fishinChristian
12/9/2013 4:26:00 PMOverpopulated, you think? Anyway, thanks for the report.
Brandon: They say 2" minimum. Ice can vary though. I wait for 4". If you aren't familiar with ice, make any mistakes on the safe side.
Brandon: They say 2" minimum. Ice can vary though. I wait for 4". If you aren't familiar with ice, make any mistakes on the safe side.
Anglinarcher
12/9/2013 5:56:00 PMIf you are not prepared, stay off. Otherwise, two inches of bubble free clear ice is adequate with limited gear for a normal sized person. I once fished a half inch, using a snow shoes to support and spread my weight, but the game cop that was coming out to inspect me found it was not enough for his boots. LOL I was young, light and dumb.
At ,my current weight, and smarter age, I prefer 3" Plus of bubble free clear ice.
At ,my current weight, and smarter age, I prefer 3" Plus of bubble free clear ice.
downriggeral
12/9/2013 10:49:00 PMMy mother was raised on Coeur d' Alene lake and perch were a staple for their family. Here is how they taught me to clean them; works great.
1) I like the Buck 371BRS Stockman knife.
2) Make a horizontal cut across the fish just behind the head and barley through the back bone.
3) cradle the fish in your off hand pointed tail away and make a cut on each side of the dorsal fin. Grip the back of the dorsal between your thumb and knife blade; pull up and remove.
4) Work the skin down on each side behind the head.
5) grab the fish body behind the head in one hand and the head in the other...pull and the skin will come off down to the anal fin. Put your knife tip under the fin to release and finish pulling the skin/guts off.
6) Cut the ribs off by pulling your knife forward starting at the anal area.
This method is very fast once learned and you end up with two slabs of meat on the backbone. Flour, salt and pepper and fry to perfection. Enjoy your boneless perch as the two pieces of meat come off the back bone once cooked. - Alan
1) I like the Buck 371BRS Stockman knife.
2) Make a horizontal cut across the fish just behind the head and barley through the back bone.
3) cradle the fish in your off hand pointed tail away and make a cut on each side of the dorsal fin. Grip the back of the dorsal between your thumb and knife blade; pull up and remove.
4) Work the skin down on each side behind the head.
5) grab the fish body behind the head in one hand and the head in the other...pull and the skin will come off down to the anal fin. Put your knife tip under the fin to release and finish pulling the skin/guts off.
6) Cut the ribs off by pulling your knife forward starting at the anal area.
This method is very fast once learned and you end up with two slabs of meat on the backbone. Flour, salt and pepper and fry to perfection. Enjoy your boneless perch as the two pieces of meat come off the back bone once cooked. - Alan
