Group: Newbies
Posts: 219
Member No.: 750
Joined: August 10, 2011
May 27, 2012
Fishing was up and down this weekend. Yesterday wasn't as great as Friday, when everyone was limiting out. Had the 'walleye chop' on Friday and was calm as could be yesterday though. I went fishing with Mike and Reta Friday night (the first and only time to date this season) and caught two nice pics and a 7 lb. sheephead. Mike caught 5 pics, sheephead and a perch so fishing very good that day. Yesterday, no one really caught much. Have to say the fishing is definitely on now though.
I have been doing well on Nipissing on the east side. I have had to throw several back as per the slot limits, but I am glad to see some larger fish this year are in the lake and doing well. For the most part, I am catching fish not far from shore, in anywhere from 10 to 15 feet of water. If you can find a quick drop (3 or 4 feet) park close to shore and cast deep and drag up to the shallow water. It should produce for you.
Just a heads up....I have been seeing baby Shad-Flies appear on my boat from time to time so they are on the way....and once they hit, the fish stop the shallow frenzy and go deep so enjoy the easy fishing while you can.
Here is a photo of the last thing that a minnow sees before our healthy Walleye in Nipissing take charge!
Group: Members
Posts: 3578
Member No.: 1452
Joined: February 07, 2012
Ways To Cook Sheepshead Boiled Sheepshead Clean and salt the fish and soak in cold water for an hour. Drain, wipe dry, and cut several deep gashes across both sides. Put the fish on the drainer of the fish-kettle, pour the juice of a lemon over it, and cover with equal parts of milk and water. Add salt and pepper and minced parsley to season and simmer gently until the fish is done. Drain carefully and serve the sauce separately, thickening if desired.
Boiled Sheepshead With Oyster Sauce Boil a prepared and cleaned fish in salted and acidulated water with a bunch of parsley, a sliced onion, and some sweet herbs. Drain, garnish with parsley, and serve with a Hol-landaise Sauce to which cooked oysters have been added.
Broiled Sheepshead Prepare and clean a large sheepshead, score the sides deeply, and broil, seasoning with salt and pepper, and basting with oil. Melt half a cupful of butter and add to it the juice of a lemon and two tablespoonfuls of anchovy essence. Pour over the fish and serve.
Fried Fillets Of Sheepshead Prepare and clean the fish and cut in fillets. Dip into salted milk, then in flour, then in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve with any preferred sauce.
Sheepshead With Caper Sauce Boil according to directions previously given and serve with Caper Sauce.
Sheepshead With Drawn Butter Clean a medium sized fish, rub with salt and pepper, steam for an hour, take up carefully, garnish with parsley and lemon, and serve with Drawn-Butter Sauce.
Sheepshead With Parsley Sauce Cook the prepared and cleaned fish in salted and acidulated water to cover, drain, and serve with Parsley Sauce.
Sheepshead A La Bahama Prepare and clean a large sheepshead and remove the fins. Score deeply to the bone on both sides and put into a buttered fish-pan with a chopped onion, a small bunch of parsley, four sliced tomatoes, and four chopped chilli peppers. Add salt and pepper to season, one cupful of Catawba wine, and enough white stock to cover. Cover with a buttered paper and boil until done. Drain, strain the liquid through a coarse sieve, and add enough stock to make the required quantity of sauce. Thicken with flour cooked in butter, take from the fire, add two tablespoonfuls of butter, a teaspoonful of minced parsley, and the juice of half a lemon. Cover the fish with broiled tomatoes, pour the sauce around, and serve.
Sheepshead A La Birmingham Prepare and clean a large sheepshead and put into a buttered fish-pan with four tablespoonfuls of butter, a bunch of parsley, a shredded green pepper, a chopped onion, six peeled and sliced tomatoes, two cupfuls each of white wine and water, and salt and paprika to season. Simmer until the fish is done, drain, and keep warm. Strain the liquid and thicken with flour browned in butter. Pour over the fish and serve with rice and baked green pepper
Group: Members
Posts: 2288
Member No.: 4782
Joined: October 19, 2013
QUOTE (the blue fox @ May 31, 2012 - 02:16 pm)
Ways To Cook Sheepshead Boiled Sheepshead Clean and salt the fish and soak in cold water for an hour. Drain, wipe dry, and cut several deep gashes across both sides. Put the fish on the drainer of the fish-kettle, pour the juice of a lemon over it, and cover with equal parts of milk and water. Add salt and pepper and minced parsley to season and simmer gently until the fish is done. Drain carefully and serve the sauce separately, thickening if desired.
Boiled Sheepshead With Oyster Sauce Boil a prepared and cleaned fish in salted and acidulated water with a bunch of parsley, a sliced onion, and some sweet herbs. Drain, garnish with parsley, and serve with a Hol-landaise Sauce to which cooked oysters have been added.
Broiled Sheepshead Prepare and clean a large sheepshead, score the sides deeply, and broil, seasoning with salt and pepper, and basting with oil. Melt half a cupful of butter and add to it the juice of a lemon and two tablespoonfuls of anchovy essence. Pour over the fish and serve.
Fried Fillets Of Sheepshead Prepare and clean the fish and cut in fillets. Dip into salted milk, then in flour, then in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve with any preferred sauce.
Sheepshead With Caper Sauce Boil according to directions previously given and serve with Caper Sauce.
Sheepshead With Drawn Butter Clean a medium sized fish, rub with salt and pepper, steam for an hour, take up carefully, garnish with parsley and lemon, and serve with Drawn-Butter Sauce.
Sheepshead With Parsley Sauce Cook the prepared and cleaned fish in salted and acidulated water to cover, drain, and serve with Parsley Sauce.
Sheepshead A La Bahama Prepare and clean a large sheepshead and remove the fins. Score deeply to the bone on both sides and put into a buttered fish-pan with a chopped onion, a small bunch of parsley, four sliced tomatoes, and four chopped chilli peppers. Add salt and pepper to season, one cupful of Catawba wine, and enough white stock to cover. Cover with a buttered paper and boil until done. Drain, strain the liquid through a coarse sieve, and add enough stock to make the required quantity of sauce. Thicken with flour cooked in butter, take from the fire, add two tablespoonfuls of butter, a teaspoonful of minced parsley, and the juice of half a lemon. Cover the fish with broiled tomatoes, pour the sauce around, and serve.
Sheepshead A La Birmingham Prepare and clean a large sheepshead and put into a buttered fish-pan with four tablespoonfuls of butter, a bunch of parsley, a shredded green pepper, a chopped onion, six peeled and sliced tomatoes, two cupfuls each of white wine and water, and salt and paprika to season. Simmer until the fish is done, drain, and keep warm. Strain the liquid and thicken with flour browned in butter. Pour over the fish and serve with rice and baked green pepper
Fishing Lake Nipissing
Fishing forum for Lake Nipissing & Area. Fishing for walleye/pickerel, muskie, pike, bass, perch, crappie and more. Local Fishing Reports, Current Ice Conditions, Fishing Tips, Tactics, Discussions & More. Northern Ontario Fishing at it's Best!
Lake Nipissing Outdoors - Fishing Forum : Fishing Tips, Current Conditions, Fishing Reports & more! Fishing Lake Nipissing & Area
NIPISSING SEASON OPENER FISHING REPORTS
