Live Eels my arse!

[FLOATSUM]

Hey Grumpy-
If you're gonna just cast & drag, they don't need to be alive.
Next time save them, chill until stif (makes easier), then skin them and add salt.
Plenty of talk in the search on rigging eel skins.
Sometimes they work better than the live ones in some nasty areas. Definately handier, cost efficient, and keep for a good year.
Nice part is they are available at "the drop of a hat" fishing time.
and, they are re-usable too. (until a blue gets a notion)
Just thought I'd pass it along -

[The Point]

Originally Posted by Mr.Grumpy

Left eye.

HAHAHAHA

[Vthackle]

Roc, There will be ten boats piled up on 1/2 tide rock looking for the big one friday night,you going to run the tow and salvage service.VT

[zimno1]

shoulda hooked em in the right eye!

[stryper nubcake 22]

dont need any weight cuz they're about 3 ounces on their own correct? I also had no clue that the stripers stun the eels first with that bump and ur supposed to stop reeling. i sped up when that happened and the closest i got to a hook set was half a bloody eel hah. Also if you hold the line against your rod when you reel it in you tighten the slack going into the bail but the slack is greater going to the eel which can solve some tangling problems i've had recently.

[oldgoat]

I hope your eels have reached puberty and you talk nicely to them.

[StriperHyper]

1/2 a bloody eel ya say huh....sounds like a Blue fish to me!!!!

[DarkSkies]

Definitely a bluefish, or an old bass that stole some shark teeth lying on the bottom.

[Jimmy Z]

Smoked eel is very tasty!

[FLOATSUM]

Originally Posted by Jimmy Z

Smoked eel is very tasty!

Absolutely correct my friend!!!!
Boy, it's been a long time.
Soon as I get the other 1,000 things done I'm gonna make me a new cold smokehouse. (been sayin that for years too )

[Rickski]

Originally Posted by FLOATSUM

I'm gonna make me a new cold smokehouse.

What is a cold smokehouse? How do they work?

[FLOATSUM]

Smoke cured as oposed to cooking with heat and smoke.
Simular to what is usually seen as smoked bluefish (smoke cured) as compared to a "hickory smoked" (flavored) ham.

Heat smoked is like what's done on a B-B-Q. Wet wood chips on the fire while cooking with coals. Directly or indirectly, still hot smoked.

Cold smoked has the smoky fire in one stove with a large pipe coming of the top of the fire, a rather longish pipe to let the smoke cool and into a seperate smokehouse where it enters near the bottom and rises out the top. Meats, fish, foul are usually hung inside the smoke chamber for cure by smoke. Makes excellent jerky. Very time consuming, often taking days to cure large pieces. Time consuming but not labor intense at all. Just keep the fire smoldering. Lots of green wood req'd.
Green wood produces the smoke, as it dries out it turns to charcoal and burns to heat the added green wood to keep it going if done right.

Some claim a seasoned smokehouse is worth it's weight in gold.

With fish, hot smoked makes the fish taste a bit like smoked on the very surface, texture is that of a baked fish. Doesn't keep well even refrigerated very long.

Cold smoked, flavor is much more intense and throughout the fish, texture is much firmer and half way or more towards a jerky texture. Much less perishable and keeps much longer in cooler, moderately dry conditions.
I like it for snacking while fishing, hunting, or practicing the "12 oz. curl".

Flavor and texture of the two (in comparison) is unmistakable.

[FLOATSUM]

According to this guy, my cold smoke is his "warm smoke" because I was taught to stay under 90 deg. (80 deg. was targeted). this guy says anything above 71 deg. is warm(?).
http://ezinearticles.com/?Why-Did-We...oke?&id=782046

[Rickski]

Great Info... Thanks.

[Coalman]

The time tested method of harvesting a feed of eels in the Squamcott River.