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Warmwater flyfishing Bass, pike and even muskies in your backyard

Thread: A warm water monster Reply to Thread
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Topic Review (Newest First)
08-25-2003 04:56 PM
JDJones
Just as well

He probably would not fit in the normal sized wok anyway.

BTW: in the future, just gut them and cut each side with a series of vertical slashes between the ribs. (like on the fish below) Do not remove the head, the tail, the fins, the skin, nothing! Just deep fry the whole thing. Easy!

><///('>
JD
08-25-2003 04:40 PM
Robert Burton Anything over 24" has to go back
08-25-2003 04:12 PM
JDJones
Beauty is only skin deep

How did it taste? I used to throw those things back because they were such a pain to clean. Now that I have learned the quick and dirty way of dressing them out, I'll keep every one I can get my hands on.

><///('?\>
JD
08-25-2003 03:38 PM
Robert Burton Wadda mean it struck beautifully it fought beautifully and out of the water it posed beautifully
08-25-2003 12:43 PM
dewey That's a big fish, but boy is it ugly
08-25-2003 11:38 AM
Robert Burton
A warm water monster


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