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Post by copperdog on Mar 15, 2008 19:07:52 GMT -5
my favor is perch and sunfish
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Post by Jim on Mar 16, 2008 7:15:08 GMT -5
perch is good but if you can get a mess of crappie its good also!
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Post by copperdog on Mar 16, 2008 10:34:30 GMT -5
yes they are good
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Post by PA Hillbilly on Mar 16, 2008 18:17:19 GMT -5
Perch
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Post by copperdog on Mar 18, 2008 14:19:15 GMT -5
me 2
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Post by beaver on Mar 18, 2008 16:01:33 GMT -5
All pan fish are good..it would be tough to pick one, I guess it would be whatever is bitting the best!
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Post by zodiakgsps on Mar 18, 2008 17:06:29 GMT -5
Crappie with perch being a close second.
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Post by copperdog on Mar 18, 2008 18:16:56 GMT -5
me 2
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Post by bouttimeiv on Mar 18, 2008 22:22:18 GMT -5
Bluegills here.
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Post by paducahky1 on Mar 18, 2008 22:25:33 GMT -5
thats it, big blue gills, gutted and fried whole !!!
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Post by bouttimeiv on Mar 18, 2008 22:39:28 GMT -5
You got that right and I head your way every spring for big gills and crappie.I fish Barkley every year for the past 10 years or so.Its a great lake with plenty of action . Mark
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Post by copperdog on Mar 19, 2008 17:35:20 GMT -5
i have some good spot to fish out rock bass
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Post by tntsd on Mar 19, 2008 22:14:48 GMT -5
Bluegill, then yellow perch. They are best when pulled out of a hole in the ice and cooked before you get off the ice.
I like to use this recipe.
2 bluegill filleted 1/4 c. flour Salt and pepper to taste 1/4 c. cornmeal 1 tbsp. unsalted butter 1 tbsp. olive oil
The sauce . . .
1/2 c. white wine 6 tbsp. sour cream 2 tbsp. fresh dill, chopped (2 tsp. dry) 1 tbsp. fresh parsley or chives, chopped Zest of 1 lemon, chopped * In a large skillet, melt the olive oil and butter until the foam subsides. Meanwhile, rinse the fillets and pat dry. Combine the flour, salt and pepper, and corn meal, and dredge the fillets, shaking them lightly to remove excess flour. * Sauté the fillets over medium heat until golden. Turn fish and continue to cook until done. Remove to warm plate.
* With a paper towel, wipe any crumbs or bits from the skillet and return to medium-high flame. Add wine and cook for 5-8 minutes, or until reduced by half.
* Whisk in the sour cream until smooth, remove from heat, and add herbs and lemon. Taste sauce and season with salt and pepper. Pour the sauce over fish and serve immediately.
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Post by PA Hillbilly on Mar 19, 2008 22:16:08 GMT -5
Sounds Good
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jammin
Small Game Hunter
if it dont fit force it
Posts: 23
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Post by jammin on Mar 13, 2009 18:36:50 GMT -5
crappies spring blue gills and then perch used to fish black lake along the st lawrence river for crappies with my father and grand father sure miss those days three hours of fishin and two hours at the cleanin table do it all over again in the evening
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