carp, especially on light tackle. The whities are the same way. I nabbed a 17" whitie in the Weber and was quite impressed. It actually fought and didn't just roll in like a sucker (which is kind of what I expected). All-in-all I'm out to fish and any fish on the end of my line is a trophy.
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I have heard the whities are good smoked - but have yet to find a recipe for Mtn whitefish - plenty for Great Lakes whitefish. Does anyone have one they care to share?
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When I smoke Whities I take 3 parts brown sugar and one part sea salt and mix it together. Then take the mixture and pack it all around the whitefish fillet and put it in the fridge for 30-60 minutes. Rinse off the mixture and put them in the smoker with your favorite wood chips and smoke it until it flakes easily with a fork. This gives the fillets a nice sweet and smokey taste. Hope that helps.
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What? This ain't the fly-fishn forum!
I love spin fishing. Big reason I go for the two pole permit, soak some bait on the bottom while pitching something shiny. Keeps me busy. Probably too much so...
Couple chimes on recipe/ smokin. For trout I'm probably lighter on the spice load, but the basic b.sugar/salt mix is good-standard. Sea salt even better. But I almost always add a touch of onion/garlic - at least. Bit of cayenne, touch of herb. If you're into something more like a bass, or catfish - you might want to hit it with a bit more flavor. Same for salmon - where there is a stronger fish-flavor to start with. While trout/perch - simpler fish, don't want to 'overcompete'.
Don't forget wood choice. Make it or break it for fish -IMHO. Put away the Hickory and Mesquite and turn to the Alder, or I especially enjoy the fruit woods; Apple, Cherry. Just cut down a volunteer hazelnut which I hope to chunk up. You want that heavy super smokey-sweet flavor on pork and roasts, but for fish - a more subtle smokey flavor works better. And really - low and slow for fish is key. You can drag it out, and make dried, cured, almost jerky like fish to chew on, or take the other extreme and get them while they are still pink and juicy, but yet still picked up plenty of flavor.
We just did a round of fried catfish that were smoked a while back - lightly, then frozen. Then thaw, battered and fried. Oh - the wife loved that. Not just fried fish smell in the house, but smoked fried fish too. Insult to Injury - I went and heated up leftovers in the microwave at work. Share the job with the mob. Hmmmmm-smokey-crunchy.
I swear - I tried to ventilate!
It's about time to fire up the fryer. Got a batch of perch and crappie waiting to hit the fat. Batter ON!
