Recent content by eric71m

only sure fire way to tell a koke from any other species is by the gill rakers. the lil white things on the back side of the gills, Kokes have lots, and by that i mean more than 20, trout and kings have around 20 or less...;)

fishermans in Oregon City used to have a great selection all the time. since the recession, its been a while since they stocked the shelves, theres always Sportsmans, and my favorite first stop - Bi-Mart.

Great imagination, you got me to at least open the thread and read the post... Then I saw the picture... LOL... been around far to many times... good job on the hook set...:clap:

I have experimented with bleeding them out and and just going to town on em still live... frankly i think the meat tastes better when left alive and just start skining and fileting...

I have been fishing and catching stergeon for a number of years now, I am usually the one that gets stuck cleaning... In all my time, i have never gut, never pulled the cord, alway skin by what ever means, and i have tried many...and i am still here... just a lot easier to skin and then filet...

What is the purpose of removing the cord before fileting???

mini hoochi from crapie jigs... that same approach was brought up at the koke class at suttle lake this weekend!

lip ripper, were you marking many fish???

I managed to land 2 kokes my first time jigging at suttle this weekend... takes some effort till you get the feel... "be the Jig"...