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I have been a bit slow on posting reviews of the last couple of Walleye Inline, but it is time to catch up
How to catch walleye by casting and Walleye Inline realing?
Want to catch walleye don't know what to use
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![[34]-lot-of-12-4 3--hand-painted-holographic-bass-pike-trout-minnow-fishing-lure](http://fishingportal.info/images/e/280883178358_0.jpg "Walleye Inline Interesting Guideline")
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December 9th, 2010 at 5:10 pm
Bass – Think “top-to-bottom”…Surface lures – skitter pop is goodShallow & middle depths – shad rap, comet minnowBottom – jigs, plastic worms,etc.”Do it all lures” – these can be worked at any depth…one of my favorites is the Bass AssassinWalleye – Focus on deep areas close to shore and fishing on the bottomCrankbaits – shad rap is good hereJigs – 1/4 oz. jig head with a twister tail is the “do everything’ lureLive bait – set up 2 rods with bottom rigs and live bait and you’re doubling your chancesHope that helps…visit my website for rigging tips and fishing resources…freewaterexperience.com
December 10th, 2010 at 5:05 am
here are some for walleyes
they can rework them at a tattoo place for you and change them if you want too.http://www.michigan-sportsman.com/photopost/showphoto.php?photo=51325http://www.ratemyink.com/?action=ssp&pid=21681
December 10th, 2010 at 5:41 pm
Breezer, This is my Son’s favorite recipe. And it taste really good with any type of fish.Walleye Hungarian Style Walleyed pike fillet (1/2 pound each fillet, with skin) 1/3 cup white wine 1/2 cup fish stock 1/2 tablespoon butter 1 tablespoon butter 1 teaspoon paprika 1 tomato 1/2 red bell pepper 1 small onion 1 tablespoon sour cream salt and pepper, to taste Preheat oven (390 F, 200 C). Dice bell pepper, tomato and onion. Heat 1 tablespoon butter in a pot over medium hight heat. Add onions and cook until translucent (about 1-2 minutes). Add bell pepper and tomatoes and let cook for about 3-5 minutes. Salt slightly. Stir from time to time. Add paprika and stir. Add fish broth. Add salt and pepper to taste. Reduce heat to low and let simmer for about 15 minutes. Meanwhile butter an oven proof dish with the remaining 1/2 tablespoon butter. Put fish fillets skin side down into the dish. Salt the fillets slightly. Add as much white wine to cover bottom of form. You may need a little more than 1/3 cup white wine or a little less (drink the rest). Cover form with aluminium foil and put into oven. Bake for 10 minutes. After 10 minutes remove aluminium foil and turn fillets. If you like you can sprinkle some paprika on top of the fillets. Let bake uncovered for another 10 minutes or until fish is done. Meanwhile: after 15 minutes of cooking remove sauce from heat and puree the sauce in a food processor or with a blendor until smooth. Return to low heat and add sour cream. Mix. Keep warm until fish is done. Take fish out of the oven and serve with the sauce.
December 11th, 2010 at 5:33 am
Walleye always have been popular, but not across the continent. Anyone who has eaten one (or several) know the walleye is superior eating to most freshwater fish, but the problem lies in the fact that they are not abundant in all waters of the continent. For that reason, they are and will likely remain only extremely popular in the northern tier of states which they inhabit. In/Fisherman Television, Radio and magazine have been expounding on the virtues fo this fine fish for over a quarter of a century or more. Others are just now realizing what they have been missing out on. There is a viable market out there for walleye tackle and information. The print media and televised marketers are becoming more and more aware of that and expanding their coverage.
December 11th, 2010 at 5:34 pm
If you fillet them this is good:Grilled Walleye Salad:IngredientsCourt-Bouillon:1 pint water 1 cup white wine 2 whole bay leaves 2 cloves garlic, crushed 6 sprigs fresh parsley 1 teaspoon whole peppercorns 1 teaspoon salt 1 stalk celery 1 lemon, sliced 2 (8-ounce) walleye fillets Salad dressing:1/2 cup fine diced celery 1 tablespoon chopped dill 1 cup mayonnaise 1/2 cup sour cream 1 lemon, juiced 1 tablespoon whole grain mustard 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper DirectionsIn a shallow pan combine all the court-bouillon ingredients and bring to a simmer. Place the walleye fillets in the pan, making sure the liquid covers them. Poach the fillets for 5 minutes, until firm to the touch. Remove the walleye from the pan, cover and refrigerate. Combine the ingredients for the salad dressing. After the walleye has chilled, gently flake the fillets, checking again that all the bones are removed. Add the dressing to the walleye and mix. Be careful not to break up the walleye any more. Cover and refrigerate until needed.
December 12th, 2010 at 5:06 am
There isn’t alot of info on how to catch giant walleye like there is on Bass. every tournament bass angler knows how to catch the biggest fish in Lake. but most anglers just luck into huge Walleye. I tend to do very well in Walleye Tournaments by using bigger baits. My favorite Big Walleye bait is a Goby imitation (if you have them in your body of water) these little invaders can grow to 9 inches and big Walleye have really seemed to key in on them (big smallies too) Make sure once you have found an area with Fish upsize and SLOWDOWN those pigs need to be force fed drop it on there nose I usually vertical jig for those big Fish becaus I can pinpoint my lure and using electonics I can really isolate this big fish Good luck hope it works (stick with perch colored jig heads walleye’s see green and orange best)
December 12th, 2010 at 5:30 pm
Wikipedia said…. “Since walleyes have excellent visual acuity under low illumination levels, they tend to feed more extensively at dawn and dusk, on cloudy or overcast days and under choppy conditions when light penetration into the water column is disrupted. Although anglers interpret this as light avoidance, it is merely an expression of the walleye’s competitive advantage over its prey under those conditions. Similarly, in darkly stained or turbid waters, walleye tend to feed throughout the day.” i have learned… if using live bait you should fish them trolled slip sinker on a slip sinker or bottom bouncing rigs. good live baits for them are: nightcrawlers, minnows, or leeches. in the springtime they will almost take anybait or lure as well as in the fall. walleye are often caught in the winter on jigs spoons or minnows. hope this helped pal!!!
December 13th, 2010 at 5:43 am
Well Michael, he is in the fishing section in case you haven’t noticed yet. Here’s a link to Georgia’s fishing regulations for freshwater, you can find the regs for Walleye for yourself. Good luck fishin’!http://www.georgiawildlife.com/fishingregulations_fishing.aspx
December 13th, 2010 at 5:42 pm
Are you fishing from a boat or shore? A boat gives you more location options….from shore you have to focus on more specific areas, like rip-rap, inlets, or piers. If you use a jig, basically, there’s no right or wrong way to fish it….cast to your spot, let it sink to the bottom, and bring it back in with a lift/drop retrieve. If your not getting bit, try varying the speed or try “swimming” the jig back in, that is, don’t let it fall quite to the bottom, and try to keep it at a specific depth. If you cast crank baits, try banging them into bottom, letting them rise a little, and then bang it into bottom again. Or try keeping it just above bottom, and vary your retrieve a little, a little stop and go action. If you’re fishing after dark, try a more steady retrieve….it helps the walleye zero in on your bait better. Hope this helps, good luck!