What a great day! Weather was perfect and not too much other boat traffic on the lake yet. Fished all day and have had the best results so far this year. I have noticed that the Trout have finally started jumping and that the pads are starting to fill in on the north and south ends. I fished the last few weekends without even a bite and yesterday was a nice change. Primarily fished the docks along the east side of the lake and managed to catch 4 good size bass (2lb range). Released the first 3 but kept the last one. It will be going in the smoker when I get home from work today!
The warm weather must be causing the fish to come out of hiding as I also had perch bumping into my lure throughout the day. Water temp was around 62 degrees. Small baitfish were visible in shallow water next to some of the docks we tried. We also saw schools of carp that were hanging out by Honeymoon bay. Did not see or hear of anyone catching any Muskies yet but it is still early. Other boaters appeared to be having mediocre results but many of them that I ran into were using topwater bait. I tried some topwater lures at the sunken rock island but had no hits...
It was a memorable day to say the least and I anticipate the fishing to just get better from here on out. I will definatly be trying again over Memorial Day weekend!

ToadWater

5/18/2009 2:06:00 PM

Hmmm? How is smoked bass?

ugorico

5/19/2009 8:21:00 AM

Its pretty tasty. I do a 'hot smoke' at about 175 for a few hours and eat it immediately. Even my 3 year old daughter likes it.

hooknline

5/20/2009 7:56:00 AM

Hey smoked bass never tried it , and I smoke a lot of fish. Do you brine them first , if so it what kind of brine. I will try the next time I catch some bass , we will be out on thurs the 21 .

ugorico

5/20/2009 4:57:00 PM

I never used a brine as I always eat them as soon as they come out of the smoker. I rub them with table salt and let them sit for 4-8 hours in the fridge prior to smoking. During smoking I re-apply salt about every hour or so. As mentioned before, 3 hours at 175 seems to do the trick for a juicy fish dinner. I do have a good brine recipie but its not available as I am writing this from work :)

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