BURBOT BASHIN ANYBODY???

Wondering if anybody has got any word on any Tagged Fish being Caught at the Gorge at the Annual Burbot Bash?

Who say's you can't Gamble in TARDville?




"""Supporting Speed Limits doesn't make You Anti Car"""

No & You'll never Fix STUPID or WACKO'S by changing Gun Laws You Dumb BITTCH!

I'd be interested to know how guys did out there as well. Any tagged fish? Numbers? Size? I was gonna do it but we decided to celebrate the kids B-day this weekend instead.

I did hit Fontenelle last week and was able to bash a few (6), and a bud caught 2. Now I've got'em figured out I'm hoping to catch a pile of them this coming weekend.

LAST EDITED ON Feb-03-13 AT 08:28PM (MST)[p]Our group caught about 14 of the slimy things. It was fun, besides
the idiot drunk kids next to us screaming f-bombs all night long. Didn't really
care if they drank, but shut your mouth, kids don't need to listen to that.

No tagged fish. I was hoping the fishing would be better but at least we
caught some.

I'm going to go back when there is not as many people. I'll definitely
stay up there next time. I'd really like to stay and do some Mac fishing
in the morning.

I cooked those slimy things up and I'll say hey are as good as advertised; poor mans lobster! They were really good. I cut them in fillets and put them
in a boiling pot of water, half cup of sugar, and a cube of butter. I boiled
them for about 3 minutes. Dipped them in garlic and butter. Overall, a good time
with my kids and friends...

Sounds great (besides the cursing in front of young ones).

I'm new at burbot fishinin' but my understanding is that we missed the spawn and that is the peak of the fishing action. Maybe they should move the "bash" towards the end of December, beginning of January.

I agree on the taste...awesome!!
Boiled celery, onion, old bay, salt, sugar and pepper for about 20 minutes then boiled the bite sized chunks until they turned white and floated. Then I strained.
Also saut?ed about a tablespoon of garlic in a table spoon of butter until brown (10 minutes), then added the rest of a stick of butter plus a tablespoon of fresh squeezed lemon and simmered for an additional 10 minutes.
We dipped the "lobster" in the butter and chowed down.