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Topic Review (Newest First)
06-06-2014 11:34 AM
rvinson Fish of a lifetime, Really? When I went to Missouri a couple years ago I caught a few that size... Dont think I took any pics. becasue I didnt think anything of it.. Just was hopeing for bass.
06-06-2014 10:40 AM
bobys Its like the pumpkinseed I caught as a kid in Minnesota, I've been told it was around 13". I remember catching it kinda but basically all I remember is a fish the shape of a dinner plate coming out of the water on my pole. I was young and had no idea whether it was a big or small fish at the time, but man would I love to catch that thing now!!
06-06-2014 12:41 AM
Opry99er Thanks, fishslap.

That's what I told him... Said "Remember this one, buddy... You may never see it's equal as long as you live!"

I still don't think he quite understands the magnitude of his catch. Perspective comes with time, I suppose.
06-05-2014 11:18 PM
fishslap Looks like I'm late to the party but that bluegill is insane. Fish of a lifetime IMO. Nice work.
06-05-2014 08:37 AM
Opry99er Takes me about 2.5-3 minutes, and that's on 5-8" sunfish. Interested to try this technique on cats and white bass.

Works great, and thanks again. My filets are looking like filets now instead of mangled strips of messiness.

It was never a problem with trout, but warmwater species have thicker ribs, I guess.
06-05-2014 08:14 AM
Fordo Right on man. You won't have to sharpen your knife as much. The dude that showed me can do 1 a minute. Im not as fast but still takes only about 2 minutes for me.
06-04-2014 07:04 PM
Opry99er fordo... Thanks for that video. That's how I filet now... Getting a bit faster with it and saving alot more meat. GRACIAS!!!!
06-04-2014 06:30 PM
bobys I can't deal with bones in fish! Especially the small ones, the bones are just thin enough to creep me the f**K out when I feel them in my mouth
06-01-2014 01:23 PM
Fordo This is exactly how I do it.

https://www.youtube.com/watch?v=S7ONlnmSSEs
06-01-2014 12:32 PM
WestSloper Well don't use an electric on the small ones, you'll end up wasting more. Use a sharp fillet knife and go slow. Starting along the back and working your way down the ribs is key!
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