What is your favorite species to fish for in Colorado?

Rainbow Trout
Votes: 0 0.0%
Lake Trout (Mackinaw)
Votes: 1 50.0%
Walleye
Votes: 0 0.0%
Wiper
Votes: 0 0.0%
Tiger Muskie
Votes: 0 0.0%
Largemouth Bass
Votes: 0 0.0%
Smallmouth Bass
Votes: 0 0.0%
Yellow Perch
Votes: 0 0.0%
Crappie
Votes: 0 0.0%
Northern Pike
Votes: 0 0.0%
Brown Trout
Votes: 1 50.0%
Kokanee Salmon
Votes: 0 0.0%
Brook Trout
Votes: 0 0.0%
Cutthroat Trout
Votes: 0 0.0%
Bluegill
Votes: 0 0.0%
White Bass
Votes: 0 0.0%
Channel Catfish
Votes: 0 0.0%
Carp
Votes: 0 0.0%
No favorite
Votes: 0 0.0%

Total voters

2

Favorite species

45330 Views 196 Replies 132 Participants Last post by cards25, Aug 14, 2008

don broeren

Discussion Starter · Jan 31, 2005

This should be interesting!

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21 - 40 of 197 Posts

I've noticed the wiper popularity gets more and more common with each year. I hope the DOW stockings catch up with the popularity. Even though there are size limits and bag limits, I've seen a whole lot of people catching legal amounts of fish.

Even I have caught my limits this past year for family barb-e-Qs. Some folks say the meat on wiper aint good, but personally, I think the fish is damn good!! There was never once when my backyard barb-e-Qs ended with leftover wiper. Actually there was never once when my backyard barb-e-Qs ended with leftover fish!!

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koni

· #22 · Feb 21, 2005

Someone told us to cut off the red parts of the meat from wiper, because the red part is contaminated, and it will improve the flavor. I fillet our fish, so when you take the skin off, you will see red streaks along the sides of it. Does anyone know if this is true? They said it was true for cats too.

Also, i was looking at a book last night that my son sent me on catfishing, and i am a little confused as to whether or not the big catfish i caught, was a channel or a bull head. I didn't realize it till i looked in this book, that the one i caught was mainly dark, almost black on its back side as you can see from the photo on the fist page of this post, and its head is wide, so is this a channel or a bull head? According to this book bull heads don't get that big.

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1eyered

· #23 · Feb 21, 2005

Koni

That's a good point on your catfish. I noticed the head size too when I 1st looked at it. IF it was a bullhead, well, that could have been a record!

As for the red meat part. Don't take my word for it, but I don't believe it. I eat that part all the time and have no worries. As for improving flavor, YES, it can improve the overall flavor to remove that part. I just eat it anyways because I barely can taste the difference. But I still don't think it is contaminated. Once again, don't take my word for it, but I'm sure that part aint gonna kill you.

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koni

· #24 · Feb 21, 2005

1eyeRed

I did not know for sure. Seems to me if a fish is contaminated, the whole thing would be contaminated, not just parts of it.

This book says that the all-tackle record for a black bull head is 8 pounds 15 oz. I do know the lake was never fished until last year, or at least it wasn't open to the public to fish, so the fish that in it have been there a long time. They do stock it each year though. This book is pretty cool. It talks about "noodling".

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epic

· #25 · Feb 21, 2005

Bullheads are smaller catfish with BIG heads, the easiest way to tell if it is a bullhead is its belly will be yellow.
As for the fish being contaminated with red meat I dont believe that either, if the meat is red its just bloodier and can give that area of the meat a more fishy taste. This is probably why 1eyeReD doesnt taste the difference. If a fish is contaminated then the whole fish is bad.

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jeremycallahan

· #26 · Feb 21, 2005

The red streak in the meat is called the mudline. The oily tissue (one happening to be the mudline), collect some of the contaminants. Things like mercury are distributed through out the fish. Its a personal call...

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chris

· #27 · Feb 22, 2005

It's hard to pick, but I love bass fishing the small ponds in Colorado.

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epic

· #28 · Feb 22, 2005

jeremycallahan said:
The red streak in the meat is called the mudline. The oily tissue (one happening to be the mudline), collect some of the contaminants. Things like mercury are distributed through out the fish. Its a personal call...

There is alot of mercury in Colorado waters because of gold mining and panning so this might be a good idea to cut it out after all. I dont eat fish very often so I doubt I will ever end up cutting it out but who knows.

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Neal/CO

· #29 · Feb 23, 2005

The red meat is inherant to the striper family. My family fishs for stripers all the time in North Carolina. It does improve the taste if you cut out the red meat! Also if you are worried about contaminates, do not eat the meat the the belly fat is connected too! This area tends to store contaminates also.

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1eyered

· #30 · Feb 24, 2005

Ok this red meat discussion is starting to convince me. I'll have to steer away from it, if I remember to.

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koni

· #31 · Feb 25, 2005

My point was just that it makes the fish taste better if you cut off the red part, which is what someone told me. I didn't know if that was true or not. I do know that catfish have that as well, i fillet mine and pull the skins off and i've seen it in them too.

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Jimmy

· #32 · Mar 5, 2005

It all depends where I am at.
Iowa it is Crappie
Canada it is Walleye
Chatfield is a toss up Walleye or Trout
Gramby it is Mac.
Mississippi River it is Catfish

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Zman

· #33 · Mar 6, 2005

Koni...I have heard that red area referred to as the mud line on them...and it should be cut off...see cut and paste below...

Special Notes on Preparation
When prepared correctly, hybrid striped bass can provide delicious table fare. However, many anglers only keep smaller fish to eat, often complaining that large fish have a bad flavor. Larger fish can be just as tasty as the young ?tender? ones when prepared correctly. Hybrid striped bass have a vein of red meat running down the center of their fillets, known as the mud line, which is the cause of the strong flavor. Older / larger fish tend to have more red meat in their fillets, and consequently, a stronger flavor. Removal of the mud-line is essential to eliminating the off-flavor of larger fish. Some of the white meat may have to be sacrificed to remove all of the mud line, but the difference in the flavor will be well worth a few extra moments of preparation. So when you take to the waters this year with a fishing pole in hand don?t overlook Ohio?s other bass, you won?t be disappointed.

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stuccoman01

· #34 · Mar 8, 2005

Hey Don,
I don't see anything about alaska king salmon also one of faves taste and the fight.

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stuccoman01

· #35 · Mar 9, 2005

no you can't find any kings in co, they tried to put them in williams fork and dillon in the 80 but they didn,t take hold . but i manage to get 30 to 40 every year in alaska. In co it has to be walleye, pike, tigermuskey, lake trout and bass.

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fishingkats

· #36 · Mar 9, 2005

why only those fish

if you want something big
go for the carp

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stuccoman01

· #37 · Mar 9, 2005

Fishingkats
carp are fun too,I take the kids to the local ponds for them . you ever seen the look on an 8 year olds face when the line starts peeling off.

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