Beaver Lake

Bice’s Beaver Lake fishing report, May 5

Posted by Scott Bice on May 7th, 2012
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Most the Walleye were short and not by much 17 and 1/2 to 17 and 3/4 But 3 of them made the grade at 20, 22 and 26 inches and I invited them home for dinner! 1 monstrous Hybrid was donated to be WC’s Dinner guest all other interested parties were not invited home.

Air Temp: 80
Water Temp: 74.4
Water depth: 6 to 12 ft primarily 8ft
Lure Keitech: Swim baits in white with 1/4oz lead head and Rapala Shad 14ft diver
Lure presentation: Trolling 1.5mph
Wind: Out of the East at 10 to 15 slacking off to almost nothing at dusk
Water visability: 5 to 7ft

This has to be my Personal Best Day on Beaver. Totals:
117 White Bass and Hybrids combined
7 Kentuckys
2 Meanmouth
4 smallmouth
3 small stripers
and FOURTEEN WALLEYE!!!!!

Location was Rocky Branch, I worked two long points all day. Both extended a long way out into the main lake. They key was staying on top of the point in 8ft of water if you hit 10 to 14 those pesky small hybrids and whites were all over your bait. The walleye were locked on the top of the point. I let out the baits 100ft behind the boat. All the bites on the Walleye came directly after the baits hit a rock or stump in the water.

The whites must be under the 12 bridge thick because as I was pulling back to the ramp it was looking like BassPro’s Boat showroom under the bridge and more boats pulling in to the parking lot. Beautiful day and evening to be on the water and with the fish biting even better.

I spoke with a few friends who said just about every pocket and cove on the lake around Rokcy Branch is holding hybrids and whites I can confirm this as I checked a few coves including the South Ramp at Rocky Branch and hammered a few real nice whites in 14ft againt the West bluff wall straigh across from the ramp and out to the point.

Bonus!  Walleye Recipe

I cooked these using the same method I cook Wahoo and Dolphin with.
First is prep the night before in Salt Water. Next is to pre-heat the oven to 350, Place the Fish on a trivet and cover with Apples for 30 minutes. During the this time add 1 cup of Corn oil to a frying pan. Add in hash Browns, Red, Green and Yellow Peppers and let simmer for 25 minutes. After 25 minutes set a cup under a strainer and poor the mix in it allowing the oils and juices to stain through into the cup.

Place the juices back in the pan and add sliced apple to the pan for 2 minutes. Remove the Walleye from the oven and place on top of the apples and let cook for 5 more minutes. While they are cooking take the Hash Brown mix and cover the bottom of a plate. Remove the Walleye and place on top of the Hash Browns. Place the apples on the side and then lightly sprinkle Chili pepper, Oregano, Paprika, Thyme, Rosemary , Garlic and Sea Salt. Place back in the oven for 2 minutes just enough to crack the flavors of the spices.

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