Tag: fish fry

Trotline Fishing: Fill Your Freezer

Posted on Glenn S. Phillips

A trotline is a long rope or cord, used for fishing, which features with multiple hooks that dangle from it.

These lines require little attention or effort to maintain.

The wonderful thing about a trotline is that you are fishing without standing there for hours on end.

trout on trotline

You can put the line out and then in the morning go back to it for your fish.

As you take the fish off the line, you can replace the bait and throw it right back in the water!

Setting up Your Line

First, bait the hooks with the bait of your choosing. Live bait, such as worms, shrimp and minnows, usually work well.

After baiting each hook, simply attach one end to a tree limb or something similar on one side of the lake.

Next, extend the rope out to its full length, and tie to opposite end to a second anchor. Be sure the line is submerged in the water and not sitting at the surface.

Caution and Local Laws

Make sure to always clearly mark your trotline, as it can be dangerous to others who are swimming or fishing in the area.

You can mark these lines by attaching such things as plastic jugs to the anchor points to call attention to where you line extends to and from.

Many states have laws in place limiting how long a trotline can be out, how it has to be marked, and a limit to the number of hooks that can be used.

Check with your local game and wildlife ranger for more information.

Making a Trotline

The easiest way to get a trotline is to buy a pre-made one, like this one from Bass Pro Shop.

You can also create one out of rope, cord, and fishing hooks, dangling a hook from the rope every three to five feet or so. You can find easy, step-by-step instructions here.

Why a Trotline?

Trotlines are fantastic for catching a large number of fish in a relatively short period of time, particularly catfish.

These edible fish are perfect for throwing a big get together at the lake, such as a fish fry!

Or you can always filet and then freeze the fish, which can keep for up to six months and is an excellent source of protein.

 

How to Clean and Prepare a Catfish

Posted on Glenn S. Phillips
raw fish catfish on the kitchen board

Catfish are very hearty fish that have tough skin. However, once they are cleaned, prepared and cooked, they make for a tasty meal that is a staple in any Southern household. Although there are plenty of ways to skin a cat(fish), this is a quick and easy method that’ll have you licking your fingers when you’re done!

Cleaning the Catfish

Materials You’ll Need

  • pair of pliers
  • some rope
  • a large knife
  • a fillet knife
Photo courtesy of 360DigiTour.

Skin the Body

Carefully cut around the body of the fish, up to behind the gills. Be sure not to make this a deep cut as you are trying to remove this portion from the meat.

Next, you need to gut the fish. Be careful not to puncture any of the fish organs.

Then you will need to remove all of the fish fins at the base. You will need to use your pliers to hold on to the fins while you are cutting.

Hang the Fish

Hang your fish by the gills from anything suitable, like a tree branch, using the rope. Cut the skin down the center of the fish’s back.

Pull Off the Skin

Pull the skin of the catfish off using the pliers from the head down. This can be a bit tricky; however, practice will help improve your skinning skills.

Remove Skin to Tail

Remove the catfish’s skin down to its tail.

Cut the tail off if it does not already have it removed.

Also, cut off the head using the large knife that you gathered with the rest of the materials.

Fillet the Catfish

Fillet your fish from the tail on up.

Cut along the fish’s backbone until you reach its ribs. Cut from the top, then down, beside the spine. Let the edge of the knife follow along the ribs.

Preparing the Catfish

Prepare your fish to eat. When you have both of the sides filleted, the sky is the limit on how you can season and cook the fish.

Ingredients

  • 2/3 Cup of Grated Parmesan Cheese
  • ¼ Cup of Flour
  • ½ tsp. of Salt
  • ¼ tsp. of Pepper
  • 1 tsp. of Paprika
  • 1 Egg – Beaten
  • ¼ Cup of Milk
  • 5-6 Catfish Fillets
  • ¼ Cup of Butter

Directions:

  1. Mix the cheese, salt, flour, pepper and the paprika in a large mixing bowl.
  2. In a different bowl, combine the milk and the egg.
  3. Dip catfish fillets in the wet mixture, and then dredge it through the flour mixture.
  4. Put the fillets in a lightly oiled baking dish.
  5. Drizzle the butter on.
  6. Bake it at 350 degrees Fahrenheit or until the fish is flaky.

And if you want tips on the best ways to catch many catfish in an efficient manner, check out the article on Trotline Fishing: Fill Your Freezer.