Gill-T

Read the water. Around the mouth today there was all kinds of leaves and human crap floating in the stagnant water. Trout need O2. Down East a little there is lake water mixing in. A little warmer too. This time of year stare at your surface temp. A degree or two makes all the difference most days. Once you find one or two, keep hitting the area as there will be more. Remember with cold night temps, the surface water (and the water along the bank) may be colder early but will warm up and be a draw later.

Docks are in

Not shown on that photo is I added another aluminum backer to sandwich the styrofoam on the tow string edge of board and then added bolt thru eyelets to tie the string to. All problems inherent with original board set up were fixed with modifications. I run these in any waves.

Off memory I think it is 8.5” front and 11.5” back. They are in my boat so I will have to check. Every connection point is reinforced with aluminum stock that you can get at Home Depot or Lowe’s. You can curl the aluminum backers to support the tow connection and use bolt-on eyelets to tie to instead of relying on the strength of the styrofoam to support ( it will break over time).

The second keel will increase the tightness of the towline so your releases slide down the line easier. Helps in wind.

As of now, Olcott Harbor between the piers is packed with ice. Oak Orchard is open. Check before fishing tomorrow.

I was shocked 3.5 year old bucks in NY only averaged 110” B&C. Interesting that fertile ag land areas have the size edge on younger bucks but every area has similar sized bucks at 3.5 years of age. Genetics play a bigger role than food is what I surmise from that data.

Bring breakfast for the crew. You will see how many calories get burned off as it is hard work. Bring a camera to take pictures for their presentations to the public.

UV glow from anglers Avenue

So good I had to share. Step 1: Kill a deer Ingredients you will need: • venison blackstrap or tenderloin • CABELAS open season steak rub or equivalent • bag of wegmans frozen green beans and shallots • olive oil • butter or margarine Step 2: bring nonstick frying pan to heat at medium-high temp and add bag of beans, a tablespoon of olive oil and spoonful of butter or margarine. Cook for a few minutes. Step 3: place rub sparingly onto meat and sear in hot pan for approx 12-15 seconds per side. Step 4: move pan to another burner set on “warm” setting (low heat), cover meat with the beans and place a cover over the pan. Flip once. Check pinkness of meat by cutting. As with any venison, don’t over cook. Enjoy!!

They have to be concentrated as you found due to lack of rain. The warm rain this week should change things a little.

There is a tutorial by Bill Saiff on how to float a dipsy using tension control out the back in the prop wash to get beyond wingers. Search YouTube.

Awesome. I will join the hunt this weekend weather permitting.