Cassio wrote: ↑
Fri Nov 10, 2017 1:42 pm
Those of you guys with some experienced chasing these guys, what size leader/tippet are you guys using. I doubt these guys are leader shy.
Since I use a sinking line I keep my leader short (4-6ft). Is a 20lbs butt section and 15lbs tippet enough in the case of hooking a big one?
On my Teeny lines, I use 1x Teeny 4' tapered leaders, and add 12# Seaguar for tippet.
Before I began targeting them, the first I caught was "by accident" - I was swinging size 10 streamers on T-130 and 3x tippet to check for rainbow holdovers.
Landed this at 450 cfs on 5-wt glass rod and Hardy reel
yeah, it took awhile, and the second that morning just before I got it to hand broke the hook on my little olive whistler.
olive and gray (and combinations) were the only flies that ever took stripers for me.
here's a cats whisker with light olive tail, olive wing, and gray body
the best striper flies were gray tail and gray body, with either gray or light olive wing.
I threw tan, mustard and rust combinations at them also, which always work for white bass in clear water, but without reply.
Switch back to all gray or gray/olive, and hook up.
Should also add, stripers fillet beautifully. You can fillet them at home on a board and dig a hole in your planter for the residues.
They grill very nicely.
My favorite thing for any fish fillet is keep it in ice water in a big bowl in the refrigerator for at least a day - works for several days, just make sure there's ice floating in it.
This washes out blood and bile.
Prep to cook, drain the fillets on a stack of paper towels, 20 min/side, and spice the side that's up. I like to use lemon pepper and Cajun seasoning (experiment with your favorites, dill, Italian seasoning - nothing is incorrect).
Striper fillets are generally too big to saute in butter (unlike white bass or small specs), so the grill is the best choice.
I have this grill pan made for sauteing veggies, but it's also perfect for grilling fish. I prep it with spray grapeseed oil, let it get just a bit hot before adding the fish.
Baste the fish with melted butter, especially the side going down.
Not striper, but fillets from a 24" fish.
if you happen to have a Cobb grill, it's the ultimate fish-cooking machine
and the ultimate paleo meal - killed it and ate it