Your Questions About Bass Fishing Techniques Fall
Nancy asks…
What’s the best way to rig a senko? I have heard allot about these but i have heard of allot of different ways to rig them, what the best?
LMBassFish answers: A very popular way to rig them is using a bait type of hook, such as an Owner Mosquito hook, to hook it through the middle wacky style. This allows the bait to flutter and wave as it falls, attracting bass to bite. Another popular method is texas rigging it by rigging it weedless with no weight and this can be good to get the senko into cover whereas wacky would get hung up. You can also fish them with a darterhead jig…I would recommend using light weight for this, maybe 1/4 oz at the heaviest, but I’ve done fairly well using this technique. If I had to use the senko one way though, I would fish it wacky style because it simply can catch fish when other types of baits won’t.
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George asks…
What type of swimbait should I use to catch fall bass? If you don’t think I should use swimbaits name some other lure you have in mind
LMBassFish answers: IF, you want to use a Swimbait (in Connecticut) try a Money Minnow rigged on a 4/0-5/0 Offset belly-weighted hook. Money Minnowhttp://www.basspro.com/Yum-Money-Minnow-Swimbaits/product/101120/137623 Belly hook- http://www.basspro.com/Gamakatsu-Swimbait-Hooks/product/103718/103474 You COULD try a hard plastic Swimbait- but, I wouldn’t suggest it. With the average air temps at 30 degree’s, your basic lake water temps are probably in the high 40?s mid/low 30?s. Kinda low for burning, (or even twitching) a large Swimbait………….not to mention how expensive hard plastic Swimbaits are, (compared to all the other lures I’ve mentioned). Also, Swim-baits aren’t weedless. Kinda hard to “twitch” anything if it immediately gets fouled in the weeds. Again, California isn’t Connecticut. (Nice try GMB/Enuff- but there is a difference between “walking the path and knowing the path”. I’ve actually gone fishing in Penn- right next door to
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Conn. I’m sorry- a Swimbait might catch a couple fish but, (statistically), in Conn, you’ll get more strikes with other techniques.) You can throw what you want, but for me, I’d be fishing a Jig/bulky trailer, (slow-rolled) Spinnerbait, 3/8-1/2 OZ Crankbait, or a 6?-10? Worm, (or creature bait), long before I’d throw a hard Swimbait. Hope this helps?
William asks…
Are the Striped Bass back for fishing in Cape Cod Massachusetts? Im wondering if their back for this (October 15 09) Season in the Fall I heard there was a striper cup a few days wanted to go but I heard the past years were boring xD
LMBassFish answers: There are some fish around, and one lucky guy caught a 50? fish in the Canal about a week
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ago (his picture was in the paper). But the overall number of fish seemed down this year and last year — at least my friends and I have not caught as many fish as we did in previous years. Here’s how I like to fish for stripers on a tidal river in the Cape Cod area: http://www.ehow.com/how_5355819_catch-bass-drifting-bait-technique.html
James asks…
Grilled fish ideas? I’m grilling fish for the 1st time today (I have a new grill!). What are some techniques/recipes for grilling fish? And which fish do well on the grill? TIA!
LMBassFish answers: HOW TO GRILL FISH We recommends these seafoods for grilling: Cod, salmon, shrimp, lobster, scallops, mussels.
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Grilling is a fun, low fat way of cooking with heat and direct contact. Because most fish contain relatively little fat, marinating or brushing lightly with oil before placing on a grill is also recommended. This maintains moisture inside the seafood and prevents it from sticking to the grill. To keep the fish from sticking to the grill, oil the grate before adding the fish. Fish Steaks: Marinate the steaks, or lightly brush with oil. Place directly on the grill and cook for 5-7 minutes, or until cooked. Fish is cooked when it turns from translucent to opaque in the center. Fish Fillets: Fish fillets are more fragile than steaks. To prevent them from falling apart during cooking, the should be carefully cooked in a grilling rack or in foil. Fillets with the skin left on one side can be cooked directly on the grill. Lightly oil the grill and fish. Cook until done, basting frequently. Cooking Time: Measure the fish at the thickest part. Be sure to include the stuffing or rolling. Cook for 10 minutes per inch thick. Fish Fillets and steaks can be marinated prior to cooking. Fillets with skin should be cooked skin side down to deep the flesh form drying out. Steaks and fillets can be cooked directly on the grill; lightly oil the grate before adding the fish. Thin or delicate pieces can be cooked on foil set on the grill, or wrapped in foil, lettuce leaves or corn husks before cooking. Smaller seafood can also be cooked on racks to prevent them from falling through the grill during cooking. Try threading scallops or shrimp on skewers, alternating with vegetables, for a fun appetizer. Cook 2 – 3 minutes, basting occasionally. Turn over and cook an additional 2-3 minutes or until done. Scallops are done when they turn from translucent to opaque in the center. Mussels In The Shell: Lay the shells directly on the grill. Cook 3-5 minutes, or until the shells open wide. Throw away any whose shells do not open. Be very careful when removing the shells from the grill. The liquid that you will find inside is scalding. Frozen seafood should be thawed before grilling, so that the oil, marinades, or spices will be absorbed Grilled Salmon With Grilled Red Onions 6 Servings 2 lbs salmon fillets 2 tbls olive oil 2 med. Red onions salt & pepper
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1/4 cup olive oil, light Prepare the charcoal fire. Cut the salmon fillets into pieces of equal thickness. Slice the red onions about 3/8? thick crosswise. Mix the light olive oil with the olive oil. Salt and pepper the onion slices. Brush them with the oil mixture. Place them on the grill in a place where the heat is low. Grill the onions for 5 minutes. Turn them. Grill for 5 more minutes. Salt and pepper the salmon fillets. Brush them with the oil mixture. Put them on the grill over medium-hot fire. Grill for 3 minutes. Turn them. Grill for 3 more minutes or until they are firm and springy when pressed with a finger. Serve. Lemon Pepper Seafood Packets 4 fillets (about 1 1/3 pounds) of sea bass or other firm, white-fleshed fish, such as orange roughy or true cod 4 (12-inch square) sheets aluminum foil 1/3 pound fresh shrimp 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon freshly grated lemon rind 1/2 teaspoon salt-free lemon pepper seasoning blend 1/4 teaspoon paprika Place a fillet of fish on each sheet of foil. Shell the shrimp. If a shrimp is large, chop it into thumbnail-size pieces. Place in a small bowland squeeze lemon juice over all. Add the lemon rind and seasoning blend and stir to blend. Divide the shrimp and place on top of the fish fillets. Sprinkle each with paprika. Fold the foil carefully to form packets that will not leak. Refrigerate until ready to cook To cook, heat a barbecue grill to low. Cook for 15 minutes. Serve in the packets, if desired. NOTE: Packets can also be baked in a 375 degrees F oven for 15 minutes. Per serving: 178 calories, 3.2 grams fat (17 percent of calories), 35 grams protein, 0.88 gram carbohydrate, no dietary fiber, 62 milligrams cholesterol, 156 milligrams sodium
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Grilled Fish 1 small onion — chopped 1 tablespoon brown sugar 1/4 cup cider vinegar 2 tablespoons catsup 2 tablespoons dry mustard 1 teaspoon Worcestershire sauce 1/4 teaspoon ground cloves 1 teaspoon chili powder 1/4 teaspoon cayenne pepper 1 1/2 pounds firm — whitefish fillets such as red snapper — or halibut COMBINE ALL SAUCE INGREDIENTS in a pot, place over medium heat and boil until reduced to a thin syrup. Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the syrup. Place fish steaks or fillets in a baking dish and spoon some syrup over. Marinate in the refrigerator for 1 hour. Cook the fish on a hot grill, basting with a teaspoon of barbecue syrup on each side Grilled Trout 2 small whol trout — cleaned – (about 1 lb. Each) salt freshly ground pepper – to taste 1 lemon 12 sprigs thyme Prepare hot coals for grilling. Cut 3 crosswise diagonal slits, about 1/2 inch deep and 2 inches apart, in each side of fish; don’t cut down to bone. Sprinkle the fish lightly with salt and pepper, and rub it into the slits. Thinly slice the lemon; place 1 slice and 1 sprig of thyme in each slit. Wrap each fish in aluminum foil. Grill the fish over high heat turning once, until the flesh flakes easily when tested with a fork, about 10 minutes. Serve immediately
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John asks…
What does it mean to be flipping a lure? any time i hear some one say you got to be flipping this lure i don’t know what they mean
LMBassFish answers: “Flipping” was created back in the ’60?s by an employee of a Safeway store in California who liked to fish bass tournaments on the weekends. He developed a way of presenting his lure to bass he could see in the cover where they liked to hang out. Usually close to the covering habitat, it wasn’t conventional to overhead or side cast to these spots so he just “flipped” the bait to the waiting fish. It worked! In fact, it worked SO well that its creator started winning more and more tournaments. Some tournaments even considered making his method of fishing against the rules because it was too efficient. It got to the point where he didn’t even need to use conventional tackle but could flip and catch with cane-poles coupled with 6 or 8 feet of line and a lure. He even went so far to create a special lure, a lead-head jig with a spread out or fanned weed guard made from nylon rope which slowed the fall of the jig like a parachute. It was appropriately called a “flippin’ jig”. The reputation of the fisherman grew fast and famous. Before long, rod manufacturers were looking for him to design and sponsor their special “flippin’ sticks” rods. You may still be able to buy them from the company he chose to deal with his unique style and kind of fishing. Shakespeare made him a tackle representative and his
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rods, the “Dee Thomas Flippin’ Sticks” created a whole new way of fishing. Not long after the method of dropping the lure to waiting fish started catching on, jig “flippin’” competitions started showing up at fishing tournaments and in the local sportshops and weekend sportshows. The idea was to see who could come the closest to “flippin” the jig into a target set at three or so distances away from the line. Sometimes the contestant actually stood inside a boat to flip. The target frequently used was a coffe cup and many a man (and woman) got proficient enough to consistently flip into the cup to win the prize. For the fisherman who masters the technique, that prize will be lots of big bass and other game fish. Flippin’ works. History proves it. If you try it and agree, thank a guy by the name of Dee Thomas. To learn more about him, look him up in GOOGLE. I’ll bet body parts you’ll find his story in there somewhere. He was a legend in his own time.
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