williams dam pic's

[koetterman]

i was told yesterday i would find high water this is what i found



http://i299.photobucket.com/albums/mm301/koetterman/fishandfam008.jpg
http://i299.photobucket.com/albums/mm301/koetterman/fishandfam010.jpg
http://i299.photobucket.com/albums/mm301/koetterman/fishandfam009.jpg

[koetterman]

and
http://i299.photobucket.com/albums/mm301/koetterman/fishandfam016.jpg
http://i299.photobucket.com/albums/mm301/koetterman/fishandfam017.jpg
http://i299.photobucket.com/albums/mm301/koetterman/fishandfam011.jpg

[koetterman]

and what is this i think it is a white bass, am i wrong????

http://i299.photobucket.com/albums/mm301/koetterman/fishandfam007.jpg
I frogot about 4 crappie we caught

http://i299.photobucket.com/albums/mm301/koetterman/fishandfam012.jpg

[tedbower]

good job!!!!!!!

[koetterman]

we prolly trew about 20 back and also caught about 10 lil catfish and about 10 skipjack's and i saw a guy catch a monster flattie i would say about 20-30lbs but it broke his line as he pulled it up

[whitetailmaniac]

wow nice job....nice pics too

[Hoosier_Steelheader]

That's awesome! Nice pics!

[crookedlake92]

Nice! I 'd say that is a largemouth with very faint color. What do you do with the sheepshead?

[koetterman]

sheepshead???? the boy i was with called them a pearch or freshwater drum, we took them home to clean he siad the meat is good if it;s not tel me soon so i wont eat any.....the bass had a tiny tiny mouth i mean tiny i caught two of them..

[boggs1]

Looks like a drum,,,not sure if i would eat that.:confused:

[goggleye57]

Great trip- great catch! - haven't been to williams dam since I was a teenager. Drum are good - some guys soak them in Italian salad dressing before cooking. Another popular way to cook them is make poor man's lobster. boil strips and dip in cocktail sauce or with garlic butter,

[Flintlocker]

I think that is probably a spotted bass. The White is full of them down that way.

[Dean Weimer]

http://i299.photobucket.com/albums/mm301/koetterman/fishandfam007.jpg

I agree...lookes like a spotty to me. Mouth just doesn't look big enough to be a largemouth.


http://sports.espn.go.com/outdoors/fishing/news/story?page=f_enc_SpottedBass


I hear some folks will eat those drum, but I've never tried it. Can't shake the "carp" syndrome I guess.

[goggleye57]

Freshwater Drum Au Gratin With Mushrooms
2 lbs. freshwater drum fillets 2 onions, sliced
2 T butter, melted 1/2 C sour cream
salt and pepper to taste 5 T grated cheese
1/2 lb. mushrooms, thinly slice 1 T bread crumbs
Preheat oven to 400°F.
Place fillets in a buttered 13x9x2” baking dish. Sprinkle with melted
butter and salt. Bake for 10 minutes. Saute the mushrooms with the
onions until the onions are tender. Add salt and pepper to taste.
Place over the fish. Pour sour cream over top and sprinkle with
cheese and breadcrumbs. Bake 10 minutes or until fish flakes apart
easily when tested with a fork. Serves 6.

Freshwater Drum Jambalaya
1 lb. freshwater drum fillets 1 can (8 oz.) tomato sauce
1/2 C chopped bacon 1 C uncooked rice
1 C chopped onion 1/4 C chopped parsley
1/2 C chopped green pepper 1 t salt
1 clove garlic, finely chopped 1/4 t thyme
1 chicken bouillon cube dash of ground cloves
1 C boiling water dash of nutmeg
1 can (16 oz.) tomatoes dash of cayenne pepper
Preheat oven to 350°F.
Thaw frozen fillets. Skin fillets and cut into 1” pieces. Cook bacon
until crisp. Add onion, green pepper, and garlic, cook until tender.
Dissolve bouillon cube in boiling water. Combine all ingredients and
pour into a well-greased two-quart casserole. Cover and bake for 50-
60 minutes or until rice is tender and fish flakes apart easily when
tested with a fork. Serves 6.

White Bass Salad (Freshwater Drum Salad Too!)
1 qt. flaked, cooked white bass 2/3 C mayonnaise or salad dressing
2 hard-cooked eggs, chopped 1/4 C chopped celery
1/4 C chopped green pepper 1/4 C chopped sweet pickles
2 T lemon juice dash of pepper
1 t salt lettuce
Combine all ingredients except lettuce. Mix well. Chill.
Serve on lettuce.

Italian Baked Freshwater Drum
2 lbs. freshwater drum fillets, fresh or frozen
Italian stuffing*
1/2 C Italian salad dressing
Preheat oven to 350°F.
Mix Italian stuffing ingredients well. Thaw frozen fillets. Place half the
fillets, skin side down, in a well-greased 13x9x2” baking dish. Place
stuffing on fish and cover with remaining fillets. Pour salad dressing
on top and bake 30 minutes or until fish flakes apart easily when
tested with a fork. Serves 6.
*Italian Stuffing
1 1/2 C seasoned bread cubes 2 T parsley
2 T grated Romano cheese 1 clove garlic, crushed
1/4 C melted fat or oil
Microwave Lemon Sauce Fish Fillets
2 lbs. walleye or freshwater drum fillets, fresh or frozen
1/2 C butter or margarine 1 t parsley flakes
2 T cornstarch sprinkle of celery salt
3 T lemon juice sprinkle of pepper
Melt butter in a 12x7” glass baking dish. Add cornstarch, lemon juice,
and parsley. Blend well. Dip each fillet into sauce and place skin side
down. For even cooking, place thickest ends of fish toward edges of
dish. Sprinkle with celery salt and pepper. Cover dish with plastic
wrap. Cook 7 1/2 minutes on high or until fish flakes apart easily
when it is tested with a fork. Let stand for 2 minutes with cover on to
finish cooking. Spoon sauce over each serving. Serves 6.

Deep-Fried Drum
Using your favorite wet or dry batter, coat skinned and deboned
freshwater drum fillets and deep-fry in oil.* Fry small fillets for 5-6
minutes and larger fillets for 7-9 minutes or until fish flakes apart
easily when tested with a fork. For extra crispy fillets, extend frying
time by 2 minutes. Drain on paper towels and season lightly with salt
and pepper. Serve plain, with tartar sauce, or on a bun. Experiment
with different tastes by adding garlic salt, oregano, celery salt, parsley
flakes, or your favorite herb to the batter.
*Oil must be hot. Oil which is not at frying temperature is the biggest cause of greasy,
uncooked, and bad tasting fish. To test oil temperature, drop a small amount of batter
into oil. If it bubbles and boils immediately, then the oil is hot enough.

Homestyle Lake Erie Fish-Corn Chowder
1 1/2 C boned fish fillets (freshwater drum, white
bass, carp, or any other Lake Erie fish)
1 lb. bacon (ends or pieces) 1/2 lb. butter or margarine
1 onion, chopped fine 2 cans cream corn (13 1/2 oz.)
3 stalks celery, chopped 1 qt. milk
salt and pepper to taste
Brown bacon, drain and set aside. Brown onion and celery in bacon
fat and set aside. Dip fillets in flour and brown in bacon fat. Discard
fat. Place all ingredients in a large pot and simmer for 20 minutes.

Chipper Freshwater Drum Fillets
2 lbs. freshwater drum, yellow perch, or other fish fillets
1/2 C Caesar salad dressing
1 C crushed potato chips
1/2 C shredded, sharp cheddar cheese
Preheat oven to 450°F.
Dip unfrozen fish fillets into salad dressing and place on baking
sheet. Mix crushed potato chips with cheese and sprinkle over fillets.
Bake for 15-20 minutes or until fish flakes apart easily when
tested with a fork. Serves 6.

Herb Broiled Walleye Fillet
2 oz. lemon juice dash of salt and pepper
1/4 C drawn butter 1 T chopped parsley
1 lb. walleye fillets
Preheat broiler.
Mix lemon with butter and brush on both sides of fish. Add salt
and pepper. Place fillets skin side down on broiler pan and place
on rack closest to heat for 6-10 minutes or until fish flakes apart
easily when tested with a fork. Top with chopped parsley and
serve with remaining butter. Serves 2.

Lake Erie Summer Salad
2 C cooked, flaked freshwater drum, carp, or other fish
1 avocado 1/2 C mayonnaise
1 T lemon juice or salad dressing
2 C orange sections 1 1/2 t curry powder
1 C chopped celery (optional)
1/2 C toasted, blanched, lettuce
slivered almonds
Cut avocado in half lengthwise and remove seed. Peel avocado
and cut into bite-sized pieces; sprinkle with lemon juice to prevent
discoloration. Combine orange, avocado, celery, almonds and
fish. Add mayonnaise and curry powder. Blend lightly. Chill. Serve
on lettuce. Garnish with additional orange sections. Serves 6.

Broiled Freshwater Drum Fillets
2 lbs. freshwater drum or other fish fillets
1/2 C butter or margarine, melted
1/2 C catsup
1/2 C frozen lemonade concentrate
2 T capers and juice
1 t prepared mustard
1 clove garlic, finely chopped
4 bay leaves, crushed
Rinse fillets with cold water. Pat dry with paper towels. Cut fish
into serving–sized pieces. Combine all remaining ingredients and
place in a 13x9x2” baking pan. Add fish to the lemonade mixture
and marinate for 30 minutes. Drain fish and place on broiler pan.
Cook about 4” from source of heat for 4-7 minutes on each side.
Baste often. Fish is done when it flakes apart easily when tested
with a fork. Serves 6.

Parmesan Perch
2 lbs. perch fillets 2 eggs
3 C saltine crackers 1 T pepper
Parmesan cheese Cooking oil
Mash the saltines into very fine crumbs; in a separate bowl beat
eggs and pepper until well-mixed. Fillets should be patted completely
dry, then dipped into the egg batter and rolled in cracker
crumbs. Heat 1/2” cooking oil in a skillet until a drop of egg batter
sizzles, then add perch. Turn when first side is golden brown:
Remove and drain when sizzling begins to diminish and fish
flakes easily when tested with a fork. Salt lightly and dust with
Parmesan cheese while still hot. Serves 6.

Freshwater Drum
2 lbs. freshwater drum or other 2 T grated onion
fish fillets, fresh or frozen 1/2 t curry powder
1/2 t salt 6 thin lemon slices
dash of pepper 1/4 C butter or margarine
2 C cooked rice chopped parsley
Preheat oven to 350°F.
Place thawed fish fillets in a well-greased 13x9x2” baking dish.
Sprinkle fillets with salt and pepper. Combine rice, onion, and curry
powder and spread over fish. Top with lemon slices and dot with butter.
Cover with aluminum foil. Bake for 25 minutes or until fish flakes
apart easily when tested with a fork. Remove aluminum foil for the
last few minutes of cooking so the rice will brown. Sprinkle with parsley.
Serves 6.

Freshwater Drum Fillets Italian Style
2 C chopped onion 1 t sugar
2 cloves garlic, minced 1/4 t pepper
1/4 C butter or margarine 1/4 C chopped parsley
1 can (1 lb. 12 oz.) Italian style 2 lbs. freshwater drum
tomatoes, undrained or other fish fillets
1 can (6 oz.) tomato paste 1/2 t salt
1 1/2 t oregano 1 C grated Mozzarella cheese
1 t salt
Preheat oven to 400°F.
Saute onion and garlic in butter or margarine until tender. Add tomatoes,
tomato paste, oregano, salt, sugar, and pepper, and mix well.
Cover and gently simmer for about 30 minutes, stirring occasionally.
Add parsley. Place sauce in the bottom of a 13x9x2” baking dish and
arrange fish fillets on top. Sprinkle with salt and cheese. Bake for 15-
20 minutes or until fish flakes apart easily when tested with a fork.
Serves 6.

Oven-Barbequed Freshwater Drum
2 lbs.freshwater drum fillets, 1 C barbeque sauce
fresh or frozen 1 C shredded cheddar cheese
1 clove garlic, minced 1 C fine bread, cracker,
1/2 C cooking oil or cereal crumbs
1 t salt
dash of pepper
Preheat oven to 450°F.
Thaw frozen fish and cut into serving-sized pieces. Combine oil, salt,
pepper and garlic. Mix cheese and crumbs. Dip each piece of fish
into oil, drain, and roll in cheese-crumb mixture. Arrange fish in a
well-greased baking dish. Bake for 7-10 minutes. Heat barbeque
sauce. Spoon half the sauce over fish and keep remainder hot. Cook
fish an additional 5 minutes or until it flakes apart easily when tested
with a fork. Serve with remaining sauce. Serves 6.

Potato-Fried Fish
1 1/2 lbs. freshwater drum, 1 T water
white bass, yellow perch, or 1 C instant mashed potatoes
other fish fillets, fresh or frozen 1 pkg. (7/10 oz.) dry onion or
1 t salt Italian salad dressing mix
1/4 t black pepper Cooking oil
1 egg, beaten
Sprinkle thawed fish fillets with salt and pepper. In a bowl beat
together egg and water. In a separate bowl, combine potato flakes
and salad dressing mix. Dip fish into egg mixture and then coat with
potato flake mixture. Heat 1/8” oil in a frying pan. Add fish when oil
is hot, and fry for 4-5 minutes on each side over moderate heat until
golden brown. Fish is done when it flakes apart easily when tested
with a fork. Drain on absorbent paper. Serves 4.

[angler103]

I think that is probably a spotted bass. The White is full of them down that way.

Yes... the lower jaw does not extend past the eye.

[Tobias]

definately a spot...........good fishin, congrats!

[koetterman]

there was a guy beside me that said he had caught 225 pearch in the last week, he said he only lived 5 min from there, he said the bigger ones just cut the vein out of them and they are good