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Nice job, I think I saw you going onto the ice while I was leaving,the orange jump suit looks familiar 😂 and the auger. Place was way to busy by 9, I was looking for some whities but no luck just a laker and some YP. Good to see you found them
Nice job w/ the whites! No spot burn either. 2 thumbs up! My girlfriend used to fish w/ me, too....then we got married....hasn't been out w/ me since! I'm curious about your swedish icefishing techniques. What do they call those short ice rods? Match rods or palm rods or something else? (Sorry, I don't know the correct terms). What kinds of techniques were working on this trip?If I see a large swedish man in an orange jumpsuit w/ a short ice rod, I will come over & say hi!
Thats a keeper.
Just a tip for the future. After filleting the fish, I make a cut on both sides of the mud line at an angle, where the very dark red meat is. Make your cut all the way from the front of the fillet to the tail so that you have a V. Then grab the V at the tail end and pull toward the head. You will find that you remove a bunch of red fishing tasting material and it will have bones connected to it. We call this zippering the fillets. The fillets will actually break into two parts, leaving a back thicker fillet and a thinner belly fillet. I think you will find that they will taste much better after getting rid of the mudline and all of the contaminates that collect there. After doing this, if there is substantial red meat left, I'll take my fillet knife and thinly slice it off. We use this method on walleye, large perch, large crappie, lake trout, steelhead and any other large game fish. Hopefully this will make better table fare for those who haven't heard of zippering their fillets.