Headed out at first light today and setup in 45’ straight out of the ditch. Setup for a north east troll with the waves and being solo I ran 1 rigger w/ flasher&fly + a slider spoon, 1 dipsy w/ spoon, and one thin fish on a planer board. All the rods took a fish by 8am and I adjusted my setup to target kings. Not a single bite the rest of my time on the water. Fished from 20’- 55’ and didn’t mark much of anything all day. The water appeared to get pretty chalky once the winds picked up. Overall a fantastic day on the big lake!
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The following user(s) said Thank You: dogsbestfriend, Sundevil, Pikesmith, edac, Lund
The photo of the grilling fish has me confused (and hungry.) First thing I noticed was the top filets were on aluminum foil, the bottom one's were just skin on the grates. My first thought was "why the aluminum foil" but then I answered my thought question, "that's to keep the grease and oils from the top fish from dripping on the lower ones." Then I noticed the ones on the bottom were mostly uncooked while the top fillets look ready to eat. So un-confuse me (and ask me over to dinner.)
This could be a good topic for debate here on the Southend, When grilling fish, should you "foil" them or just slide on the grill, skin side down.
I used to skin all my salmon when I was cleaning them so they were ready for most ways (other than grilling) of preparing them - poached, fried, baked, patties, loaf, chowder and a dozen other recipes. When I wanted a grilled fillet, I'd cut an aluminum foil skin for them, poke holes in the foil so the oils and fat could drip through. Otherwise, it's just grill frying them in their own grease. Now I grill more, so I leave the skin on and if I need a skinless fillet for some other recipe, it's easy enough to skin them in the kitchen.
The following user(s) said Thank You: Fish head, Allseasonangler
Those were on my smoker. I turned the heat up to 450 to sear the upper filets. Then like you said I flipped them and set them on foil to keep that seasoning and juices off my cured filets below. Set the temp at 180 and smoked for a couple hours. I always keep the skin on because it leave the back side of the filet from drying out. Everything turned out amazing! All thanks to the big pond practically in our backyards.
The South End provides useful resources and discussion forums for those that fish The South End of Lake Michigan for Salmon, Steelhead, Perch, and Bass as well as elsewhere in the Region and Chicago area.