Cleaning & Cooking

Northland
Panfish Regulations

  There’s been a lot of talk in recent years about the panfish regulations here in our home state of Minnesota. What seems to be consensus amongst veteran anglers and biologists alike is that our current set of rules are far too liberal — particularly if we want to see our panfish populations sustained for [Read more…]

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http://www.aquavu.com/Products/AV-HD700-i
Bleeding Walleyes

Do you want better tasting walleye fillets?   Bleeding your catch in the livewell beforehand can make a massive difference. This concept isn’t new, but most fishermen still don’t take advantage of it. In the video above, Joel Nelson demonstrates the process and shows a staggering side-by-side comparison of the fillets.   Next time you [Read more…]

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Lake Vermilion Resorts
Filleting Pike

Here’s a simple process for filleting your Canadian pike. This method works great for producing a boneless fillet that’s legal to transport throughout Canada and across the border into the US. As you can see, Earl Fleming from Manotak Lodge has filleted a few fish in his day!     Subscribe to our YouTube channel [Read more…]

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TUF-LINE Box


Whether you’re spending the weekend in Canada, or at an up-north destination lake like Vermilion, Mille Lacs, LOTW or Big Winnie, shore lunch is a mandatory part of any weekend on the water. Here are a few great shore lunch tips from Darrel, who has prepared hundreds of them for customers at his lodge on [Read more…]

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Lake Vermilion Resorts


Proper preparation, cleaning and storage improve the taste of walleyes and other fish. Here are some great tips for enhancing the flavor of your catch.     BONUS – FREE FISH RECIPES!!   We’re giving away 7 of our favorite fish recipes. CLICK HERE and we’ll send them right over to you!

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Aquatic Invasive Species


Mr. Bluegill, Troy Peterson, demonstrated a different way to prepare bluegill.

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Sea Foam Rebate
Northern Pike "Y" Bone Removal -- Made Easy!

North Country fishing guide Billy Rosner details a quick and easy way to clean northern pike, eliminating those pesky “Y” bones for tasty, boneless fillets.

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