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Went up to cascade yesterday and found the perch! Hit a huge school of them. They were hitting everything from crawlers to jigs and clackin raps. cought around 40-50 and kept 18. I kept most of the 8-12 inchers.
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If I had a smoker I would have kept some of the smaller 6-7 inchers. If you can't filet 'em smoke 'em.
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So what's is your recipe for smokin those little fellas
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The best way is gut them and season the inside with any spices you may like and drop them in the smoker. Leave the heads and everything on. They don't have a lot of oil so no need to saltwater brine. Keep a close eye on them they can dry out quickly.
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