redbone

I'm going to be going to Sodus for the first time to fish the Proam . Anyone know of any good places to stay while we are there (4 guys - 5 days). Thanks

Nice package - looks like a good steelie spoon for sure

I'm trying to find out more about the herring strips from Fish On - I purchased the new stuf yesterday from the Boat doctors and the weather was the pits so I am waiting until this afternoon. I have been looking to see if anyone else has tried it and it is looking like I am the only one with the new stuff. Did anyone else run the samples? They look decent - and don't need to be frozen - although you can freeze them. They are brined - and certified VHS free - I'll post you a pic when I figure out how to do it. It is a lot better than the old stuff they had - firmer fits those Rhys Davis and Challenger heads we all have. I can't wait to get out there and try it - 2 hours yet.

The new Fish On Cut Bait looks awesome - You can get it now at Captains Cove at the Oak - and the Boat Doctors in Olcott. It fits all the Rhys Davis heads and is certified VHS free- I have so missed this for 2 years or so and will be using it later today.

I got this cut bait yesterday from the Boat Doctors in Olcott. They have it there - and it looks real good. The only problem was the weather - I wasn't going out yesterday. I was was seriously disapointed in losing cut bait for so long - and was real pleased to get this Fish On bait. It's a little different than the old cut bait and doesn't need to be frozen. This new VHS free cut bait looks awesome and I will be using it later today. It just might land us some tournament fish.

This is my all time favorite recipe: Honey Cured Smoked Salmon First you got to catch the salmon Ingredients 1 qt water ½ cup salt 1 cup honey ¼ cup lemon juice 10 cloves 10 allspice berries 1 bay leaf 1 large fillet of salmon Suggested wood chips: Hickory or apple Directions Combine all of the ingredients except salmon to make a brine. Place the salmon, skin side up, in a baking dish and cover with brining liquid. Allow fish to brine for two hours. Rinse salmon in cold water and pat dry. Place salmon on a drying rack (or grill rack that you will use to smoke the salmon on) and allow to air dry for at least 1 hour. Smoke the salmon skin side down for about 1 – 1 ½ hours at 160 degrees.

Nice fishstix - Is that a silver back spoon and a 3D eye?