It looks so much easier when Gord does it.
The method described above will work, but definately more complex than it needs to be. I will have to document the VBL method to post at a later date. In picture form on the blog, and if Andy and Joe can stay off the sauce for a day, perhaps we could do a video.
“Grasp the tail of the fillet with pliers” !?? What an amateur!!!
Andy…I’m planning on being on the sauce when we return to VBL in August, perhaps heavily. What about you?
Hey guy’s think we all need to be on the sause when we have to be around Gord for a week
Hey! Proper Northern pike Fillet!Looks good.I prefer to let most of my long green and mean pike swim back into Eagle Lake.Chuck in Toronto
Hey ChuckYou are missing out on some good eats here.I am liking Northern more than walleye these days.When you got Gord cleaning no bones to worry about.
A little sauce makes the fish look so much bigger and it can be very tasty. I do like Gord’s technique better, especially when he’s doing it and I’m observing while sipping the sauce.
Your email address will not be published. Required fields are marked *
Save my name, email, and website in this browser for the next time I comment.
On behalf of the Boyes Group, I would like to pass on our sincere thanks for hosting the Muskie Madness Week and we thoroughly enjoyed our stay at VBL and had a great time!! This was our 7th year on Eagle Lake and we have stayed at a few other lodges but VBL takes the cake hands down! You can definitely count us in for next year. I’m happy to see you post some of my pics, they turned out well. Thanks again Gord for a wonderful week of fishing and your stellar hospitality, you run a first class operation, we look forward to seeing you next year!