20 yellow gold SE of G can today

[Water Dog]

Got a late start today, and this dog got roasted, a 4 water bottle day for sure. Not much wind but what was there was welcomed, for the swing and cooling. 20 nice yellow gold, 2 sheep head, 1 catfish. And no white perch. 10 returns to grow up for next year. 2 hours today, roasted my you know, anyway it was steady, had to call it, this old dog needed to get back to the porch. If you need the gps numbers look me up here, About Water Dog.
back soon,
Wear the life jacket,
be safe,
Water Dog

[fishfinder]

Good report Dog, tight lines

[Water Dog]

Cleaned the 20 yellow gold caught yesterday, after a night on ice.
Gut pile shows the yellow gold were eating gobies.
2 pounds and 12 oz (filet & skinless)
I was using a shiner golden mix, spreaders and no bling.
~Water Dog

[Ole fisherman]

Hmmm...can taste those fillets already !!

[Water Dog]

Hmmm...can taste those fillets already !!

Me too! I have a tumbler that is a great at getting the scales off, but my wife likes them without the skin. So any I give to others are skin on, but for those I make for my Lucky Charm (wife) It is skinless. She also likes walleye better and this year I did get some for the freezer for her preference (skinless). The fish I cook is baked with some Panko crumbs and a touch of olive oil to keep those crumbs on. So we still have a lot of time to get those yellow gold to the freezer , and any way you like to keep them, skin on or skin off, fried or baked.

Be safe and put the life jacket on,
~Water Dog

[gb1234]

Do you guys bleed out your perch?

[Water Dog]

Do you guys bleed out your perch?

No bleeding required for yellow gold , however I do bleed the walleye.
I have needle nose pliers to pull a few gills on the walleye and a bucket of lake water to contain the mess.
~Water Dog

[Ole fisherman]

Have never bled Perch, not sure there is enough blood in them to make it worthwhile.
As far as cooking them, we prefer skin off and my family prefer the perch over the walleye. I have a form of arthuritus that causes excess plaque buildup in my arteries, so doc says no skins as that is where the bad fat is held. Ate lots of them with the skins on in my younger days but after a triple bypass and carotid artery surgery, I better listen to the docs...no skin..