Entries for February 2013

Sometimes an ice lure that makes a lot of sound produces the best action, but other times a quieter approach works best. Here’s how to tell the difference.

Often the difference between an ordinary and a gourmet fried fish meal is the introduction of a simple fresh sauce or topping.  The use of fresh produce, whether home grown or from the grocery store, can provide a refreshing and zesty counterpoint against the oily crunchiness of the fish breading.

I can’t help but think of the buzz that surrounded Allen Iverson a few years ago on most of the sports channels for nearly a week. It was in regards to his lack of willingness to practice. For fisherman practice really does make perfect, even though we don’t think of it as that. 

I’ve been chasing a trophy smallmouth for almost 20-years now. The trophy I’m chasing happens to be a monster 22-inch bronzeback I caught back in 1994 on a trip to southern Lake of the Woods, Ontario and 19 years later I’m still trying to land one bigger.

Last Saturday was the kind of day that I have trouble finding fishing buddies willing to show up.  I watched a YouTube video that showed the Susquehanna River locked up in ice.  The forecast showed a high of 27 where I usually go, and 32 at the southernmost range of my day trips.  

One of the great fallacies in the history of cooked freshwater fish is the notion that walleye needs to be breaded and deep fried.  We all love a crisp, bread-crumbed walleye fillet atop a hoagie slathered in tartar sauce and slaw, but ask yourself the next time you order this North Country belt buster:  

Each early January, there seems to be a brief thaw.  The mercury may flirt with 60 degrees for a day or two, then reality sets back in with a harsh cold front and return to lows in the teens and ice on the river.

This week’s entry has a dual meaning. I am writing this late in the evening of February 3, 2013. Earlier today we said our last goodbyes to Jim Hudson, a fellow Ice Team member who lost his life in a tragic accident on Lake Superior on January 26th. I had planned to tell you all about the forgotten and under-appreciated burbot, but I can’t help but think of Jimmy… He loved the slimy buggers as much as I do, and would’ve wanted me to let you in on the secret of the often overlooked freshwater cod, so we’ll start there.

No matter how many soft plastic baits are out on the market or in your tackle box, they are worthless without a good hook.

Most anglers love to fry their fish, and they can’t be blamed for it—especially in the heart of winter when fried crappie, perch, and walleye from the fishhouse serve as one of nature’s most effective comfort foods.