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Last day of September and I can’t calculate the number of times I hit the snooze on the alarm. I started fishing about 8am and it took nearly an hour to find the fish but I also had to retire the Pink Splatters for the day.
It was still a Dick Nite Dodgers and Wannafish A Lure day though.
Most of the fish came at 25 feet of wire in 50-70 feet of water. Since it was sunny I changed to Dick Nite’s Chartreuse HotHead Dodger UV and Chrome Clown Dodger UV and Wannafish A Lure Gilded Lilies lures. It was immediate action after that. The fast and furious. I got a limit before 10am with the largest being 14 inches. I still had to unload and clean the fish before going to work.
Kokanee_slayer already had a fish in the boat when I was launching to get on the lake. He got his limit as I was leaving the launch to head home...he said something about changing his hooks!
Make sure your hooks are sharp and don’t leave the fish!

We are in a battle! Angler against fish! We need an arsenal of weapons and at my site you will find some of those different weapons. For all those who wannafish a lure come in and take a look at WannafishALure.com.
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G-Man

10/1/2012 11:18:00 AM

Great report Toni. I also like the pics showing two generations of Kokanee, this year's spawners and next year's hopefuls.

knotabassturd

10/1/2012 5:21:00 PM

Another nice batch of fish and agree with G-Man- it is neat seeing the contrasts between the fish generations :-) Have you ever tried canning kokanee? I'm a little curious if the bones end up being too stout to just eat altogether after canning or if they might pass muster to eat sardine style (bones and all)... Thanx for the report.

bryanpeck

10/1/2012 7:28:00 PM

Thanks for another great report Toni! Nice haul!

Toni

10/1/2012 8:21:00 PM

Thank you!
knotabassturd I have canned kokanee for 2 years. Those little ones I clean and cut off the tail. Chop them into 3 chunks then I will put them into pints with 2 tablespoons of Italian dressing. When eating I don't even notice the bones. I am going to can the large ones (meat still red) one I fileted. One I chopped with bones and will put 'em in jars with the dressing. I haven't chopped them whole that big before.
I have just seasoned them with salt and pepper until this year and I really like the Italian dressing.

knotabassturd

10/1/2012 9:14:00 PM

Thank you Toni for the canning feedback, Italian dressing sounds great (a personal dressing favorite I use on chicken and other stuff for BBQ brines). Looks like a pressure cooker might end up as a seasonal 'family' gift to get before the holidays :-) Glad to hear it has worked out well for you!

knotabassturd

10/1/2012 9:21:00 PM

Uh excuse the last post there, meant marinades not brines LOL. Guess the brain is stuck on smoked salmon :-)...

Lou Smith

10/1/2012 9:26:00 PM

Missed your post until after I made my American post. Wow - a 14"er on Clear Lake! Nice catching. My best was 13" and I thought it was a whale for this lake. Maybe next year will produce some big boys and girls?

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