From Hookin' To Cookin'

May and June are the best time to catch fish because they are hungry and close to shore. Bluegills, bullheads, channel catfish, and crappies are easy to catch. There are a lot of them and they are very good to eat.

• eat aquatic insects
• small pieces of worms are the best live bait; small hooks (#6 or 8)

• eat off the bottom
• eat nearly anything they can swallow
• worms are a great bait

• at mainly off the bottom
• prefer worms and various stink baits

• often found under docks or near jetties where there is plenty of food and the water is cooler
• small minnows (l- to l l/2-inches) are the best live bait

Freshly caught fish tastes great if it's cared for properly. Store caught fish in a cooler with ice until you get home. To preserve a fresh taste, clean your fish as soon as possible. Filleting, pan dressing, and skinning are three simple ways to clean your catch.

• Filleting
  
• Pan Dressing
  
• Skinning
  

Wash cleaned fish thoroughly. If you are not going to cook the fish right away, freeze immediately in a container (milk carton, pop-top plastic container, freezer bag, etc.) filled with water. Thaw fish in the refrigerator or under cold running water. Do not thaw fish more than one day before cooking.

Rinse fresh fish in cold water and pat dry. Make several shallow, diagonal cuts in large fillets to shorten cooking time. Cook refrigerated fish within three days.

There are several ways to cook fish. Fish cooks very fast. When done, it will pull apart and flake. To check if it is done, cut into the thickest part and make sure there is no opaque color or jelly texture left. Do not overcook.

• Pan Frying (26KB pdf)
• Deep Frying (24KB pdf)
• Baked Fish (26KB pdf)
• Microwave (21KB pdf)
• Grilling (25KB pdf)