kerryd15 Posted March 30, 2015 Share Posted March 30, 2015 what temp do the sheep head become "active"? Water temp was 39 this weekend and couldn't find them. Smoked some last year and went over really well. I know last year I quit around 65 degrees. Quote Link to comment Share on other sites More sharing options...
Stick500 Posted April 1, 2015 Share Posted April 1, 2015 We seem to discuss the mighty Freshwater Drum every year!Here's two previous threads on the same subjectI've gotten into them early in the year, but couldn't find any last spring ('14)Got the itch to try and hunt some up in the next couple of weeks- will keep you postedLet us know if anyone else finds any! Link 1 Link 2 Quote Link to comment Share on other sites More sharing options...
Comit 2 Posted April 9, 2015 Share Posted April 9, 2015 I do not know much about the spring bite for Sheephead but I do know when they are silver they are lean white meat. When they are bronze in color thay have a fat layer unddr the skin.Down in south central Mn there is a lake called Volney. If you troll a #6 Hornet in June you can catch 100s of them in a day. A friend and I once caught 50 doubles of Sheephead in one afternoon. Unbelievable! Quote Link to comment Share on other sites More sharing options...
Ctrl_Alt_Dlt Posted April 10, 2015 Share Posted April 10, 2015 For those avid fish eaters, how does sheesphead taste in comparison to other freshwater? My dad once told me the meat is very soft, hence they prefer more flaky meat like walleye. Quote Link to comment Share on other sites More sharing options...
Stick500 Posted April 10, 2015 Share Posted April 10, 2015 here's what I understand about eating sheephead;first off, stay away from the big ones as people have said they don't taste as good (I don't know why, it's just what they say)second, get them on ice right away and keep them cold- I think that's what keeps them from getting mushythird, cut off of the fat line by the belly part to the fillet (leaving it on might make them mushy, too)fourth, the fish really don't have a lot of meat on them for their size- just the way they're builtand fifth, I actually did all of the above, coated the fillets in flour, seasoned them, and fried them in butter, and they were great! It was a good, firm, mild white fish. Might do it again if I get into some this spring. I've seen anglers on forums state they mixed sheepshead fillets in with walleye and none of their guests noticed. Quote Link to comment Share on other sites More sharing options...
pushbutton Posted April 10, 2015 Share Posted April 10, 2015 I will add....don't overcook. Quote Link to comment Share on other sites More sharing options...
Stick500 Posted April 10, 2015 Share Posted April 10, 2015 oh one more thing- I found that they don't seem to do well when you freeze them- that restricts things just a bitlotsa little things you have to do to make them work as tableware, but none are that difficult Quote Link to comment Share on other sites More sharing options...
Ctrl_Alt_Dlt Posted April 10, 2015 Share Posted April 10, 2015 Thanks guys! May consider it one day. Quote Link to comment Share on other sites More sharing options...
Comit 2 Posted April 10, 2015 Share Posted April 10, 2015 I have noticed if the Sheephead is silver in color there is no fat along the lateral line so if you want to try them for the first time I would suggest not keeping them if they have a bronze color. Quote Link to comment Share on other sites More sharing options...
kerryd15 Posted April 12, 2015 Author Share Posted April 12, 2015 I will say I haven't froze them. I have mixed a couple sheep in with crappie and we couldn't tell the difference. They have a softer filet like a crappie. I fish them till the water gets warm. I started this last year. I smoke them, they are really similar to a whitefish or tullibee smoked. Quote Link to comment Share on other sites More sharing options...
GeluNumber1 Posted April 12, 2015 Share Posted April 12, 2015 From what I've experienced, the sheepshead get active when the water temperature reaches the high 50's to low 60's. With the St Croix being 53 degrees right now, it shouldn't be too long now until the drum pop up. Quote Link to comment Share on other sites More sharing options...
kerryd15 Posted May 14, 2015 Author Share Posted May 14, 2015 Found them. Thanks. Smoked the first batch yesterday. Just about all gone! Quote Link to comment Share on other sites More sharing options...
Archerysniper Posted May 14, 2015 Share Posted May 14, 2015 Found them. Thanks. Smoked the first batch yesterday. Just about all gone! I'm going to have to keep a couple this weekend to try,we shot around 60 last weekend. Quote Link to comment Share on other sites More sharing options...
kerryd15 Posted May 15, 2015 Author Share Posted May 15, 2015 Quote Link to comment Share on other sites More sharing options...
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