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Headed out Friday morning with Glenn in his new Lund for a little Walleye/Burbot fishing in the Spokane Arm. We launched out of Porcupine Bay and headed over to a hump near the entrance to the narrows as you first leave Porky. We jigged and bladed with nothing to show for it so we headed up to the area near buoy 5 in search of Burbot and eyes. We started off just upriver of the buoy 5 sign and started catching Burbot right away. Depth ranged from 35-60' and any jig color worked as long as it had some green in it. We used green worms with chartreuse tails and senkos with chartreuse tails for most of the day. I also had some luck with a perch colored blade bait for both Burbot and eyes. We totaled 30-35 Burbot and 12 eyes. We kept a limit of Burbot as well as fed some young eagles and only caught two eyes worth keeping a 15" and a 17". I caught one Burbot that coughed up a still live 3" perch that I threw back into the Arm and watched it swim away, that was one lucky little Nemo. We had a third person with us on this trip young Nathan the son of one of Glenn's coworkers. This will probably be his first and last trip with us. He has yet to learn that it is not wise to try and out fish the old guys as we may toss his but overboard to keep from looking bad. He actually caught on rather quick on how to jig for eyes and Burbot considering he normally wastes his time fly fishing (just kidding). It was a typical winter day of fishing as it snowed, sleeted and rained on us in a matter of about an hour. Glenn's new boat has now officially been introduced to winter fishing, having an inch of snow in it will do that. We did talk to some nice people in a Crestliner who spent most of the day in Porky and said they caught 10 eyes all between 16-19 inches. As a side note be careful for deer heading to and from Porcupine Bay, I slightly bumped one ending up with only a slight new bend to my front license plate. Thanks for anti-lock and trailer brakes Ford and Lund.

P.S. When cleaned the Burbot were stuffed full of crawfish and perch.

MS

primetime

12/1/2013 9:11:00 PM

Sounds like a nice trip.

The Quadfather

12/1/2013 9:44:00 PM

That is a VERY nice pic.

Diamonddave

12/2/2013 12:13:00 AM

Sounds like you all had a lot of fun, I as an older guy might have tossed Jr overbboard if he was catching all the fish.( Just kidding ) Its great to see boys and girls younger than I on the water having great time. I only wish more would get hooked on fishing and hunting other than drugs and booze.
I for one will never turn down a chance to teach the younger folks and help them any way I can so if there is a program or one was to start hit me up!!!

downriggeral

12/2/2013 9:57:00 AM

Mark, do you skin the burbot before filleting? What way do you like to cook them the best? They sure are slimey creatures!

DiamondDave Take a look at the latest Mac Attack issue for kids programs http://www.mackslure.com/index.php?c_ref=18

iwilfish

12/4/2013 6:22:00 AM

downriggeral, Mark probably has more experience than me, but skinning burbot first is best. cut a ring around the head, grab the skin with needle nose pliers, while holding the head, and peel it off like a glove.( I found it works best to nail the head to a board after making your ring cut) the meat is then separated from the spine like a loin cut of meat on an animal. the meat is a lot like ling cod (they are sometimes called freshwater ling where i'm from in Alberta) we used to catch them occasionally when ice fishing for pike.

juggalo

12/4/2013 8:17:00 AM

I've started a topic about this fishery in the forum asking for advice but no one has chimed
in.you seem to know what you're doingthere and dropshoting the cold crappie on long and I would love to hear from you about both.please pm me if nothing else.thanx

Montana cutthroat

12/4/2013 2:14:00 PM

Looks like a "hot chocolate and peppermint schnapps" day out there. Excuse the ignorance but what do you mean by "eyes"?

hewesfisher

12/5/2013 6:09:00 AM

"Eyes" = Walleye.

downriggeral

12/5/2013 7:12:00 PM

I did figure out how to clean them (looked it up on the internet). Suggestions on cooking them?

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