I'm looking forward to more gathering videos. Along with the cooking and sausage videos, it makes a great balance on the channel. I'm looking forward to morels and crawfish later in the year.
"I've got to wait for my lure to pop up" ... I said those exact words to my wife on our wedding night after she started looking at her watch. Great fishing video, glad you found the SD card down your crack, that is a funky little boat. What's the reason some are keepers for eating and some not? Season? I am not a fisherman and live in the UK. ( OK, just read the reason below, sensible idea ). Talking of which as from England I was not sure what a fiddlehead was. I had to google that ! We have them over here of course but noboday seems to eat them. Lovely healthy meal. Mainly eat farmed salmon over here and does have a completely different texture, the fat makes it softer, both are good.
The 'keeper' fish are born in a hatchery and released into the river as babies. They mark them by amputating a small fin on their backs before releasing them.
Never had Fiddle Heads .
30+yrs here.
😊 Thank You.😊
I'm looking forward to more gathering videos. Along with the cooking and sausage videos, it makes a great balance on the channel. I'm looking forward to morels and crawfish later in the year.
Looks very amazing... Fiddleheads are now on my must try list.
Yeah up in the Vancouver wa side and want to learn more about the gathering side too.
Looks amazing!!
"I've got to wait for my lure to pop up" ... I said those exact words to my wife on our wedding night after she started looking at her watch.
Great fishing video, glad you found the SD card down your crack, that is a funky little boat. What's the reason some are keepers for eating and some not? Season? I am not a fisherman and live in the UK. ( OK, just read the reason below, sensible idea ).
Talking of which as from England I was not sure what a fiddlehead was. I had to google that ! We have them over here of course but noboday seems to eat them. Lovely healthy meal. Mainly eat farmed salmon over here and does have a completely different texture, the fat makes it softer, both are good.
😆
The 'keeper' fish are born in a hatchery and released into the river as babies. They mark them by amputating a small fin on their backs before releasing them.
How do you determine which is a "keeper", and which are not?
Keepers come from the hatchery. They cut the small adipose fin off of them before releasing them into the river as babies.
Roger that, Mr. Anderson, sir…. That’s kewl…..
Yeah up in the Vancouver wa side and want to learn more about the gathering side too.