PA Outdoor Forums

Fishing The Zone For Salmon #1
By Captain Jim Hirt

Let me explain how to be more productive by following some basic rules and using basic tools. Activity and habits of fish are dictated by many variables. A rather basic approach will put you on fish and keep you there. I will cover how to find the most productive zones by species.

What Is A Zone
I define a zone as a location where greater concentrations of the target species are found. You may use, as I do, this system for any type of fishing or in fact hunting. The basics are simple. What does your target want? Focus on what you know and do research to find out more.

Zone Rules
Pick the type of quarry you are after and make a list of the known environmental preferences for that species. Armed with that information you will have the guidelines or rules to become more successful. Breaking the rules will put you in water with less of the target fish

Environmental Preferences
The top of the most important list and what I look for is food and temperature. When you are in a zone with the correct temperature and good forage you will increase your chances. Other important factors are cover, habitat, maturity of fish, light intensity, water depth, weather, current flow, current intensity, oxygen level and fishing pressure. Your ability to measure, monitor and locate the ideal set of fishing preferences for your target is key.

Zones By Species
Lake Michigan is an outstanding fishery with many options for anglers. The most popular targets of anglers here are Chinook salmon, Coho Salmon, Rainbow trout, Brown Trout and Lake Trout. Allow me to offer environmental preferences for each of these. Breaking each fish down by preferences is the best way to find steady consistent action on any fish.

Chinook Salmon Zone And Presentations
Big Chinook Salmon are a cold water species, so look for them in temperatures below 50 degrees. The exception is when they come into spawn. At this point in their life temperature is not important. Keep your baits in 45 to 52 degree temperature and you will increase your odds on big fish. When I am catching small fish, I know the water is too warm for a trophy. It is time to adjust the tackle to colder water. A temperature gauge is a tool a salmon fisherman cannot be without.

The principal forage for these bruisers is the Alewife. Look for pods of forage for consistent action. The baitfish will hold Chinook in any area. Keep your fish locator cranked up on the gain to show baitfish along the bottom.

I have caught them in water as shallow as 10 feet and out to 300 feet fishing near the bottom. There is no limitation on the depth they like. Key in on temp for success.

Clear water and sunny conditions are the enemy. This scenario will turn off most fish. However, some fish can be had when certain presentations are used. A stealthy approach is necessary for the biggest fish. In definition stealth is a presentation that avoids being notice. Several are used for salmon trolling.

Downriggers are a popular method to run tackle with many variations possible. In sunny conditions increase your downrigger leads to 100 feet or more. By running long leads you work water undisturbed by noise and turbulence of the boat. Leadcore is another good choice. A weighted line with a Seaguar fluorocarbon leader is attached to a Church Walleye Planer board. The planer board is run well off to the side of the boat out of the travel path. Leadcore is graduated to allow five feet of depth for every color. Five colors will run lures approximately 25 feet down 10 colors fifty feet and so on. This allows you to fish any depth you want and is a killer for huge kings.

Chinook live four and a half years and it makes sense that they will be the biggest at the end of their life cycle. These monsters will be the most aggressive and easiest to get in the months of July thru September. I have produced Kings over twenty pounds in April, although this is the exception to the rule.

Weather is as big of a factor as any and when the conditions are favorable you can expect huge fish. Weather fronts, sky conditions, barometer and sea state all play a role in turning on the fish that dreams are made of. I always look for barometer movement. A steady barometer may offer a great chance to get a suntan but it is not conducive to trophy fishing.

Let's wrap this up with my favorite lures. Magnum spoons are my first choice. Big lures big fish with a consideration to the size of the baitfish and amount of light in the time period you are fishing. When fishing in very bright conditions or with the presence of small baitfish go to regular or small lures. My magnum spoons are about five inches long, regular four inches and small three inches. The two most productive spoons for me during the 2008 season was the Vulcan magnum and Reaper Magnum both sold by
http://www.badgertackle.com For a slow 2.0 M.P.H. or slower presentation I use the Reaper. Above 2.0 speeds the Vulcan is best, it mixes well with most big plugs and flasher flies.

I will continue with Zones for Brown Trout in the next article. Good Luck! Jim charters out of Milwaukee, WI. with Blue Max Charters. He can be reached at 414-828-1094 or visit his web site at http://www.bluemaxcharters.com Copyright© 2009, James J. Hirt, All Rights Reserved

Fishing The Zone For Coho Salmon #3


By Captain Jim Hirt
Let me explain how to be more productive by following some basic rules and using basic tools. Activity and habits of fish are dictated by many variables. A rather basic approach will put you on fish and keep you there. I will cover how to find the most productive zones by species Article number one and two one covered Chinook and Brown Trout now let's look at Coho Salmon as it applies to Lake Michigan and other big water ecosystems. Get caught up by reading article number one titled Fishing The Zone For Salmon Milwaukee
#1. This information is necessary to understand the following article.

Zones By Species
Lake Michigan Milwaukee is an outstanding fishery with many options for anglers. The most popular targets of anglers here are Chinook salmon, Coho Salmon, Rainbow Trout, Brown Trout and Lake Trout. Allow me to offer environmental preferences for each of these. Breaking each fish down by their preferences is the best way to find steady consistent action on any fish.

Coho Salmon Zone By Temperature
Coho offer great action with the reward of some of the best eating of all Lake Michigan fish. Once again the answer to putting them in the box is temperature. Look for them in temperatures above 50 degrees up to 57 degrees. Exceptions to this temp zone are possible but not the norm. As they come in to spawn they will be less sensitive to temperature. They will tolerate colder water and temperatures below 50 however they are less active.

Location And Forage
The principal types of forage for all fish in Lake Michigan are the Alewife and Goby. Look for pods of forage for consistent action. I have caught Coho at all depths all season long. Don't make the mistake of not running tackle for them they do require a different approach. Most consistent action is in the spring months of May and June. The reason for this is the water is very cold and the top water is the best habitat for them. The shallow water or the top 25 feet where warm water has accumulated is the answer to your best numbers. Early May run your baits in the top five feet and progress to deeper in the water column as the water warms up. The reason for outstanding spring fishing for Coho is the cold water of Lake Michigan concentrates them. Finding a temperature break is the key to finding fish. A break is defined as a major or minor change in water temperature. At times a small change of a degree or two will hold fish but I have found the greater the change the better the concentration of fish. In spring the Coho that have wintered on the southern end of Lake Michigan will migrate north. You will find some action near shore and this is a good starting spot. My experience is deep water can be very productive. I fish out to ten miles off shore in 250 feet of water for fantastic action and limits on this exciting spring fish.

Presentations For Limits On Coho Salmon
Anytime of day is a good time for this quarry. I categorize them as day feeders with angling success all day. Water temperature will dictate your best bait. I will break this down by temperature. Below 50 degrees use small crankbaits, minnow type lures and small spoons like the regular size Vulcan in silver or bright colors sold by Badger Tackle. Above 50 the cold water baits will produce but not as well as six inch orange flashers or dodgers with flies or squids. The distance between the attractor and the fly or squid will vary with the temp of the water. Try one and a half times the length of the flasher or about nine inches up to eighteen inches. Longer lead on the fly seems to work better in colder water. You may catch some fish on downrigger but they are not my first choice for presentation. Church Tackle Walleye Boards are the way to go. I run four or more on each side of the boat working an area over three hundred feet wide. Set up for Coho with a six foot 15 pound leader tied to a 3/8-ounce keel sinker attached to the 20-pound main line to your reel. Baits are attached with a ball bearing snap and run 25 feet behind the planner board. The planer board is run well off to the side of the boat out of your travel path.

Hot Lures Define The Day
Let's wrap this up with my favorite lures. For spring crankbaits, minnow type lures and Small spoons like the regular size Vulcan or six inch orange flashers and dodgers with flies or squids. Later in the season go to larger 11 inch dodgers and flies along with all size spoons in silver green. Magnum Reaper spoons did very well for us later in the season on Coho recent years. Baitfish size should be considered when selecting your spoon size. Vulcan and Reaper spoons are both sold by http://www.badgertackle.com I will continue with Zones for Rainbow Trout in the next article. Good Luck! Jim charters out of Milwaukee, WI. with Blue Max Charters. He can be reached at 414-828-1094 or visit his web site at http://www.bluemaxcharters.com Copyright? 2009, James J. Hirt, All Rights Reserved

Fishing The Zone For Lake Trout #5
By Captain Jim Hirt
This completes the series of Fishing The Zone For... Please take the time to read Articles 1, 2, 3 and 4. This will greatly enhance your understanding of this Lake Trout article. Let me explain how to be more productive by following some basic rules and using some old and new tools. Activity and habits of fish are dictated by many variables. A rather basic approach will put you on fish and keep you there. I will cover how to find the most productive zones by species. Article number one, two, three and four covered Chinook, Brown Trout, Coho and Rainbow Trout. Now let's look at Lake Trout as it applies to Lake Michigan and other ecosystems.

Zones By Species
Lake Trout are a staple and are relatively easy to catch on Lake Michigan Milwaukee. A twenty-five pound fish is huge in our area for this species. We boated many between eight and twelve pounds and some over twenty. This fish can be easy to find and catch for most anglers; however, correct approach must be followed. With the information in this article you will supplement your daily bag limit on most waters where this fish is found. Allow me to offer environmental preferences for this fish. Breaking each fish down by their preferences is the best way to find steady consistent action on any fish.

Lake Trout Zone By Temperature
Lakers are considered the Bulldog of the lake. They get this reputation from the way they fight. They are not known for long runs or acrobatic jumps. Typically found in deep cold water most of the season this may present a challenge on presentation to anglers.
Once again the answer to putting them in the box is temperature. A thermal break is the way to find them. Thermal break is a point where water changes temperature. Look for them in temperatures between 38 and 50 degrees. The trick to success is presentation.

Location And Forage
The principal types of forage for most fish in Lake Michigan are the Alewife and Goby. You will find Lakers on or suspended near the bottom feeding on this forage. Early spring and late fall is the answer for most anglers because the water is cold and they will be in the upper part of the water column. This does not mean you cannot produce a limit most anytime of the year.

I will talk you through the season for most productive water. As our season starts in early April, the lake is 38 degrees and this moves Lakers to the surface. When May arrives they are on their way out to deeper colder water hanging near the bottom and this is the place to find them the majority of the season. Fall fishing can be prime time for monster lunker Lakers as the water cools and the fish move in for spawning.

What baits are best?
In spring when fishing the top fifteen feet use crankbaits, minnow type lures and small spoons like the regular size Reaper in silver or bright colors sold by Badger Tackle.com. Visibility is a factor when the fish move to their summer deep water haunt. The slow metabolism of this fish is dictated by the cold water and requires a very slow 1 to 1.5 mph boat speed. A solid approach of magnum spoons will be your best bet to steady action. Reaper Magnum Glow spoons will afford you the performance and visibility necessary. Eight-inch flashers and dodgers with glow flies or squids are a staple and also work deep in the water column. The distance between the attractor and the fly or squid will vary with the temp of the water. Try two to three times the length of the flasher or about sixteen up to twenty-four inches. A Longer lead on the fly seems to work better in colder water. In summer downriggers are the way to get presentation 80 to 250 feet down. On the surface use Church Tackle Walleye Boards and leadcore are the way to go. I run three or more on each side of the boat working an area over three hundred feet wide. You should set up for Lake Trout with a 1,2,3,4,5 color leadcore. This will give you coverage from 5 to 25 feet. The Church Planer Board will run well at slow speeds and off to the side of the boat out of your travel path.

Hot Lures Define The Day
Let's wrap this up with my favorite lures. For surface to 25 feet crankbaits, minnow type lures and small spoons like the regular size Reaper. In deep presentations 8-inch glow flashers and dodgers with glow flies or squids. My best spoon color near the surface is the Reaper purple/chartreuse Big Joe Silver regular size. Down in the deep dark water Magnum Reaper Green Fox Glow blue/green/white glows the best and glows the longest. Baitfish size should be considered when selecting your spoon size. Vulcan and Reaper spoons are both sold by http://www.badgertackle.com Good Luck! Jim charters out of Milwaukee, WI. with Blue Max Charters. He can be reached at 414-828-1094 or visit his web site at http://www.bluemaxcharters.com Copyright? 2009, James J. Hirt, All Rights Reserved

BROILED PARTRIDGE

Broiling young partridges 8 to 9 months old is a classic method of preparation

·         4 partridges, 4 lbs

·         1 tsp salt

·         3 tbsp butter, melted

·         Parsley

Dry-pick, singe, wash and eviscerate birds.

·  After draining well, use kitchen or poultry scissors to cut birds neatly in half lengthwise.

·  Use small slender skewers to pin the halves in shape so wings and legs lie snugly against body.

·  Brush melted butter over top and bottom of halves.

·  Place skin-side down under the hot broiler adjusted to 400 F.

·  See that halves stand level.

·  Use wads of crushed aluminum foil or wet paper toweling to prop them up where needed.

·  Put ½ tsp butter in rib hollow of each half.

·  Broil about 5 mim,

·  sprinkle with salt and brush with melted butter from hollow of each half.

·  Broil 10 mim longer, at which time the top should be nicely browned.

·  turn over and brush with melted butter and broil to a rich brown,

·  basting 2 or 3 times with rest of butter the last 15 mim.

·  Remove skewers

·  Serve piping hot on hot plate

·  Garnish with parsley

·  Pour any juice dripped down into broiler pan over birds.

Serves 4 to 6.

Dove Appetizers

·         Salt and pepper dove breasts to taste.

·         Dip in Worstishire Sauce and wrap with a piece of bacon.

·         Secure with toothpick and grill over medium coals until bacon is pink to crisp and juices run clear.

Also, may broil in oven with broiler pan.

If you can boil water. You can can deer meat. I cut the deer into cubes about 1 1/2 inches square but it doesn't really matter what the shape is. I then pack the raw meat into pint jars and press the meat down tight.
 


I sprinkle 1/2 teaspoon of salt onto the meat and place the lid and ring on the jar



a lot of WI is around 1100 feet above sea level so I pressure cook mine at 15 psi If you are under 1000 feet above sea level you can use 10 psi. I cook it for 75 minutes.



I then remove the canning kettle from the heat and let it sit for five min. I then run it under cold water until the pressure is normalized. That's it.







Canned meat has a long shelf life and requires no freezing. It is a good way to use an old tough deer as pressure cooking tenderizes the meat. It tastes great. I add a couple of cans of meat to a pot of gravy and fork it apart and then serve it over potatoes or rice or noodles. If you want to flavor the meat. You can add BBQ sauce to the can before pressure cooking.

Some folks are intimidated by butchering their own deer and opt for paying a processor to do it for them. If you have a garage, a place to hang a deer and a knife. You could do it yourself. Most folks get scared when it comes to the hind quarters because they are not professional butchers and fear that they will screw up cuts of meat. Trust me if you follow the natural seams of fat, you will find it very easy to take apart the hind quarters. If you mess up on the first one, you always have the other leg to improve on. Once you have removed the meat from the rest of the deer you will be left with the hanging hind quarters where the spine meets the pelvis.


You can use a saw to remove the spine or you can work a knife in between the vertebrae to remove it near the pelvis.




Take the pair of hind quarters to a table to debone them. The first step is to lay the pair on the tail end and press on each hind quarter to see where the hip is. By spreading the hindquarters, you will see where to start. What you are looking for is the hip joint (ball and socket joint) No saws are needed for this operation and you only need to cut the tendon in the ball joint to remove it from the pelvis.


Follow the seams in the meat and cut along the pelvis bone until one half is removed.


When you are done. You will have a de-boned pelvis with very little meat to trim off. (use this for burger or sausage)


On the inside of the thigh you will be able to feel the thigh bone (femur). Cut around and remove the bone. This is the bone you are removing. The ball joint is on the upper right.


Once deboned your hind quarter will look like this. This view is from the outside or hide side of the leg. The lines show you the cuts of meat that are in the hind quarter. If you were to leave the bone in the leg and saw across the whole hind quarter, you would have a "Whole Round Steak" Most folks don't do this with a deer and it is seen less and less in beef as well


Follow the natural seams in the muscle groups and you will be able to take each group out. Clean up any fat and you are left with cuts that can be sliced into steaks or used as roasts


Take the time to try and butcher your own deer. You will learn a lot and save some money too.