Had the good fortune to jump aboard the Cathy Jean with Capt Thorny, Mike Demers and Bill D this morning. We setup a program of 6 lines on boards, inside with small slip shots and outside with 2 color lead rods.. finished with 2 on riggers in the same area I fished Friday…
We started picking away at salmon right off and the bite was steady most of the morning. We found specifis spots held fish with long barren areas in between.
We did not hit 1000 today as the biggest 2 fish of the day never made the net. Brown trout youri pins minnow was bait if the day, but we did do multiple salmon on a red and silver custom taped mp6 honey bee…
Water temp started colder today at 39, but we found fish around 43-44 in the shallows.
Great experienced crew to hear stories from 15+ years ago on the lake. Fun times and good memories…
Thanks for the ride Capt!
Easter morning on the Cathy Jean
- Reelax
- Site Admin
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- Species: Salmon, steelhead, brown trout
- Location: Fletcher, Vt
Easter morning on the Cathy Jean
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Matt B
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- Posts: 94
- Joined: Fri Mar 15, 2013 7:37 pm
- Species: Cold water
Re: Easter morning on the Cathy Jean
Awesome egg hunt
- Crayfish
- Posts: 558
- Joined: Mon Jun 15, 2015 11:47 am
- Species: All of them
- Location: Jericho, Vermont
Re: Easter morning on the Cathy Jean
Great results from a great team! Congrats guys!
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- Posts: 4462
- Joined: Mon Aug 29, 2011 12:26 pm
- Species: whatever crazy enough to bite
Re: Easter morning on the Cathy Jean
Nice report and great pics. Love the filets and minnows combination.
Gecha (Gerry North of the Border)
Re: Easter morning on the Cathy Jean
Nice job filleting the salmon! They look delicious. Do you cut out the bones that protrude out or do you just pick them out after cooking? I just returned from a trip to the midwest and I'm anxious to get back out on the water. Thanks for the report. It gives me a starting point for lure selection and water temps once I get back on the water.
Re: Easter morning on the Cathy Jean
Fish bone tweezers before cooking, they’re like $6-$10 on Amazon. Worth every penny.Greenhorn wrote: ↑Thu Apr 21, 2022 2:50 pm Nice job filleting the salmon! They look delicious. Do you cut out the bones that protrude out or do you just pick them out after cooking? I just returned from a trip to the midwest and I'm anxious to get back out on the water. Thanks for the report. It gives me a starting point for lure selection and water temps once I get back on the water.