All troll fish....1/26/24
 

Finally got some
Limit style fishing
Thomas Boyant and kalins mini grub

Got my Limit...
 

By 10:30 and catfish with chicken liver for no bites.
Great day on the water number 5 was a double hook up but I will it off the leadcore line as I tried to bounce it over the rail.The net had a jiged trout in it.

That curly tail was driven then crazy
 

I could feel then nipping at it before the hook set.

Nice looking trout. Did you catch any casting or all on the troll?

All troll fish
 

I can still feel the motor running as I sit in my chair at home
No casting I did enough of that shore fishing all day long
Graph showed alot of fish between 10 and 20 ft

Fish were between....
 

10 and 20ft

Vons meatloaf....
 

Was pretty good 🥪

Trout for BkF....
 

I keep my 20in-er clean and seasoned in the oven ready to go....
Giving up the salt is tuff.
Also I don't eat fryed chicken any more, so this is a reel treat, cooked in extra virgin olive oil.
Sometimes the bigger ones don't cook all the way thru but a microwave will fix that in about 30 seconds.

End of story
 

Nothing going in the freezer 😎

de-bone
 

Hey Duke
When you cook em in the pan like that, try de-boning them...It's so good especially with cornbread dip before frying and that Krispy skin is soooooo yummy. Google deboning, and there are a few videos that make it pretty easy.
a good pair of cooking tweezers is essential for the final "pin bones":cheers1:

Good looking trout Mitch! The cooked results look delicious. Congrats!:reel:

Thanks Jim....
 

I will search for a deboneing video the back bone pulls out easy but the little rib bone get stuck in your mouth sometimes and you definitely don't want one stuck in your throat. And not the most Palatable thing to watch either. Nobody see 👀 me eating ha ha. My kitchen scissors with bone cuting jaws come in handy for cutting open and deheading
Can you recommend a good filleting knife.:cheers1:

Thanks John
 

Good luck on your new journey ✨️

Thanks Jim for reminding me about deboneing
 

I new about it even saw a video one time but never did it alittle more work but well worth it.
A much better product I like the way the corn 🌽 meal coats the fish better 😋 you can teach an old dog 🐕 new tricks. My kitchen scissors ✂️ sears really worked good cuting out the backbone and snipping the fins off ,where a sharp flexible fillet knife works good for side rib bones
And like you said a pare of tweezers with I keep in my tube patching kit. If I'm not going to freeze any fish I would rather cook it all up in a couple of days instead of having it sit in the fridge raw beside I like cold 🥶 fish the next day bon App?tit 😅

Big meal....
 

Of the day

LOL, yes, I am about to start a new journey. Thanks!

Stocked trout?
 

do you know if those fish are stocked trout? I usually like to catch holdover Rainbow trout in Big Bear Lake. Those fish will have a tendency to be pink flesh and taste like salmon. it appears stocked trout can support fried in corn meal.

I have a tendency to avoid freshwater fish, but these pictures of trout fried in cornmeal make me want to head out for trout out in the IE.

Anyone know where I can find a stocking schedule for IE lakes?

Thank you.

Yes stocked trout
 

Even tho the lake is over a 100ft deep the trout won't hold over so I was told because of to much water exchange they buy and sell water. Weird because lake cuyamaca is only 15ft deep at the dam and trout hold over year round. The trout food at the hatcheries has alot to do with the taste. I call it muddy bottom taste it's gotten better over the years.
These trout are from wright's hatchery in Idaho they taste good

Google your lake
 

You want to fish, you should be able to find a stocking schedule I have noticed a big drop after stocking in just a couple of days from the fishermen and everything else that eats trout.

Sooooo Good
 

So good when its deboned and you can enjoy it without any fear of the bones, and that crispy skin is delicious. :cheers1: :cheers1:
" My kitchen scissors ✂️ sears really worked good cuting out the backbone and snipping the fins off ,where a sharp flexible fillet knife works good for side rib bones " The right tools make it an easy job.