Other Activities > BowFishing
2024 bow fishing
GWP:
The first time I ate one I had arrowed a large one and thought I should at least try it.
I got two 5 lb filets off of it.
The first try was a piece cooked in tin foil with nothing on it. Tasted like tuna to me. Next was a bigger piece with grill salt. I enjoyed it but did not like picking out the bones.
That was when I came up with the brine, pressure cook for 45 minutes then in the smoker for 6-12 hours. Bones are pretty much dissolved.
I ate quite a few after that.
benhuntin:
--- Quote from: Caveman123 on May 25, 2024, 08:24:34 PM ---
--- Quote from: Rainier10 on May 25, 2024, 04:58:41 PM ---Is the spawn on?
--- End quote ---
There was some spawning around the 11th cold weather and wind shut it down for the weekend of the 18th. Could be on again tomorrow.
--- End quote ---
Killed 158 on the 11th. Also heard the weather caused them to shutdown. Headed back out next weekend.
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erk444:
--- Quote from: GWP on May 26, 2024, 11:39:42 AM ---The first time I ate one I had arrowed a large one and thought I should at least try it.
I got two 5 lb filets off of it.
The first try was a piece cooked in tin foil with nothing on it. Tasted like tuna to me. Next was a bigger piece with grill salt. I enjoyed it but did not like picking out the bones.
That was when I came up with the brine, pressure cook for 45 minutes then in the smoker for 6-12 hours. Bones are pretty much dissolved.
I ate quite a few after that.
--- End quote ---
I've always wanted to try it smoked but just never committed to bringing one home. I've heard terrible things about how boney they can be.
HntnFsh:
My understanding is that's where the canning after smoking really makes them shine. The bones dissolve.
Caveman123:
Not to try to thread Jack but Lucid bowfishing and the WBA are trying to make some more tournaments easier to participate in for guys wanting to get into bowfishing. Not sure why there isn’t more activity on here about that, would they have to be a site sponsor to post tournament dates?
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