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Fishing has picked up slightly on Devils. A buddy and I fished Thursday evening to Sunday morning (2/5-2/8). Weather was consistently overcast and cold, Friday's wind made hole hopping less attractive. Walleye fishing has been best around 15' on hard bottom areas with a few perch in the mix. Perch generally have been best around 25' give or take a few feet with mud to scattered rock being key areas.

Walleyes preferred subtle jigging on darters and rattle spoons. A few fish came from set lines such as a dead stick and tip-up. Perch wanted smaller rattle spoons and rattle-less spoons. Sometimes our most effective way to catch perch was to leave your bait on the bottom and wait for a perch to pick it off.

I've been hearing more reports of perch being caught in mid-depth basins (20-30'), the sun has been a major impact on that bite. If we could get sunny and stable weather for a few days, perch fishing should improve.

Pike have been annoying aggressive. I donated my most productive buckshot spoon to one Saturday. Multiple pike were marked and seen on camera. One evening we had one stalk us for over an hour.... You can figure out how walleyes and perch reacted once they realized they were being watched. With that said, high water column jigging (5' under the ice) has been very productive along with tip-ups.

Here are a few shots from the weekend.

IMG_3569_zpsrc7ybq4o.jpg

IMG_3566_zpsf26tavd5.jpgIMG_3576_zpsmrvj6yid.jpg

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  • Your Responses - Share & Have Fun :)

    • and I'm going to try that with as loin too!!!  looks darn good!!
    • going to be doing a wild rice meat loaf later this week, bacon wrapped of course!!
    • Did a couple more pork loins today for a friend who’s father passed away. It is about the 15th of the summer and prob the best….. but I have no clue why. I usually cut the rib end off and smoke separately as pulled pork. If you haven’t done this, you need to try it. Cook till 165 then wrap with some liquid of choice till 200. Better than pork butt imho. Ran out of room on the tin, so decided to cut off four chops for the family. Cut them off while slicing and warm them back thru on the grill at high heat…. Just enough to get the good grill marks!
    • Thanks for sharing Duff, I've given around 200 serranos away at work with lots more on the vine yet among other peppers so I think that's what I'll do with the rest. Last year's dehydrating didn't pan out..
    • Pretty much just peppers and vinegar. With some lime juice, salt, half dozen garlic cloves and I threw a shot of tequila in it and let it simmer for and hour and a half. This was after smoking the cut up and deseeded peppers. Food process before and after the simmer. Strain it, and I have a dozen 5 oz hot sauce bottles showing up in the next day or so. Will be able to fill 6 of them with this year's batch. Tested it on some wings today, exact same color and texture as the Frank's Red Hot Buffalo sauce I also had. I'll throw it on tacos, burritos, add it to chili.         
    • i got room for maybe 1 more sedum................................... maybe 2!!!!!!!!
    • I have about a dozen sedum around the yard. Tons of bees. With Those and bee balm I feel like I did my part with the bee population.    tomatoes, second round of peas and habanero are the only thing left. Collected my 4 o’clock seeds and need to clip 5-6 zinnias to plant next spring. Yards down to 3 inches, wind has helped when dropping the mower down a quarter inch.    Duffman care to share what you use pepper sauce for? I googled it but seeing if you do something different with it.  Thanks 
    • my garden is pretty thin right now. only thing left are tomatoes and kalarabi!!!!!! yesterday ieven cut down a bunch of my wifes flowers that are done blooming.   but them honey bees are sure working over the sedums!!!!!!1👍
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