It's that time of year again

[OBLIGATED]

This guy is driving my kid nuts.Shows up at work hours or at night.

[Powers]

I think this guy might be a target this year.

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Originally Posted by Powers

I think this guy might be a target this year.

Thats a beast!

[Tyson Brown]

Originally Posted by Powers

I think this guy might be a target this year.

Wow

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Surface temps are at 70 or below now.Finally got a little Striper when they were hitting on top.A little on the small side but enough for fish tacos.

[Tyson Brown]

Dangerous question, but: how do freshwater stripers taste, in comparison with other fish, saltwater or freshwater?

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Originally Posted by Tyson Brown

Dangerous question, but: how do freshwater stripers taste, in comparison with other fish, saltwater or freshwater?

Here they are real close to grouper in texture and taste.Even the Bass taste good here.I never ate much freshwater fish in Florida because of the taste.
Stripers have a red strip I cut out so there is no strong taste.

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Palmetto State Armory has the BOG Tripod and electronic hearing protection on sale for 120 bucks.The BOG is usually around 200 bucks by itself.
I ordered yesterday and its already shipped!

[Tyson Brown]

Originally Posted by OBLIGATED

Here they are real close to grouper in texture and taste.Even the Bass taste good here.I never ate much freshwater fish in Florida because of the taste.
Stripers have a red strip I cut out so there is no strong taste.

Huh. Yeah, bass taste so muddy around here. Even bluegill and shellcracker taste muddy to me.

I wonder why. Probably some type of microorganism / algae.

Google search:

https://www.eaglevalleynews.com/colu...-muddy-3839055

But the muddy taste in trout has nothing to do with the mud at the bottom of a lake. It is caused by a chemical compound called geosmin. The two primary producers of geosmin in freshwater lakes are the blue-green algae you see on the surface of some lakes and actinomyus bacteria which causes decomposition of organic material on the lake bottom.

Algae and actinomyus bacteria release geosmin into the water (it is actually released when the living algae and bacteria die) which trout breathe in through their gills and then transfer, through their bloodstream, into their skin, flesh and muscle tissue.

Geosmin accumulates in the skin, fatty tissue and muscles of a fish and is only eliminated with time once the algae bloom clears and/or decomposition slows. The rate of elimination is dependent on water temperature and the fat content of the fish, which is species and age (size) specific.

While both algae and decomposition increase in warmer water, it takes longer for a fish to eliminate the geosmin compounds from their system in cooler water due to metabolism rates.

Although fish can still taste muddy in the fall, they are more likely to during the hot summer months when the algae is in full bloom. The problem diminishes as water temperatures cool and are less likely to occur in lakes which are relatively deep and low in organic matter.

Ironically the problem of fish tasting muddy can also exist in lakes with a high degree of clay particles that are suspended in the water. The clay absorbs the geosmin that is subsequently passed through the gills of the fish.

It can be hard to predict which lakes will have muddy tasting fish. Two lakes of similar depth, with the same type of algae bloom, may or may not produce similar tasting fish.

Sometimes it’s just a matter of which habitat a fish frequents when eating.

If you do keep a fish that you suspect is going to taste muddy, you can usually distinguish a slight muddy smell when you’re cleaning it. You can try soaking your fish in vinegar, but I’ve never really found it all that successful. (Geosmin breaks down in acid.) There are all sorts of so-called remedies for muddy tasting fish but, like I say, I’ve never found one that works. Once I know the muddy taste is there I can always taste it – regardless of how it is prepared, how much spice might be used or what kind of sauce it is covered with.

So, I just learned another new thing.

[riplipper]

FW striper is very good, especially grilled.
Grew up fishing the rivers in VA. If the river was muddy, the fish would taste like dirt. Get a week of crystal clear water and there is a huge difference. Cats, bass, and sunnys were all good if clear water.

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Originally Posted by riplipper

FW striper is very good, especially grilled.
Grew up fishing the rivers in VA. If the river was muddy, the fish would taste like dirt. Get a week of crystal clear water and there is a huge difference. Cats, bass, and sunnys were all good if clear water.

I use tinfoil on the grill.Small can of pineapple juice,coconut oil,blackened seasoning and let it reduce down.Sweet and spicy.You can add peppers/onions to your taste.
My oldest son boils them and then drops the chunks into a bowl of butter and Old Bay seasoning.You can scoop them on those corn chip scoops or throw it in a taco.This works for regular bass and crappie too.
Crappie here boiled is "poor mans lobster'.Spice the butter and melt it.Start dipping!

[riplipper]

Butter and old bay, mmmmmmm, when fish is gone, dip the biscuits in it.

[OBLIGATED]

Tripod and hearing muffs came in.The wind dies down some coyotes and coons are getting thinned out.
This tripod adjusts for tall guys standing to sitting in a blind.Not the latest and greatest but the deal was too good to pass up.They just put a thermal on sale and Im wishing I didnt look at their e-mail ad.

[OBLIGATED]

Originally Posted by riplipper

Butter and old bay, mmmmmmm, when fish is gone, dip the biscuits in it.

Yep, I dont leave anything like that to waste.

[OBLIGATED]

Originally Posted by Tyson Brown

Huh. Yeah, bass taste so muddy around here. Even bluegill and shellcracker taste muddy to me.

I wonder why. Probably some type of microorganism / algae.

Google search:

https://www.eaglevalleynews.com/colu...-muddy-3839055


So, I just learned another new thing.

Before south Florida got turned into concrete and asphalt(I was young then)I fished in canals,lakes,rock pits,Everglades and Okeechobee and never had muddy tasting fish.A lot of the canals were pretty clear too.Water management,over developing and big sugar has a lot to do with the quality in that area.
Give people a decade and they will ruin it here too.You wouldnt believe the garbage people leave on the roads,lakes and streams here every tourist season.