Farm Pond report

Post by **Ken K** » October 1st, 2002, 8:40 pm

Some pics of me and my wifes fishing expedition 9/28/02. The bream were all caught on crickets fished under a cork, about 3 feet deep. I caught 3-4 of these little bass on a black worm, Texas rigged, no weight. It seems to be the only thing they will eat.

dewyafish · Post by **dewyafish** » October 2nd, 2002, 12:38 pm

Cleaning 'em on out ain't ya?
How many before goal is reached?

Post by **Cranfield** » October 2nd, 2002, 1:11 pm

They look like very acceptable pike baits.

Do you bother filleting them, or just chuck them in the dish whole ?

Post by **Ken K** » October 2nd, 2002, 1:15 pm

Dewey, 150 down 150 to go.

Cranfield, all I eat are the heads.

dewyafish · Post by **dewyafish** » October 2nd, 2002, 1:50 pm

Can I have the tails???

Post by **Cranfield** » October 2nd, 2002, 2:18 pm

Ken, If they are bass, are they small mouth or large mouth ?

Don,t the largemouth bass grow in to double figures ?

Ken, my "cooking" question was part serious. A lot of continental freshwater and sea fish are cooked and eaten whole. Sardines, pilchards,whitebait,smelt,gudgeon, loach and a few more.

Post by **Ken K** » October 2nd, 2002, 2:47 pm

Cranfield, they are Large Mouth Bass. Generally Small Mouth Bass are found in a cooler climate than we have here in Central Georgia . The Shoal Bass that you have read about here are an exception but I doubt they would survive long in a pond or reservoir.

The Bass in my picture is 16 months old and weighs about 1 1/2 pounds. Hopefully she will continue to grow at the rate of a pound a year.

The "proper" way to prepare and cook a small Bluegil is to scale, remove the head and entrails, dredge in cornmeal and deep fry, until very crispy. Country folks in the Deep South DO NOT eat fish with the head still attached.

Next year I hope to have some Bream big enough to filet.