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.
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If you like GREAT fishing, hospitality and affordability, Vermilion Bay Lodge is highly recommended. I have been making the trip to Vermilion Bay Lodge for the past 10 years and have never once been disappointed. If you like great walleye, northern, musky and trout fishing, this place should not be overlooked. The fishing has been excellent… no matter what time we went. Gordy and Susanne are wonderful hosts that will make you feel right at home. Check it out – I guarantee you won’t be disappointed.