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Green Bay/Lower Bay, Brown County (all postings)

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Displaying Posts 1 through 15 of 4,656
Coach Rob
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Joined: 1/6/2009
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2/4/16 1:09 PM CST
I have fished to the east of Kidney island about a 1/4 mile on 2-3 occasions. Pretty much a dead zone.

Got an occasional fish, but rarely saw anything with a camera down. I was fishing some stuff I thought would produce, marked it during the boat season.

Might be better closer to spawn, but there are springs all over the place. It opens up early and is dicey year round.

Be careful in that area if you give it a try.

eyesman
eyesman
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Joined: 1/7/2002
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2/4/16 12:52 PM CST
Brine I use to smoke fish. 2 1/2 gallons water, 2 lbs canning/pickling salt, 1 lb sugar, 1/2 cup brown sugar, 1 oz cure, 2 oz crushed bay leaves and 1 tbls crushed black pepper. Brine 4 - 8 hours depending on thickness. Remove from brine and let air dry one hour, place in smoker @ 100 degrees open vents 1-2 hours, add smoke @ 100 - 110 degrees 4-6 hours 1/4 open vents, raise temp to 175 and finish until internal temp is 150. Have done salmon, trout, white bass, catfish, northern, walleye, crappie and whitefish this way. Fish should be scaled and clean the stomach cavity. Salmon and trout I fillet, the others I do whole or cut into sections. Temps over 185 will cause the fats in the fish to run and all you effectively are doing then is baking them with smoke present rather than curing them as a smoking process does.

southbound
southbound
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Joined: 1/19/2016
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2/4/16 12:28 PM CST
Smoked Whitefish Brine-1C canning salt per gallon of water. Using the enough to float an egg rule is inconsistent. I usually mix it in a 5 gallon pail, add the fish, put sometype of lid on it and leave it at room temperature, maybe in the basement. Keeping it in a warmer ambient seems to help the salt penetrate vs. brining in the fridge.

If I fillet them, I brine for 18 hours, remove, rinse, and let dry for a few hours to 24 hours in the fridge until the meat is tacky.

If I steak them, I brine them for 24 hours.

I smoke the fillets for 3 to 3.5 hrs at 200 to 250 degrees. The steaks are the same temp but will smoke for roughly 6 hours.

I used to add a bunch of stuff in the brine along with the salt but it really doesn't do much good. I prefer to brush flavors on the fillets or steak ends a couple times in the last hour of smoking. I typically add some water to brownsugar. I don't measure. If you have too much water, it will run off the fillet fast. If you have the right amount of water, you can paint it on and it kind of stays there. If I want to add pepper or ginger or whatever, I sprinkle it on at the same time as applying the brownsugar and water.

I use smoke the whole time and prefer Cherry.

Like a previous poster, I also prefer to steak them if I'm going to freeze them. Whitefish fillets don't freeze well. Good Luck

Bobberboy
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2/4/16 11:11 AM CST
Bigshooter or anyone for that matter, when you smoke your whitefish how long do you smoke them & @ what temp. Also, is there a rule of thumb for the actual smoke, as in constant smoke or do you just create smoke an hour or two.. Tips or recommendations are appreciated. Thanks !

Rods of Fury
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2/4/16 8:41 AM CST
Looking to get some whitefish for the smoker. Any tips on where to start would be appreciated. Feel free to send a pm.

bigshooter1
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2/4/16 4:58 AM CST
I,m going to fill the smoker Saturday with whitefish. I like to scale them, cut the heads off, gut them and then steak them out (they freeze well in water this way too).I then brine them for 24 hours in the fridge. My brine is 1 gallon of hot water (this will help disolve the salt and brown sugar), 1 cup of canning or pickling salt, 1 cup of packed brown sugar, 4 TBL of granulated garlic, 4 TBL lime juice, 2 TBL powdered mustard,2 TBL of leaf oregeno, 1/2 cup of soy sauce, and 1/2 cup of worsteshire sauce. I use sugar maple, apple, or cherry wood for smoking. Enjoy!

yamatroller
yamatroller
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Joined: 5/7/2006
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2/3/16 3:00 PM CST
Anybody have any good tips on smoking whitefish? I have smoked a lot of trout and salmon but have never tried to smoke a white fish. Do you smoke them whole or fillet them? What about all the pin bones? Thanks!!

Born2cast
Born2cast
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Joined: 1/27/2016
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2/3/16 1:41 PM CST
Has anyone ever fished off of Kidney Island right by Bay Beach?

Fish-Slayer
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Joined: 7/31/2005
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1/31/16 9:33 PM CST
someone is using Lineville as their personal dump site....Looks like a couple buckets of bluegills and crappie left overs and 2 or 3 deer hides

[This post was last edited on 1/31/16 at 9:36 PM]
fishautomatic
fishautomatic
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Joined: 1/15/2012
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1/31/16 6:29 PM CST
Lost tackle box little sturgeon sand bay area 9102426130 thanks for whom ever is nice enough

Cha
Cha
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Joined: 3/24/2014
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FISHING REPORT
1/31/16 11:46 AM CST
Ice Depth: 9" Conditions: Cloudy Air Temp: 36° - 40° F Water Temp: Below 40° F
Had a good weekend. Plenty of people out. Most parking spots filled in most known areas of the bay. Cautious in some areas while driving out on a atv because of shanks and open minor cracks. Got a four man limit. Fished 11-4:30ish. Fish was active all day. Got a perch while jigging.

[This post was last edited on 1/31/16 at 11:48 AM]
Fish_Slayer83.7
Fish_Slayer83.7
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Joined: 12/15/2013
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1/30/16 3:31 PM CST
Are the perch biting anywhere? I've been out a few times with no luck. Any information will be greatly appreciated.

bbarbiaux
bbarbiaux
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Joined: 1/26/2016
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1/26/16 2:57 PM CST
Looking to Target walleyes any recommendations of where to go and bait?

hockeyguy39
hockeyguy39
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Joined: 8/24/2007
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1/26/16 8:56 AM CST
You would probably be much better off finding an inland lake to target panfish.

outdoorlife70
outdoorlife70
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Joined: 1/25/2016
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1/25/16 8:34 PM CST
I'm new to the area here and looking to get out on the bay. I know whitefish are the prevalent fish most go for but I was wondering if panfish/crappie are around and worth trying for. Any advice or general areas to start at would be greatly appreciated! Thanks for your time!

Displaying Posts 1 through 15 of 4,656


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