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Posts posted by bluewater

  1. I have used Musky's brine many times and skipper is correct about how long you cook (smoke) the fish. If you keep it a little on the dryer side it will keep longer. I like mine more firm and dryer than most so it will keep for quite some time but I also cut each fillet into 4 pieces and freeze everything that I do not want to eat right away and of course use a vaccum sealer. It will gather a little moisture in the freeze and thaw but still tastes great. Never had a complaint yet.

  2. Baca....I was up to the St. Lawrence fishing last week. Slugs of adults and goslings everywhere. The tentative 2012-13 regs are out. Pretty much the same as last year. I agree that the season needs to be extended. I also live in CNY and last year the geese showed up here in big numbers a couple days after the season closed.

    I saw the same thing last year, early goose season was terrible for me then when it closed I started to see many.

  3. It's broken. Send it back for a replacement. Okuma will fix or replace. Don't need to strip the spool. Okuma will put your spool on a new reel should they replace it.

    Thats good news I just hope its a fast turnaround time from okuma heading into aug now, and the clicker button disengages when line is pulled out.

  4. Fishing Report

    Your Name / Boat Name:





    Time on Water:3.5 hrs


    Wind Speed/Direction:SW

    Waves: less than 2

    Surface Temp: 75


    LAT/LONG (GPS Cords):




    Total Hits: 1

    Total Boated:1

    Species Breakdown:laker

    Hot Lure: nothing worked good

    Trolling Speed: all over mostly 2.6

    Down Speed: didn't have probe out

    Boat Depth: 100-170 fow

    Lure Depth: all over




    Not much of a report but here goes, very tough bite for me the last few times I went out. I was the only boat out besides 1 that was miles away I tried spoons and flasher flies of all colors nothing seemed to work. Seems like the fish are very scattered. I did not mark hardly any bait or fish the whole time and when I did it was just a fish or two. After 3 hrs of nothing I got bored and decided to pack up and the last rod went off and was a average size laker. Any one having any luck out there?

  5. Ok im not sure if it's a problem or if it is supposed to be like this but I just used my new okuma convector yesterday and the clicker for the drag only clicks when your reeling in, if line pulls out it pops right off.. All my other brand reels work if line goes out or if your reeling in. Seems like the whole point of the clicker is to tell you when a fish takes it. Any one have any issues with this?

  6. It really depends on how well you like it done as in how dark you want it, I would start around maybe 200 deg or so and adjust from there. I would say aprox 8 hrs or so depending on your smoker. I use a masterbuilt 40 inch elect smoker. My last batch I was playing with cooking temps that were lower and it took a considerable amount of time to get it done ( over ten hrs). I am still somewhat playing with temps I used to use charcoal smokers but got the elect. one this year.

  7. Definetly a great recipe. I have made several batches of it now for about 2 years and its the best I ever had, I just kick the heat up a little 4x the cayenne. I used to pay to have my fish smoked untill I got my own smoker and that recipe, my fish comes out ten times better than what I used to pay to have done. Thanks for sharing it will all of us Muskybob.

  8. Beautiful pics!!! I have been dying to go to alaska for several years now for some fishing/hunting. I have been thinking about tapping in to my 401k to head out there in the next couple years with some friends and family, and maybe even a few LOU members as a group trip.

  9. Unlike other fish that spawn numerous times, keeping kings, small or large, has the same impact on breeding. All lake-caught kings are caught before they have their one and only spawn. With that out of the picture, it comes down to the dinner plate. I know lots of people who only eat kings under 10lb.; they prefer the meat and, there is less mercury in smaller fish. Creel limits are creel limits. IMO, there is not much difference to the population whether you take 3-10lb fish or 3-20lb fish. Most all die after 3-years in the Lake. For me, 10 to 25lb kings get filleted and frozen while those larger than 25lb go to the smoker.


  10. Yeah it's been tough for me I fished for 8hrs wed morning and only had 3 on and landed 2, 1 20lb king and a giant brown. I figured it was 12 plus pounds. Not much bait or fish on my fish finder :(


    I wish I had taken a pic of it with someone holding it but my phone died while I was fishing. It was FAT!!

  11. I was wondering if anyone could give away all your tips and secrets to catch lots of fish for this saturday in Oswego?????? Just kidding things have been quiet about oswego in here lately for probably the last week or so, my educated guess is for obvious reasons (Tourny).

  12. I got a few twinkie rigs to try but im not sure what the best way to run them is.

    I was looking for leader length and with or without flasher and what sizes. Thanks for any info.

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