(08-14-2022, 11:54 AM)catchinon Wrote: I second the idea that the bones don't bother the fish, at least catfish. For them I like to cut the chub into about one inch wide strips and fish the whole segment. When ice-fishing for trout we usually carve off bits at the lake. Then there's my friend who caught a slot buster at Strawberry on a whole chub. I seldom scate any bait fish. I guess I think that they don't bother the fish that eat them in the wild, so why bother. Just one man's opinion.
I scale it just because I find it easier to get the hook through the skin without the scales.
(08-13-2022, 12:01 AM)FishfulThinkin Wrote: I like to filet the chubs so I have 2 slabs with no head tail or backbone. Then freeze in a ziploc (water will prevent freezer burn if you want it to last longer) Thaw just enough so it's not rock hard and dice into whatever size piece you like. I prefer skin on each piece of meat as it stays on the hook better. There isn't a right way to do it, this is just the way I like to do it.
I also like skin on for to keep meat a bit better. When I refresh the jig usually all there is is skin on hook. I leave the skins on and let em build up.
(08-14-2022, 11:54 AM)catchinon Wrote: I second the idea that the bones don't bother the fish, at least catfish. For them I like to cut the chub into about one inch wide strips and fish the whole segment. When ice-fishing for trout we usually carve off bits at the lake. Then there's my friend who caught a slot buster at Strawberry on a whole chub. I seldom scate any bait fish. I guess I think that they don't bother the fish that eat them in the wild, so why bother. Just one man's opinion.
I scale it just because I find it easier to get the hook through the skin without the scales.