Great job Chris. As usual, I had a blast. You know the crappies are big when you burn out a reel . For you boys just heading up, make sure you bring some sun screen , some diamonds, and a few to celebrate with.

Oh ya, and your fishing license too in case you run into Lloyd R Turbo! Chris can tell you!

Nice fish Chris. Are those from NWB or Secret Lake X?

Need an extension on the Strikemaster yet?

I fish Algoma quite a bit. Usually can most of our fish. We were out there a couple weeks ago. Caught 14 salmon one morning, canned them that afternoon. 83 pints of salmon out of 14 fish.

This is the best recipe I’ve used for canned salmon. Give it a try.

In clean 1 pint wide mouth canning jars add:

– 1 tsp salt
– 1 tsp black pepper
– 1 tsp garlic salt
– 1 Tbsp White Vinegar
– 1 Tbsp Oil
– 3 Tbsp Ketchup (cheapest you can find. Ketchup makes it, so don’t be shy)
– 1 Tab Butter
– 3 Dried Chilie Peppers (1 – 2 for mild, 4 to 5 for hot)
– Cubed salmon. Fill to just under top of jar. Don’t cram it in but try to get most of air out. Don’t worry about bones, they go away when cooked.
– Wipe lid of jar clean and place new lid on and screw ring retainer on tight. Jar lid and lip must be clean to initiate good seal.
– Place in pressure cooker. Cook for 90 minutes at 10 psi. 90 minutes once you reach pressure.
– Remove and let cool. Don’t worry if some of juice is boiled out, the lids usually seal. Once lid seals it will be sucked down tight. If the lids seal, the shelf life is several years at room temp. If a lid doesn’t seal, place in fridge and eat within a week or 2.

Ways to eat:
– Open jar, dump half of juice out, mix all together and eat with crackers.
– Dump all juice out, mix with mayo, onion, pickle, egg, or however you make Tuna. Great on toast or sandwich.
– Dump all juice out, add an egg and bread crumbs and mix together. Form into a burger shape and fry in pan. Salmon burgers are awesome.

Anyway, try this recipe and you will start canning all your salmon. I’ve been doing it for 20 years and have not changed recipies.

OK, I actually witnessed this slob(s) hitting the ice. Nice job Chris. This was truely an awesome day of fishing. Don’t kid yourself, this was a lot of work…at least 200 holes, if not more and lots of hole hopping. Lots of fish, not just sumo crappies, but huge white fish (7+ pounder???) and hungry slimers. Anyone wanting to experience a great day of fishing, I would truely recommend hooking up with Chris. He is the first guide I have ever used, and was not disappointed.

Too bad we had to work so hard to get to this spot….oh wait, is that the back of my suburban in one of the pictures on your report?????

GReat time and can’t wait to hook up again…spring slabs???? Lets go.

King,
Fish the Croix! Fish the Croix! Please fish the Croix! Besides, I heard if you come over to Wissota, you’ll have to fish with the infamous pole dropper.

I’ll be in the camo Lund with the net in the water. Looking forward to seeing everyone again.

Well Well, I see the Cheese Head Leinie crowd is gathering for another opener.

King, I can’t believe you’re trashing your brother inlaw. From what I saw last year, he schooled you during the opener. Not as bad as that Mud Duck he had in his boat (9 walleyes in 1 drift), but he gave you a pretty good lashing.

I will definately be on Wissota, but will probably opt for a beef stick, pickeled egg, and a bloody at the Mallard for lunch, then a Fish fry at the Indian Head Saturday evening. If you can hang with a bunch of Mud Ducks, stop by.