12-16-2017, 09:14 PM
Macman: Unfortunately, I too can't stand eating lake trout, and I've tried 'em like Bubba's Shrimp: Baked, fried, smoked, canned, fresh on an open fire, shore lunch styles, soup, tacos. . . . I've tried, I really have. There's a bounty of fresh laker right in my hands every day! Oh, if they only were grouper, or snapper, or cod, or walleye, or halibut, or snook, or shrimp, or yellow perch, or any number of other fish I enjoy. I'd live on them and cut my grocery bill considerably. (Makes me miss Alaska and Florida!)
I savor certain fish, but not lakers, and not trout per se. My wife enjoys them, and I'll bring her home a small pup from time to time. But, taste in food is personal, and apparently there's not enough folks who enjoy them enough to create sufficient harvest. Millions of people eat broccoli. Not me. I can't prove it, but I'd bet everything I owned we wouldn't be having this conversation if they had the meat of a walleye. Even something like striper/wiper. But they don't. So we need to encourage harvest in additional ways besides the taste buds of those who enjoy them. I encourage anyone who hasn't tried one to see if they like it. Everyone can decide on their own pallette.
So I won't be, and haven't been, any help on harvesting except for letting my customers keep a limite of pups. However, in my informal surveys of thousands of anglers who have tried them in the last 30 years, including daily shore-lunches in my years in Canada, the general concensus is, lets just say, "Jim, can you make us walleye or pike for lunch the rest of the week?"
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I savor certain fish, but not lakers, and not trout per se. My wife enjoys them, and I'll bring her home a small pup from time to time. But, taste in food is personal, and apparently there's not enough folks who enjoy them enough to create sufficient harvest. Millions of people eat broccoli. Not me. I can't prove it, but I'd bet everything I owned we wouldn't be having this conversation if they had the meat of a walleye. Even something like striper/wiper. But they don't. So we need to encourage harvest in additional ways besides the taste buds of those who enjoy them. I encourage anyone who hasn't tried one to see if they like it. Everyone can decide on their own pallette.
So I won't be, and haven't been, any help on harvesting except for letting my customers keep a limite of pups. However, in my informal surveys of thousands of anglers who have tried them in the last 30 years, including daily shore-lunches in my years in Canada, the general concensus is, lets just say, "Jim, can you make us walleye or pike for lunch the rest of the week?"
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