pike

[brownking]

went to day to redman lake with my friend, i hookend in to a 20'' inch pike my first one ever []
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[Gorgefanatic]

20 foot pike huh. now thats a real fish story
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[pa]

I think he meant 20 in. Least I hope he did.
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[brownking]

sorry about that i ment 20 inch my bad sorry
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[campingfoool]

" does mean inch and ' means foot....I googled it cuz I can't never remember which one means foot or inch
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[bmitchell]

Congrats. I am headed down there this next weekend. Never caught one either. Mind sharing what you were using and any particular areas that were better? Never been there before.
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[danielc]

Sweet i have never caught one would like to give it a try where is Redman lake
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[brownking]

i was use anchovies with a small trebal hook in the back of to. and i was fishing in the lake next to the water pump
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[brownking]

redman lake is in a small town after salina going north.
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[CoyoteSpinner]

Ha - that's funny. Impressive either way. No pix, no proof. Maybe you could photoshop one together...


Way to jump on the new guy for posting. Geez people!


LOL - good chuckle. So - are you able to keep the pike? I've seen some vids/methods for filleting them - but our Tiger-Musky are all C&R. Been curious to know what Pike is like.

Hell => 20 inches is a baby for some of them toothy beasts! Had a 40 incher chomp my perch last summer. THAT was a rush and a riot! (6lb test, Sears rod, Kmart kids reel - yah - that was lucky!)
Seemed like a lot of the 14-inch T-Musky planters had reached 20 inches by last year, wonder what they are up to now!

Hey- thanks for the post.
What was the water temp? Celsius or Fahrenheit? (sorry - old joke)

[submoa]

Pike is fantastic eating. I saw someone on here post once that they weren't good. I actually prefer pike to almost any fish. Fillet them like you would any other warm water fish and you are fine. Y bones are easy to get out after you cook them. Take the fillet and cut vertically (after it's off the skin) abut 3-4" inch sections. You'll have a skinny side and a fat side. After you've fried them up, (I love shore lunch or zattaran's to fry them with) take a fork and cut horizontal right in the middle and pull the meat down. The bottom half typically has no y bones. Go to the top half, take your fork and press gently horizontally in the middle and when the meat seperate's you will see the row of y bones, slide the meat down the y bone. The whole row of y bones are right there visible after that. Take the y bones out and throw away. Rest of meat is great. I don't give this to young kids just in case I miss one, older ones I give the lower half towards the tail. You will not be disappointed on how good pike is. After you do this a for a few pieces you will be a pro.
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[PACKFAN]

I agree with Submoa that they are a good eating fish once you get the Y bones out. There is a fillet procedure that removes them but I can't remember exactly how it goes. Tube Dude could help out I'm sure. They are great pickled as well.
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[GEEZER]

Jist ta git thuh rekkerd strate, Hit aint redman, Hit's Redmond & hit's jist narth uv Slina.
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[PACKFAN]

Ye ol fart I be thinkin you be talkin to somun else[:p]
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[GEEZER]

DAYOM MAN, yer rite. Slipsies. Pleez giv thu ol farts a brake kin ya pleez?
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[PACKFAN]

Shore nuff I is one me self.[]
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[Bigguyone1]

If you love catchin' pike you should check out the post I recently did on catching A LOT OF BIG pike and where...still have space open for the trip.

Email me at Dustin@FreeMyDollars.com if you are interested - you will catch a 40"+ fish on the trip!

http://www.bigfishtackle.com/cgi-bin/gfo...e1;#655577

Also please do be cautious with keeping pike in Utah as they truly are very limited and that is why so many people have caught one in the state...

Drew (DNR) is working hard to help us grow a pike and tiger muskie fishery...do your part and do let them go...as trust me - - I am sure you would much prefer to catch a 40" Pike than eat one..and if you eat it no one else will have have the chance to catch it and either will you (I know that is obvious - also want to make sure we understand they do not stock pike in UT like they do trout and other species).

PROTECT these toothy beasts as we have to do our part to make sure we have them for years to come.
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[PACKFAN]

They don't stock walleye in Utah either but I eat the heck out of them, we don't keep the big females though. I don't fish for Northern Pike here in Utah and the few I have caught at Yuba in the past while fishing for eyes have gone back in the water. Growing up in Northern Wis. the lakes held a grundle of Northerns, we use to catch alot of them and I did enjoy eating them. My uncle use to pickle them and damn they were good. Have a nice day and you don't have to worry about me depleting the Northern Pike pop. here in Utah.[cool]
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[CoyoteSpinner]

Two questions:

1) How do you sex a Walleye
2) How do you Pickle a Pike

. . . that first one may not have come out right (slap).[blush]
but I take it size-matters. Wish the proclamation showed M&F for their fish-pix.

I prefer the 'selective harvest' approach to all out C&R, but I agree with the notion of protecting a resource. But for the most part - fish resources are renewable, and extensive C&R is not always the answer, can hurt a fishery as much as help - stunted small fish (think of White Bass for example, why is there no limit at UL?).
I know the Tiger-Musky are a sterile cross, which is part of what makes them work. Now we have a way to renew that resource, which we didn't for a time.

Pike can spawn, no? Not sure what kind of spawning pressure or productivity they have. But standard food pyramid (no - not the breads/cheese/veggies one) demands a larger population of prey than top predators. Too many TPs and the ecological balance can go wankers.
The protection of Walleye spawning locations during spawning time is a fine example of protecting a resource, yet still permitting harvest. There's room for win-win in the world of fish!

[PACKFAN]

# 1. Their EYE lashes are longer

# 2. Pretty much like you would pickle anything else with
a layer of sliced onions between each row of the
pike chunks in a quart bottle. I actually gave out the
same recipe for perch on the site a year or so ago.
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