Tournament News Powered By Lake Drive Marine
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Angler Kills & Tosses Musky for No Reason
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All you have to do is go fish; one cast, one bite, one fish...
That's all it takes to be a winner in the 24th annual Skamania Mania fishing contest, set for July 5-6 in Michigan City, Ind.
The free, no preregistration required fishing contest is presented by the Northwest Indiana Steelheaders as part of Michigan City Summer Fest.
The 12 largest steelies caught over the two days win Cabelas gift cards, starting with $200 for first place and going down to $25 for 12th. The 13th best fish wins the best prize, a custom, $500 Xcalibur fishing rod.
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The Michigan DNR has confirmed it has confirmed state-record fish for brown bullhead and black buffalo.
Record Brown BullheadThe state record for brown bullhead was beat by a fish caught by Jared Gusler of Fairview in Alcona Pond in Alcona County on May 25 at 2 a.m. Gusler was bowfishing. The fish weighed 3.77 pounds and measured 17.5 inches.
The record was verified by Kyle Krueger, a DNR fisheries biologist in Mio.
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(Provided by Lindy Lures)
The northeastern corner of Minnesota is the home of the Boundary Waters Canoe Area WildernessThe northeastern corner of Minnesota is the home of the Boundary Waters Canoe Area Wilderness (BWCAW), stretching 120 miles west from the shores of Lake Superior along the Canadian border and the equally impressive Quetico Wilderness Area. Its an area where families and friends can enjoy nature like it used to be, and the fishing for smallmouth, walleyes, muskies and other gamefish is virtually untapped.
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(Provided by Smithwick Lures)
Northern pike are among the tastiest fish that swim in fresh water, but many anglers will never get to enjoy a plate full of pike because theyve heard the fish is difficult to clean. The Y bone is the reason we dont read more about pike cuisine, but it shouldnt prevent you from enjoying a delicious piece of fish.
Cleaning a pike is easier than you think. Creating boneless pike fillets results in a perfect fish fry, but the firm, cream-colored flesh is awesome baked, grilled, stir fried, broiled, boiled or simmered in mouth-watering chowder. When cleaned correctly youll get three boneless fillets from each pike.
Key to good table fare is to take care of the catch. Small pike are far-and-away better eating than the big ones. The general rule of thumb is to keep smaller, yet legal-size pike and immediately release the bigger girls so they can spread those beneficial genes around. Small ones fit better in the livewell, and they stay alive in there better, too. When surface temperatures are over 65°F, have ice along to throw in the livewell, but harvesting pike for the table is best accomplished in cooler waters, from early fall through late spring.
Begin cleaning by laying the pike on its belly.