Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
  • RECEIVE THE GIFTS MEMBERS SHARE WITH YOU HERE...THEN...CREATE SOMETHING TO ENCHANT OTHERS THAT YOU WANT TO SHARE

    You know what we all love...

    When you enchant people, you fill them with delight and yourself in return. Have Fun!!!

Sign in to follow this  
cbrooks

eater size northerns

Recommended Posts

Doesn't matter what species I'm fishing, I seem to catch at least a few pike. Which is a good thing other wise I would be getting skunk alot of the time. I've never keep the pike I caught and I was thinking of giving them a try for the frying pan. What is a good length for eaters 18 to 24 inches? Should I pickle them? At what size would you consider to big to keep (the ones with trophy potetial)?

Share this post


Link to post
Share on other sites

people normally pickle them... because then the bones get soft and you don't have to really worry about deboning a northern.. seeing as they are quite the pain in the a$$ to debone...

Share this post


Link to post
Share on other sites

20 to 24 are good eating, one thing you may want to look at also is the color of the fins, the yellow fins have a yellowish meat that I don't find as desirable as the red finned fish that have a more clear and pinkish meat that you'll never be able to tell the difference between in a pile of eye fillets, the Y bones take some practice but its nothing once you get it down.

Share this post


Link to post
Share on other sites

Yeah 20-24 is a good range. Smaller than that there really isn't a whole lot of meat and larger than that they would be getting fishy. Plus every lake has plenty of fish in that size range, not many lakes have plenty of fish larger than that.

Share this post


Link to post
Share on other sites

I prefer 4-6 lb'ers for filleting as you get nicer sized fillets and it only takes a fish or 2 to feed the family, pickle the 2-4 lb'ers, and let the larger ones swim. I would say eat or release standards vary by lake as some lakes are full of 24" fish and others that receive lighter fishing pressure will have high numbers of larger fish.

Steve

Share this post


Link to post
Share on other sites

Muskiefool,

Do you know if the fin colors vary by lake or are multiple subspecies present in some lakes? Some of the lakes I fish also have pike with green fins as well. I was just looking at some pictures and noticed most of the fish I caught were either green or red fins.

Steve

Share this post


Link to post
Share on other sites

I've never noticed the meat color or should I say make the connection between the meat color and the fin color, that's a pretty good observation. I've also noticed that the yellower colored meat wasn't as tastey as the pinker/whiter fillets.

I tend to keep northerns in the 3-5 pound range for eating. I've been eating them since I was a kid.

Share this post


Link to post
Share on other sites

last year I had some with those yellower fins and I got this when I filleted them : anybody know what causes this? hopefully this isnt in violation of the picture posting rules but i don't know how to describe it

073.jpg

Share this post


Link to post
Share on other sites

i don't think it's a disease, i'm thinking something from the liver or something in its diet that causes a yellow stain? It only showed up once I cut it open, didn't show yellow on the outside

Share this post


Link to post
Share on other sites

That is what happens when you cut into the internal organs. I think the kidney or gallbladder. not sure. be sure to clean the fillet right away as it is not very good tasting.

Share this post


Link to post
Share on other sites

I was told about the fins and difference in quality of meat by an old timer about 6-7 years ago, Ive seen both come from the same lake and even on the same spot.

I theorized it came from Crayfish but thats just a hunch.

Share this post


Link to post
Share on other sites

Thats a good point. I never paid much attention to the fins before but will do so going forward. It would be interesting to know if it is diet/other living factor related or if they are separate subspecies like the difference between a redfin and siskiwit laker.

Steve

Share this post


Link to post
Share on other sites

I only keep a few to eat each year, mostly through the ice and generaly 3-8 pounders. Summertime we keep anything over 33" and donate to the local Taxidermy school. Anythting 40 or better goes on our walls grin

Share this post


Link to post
Share on other sites

There's nothing I hate more than pickled fish. GROSS.

Scandinavian food is weird.

That said, pike that are caught, filleted, and fried the same day are fantastic. I never keep ones over 24 inches.

Pan fried, batter/breaded, with whatever seasonings you happen to like is the way to go.

Share this post


Link to post
Share on other sites

If I keep them, it's 24" or less for three reasons:

-under 24" are so common anyway

-not very tasty when larger than this

-at mid 20's" they can start to eat the larger prey and have a chance for trophy size someday

Keep waiting for that 42" plus fish. Would love to get a replica mount done someday if I ever get the chance.

Share this post


Link to post
Share on other sites

No we don't kill them all but mount worthy ones go to the school for the class to learn on. 40+ though will go on my wall, and the next 8 pound + silver to. We donate 6-10 a year rest go back.

Share this post


Link to post
Share on other sites

There's nothing I hate more than pickled fish. GROSS.

Scandinavian food is weird.

That said, pike that are caught, filleted, and fried the same day are fantastic. I never keep ones over 24 inches.

Pan fried, batter/breaded, with whatever seasonings you happen to like is the way to go.

i agree... pickled food is disgusting.. im polish.. and my mother loves pickled herring.. YUCK

Share this post


Link to post
Share on other sites

I like to keep them from 20 - 24 inches. Anything bigger goes back. They taste great in a good beer batter.

Share this post


Link to post
Share on other sites

I'm Prussian and pickled herring or pickled pike is top shelf stuff around here...mmmm good.

Prussian.. Polish.. almost one in the same...

Share this post


Link to post
Share on other sites

This almost calls for a favorite pickling recipe post, there is nothing better than pickled fish and a few crackers if done correctly !!!

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

Sign in to follow this  



  • Your Responses - Share & Have Fun :)

    • Like Leech said, it appears that a grant in aid trail is running through your area. I would urge you to contact the club president or another representative and try to work out a solution. They may be able to even re-route the trail to avoid your driveway but you will not know unless you engage in a civil discussion with a representative of the club. Just let them know you have concerns and see if an agreement can be had.    I would be surprised if the club doesn't have a landowners event every fall that you could attend and talk to club members as well to keep reminding them each year of your concerns.
    • Forgot this was a day game, missed it but happy we got the two points. We have been holding our spots and even have some games in hand on some other teams. If we can just keep this pace up we are in, but here is hoping we get hot towards the end of the year. Would be nice for a change. 
    • Nice win this afternoon on the road...things are getting interesting....need others to keep stumbling and we may not have to worry about a Wild Card.
    • That's the problem in restrictor plate races--stay on the gas and hit the car in front or lift and be hit from behind.
    • No doubt!   We didn’t have to wonder if there was actual contact though after Dillon said he had a run and just stayed in the gas.   Is what it is.  And that’s the difference I noticed.
    • So no sill plate for the walls on the perimeter then.  OK.     Again, not an expert so whatever your guys say and you’re comfortable with... I don’t know all your construction details. I - sandy County Is just that; sandy.  So it’s not too tough to get a good base.   My experience, as it relates to this, has just been based on building a 36x48 wood framed garage in Isanti County.  8 inch block on the perimeter to support 12 foot sidewalls of 2x6 construction.  My buddy that sold me the lumber said the project was only 200 feet short on interior walls from being a house.  After adding in the attic square footage it had more than my house.  Going with a pole building frame is the game changer.   Again, best of luck. It would be interesting to me to see the completed project.
    •   Didn't say you would.    
    • Lol Leech-I don’t remember saying I was going to block the driveway with logs or wire. They will begin hitting the 4x4’s beneath there that have been there to keep cars from driving on the grass. Not my deal. I was only looking for some guidance on if I’m overreacting or if there should be som me]angers employee. So, ya, like everything else, it’s a lack of manners and I’m not crazy...yet. 
    • Just had a call with the builder and the concrete guy I am working with. Neither said they would "waste" concrete on thickening the edge unless there were plans to add on to the structure at a later date. The builder said no amount of concrete on the edge will help the building stability. He says if it moves its his fault in building it. There will be no weight on the outside edge of the building, worst thing that could happen would be erosion outside the building.
    • Had looked into the panels and they pretty much doubled the initial cost of the structure. I could spry foam the entire wall cavity for less $ and have close to the same thing.
  • MWO