Guys, I think I'm Gonna Need A Bigger F-2...

They are in the creek to spawn...I'm surprised you are allowed to fish for them, around here they protect spawning fish and close the rivers/lakes during spawning times. The meat usually gets very mushy on spawning fish too.
 
Kirkwood said:
Holy mackerel! ;)

Nice pics Mist.
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LOL, and thanks man.


Dcaggie06 said:
They call that kinda work a masterpiece. I expect to see that up on Andy's site by Friday!
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Ha, as you can see, I am a little rusty at this and ill-prepared for it. I'd like to do a better series of pics for the website :o


Kyle_4 said:
They are in the creek to spawn...I'm surprised you are allowed to fish for them, around here they protect spawning fish and close the rivers/lakes during spawning times. The meat usually gets very mushy on spawning fish too.
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Well...I am new to the area, and honestly have more questions than answers. Back where I come from, we didn't even have fish like this, much less a season on them. I have a lot of questions to ask when I go after my license. I had no idea I was going to be given this fish tonight even, but was not going to let such a beautiful fish die for no reason and just be wasted. No mushiness to it though. We are on a very small creek out in the middle of nowhere, and as thick as they are right now, and as few people who are out this way, I doubt they are in any danger of extinction here. I have seen a lot of people fishing the last few days so who knows. I'll find out more about it tomorrow...
 
Kyle_4 said:
They are in the creek to spawn...I'm surprised you are allowed to fish for them, around here they protect spawning fish and close the rivers/lakes during spawning times. The meat usually gets very mushy on spawning fish too.
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Was just looking over the MI DNR Regulations, and we are on a "type 4" stream, and these are the regs, so no worries. I just can't keep any brook trout, brown trout, or Atlantic Salmon until April 26 this year. But, we're good to go on these all year round, so yep, heading to get that license early in the morning :)

Last Sat. in
Apr. – Sep. 30
for Brook Trout,
Brown Trout, and
Atlantic Salmon
Open all year for all other Trout and Salmon
 
mistwalker said:
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That's the first pic I ever saw that made a Woodsman look small. 😄


Michael
 
Nice looking fish and although a fillet knife might have made it easier to fillet the fish, it just goes to show that you don't need a fillet knife to fillet a fish. Great pictures as well, thanks for posting.
 
Wow. Nice catch - get that fishing license up to date!

The Woodsman appears to make quick work of the cleaning. Hopefully we'll get to see (and drool) over what you cook up.
 
solid4ever said:
I'm wondering if a very thin stock Bourbon Street Skinner wouldn't be a great little "F3"
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Ya know, I have only handled one once, but that is a thought...though I think with all the pull-cutting involved a pommel swell may be better. That's what made me think of the KEB with more of a F2 shaped blade. Last night I would have just been happy with a Toothpick, for that extra blade length :)


RRaconteur said:
That's the first pic I ever saw that made a Woodsman look small. ��


Michael
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Yeah, did sort of make it look small didn't it :)


TLA said:
Nice looking fish and although a fillet knife might have made it easier to fillet the fish, it just goes to show that you don't need a fillet knife to fillet a fish. Great pictures as well, thanks for posting.
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Yeah, the last time I filleted anything near this big, I just used a butcher knife. My dad was an artist with a fillet knife, he used to fillet our fish, and then several people waiting in line at the cleaning tables at the dock in Jupiter just to speed up the process. I never have liked flex in my knives, and have also preferred fish cooked whole or in steaks, but can usually manage ok if I need to... A long sharp fillet knife would have made it easier to remove the skin though.


Bush.Hacker said:
Wow. Nice catch - get that fishing license up to date!

The Woodsman appears to make quick work of the cleaning. Hopefully we'll get to see (and drool) over what you cook up.
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Yeah, definitely had to get the license :)

The Woodsman did very well indeed. I'll see what I can come up with :D
 
mistwalker said:
Yep. I know of several ways I love fish of this type. Going to poness one soon for an article I am going to write.

Funny part is this one was brought to me just a few minutes ago to fillet. The closest thing I have to a fillet knife lol, is my Woodsman :eek:

This should prove interesting :)
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Hey Mist, I'm coming, I'm half way through Ohio on 80 with 2 CPM 154 F2s and a filet knife. I'll let you know when I hit Lansing:eek:. Only joking, but that looks like some excellent eating there.
 
What a pleasant surprise, that is awesome!! The fish are going nuts up here to, especially at the mouths of the rivers (they are stacked). My buddy reported 22-27" walleye just last night. And to think I haven't even gone yet, what is wrong with me:)
 
McVeyMac said:
Hey Mist, I'm coming, I'm half way through Ohio on 80 with 2 CPM 154 F2s and a filet knife. I'll let you know when I hit Lansing:eek:. Only joking, but that looks like some excellent eating there.
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Hey, with two F2s we could each attack one side while filleting :) Though a Bishop might do better. I have been thinking all day about a new design I want to send Andy and Ken to get their thoughts on :)


LilBayDeNoc said:
What a pleasant surprise, that is awesome!! The fish are going nuts up here to, especially at the mouths of the rivers (they are stacked). My buddy reported 22-27" walleye just last night. And to think I haven't even gone yet, what is wrong with me:)
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It was a pleasant surprise, and my daughter relly got a kick out of helping me clean it last night. She's excited about eating it now :)
 
i cant wait to get my f2 from andy....dun dun dun...its going to be cool
 
Did you open the stomach to see what that thing had been feeding on? I'm sure it had plenty of leaches and eels.
 
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some crazy stuff i took to him......which i understand now he normally does not do
 
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