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Discussion Starter · #1 ·
I figured I'd start an official thread. Share away!
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We take us a pretty fun trip up north every April.
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This is my friend Dave who always seems to be taking photos with the largest fish.

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You can purchase a tag for the lake sturgeon and keep one per season here in MN.

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We hang them on hook from a pole and cut off the tail and let them bleed out. It sure helps with the taste of the flatheads, blues and channels. Cut across the head and with 2 pair of vise grips pull the skin down and off. Gut them and cut backbone behind the head and you got a whole cleaned fish.
 

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We sorta do the same for burbot, head on a nail, cut around it, pull the skin down to the tail, cut the fillets off, no gutting to do.
 
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