We caught enough for my family to eat their fill of fish tacos. The tender crappie filets are complemented by a spicy sour cream, pickled onions, and cilantro. There were enough pieces left over to freeze for some chowder, too. But you can’t cook fish chowder in seasons where your windows are closed. You want to smell it while you’re eating it, not for the rest of the week. It would almost be worth it. Cooked only hours after swimming 15 feet down, it is hard to beat fresh fish.
It seems like there is at least one obligatory post like this on Casting Across every quarter or so. The sixth man of my fly fishing writing has a real affinity for using a spinning rod and eating fish. On one hand there is a polemical angle in these articles. Fishermen are fishermen (even if they’re women or children). We have much more in common when we’re casting something into water than we do with everyone else in the world. I suppose that those looking to harvest fish are a bit more consistent, as they don’t have to worry about the potential for harming fish. They’re going the whole way. Sometimes I go the whole way, too.
