Thinking I'll give the fresh water small fish fishing a shot today.

Bill D.

Bill D.

Crazy Old RO
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150
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I've caught many species of fish using all kinds of tackle. As kids we often used tiny hooks, a price of a bug or worm, and tried to catch creek minnows about 3" long. My point being I've loved to fish almost since I learned to walk. When we are young it's important catch lots and biggest when fishing. As we who fish a lot change over the years it becomes more important to watch and help others catch fish. When we fish for ourselves the how we catch them becomes the most important part. Today I plan to breakout my lightest flyrod and some small 'bream' and maybe a few bass poppers. I won't catch as many as i might using bait like crickets or worms but that's not the point today. I'll miss many of the strikes due to slower reflexes of age, but I'll still enjoy the "fishing". My target species will be of the sunfish family, here we catch what we call bream, redear, shell crackers. Y'all might know these as just bluebill. I might keep enough for Ann and I to fry for supper. They won't be big by 'fish' standards, only 3/4 to slightly over a 1 lb., but pound for pound they fight as hard as the best big sport fish and the tackle allows them to do so. If you have the time go back to your younger days and fish small when you have a chance. Almost forgot I'll also carry a ulta-light spinning rig spooled with 2lb. test and casting a 1/8oz beetle spin. which often results in hookups with much larger bass.
 
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Is there a way to prepare small sardines that you know of? Like 3-4"? I can catch them with a cast net from shore and we've used them for bait but I wonder if there's a way to prep them for eating.
In Oregon I tried Columbia River smelt in the smoker but added a bit too much salt and they tasted like a salt stick. I may try again with these sardines..
 
I've never really bothered to try because like you I cast net them and use them as live bait for 'better' fish. However, with that said I have had some fish based spreads folks have made using them. On crackers, with cheese, and cold beer, I thought it to be tasty. Interesting post, I'll search and see what I can find in way of a recipe.
 
We've been catching lots dinks on 3-inch, orange flake Senkos. I'm up $2.00 over the admiral now, but it's been neck and neck. Last trip we each only caught one, but I caught first and biggest. C&R for us, and you can't keep anything under 12".
 
speedo said:
We've been catching lots dinks on 3-inch, orange flake Senkos. I'm up $2.00 over the admiral now, but it's been neck and neck. Last trip we each only caught one, but I caught first and biggest. C&R for us, and you can't keep anything under 12".
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You've been catching what??? dinks??? must be left coast speak... Can you translate to southern? :unsure:
 
Dang Bill, you're making me all nostalgic today...

When my boys were little we used to go to the local lakes in South Florida going for bluegill (we called them sunfish) with a bit of worm on a small hook. Other times we would head over to Hillsboro Inlet and they would fish under the bridge with bit of squid on little hooks. Anything that would result in lots of catching and excitement.

Fast forward to today, my younger son has his own bass boat, competes in semi-pro tournaments, and has lots he can teach the old man.

I still thoroughly enjoy hanging out on the boat fishing with him, even if he pulls in two large bass for every smaller one I catch.

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Surfer said:
Is there a way to prepare small sardines that you know of? Like 3-4"? I can catch them with a cast net from shore and we've used them for bait but I wonder if there's a way to prep them for eating.
In Oregon I tried Columbia River smelt in the smoker but added a bit too much salt and they tasted like a salt stick. I may try again with these sardines..
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www.greedygourmet.com

Fresh Sardines

www.greedygourmet.com www.greedygourmet.com

www.greatbritishchefs.com

How to Cook Sardines

Learn how to cook sardines to perfection in this article from Great British Chefs
www.greatbritishchefs.com www.greatbritishchefs.com


from a fishing group I asked:
Take only the small ones 3 to 4 inches cut crosshatch pattern in them must gut them the batter and high temperature frying I would use peanut oil. And then any strong flavor dipping sauce.
 
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Bill D, I'm stuck on "greatbritishchefs.com". That seems like an oxymoron from what I've heard about British cuisine.
 
Sardine fishing used to be huge around SF and Monterey. They virtually disappeared. Lots of Italian recipes for sardines.

Does anyone eat smelt?
 
Thanks for those links, Bill. I'll try butterflying and frying first.
Key, The Columbia River smelt runs used to be thick and plentiful. Not sure what's left of those runs these days.
IIRC, a daily limit was 1 5 gallon bucket. I don't know how people cooked them We were always fishing for bigger stuff.
 
Smelt is generally deep fried whole and you eat them whole (head and all). Some people put a light batter on them. You can eat a ton of them since they are so small. I haven't had them in years, but remember them being tasty
 
getakey said:
Smelt is generally deep fried whole and you eat them whole (head and all). Some people put a light batter on them. You can eat a ton of them since they are so small. I haven't had them in years, but remember them being tasty
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When I was young, (high school and college years) my friend Chris and I would go to the town docks in Lynn, MA and smelt fish at night in the winter. A Coleman lantern for heat for us and light to attract the smelt. Smelt poles with little jigs. We would catch dozens of them, then bring them to my neighbor who would fry them up for us in exchange for a share. Good stuff!
 
Smelt must be bigger on the East Coast. The smelt I have eaten were no longer than 3 inches or so
 
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