Anyone ever plank a white flesh fish? I've never done it, and see it mostly done with Salmon.

My wife finally came around to fish, so I want to plank some Northern Pike or Walleye this year.

Not planked, but wrapped walleye in soaked veneer strips with seasonings.

My impression of planking is that it's smoke shortcut. The veneer wrap regulates heat, and keeps it moint on the grill.

So you'd rather waste a gut hooked fish? Stuff happens, be prepared to eat your errors.

i would use the through the gills method and release the fish. of course i dont even eat fish, just love to catch them. that said, even if its not an "error", i have no problem if someone wants to eat a few bass, there are plenty of them swimming around. i dont get why some people view bass as if theyre sacred lol...

That fish, along with three others over the past five years was dead by weigh in. You can't "through the gills" resucitate a dead fish. BTW, it was a tongue hook on that particular fish. Should have left the hook in until weight in, might have changed the odds on it's survival. Live and learn.

i would use the through the gills method and release the fish. of course i dont even eat fish, just love to catch them. that said, even if its not an "error", i have no problem if someone wants to eat a few bass, there are plenty of them swimming around. i dont get why some people view bass as if theyre sacred lol...

Agreed. I would argue they are the best possible fish to harvest. From a management standpoint. They self manage, meaning they have great spawning success, and the catch limits are much smaller, for say Bluegill.

So Bass=self manage, and you aren not allowed to overharvest.

Bluegill=self manage-you certainly can overharvest

Northern Pike-good spawning success but because of size low population density. Low allowed harvest.

Musky-I'll beat you with a bat

Perch-low quanities, and overharvest make them not very common near me

Walleye, again not terribly successful spawners in the lakes up here, and low quanities, and EVERYONE keeps them, so they are succeptable to overharvest.

Perch-low quanities, and overharvest make them not very common near me

A totally different story here. They dropped it from unlimited to 50 fish limit per day a few years ago. This effectively killed a small commercial fishery, and now there are SEAS of puny perch showing up during early prespawn. The flip side, anglers have no issue getting 50 big ones, so I guess it's improved for the perch jerkers that whined about the commercial fisherman. I never had any trouble catching a bucketful.

She had one other trick. The first thing that got fried in a new batch of lard was potatoes. Something about frying the potatoes cleaned up the lard is what goes around in the back of my mind.

One key word for that... Acid, potatoes contain acid, they are like a little car battery and if you can get enough of them put together you could power a am/fm radio... of course you would need a rather large room.

My great grandmother tought me to cook on a pot belly wood fired stove and that was one of the lessons I had learned as well.

The am/fm radio came from science class.

Anyone ever plank a white flesh fish? I've never done it, and see it mostly done with Salmon.

My wife finally came around to fish, so I want to plank some Northern Pike or Walleye this year.

There is a couple ways you can do this, one is J's suggestion, 2 is soak the planks overnite in water and a table spoon of white or apple cider vinigar, I prefer apple cider, more flavor or 3 you could add liquid smoke to the water and soak your fish and get the same result...not really but close.

If you do decide to plank cook a fish make sure you keep the wood just moist enough not to burn if you use an open grill.

My pond is over populated with bass so I'm trying to help by catching and eating the small ones.

J, I'm going to try your baked fish recipe from above! That looks good!

That fish, along with three others over the past five years was dead by weigh in. You can't "through the gills" resucitate a dead fish. BTW, it was a tongue hook on that particular fish. Should have left the hook in until weight in, might have changed the odds on it's survival. Live and learn.

i only said throught the gills method because all you mentioned was gut hooked. i didnt see anything about tongue hooked or already dead fish so my response wasnt geared towards those, obviously i wouldnt suggest through the gills method for a dead fish or even tongue hooked fish

There's always the option to leave the oil in the cupboard. My favorite way to prepare bass/bluegill is very simple. Flour, Seasoned Salt, and Lemon Pepper mixed to taste. Dust the fish lightly, Frying pan set to 375, add a little butter, and then add the fish. 1 minute per/side and they are ready for the plate.

Another option. Forget the flour and place fish on the George Forman grill. Fast, easy, and very little clean up.