A guide in the U.P. of Michigan, whom I see at least once a years, wife is full Indian. She taught me how to clean Pike from the Y bone and cut it into 2" chunks. Pan fried with butter....amazing taste! I have a Luhr Jensen, Little Cheif smoker I received for a Christmas gift back in 1969 from my father-in-law. Nothing is better than smoked brook trout or sea-run cutthroat (brined with rock salt and brown sugar). It has been many a stapleth is watering as I write. Blue gill will hit the frying pan too. The smallmouth, largemouth and local trout without exception are released.
Oh yeah, I release all the carp too.

[This message has been edited by Jonezee (edited 18 May 2006).]