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<blockquote data-quote="Up Y'oars" data-source="post: 24784" data-attributes="member: 764">I don't mind harvesting northerns if the weather and size of the fish suits the flavor.&nbsp; If I haul in a snot rocket in mid-July to Labor Day weekend, they go back to the water and the netting is not allowed inside of my boat.&nbsp; I'll be happy to net 'em for you but you're going to bend over the gunwale to remove the hook(s).&nbsp;&nbsp; The pike should be less than 10lbs if it's making it to the cleaning station....&nbsp; The net also gets a three-dip rinse before coming back to the carpeting.:;:duelI'll eat either species.&nbsp;&nbsp; My cousin has a great pickling recipe for pike that keeps well in canning jars.&nbsp; &nbsp; Now, when I catch northern, I will filet them and freeze for Ron on a future pickling weekend.Instead of fighting for such a small piece of meat around the outside of the y-bones, I prefer forgetting about that process and do a three slab filet:&nbsp; one across the top, from head to dorsal fin; side filet from back of dorsal fin to the tail; and the other side from dorsal fin to the tail.&nbsp;&nbsp; These three filet pieces can be knocked out in 30-seconds flat.</blockquote>

[QUOTE="Up Y'oars, post: 24784, member: 764"] I don't mind harvesting northerns if the weather and size of the fish suits the flavor. If I haul in a snot rocket in mid-July to Labor Day weekend, they go back to the water and the netting is not allowed inside of my boat. I'll be happy to net 'em for you but you're going to bend over the gunwale to remove the hook(s). The pike should be less than 10lbs if it's making it to the cleaning station.... The net also gets a three-dip rinse before coming back to the carpeting.:;:duel I'll eat either species. My cousin has a great pickling recipe for pike that keeps well in canning jars. Now, when I catch northern, I will filet them and freeze for Ron on a future pickling weekend. Instead of fighting for such a small piece of meat around the outside of the y-bones, I prefer forgetting about that process and do a three slab filet: one across the top, from head to dorsal fin; side filet from back of dorsal fin to the tail; and the other side from dorsal fin to the tail. These three filet pieces can be knocked out in 30-seconds flat. [/QUOTE]

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What is the most common fish caught on this site?

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