10-01-2006, 12:36 PM
[cool][#0000ff]Nice going. Glad you "lucked" into a couple of greenfish. Sorry your smallies didn't wanna play. They get kinda wimpy when the water temp drops. They go deep and get lockjaw. Both largies and smallies can be taken in cold months, even through the ice, but they are deep.[/#0000ff]
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[#0000ff]Some of us old timers remember when Pineview didn't have smallies, tigers or perch. In those days it had lots of trout, crappies, bluegills and largemouths. And, with no other competitive predators, the largemouth acted like largemouths. I have had 50 fish days on them in the spring and almost as good about this time of year before the really cold weather.[/#0000ff]
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[#0000ff]In lakes where both smallmouth and largemouth "coexist" you can sometimes find them in similar habitat, hitting the same lures. However, in many such lakes they will occupy different areas and hit different lures and presentations. Smallies seem to prefer open water with rocks and rubble. Largies seem to like structure, brush and weeds more...and may be shallower on the same days that smallmouth are hanging deeper. There are no absolutes though. You usually have to work to find either one.[/#0000ff]
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[#0000ff]About the table qualities. That is a subjective thing. It depends on personal tastes and on the size, physical condition of the fish, the water chemistry, food source and how it is prepared. Fish of the same size and species from different waters can turn out much different on the table, even using the same preparation methods.[/#0000ff]
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[#0000ff]I have eaten lots of both largemouth and smallmouth all over the country. (Sorry, bassaholics) I have had good and bad quality meals of both species. Some turn out firm and sweet. Others taste like moldy mush. Same with trout, catfish and other species.[/#0000ff]
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[#0000ff]There is often a world of difference in the texture and taste just in the way you cook them. "Moist" cooking...poaching, steaming or covered baking...will produce a softer end result that is flavorless without spices or sauces. Coating (dry or batter) and frying adds "carmelized" flavors from the browned coating and also cooks out more of the moisture in flesh, producing a firmer fillet on the table.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Almost any fish (even carp) can be turned into good eats with the right preparation. But, any fish from nasty water that has been improperly cared for before cooking, and is undercooked or overcooked, will likely turn out bad on the table.[/#0000ff]
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[#0000ff][/#0000ff]
[#0000ff]Some of us old timers remember when Pineview didn't have smallies, tigers or perch. In those days it had lots of trout, crappies, bluegills and largemouths. And, with no other competitive predators, the largemouth acted like largemouths. I have had 50 fish days on them in the spring and almost as good about this time of year before the really cold weather.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]In lakes where both smallmouth and largemouth "coexist" you can sometimes find them in similar habitat, hitting the same lures. However, in many such lakes they will occupy different areas and hit different lures and presentations. Smallies seem to prefer open water with rocks and rubble. Largies seem to like structure, brush and weeds more...and may be shallower on the same days that smallmouth are hanging deeper. There are no absolutes though. You usually have to work to find either one.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]About the table qualities. That is a subjective thing. It depends on personal tastes and on the size, physical condition of the fish, the water chemistry, food source and how it is prepared. Fish of the same size and species from different waters can turn out much different on the table, even using the same preparation methods.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]I have eaten lots of both largemouth and smallmouth all over the country. (Sorry, bassaholics) I have had good and bad quality meals of both species. Some turn out firm and sweet. Others taste like moldy mush. Same with trout, catfish and other species.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]There is often a world of difference in the texture and taste just in the way you cook them. "Moist" cooking...poaching, steaming or covered baking...will produce a softer end result that is flavorless without spices or sauces. Coating (dry or batter) and frying adds "carmelized" flavors from the browned coating and also cooks out more of the moisture in flesh, producing a firmer fillet on the table.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Almost any fish (even carp) can be turned into good eats with the right preparation. But, any fish from nasty water that has been improperly cared for before cooking, and is undercooked or overcooked, will likely turn out bad on the table.[/#0000ff]
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