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Lure of the week
Lure name: Wally Shad
Company: Lindy (www.lindyfishingtackle.com)
Wally shad
Lure type: Crankbait
Sizes and colors: Available in a 2.5-inch, 1/3-ounce model in Chartreuse perch, clown, purple passion, wounded olive, silver black, silver blue shiner, emerald shiner, fire tiger, gold black and gold perch.
Target species: Walleyes
Technique: This lure is equally effective whether cast or trolled, in clear or stained water, though it works slightly differently depending on the technique. It has a tight wobble that puts out deep, pulsating vibrations. But put it on 10-pound mono and it reaches depths of six feet when casting, 13 when trolling. That’s good for shallow and medium-depth fish. It can be used to target those even deeper, however, if paired with bottom bouncers and lead core line.
Sugg. retail price: $5.99.
Notable: These lures, meant to mimic a baitfish, come with a pair of #6 red treble hooks.
Tip of the week
Walleyes can be notoriously finicky, eager biters one minute, then tight-lipped the next. But river fish tend to be a little less particular in general. Target them when the going gets tough elsewhere. That’s especially true if there’s a bit of chop on the surface. That stirs up baitfish and limits the amount of light penetrating the water, often triggering walleyes to bite. Wind-swept shorelines can be particularly good targets under such conditions.
Recipe of the week
Walleye shore lunch
Ingredients
- walleye fillets
- flour, seasoned with salt and pepper to taste
- crushed corn flakes
- Italian bread crumbs
- oil
- lemons
Directions
You don’t have to travel to the far north to enjoy a classic shore lunch of walleyes. Truth be told, you don’t even need a shore, as this recipe is easy to make at home, too.
But if you can make it on the bank, or in camp, over an open fire, it will taste better somehow.
Dip the fillets in the seasoned flour, then drop them into the egg wash. Next, put them in a bowl or pan that’s equal parts crushed corn flakes and bread crumbs until they’re coated.
Put them in a frying pan of hot oil. Make sure it’s preheated and ready to go; that’s the key to avoiding oily, soggy fillets.
Cook two to three minutes per side, then serve topped with lemon juice.
