Cronies under our sunset,

I plan to bring some chrome home to taste test the east side fresh.

Geez....that was lyrical!

My past would lead me to string catfish, bucket or basket the panfish and ice or live well the walleye! I presume that I'd have to tie a stringer off to a tree and the livewell..... ain't happening!


What is the preferred method for holdover for steelhead if I plan on being out on the stream for the day?


Thanks in advance!

When I keep a steelhead I give them a good bonk on the head and then cut there gills where they connect to the throat of the fish. This helps get the blood out of the fish and will help get rid of the fishy flavor. It's best to throw them on ice after that, until you are ready to fillet them. After I fillet the fish I like to soak the fillets in a salt water brine for 12-24 hrs before eating. This removes any and all fishy flavor and you are left with some yummy fish. I use 1/2 tbl sp per cup of water for my brine, and obviously I keep them in the fridge when brining .

If you don't have ice with you on the river you can cut the gills and throw the fish in the river tied off so it does not float away. I am sure the rivers are freezing over there so the fish wold stay nice and cold.