Ice Fishing Report....Jan 9-11 SSIC, fishing of course

Great report Longshank thanks. Good to see someone else like rum. Hope your Bud is better. Will try a split shot rig just off the bottom when I get there on the 3rd.

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Have room for 1 more if you want to hook up with us on the 3rd. Was 6 of us going now down to 5.

Nice job Shank! I have to make my way up there soon.

great report and pics.now that looks like a time lol..and ling do you eat them or release ??.

Jim is fine now....was some kind of 24 hour bug or whatever.......he's huge so that ling does not look as big as it really was.

Ling are also great table fare, so it was brought home and filleted........poor man's lobster is a good way to describe taste.

Thanks fro the invite, but we already have plans to head back in February some time.

Sometimes we jig that minnow up and down ever so slowly and the hit occur while sitting on bottom mostly....ego the rum and coke as you need a steady hand to do that repeatetly at the same pace

Hey, Longshank. The better half and I are heading up this Sunday for a few days on the ice at Nip, and, are really curious about the Ling. Neither one of us has caught one. Just wondering how you cleaned it...I've read to skin them like a catfish, or just fillet the back section??

Thanks,
Frank

Well one of our crew has really big ears - but that only gets us sound. So we go back to Rob Hyatt's place and watch the game. Hey, we don't have to worry about driving home right after - this will mark our 5th year up there.

Cheers
Chapa

:Ling is cleaned the same way as catfish.

Shank glad you had a good and successful trip. Say hi to Jim for me.

Walleye and Ling !! Yummy !! Well done guys .

Will do/have Bob.

The ling was fantastic!

I clean them this way.

cut from top/behind head down to backbone and along lenth of fish, repeat other side.

then begin pealing back front fillet along backbone until you get to stomach/gut area and remove as there is no more meat.

from A- hole back, fillet just like regular fish

Flip over pieces and remove sking.you should wind up with 4 pieces bone free.

the front pieces on that one were 1.5 inches by 3 inches thick and around 11 inches long..NICE! and the tail section looked like a medium walleye fillet.

I fry them with a butter /garlic combo......serve with good wine

Feel like a king although I am poor

That's probably because you don't look like a king either. [Just kidding]

Bump..........yep of course you get reception........2 channels....