That's pretty much what we do all April and May, Ice fishing. These photos were taken last Saturday.
There were lots of people fishing out by Pipe Spit.
Here is a sheefish with a 20 ounce pepsi bottle next to it to give you a size comparison.
Tanya with her big fish.
4 comments:
How do you prepare them?
You can filet them or cut them into steaks or filet them and hang them to dry. Or you can freeze them whole and save them later. They have a mild while flesh, similiar in taste (but not quite texture) to halibut. They are a very fatty fish so they can be quite rich, but not super fishy. They are great baked, fried, made into patties, fishloaf, fishsticks, fishchowder, whatever.
Daaaaang! Those things are huge! My guys would LOVE being able to fish for those!
Cathy, I enjoy the photos of the fishing and also photos of the way the various fish are butchered and prepared. Very interesting. You once posted photos and a recipe for a side of fish which you baked. Thoroughly enjoy your site. Also like the photos of your grandmother's kitchen. Thanks.
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