To keep or not to keep

[DoubleD]

We have been bleeding our fish for years. Once you decide to keep the fish, put it on a stringer, hold it over the side, and cut its throat with kitchen scissors( much safer than sharp filet knives on a rough day). Then throw the fish overboard for 5-10 minutes for it to bleed out. At that point you have to put the fish in a cooler, but the filets are extremely clean at the filet table, no blood. We also cut the dark meat off of the filets after we clean them. It helps if the filets are cold and firm so sometimes we do it the day after the fish have been cleaned and sit in the fridge overnight. We will lay the fillet flat with the dark side up and gently shave off the dark stuff with a sharp rapala knife. We also zipper the fish, essentially removing the dark / bony section that runs through the centerline of the filet.

[LOWE LIFE]

Thats the only way to cut up a fish. Cheeks first gives you something to hold on to Zip 'em and I trim ALL red and silver off the filet. Gives it a less fishy taste and you end up with nuggets of delicious white flakey meat! I dont bleed them out. And for the HOGS.. I'm still searching for a wall hanger but I do release all females. Good luck be safe
Lowe Life!

[Dr.Ed]

You won't find a boat with more rules than my boat, the Holly Lucas. In the spring in the shallow waters (30 feet or less) all females are released after a quick picture. Keepers are immediately tally-wacked and put on ice. A counter is used so as to not go over the limit which is 4 walleye right now. The other rules are simple: No booze, no smokes, no Pepsi and of course, no bananas. I almost forgot: no four-letter words like bass, carp, golf or Blue as in 'Go Blue'. I only keep the fish I plan to eat or share with friends and family so I have yet to mount a fish and I never will. Enough of this. The docks are in at Catawba State Park and the ramps are open so what are we waiting for?