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Anyone on the susquehanna


fishinfreak

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I agree with both of you.  I kept a 30 incher once.  Still feel guilty about it but it reminds me why I let them go now.  She was so full of eggs and she didn't taste bad but not what I expect a walleye to taste like.  I was originally going to have a skin mount and changed my mind.  For those of you who want to tell me how to prepare them, I say to you that you are making my point for me.  BTW, I also let the 15 inchers go just because 3 more inches and the thickness almost doubles.  Give me a limit of 24 inchers and that's the lottery.  Haven't won it yet but I keep playing.

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