ShadSAgas
#1 Guest_Snookman_*
Posted 19 April 2010 - 05:21 PM
Thanks,
Justin
#2 Guest_Irate Mormon_*
Posted 19 April 2010 - 10:17 PM
#3 Guest_mikez_*
Posted 20 April 2010 - 09:58 AM
I can see them hitting 3 and 4 at a time on a sabiki but they'd tear up the gear.
I realize you prolly mean threadfin which I'm ignorant on but maybe they're similar.
#4 Guest_Uland_*
Posted 20 April 2010 - 10:15 AM
Mike, I've been fascinated by the Hickory and American shad runs y'all experience after seeing a fishin' show highlight the run one season as a child. I know this is a tangent but I just have to know....what do they taste like and how do you prepare them?
#5 Guest_mikez_*
Posted 20 April 2010 - 08:43 PM
I frequently fish in water where Gizzard shad are large enough to take small lures I would be likely to use and never once caught one on hook and line. Maybe I'm "not doing it right"
Mike, I've been fascinated by the Hickory and American shad runs y'all experience after seeing a fishin' show highlight the run one season as a child. I know this is a tangent but I just have to know....what do they taste like and how do you prepare them?
We did slow bake a good size american shad once. Several hours at low temps, 250 I think. A bit strong for my tastes but quite edible. The bones were soft and left intact, like pickled herring.
I don't think anyone eats hickories. They are very, very oily.
Not long ago, the last fish I got on my flyrod in the fall were hickories. I rinsed my gear well before storing for the winter but next spring the smell from my cork grip reeked out my car.
Edited by mikez, 20 April 2010 - 08:45 PM.
#6 Guest_Newt_*
Posted 21 April 2010 - 10:26 AM
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