Keeping Fish

LOL....
 
"theres no fish in the creek and u genius' wana keep 6"
 
6 fish in two hours .
were you accused of snagging or lining/lifting too?
 
prob'ly not
I think you have to catch like 4-6  an hour ea on a slow bite day before the accusations start to fly ....
 
 
Do you really eat these nasty tasting things?
if so, what's your favorite way to bury the foul taste?
Tons of spices and smOke?
 
do you eat sky carp too?
(that's goose to those not aware)
 
 
..L.T.A.

captaingeorge
The majority of fishers like myself pay for a license to catch fish to eat. 

I like to keep a few myself every now and then, but let's be honest . . .
 
Most hunters and fishers could be eating wild salmon or ribeyes for dinner 3 nights a week for what we spend on travel, gear, licenses and time for hunting and fishing.  We pay for a license because we enjoy the pursuit and the experience.  If we like to eat fish and game, it's a bonus.  
 
As for the complainers, I don't really see anyone "complaining" on here much.  Offering some common sense solutions about reducing limits a little bit to help a fishery in decline.  If the worst thing that happened to you this weekend was someone complaining about you keeping too many fish, I'd say you had a pretty good weekend.  

On the topic of keeping fish, below is great for snipping the gills of larger fish to bleed them out.  These fish are too big to pull out effectively with your fingers (often cut your finger trying), and pain to use a knife.  Tire plug reamer is good to give them a death spike to the brain, if you feel the need to put them out of their misery.  If you are more the sadistic type, put them back in to be tortured a few more times by flies in their backs or hooked in (or around) their mouths while they try to eat or avoid being tricked, then dragged around, before being pulled on shale bank, handled with dry bare hands, and photo opt with a thumb in their gills, or just kicked back in for the same thing to happen again.
 
http://www.harborfreight....el-scissors-97042.html

rsquared
 
there's not a piece of chicken, beef, fowl or wild game out there that i don't do something to before i cook it.  same with fish.  you?

Agree.  Even a nice ribeye is better with salt & pepper or spices.  It has it's own built in "butter", in the amount of fat they have.
 
I have a feeling, many cook steel head with skin on.  Which isn't bad, but it traps the bloodline in the fish.  If that red meat is removed, steel head is a lot milder tasting.

rsquared
 
 
there's not a piece of chicken, beef, fowl or wild game out there that i don't do something to before i cook it.  same with fish.  you?
 
 
 
 

 
seasoning  can "enhance' the flavor of some fin, feather and fur critters
or they're good plain too
 
the one's you "just have to know how to cook" to make edible ..is code word for  "they taste like crAp, so you bury the real taste somehow"
 
i love chicken livers,  oysters cooked any way or raw.
I'll eat farm raised catfish by the bucket full
 
but there's two things that will never taste good to me no mater how you cook it ....steelheads and sweet potatoes
make it three things and add goose
 
 
..L.T.A.

The Erie steelhead complaints department manager is Helen Waite. 

If you have a complaint, contact Helen Waite. 

D-nymph

captaingeorgeThe majority of fishers like myself pay for a license to catch fish to eat. simple. stop complaining about people keeping fish. fish have been kept for years and years and they are still there in the creeks year after year. I know the run hasn't been like past years but instead of ****ing and complaining about it go out and enjoy urself and keep quiet. I fished with my dad this weekend we each caught 3 in 2 hours. everyone we bumped into had nothing to say besides there's no more fish blah blah blah. guy had the nerve to say "theres no fish in the creek and u genius' wana keep 6".. well ya jagoff, there are fish in the creek and yes we want to keep 6, woulda kept 100 if the limit allowed. enjoy gods creation and stop the ****ing

haha. God stocks the stealhedz you guys so shut up, George doesn't want to hear your yammering!

Praise Allah

Steelhead can taste very good and mild when processed quickly after catching, and prepared within a day of the catch in my opinion.  They have the one of the highest Omega 3 fish oil contents of any fish, so if you don't bleed them immediately, get them on ice, and cook them within a day, then the fish oil will make the meat strong tasting.  That fish oil is one of the reasons why salmon/steelhead/trout are the best quality fish to smoke though, because the oil holds the smoke just like the fat on a pork shoulder or brisket.
 
I have a feeling that those of you who say it's foul tasting really can't cook very well or aren't preparing it fresh within 1 day of the catch, because almost any kind of fresh meat can taste amazing when prepared the right way.  I usually only keep a couple Steelhead in the afternoon of my last day on trips, right before I return home.  If you keep fish on ice for multiple days before you return home, or rope them in the morning and drag them up and down the creek for hours first, then yeah no matter what you do to cook them they will probably taste a little fishy or foul.  As someone else said; you should always cut the dark meat out of the center of the filet too, where the blood line is, as that meat is stronger tasting.
Here are a few of my favorite ways to make them.  Does anyone else prepare them differently than what I listed, that you would recommend trying?
 
1) Grilled - On a cedar plank, with your favorite dry rub
 
2) Chowder - The fish takes on the taste of the soup.  Steelhead/Asparagus Chowder is my favorite
 
3) Smoked - Either a dry brine slow smoked and preserved to eat with cheese/crackers, or a wet brine smoked hotter and quicker to eat as a hot meal.
 
4) Baked - Wrap a half of a crab cake with pieces of Steelhead filet, top with butter, lemon, bread crumbs, and paprika.
 
5) Fried - Beer battered and fried in hot oil with some homemade tarter sauce.  I like using Honey Brown or Yuengling Lager for the batter.

I'm not big on goose, but I had a friend bring some in to work and it was almost like eating steak!
I would have never believed it . All in the preparation and seasoning . 

old dog
lol
 
 
cap, i had a bud who shot dozens of geese each year and turned them all into jerky.  i'm not sure what he seasoned them with but they were, by far, the best jerky i'd ever had.

 
 
I'll be honest, there was a guy that had a table next to mine  at the gun show.
He sold deer jerky and deer smokies...they were great
One time he brought in some  goose smokies ..they weren't "bad"
 
.L.T.A.

genieman77
 
the one's you "just have to know how to cook" to make edible ..is code word for  "they taste like crAp, so you bury the real taste someho
 
..L.T.A.

actually, it's code word for don't overcook it. the biggest mistake people make with goose is cooking it too long. It is a red meat with no fat. cook it beyond rare, maybe mid rare, and it turns into dried up liver. cook it truly rare with a cool center and it's as good as a steak. i treat it no different than beef.

Agree big gills,big crappie,big perch are about the best. Walleye is good but I prefer smaller eaters as to the Erie hogs. Steelhead are not my favorite but a piece of smoked properly sitting on cream cheese and a good cracker and a good beer isn't bad once in awhile. As to goose hot sticks there better than deer.

George  it is not worth my time to  even argue with you

od,
 
I don't ice fish any more. Too tired to clean a bucket ov Perch & Crappie last night so dumped in cooler & smothered with ice. Just as tasty as ice fishin'.
 
Goose taste like roast beef 
 
 Love blind robins,Sardines with mustard & eat anchovies right out ov the can 
Pig liver is a little tough to swallow.
 
crappy

Yes dano. Stop roping them! YOU are the reason we have no fish...you and your clan of elders...bait dunkin, worm slingin sack drippin jags...alla yinz! Yinz should become more dignified and practice catch and release fly fishing like the evolved amongst us.