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2011 SALMON & TROUT PICS - BRAGGING RIGHTS
#1
Posted 20 October 2011 - 08:41 AM
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#2
Posted 20 October 2011 - 10:48 AM
POST YOUR 2011 SALMON & TROUT PICS HERE FOR ALL YOUR BRAGGING RIGHTS!!!
\guess ill start it off..
1st pic - floatn bronte river, got all the row i need for the next year
2nd pic - nice hump back, never really seen this size of hump!! can any1 explain? mayb a pink salmon? not sure, i know its a chinny thats about it
3rd pic - 1st salmon of the fall right off the peir, was about 10pm, n my 5th cast, what a night!!
#3
Posted 20 October 2011 - 03:28 PM
Boo to anyone who cuts a fish open for the eggs and leaves the meat on the river. If we can afford to fish then we can afford to pay 5 bucks for a container of salmon eggs that came from a fish farm and will last a couple of outings...
#4
Posted 20 October 2011 - 03:58 PM
Hope you kept the meat too if you kept the eggs.
Boo to anyone who cuts a fish open for the eggs and leaves the meat on the river. If we can afford to fish then we can afford to pay 5 bucks for a container of salmon eggs that came from a fish farm and will last a couple of outings...
now thats just common sence, come on..
#5
Posted 20 October 2011 - 04:09 PM
#6
Posted 21 October 2011 - 10:51 AM
I wouldn’t say its common sense when were talking about a fish that is over 20lbs and decaying. That’s quite a bit of questionable meat we are talking about.
milk & release obviously common???
#7
Posted 21 October 2011 - 12:21 PM
#8
Posted 23 October 2011 - 12:09 PM
#9
Posted 24 October 2011 - 09:11 AM
#10
Posted 24 October 2011 - 09:13 AM
#11
Posted 24 October 2011 - 12:25 PM
#12
Posted 24 October 2011 - 02:38 PM
#13
Posted 24 October 2011 - 06:26 PM
#14
Posted 24 October 2011 - 07:07 PM
how did you know they had no problems with it? did you ask them?? or did he tell you while he was writing tickets to others?MNR watched me and 2 others milk & release in bronte while they were writen people up for no licence, they had no problem as long as we dont drain them.
i dont think the fish will even finish spawning after being raped,
#15
Posted 24 October 2011 - 07:10 PM
#16
Posted 24 October 2011 - 07:23 PM
They're stressed out enough as it is I'm sure milking them ends up killing them.
yup, there is no way in hell that fish is surviving after u milked the crap out of her. U want the roe keep the fish. That fish may swim of slowly because the current takes her but in the end shes dead meat.A nd we question our self's why so many dead salmons right thing to do is bring the fish with u that way u don't leave a dead fish and it wont smell like poop. Unfortunately 95% anglers who fish for salmon don't give a rats ass.
#17
Posted 24 October 2011 - 10:29 PM
#18
Posted 25 October 2011 - 09:03 AM
#19 Guest_RiverNinja_*
Posted 25 October 2011 - 09:52 AM
I don't think anyone could really get upset at you for doing the sensible thing. These fish from Lake O are not suitable for human consumption. Keeping hen's are well within your rights. The fact that you take it home and use it for something productive (fish meant) is far beyond what the typical angler would do. The hen's I do keep, are used to help fertilize my gardens each spring... Not unlike what the natives used to do many 100's of years ago.Dude... Come on, it's illegal to even transport eggs with out having part of the fish with you. And yah, why would you milk them and let them go, I mean... I take my share of hens, but I at least keep the meat for bear bait (I know that will piss a lot of people off) but lake O fish are POISON! I'll keep a chrome fish out of georgian bay in a heart beat for the table, but not Ontario. and for you people who do eat them, please get your selves an Ontario guide to eating sport fish. I know that you'll hear things like, "I've been eating them for years and I'm fine!" people do drugs all the time but it doesn't mean it's safe. Wow. Good little rant. Lol
#20
Posted 25 October 2011 - 10:58 AM
It's also important to note that milking roe, no matter if it's just one tiny egg or a bag full of it, still counts towards you retaining limit.
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