09-29-2010, 06:21 AM
If they follow, they will bite.
It's all about the retrieve speed with those stockers. Some days they want a SUPER slow, steady retrieve. Sometimes they only take the bait when you burn it in.
If you find a school, throw a lure that you are confident in, and work it at every speed possible. Use your lure like a knob on a stove.
Start with a slow retrieve (1), then kick it up a bit (2) a couple casts later. Work the whole spectrum of speeds until you cant reel any faster. If you catch a fish, keep track of how you were retrieving your lure. Keep doing that! If you don't catch a fish, start back over at (1) and repeat the process through (10).
The bite can chage by the hour, so you always have to vary your retrieve to keep up with what the fish want.
Dinner time...
LEMON PEPPER TROUT
Trout fillets
Bread crumbs (fine)
3 - 4 eggs, depending on number of trout
Parmesan cheese, 1/4 to 1/2 c. depending on taste
Salt to taste
Lemon pepper seasoning
Butter and vegetable oil
Mix bread crumbs, Parmesan cheese, salt and lemon pepper seasoning in a pie pan. Beat eggs and pour into another pie pan. Coat each fillet in eggs then place into bread crumb mixture. When completely coated on both sides, place in a medium hot frying pan with melted butter and vegetable oil. Fry about 3 minutes on each side.
The Whizzle
[signature]
It's all about the retrieve speed with those stockers. Some days they want a SUPER slow, steady retrieve. Sometimes they only take the bait when you burn it in.
If you find a school, throw a lure that you are confident in, and work it at every speed possible. Use your lure like a knob on a stove.
Start with a slow retrieve (1), then kick it up a bit (2) a couple casts later. Work the whole spectrum of speeds until you cant reel any faster. If you catch a fish, keep track of how you were retrieving your lure. Keep doing that! If you don't catch a fish, start back over at (1) and repeat the process through (10).
The bite can chage by the hour, so you always have to vary your retrieve to keep up with what the fish want.
Dinner time...
LEMON PEPPER TROUT
Trout fillets
Bread crumbs (fine)
3 - 4 eggs, depending on number of trout
Parmesan cheese, 1/4 to 1/2 c. depending on taste
Salt to taste
Lemon pepper seasoning
Butter and vegetable oil
Mix bread crumbs, Parmesan cheese, salt and lemon pepper seasoning in a pie pan. Beat eggs and pour into another pie pan. Coat each fillet in eggs then place into bread crumb mixture. When completely coated on both sides, place in a medium hot frying pan with melted butter and vegetable oil. Fry about 3 minutes on each side.
The Whizzle
[signature]