Friday Through The Rain

[highbeeze24]

Just got back from spending a couple hours out searching for some supper. Rained the entire trip to the lake and cleared up as I arrived around 2. The wind was ripping for the first half hour I was out and then laid flat after that with intermittent showers. I fished jigging raps on steep breaks for 30 minutes in the wind and managed a single 14″ eye. Once the wind dropped I trolled weed edges at 2+ MPH with shad raps and tagged a nice 16″ eye with a couple smalls, a few young of year bass and 2 bluegill. I’ve caught gills on these shad raps the last two times out and found big schools of good size fish in the 13-14 FOW range in multiple locations. Always amazed at what a fish will take a swing at. I boogied off as the radar was calling for big rain in about 15-30 minutes. The calm before the storm with few boaters on the water. That will change by tomorrow I would imagine. Fresh walleye is on the menu! Can’t beat it!

If it doesn't matter who wins or loses, then why do they keep score? Vince Lombardi

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[gmeabrake]

Mmmmmm Mmmmmm!!!!

Jim " title="" class="bbcode_smiley" />

[bottlebass]

How did you cook them up? You usually do some fun ways I haven’t thought of before

[highbeeze24]

bottlebass wrote:
How did you cook them up? You usually do some fun ways I haven’t thought of before

I sous vide these which has become my new favorite way to prepare my fish. I season the fillets (I like to use different seasoning such as Montreal steak seasoning, lemon pepper, Cajun, Lawry’s, whatever you prefer), put them in a vacuum sealer bag and add pats of butter and top with lemon slices, vacuum seal the bag and set the immersion circulator to 145 degrees(I personally like 135 but recommendations on white fish is a minimum of 145 so if you go lower as I do it is at your own risk). When the water hits 145 i put them in for 45 minutes and it’s as good as fish gets. If you like broiled fish this method produces the best flavor you could imagine. Done in the oven the fish usually cooks in 5-7 minutes. The 45 minutes in the water bath allows so much more time for the fish to baste in the lemon and butter. Really good! I have a good amount of yellowfin tuna I have been doing as well which I cook at 110 degrees also for 45 minutes. I’ll post pics when I get a chance.

Update: I did some crappies last night and for the first time the lemon left a bit of a bitter after taste from the rind. I think moving forward I will do butter in the bag and hit the fish with fresh squeezed lemon juice after cooking.

If it doesn't matter who wins or loses, then why do they keep score? Vince Lombardi

[bottlebass]

Wow that sounds really good. I do not have a sous vide cooker yet, I’ve been thinking about getting one though as I’ve gotten into reverse searing my steaks. I also need to get an insta pot still.

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