Indian Lake Ohio Fishing Forecast
Indian Lake Used
Fishing Pontoon Boats
Indian Lake New
INDIAN LAKE OHIO FISHING PONTOON BOAT DEALER
Where to buy a Fishing License
at Indian Lake
INDIAN LAKE OHIO_ Logan County, (5,040
acres), unlimited horsepower
6-8in. , good population. Many quality bluegills are taken through the
maggots. OUTLOOK _ GOOD.
_ good population. Under utilized fishery, night
fishing in areas with
current is especially good during
summer months. Tributary streams good
immediately after ice-out. Note: no
bag limit, only one fish 28 inches and larger.
OUTLOOK _ FAIR.
good number, 7-12". Spring and fall are best using minnows or small
around shoreline cover. OUTLOOK _
_ decent population, 12-18", some larger. Channels
areas are best, riprap with shoreline
cover produce well. 12ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â minimum length limit.
OUTLOOK _ GOOD.
fingerlings have been stocked annually since 1990. Number one lake
state for Fish Ohio awards in 2004.
Try the Moundwood canal feeder during winter
and Old Indian Lake area in summer,
South Bank is good also. OUTLOOK _
White bass _fair population, 10-14". South Bank area is good during April and
Night fishing with minnows near
bridges is popular during the summer months.
OUTLOOK _ FAIR.
_ small population, try offshore of South Bank or the
Old Indian Lake
area throughout the year. OUTLOOK _ FAIR.
10 Buy a quality rod and
spincast reel combination; basic outfits ÃƒÂ¢Ã¢â€šÂ¬Ã¢â‚¬Å“ $15 to $35.
9 Use light line (4-
to 8-pound test). Most new spincast reels come with line
8 Hook size gets
smaller as the number gets bigger. For example, the smallest
hooks (sizes 10, 12, and 14) should be used for sunfish,
crappies, and perch; slightly larger hooks (sizes 6 or 8)
should be used for bass, walleyes, and catfish.
7 Match your hook and
bait to the size of fish you are fishing for ÃƒÂ¢Ã¢â€šÂ¬Ã¢â‚¬Å“ match bobbers
and weights, too.
6 Tie an improved
clinch knot (see drawing) when attaching your line to a hook
5 Bobbers are used
for floating baits off the bottom for fish such as crappies
and sunfish. Bottom rigs, using sinkers instead of bobbers,
are effective for catching catfish and yellow perch. (see
4 If you choose not
to keep a fish once youÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢ve caught it, release it by first
wetting your hands, gently unhooking the fish, and then
immediately placing the fish back into the water. If a fish
has swallowed a hook, cut the line close to the mouth and
return the fish to the water, the hook will dissolve from
3 If it is necessary
to net a fish, net it head first.
2 Check your line
occasionally while fishing by running the last 18ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â above the
hook back and forth several times between your thumb and
index finger. If you feel any frays, kinks, or knots, cut
the line above the problem spot and retie it to the hook or
1 AND the number one
fishing tip is to keep your hooks sharp! If a hook scratches
your fingernail while being lightly dragged across it, the
hook is sharp. If not, replace the hook or sharpen it.
end of line through eye of hook. Make 5 turns around
line then pass end of line between eye and first coil.
Next,slip end back through loop and slowly pull
tight.Wetting the line before tying the knot will reduce
friction when pulling it tight and make the knot
is a favorite outdoor sport of millions of Ohioans. Our
state has many good places to fish in its creeks, rivers,
ponds, and lakes as well as the Ohio River and
Fishing is fun,
but your angling trips can be even more enjoyable when
topped off by a meal of delicious fish you have caught. By
knowing a few tips on how to handle your fish from the water
to the dinner table, you will be able to enjoy some tasty
Filleting is a popular method of preparing fish for meals.
With practice and the proper knife, filleting is really
To fillet a fish, you simply cut the flesh away from the
bones and skin. The end product is a boneless and skinless
(or scaleless) piece of fish ready to be cooked.
First, Keep Your Catch Fresh
the flavor of fresh fish. But to ensure the fish you catch
are at their flavorful best, take some time to plan for
their proper care.
is a very perishable food. If you bring fish home from a
fishing trip, keep your catch alive as long as possible. A
good stringer, fish basket or boat live well is fine for
short periods, especially when the water is cool. But the
best way to keep fish fresh is to put them directly on ice.
Most fish caught in Ohio waters are safe to eat. But
occasionally fish consumption advisories are issued for
certain species of fish at specific water areas, by the Ohio
Department of Health. To minimize exposure to contaminants:
eat only skinned and boned fish, removing as much fat as
possible; roast, grill, broil or bake fish; do not eat or
reuse juices or fat cooked out of the fish. For updated fish
advisory information, call the Department of Health at (614)
When you are ready to fillet the fish, first examine it for
freshness. Gills should be red or bright pink and moist, not
white or dull pink and slimy. Fish odor should not be
excessive; the eyes should appear fresh and clear.
Get the Right Knife
A good fillet knife has a
long, thin, flexible blade. Most sporting goods and
department stores sell fillet knives. Buy a good quality
knife and keep it sharp.
Have a smooth, flat board to for a cutting surface. A canoe
paddle makes a good cutting board if you are filleting for a
How to Fillet
Understanding the bone
structure of a fish will help you fillet.
Make sure the fish is dead to
avoid injuring yourself. Make the first cut behind the gill
cover. Cut only until the knife touches the backbone. Do not
cut through it.
inserted behind gill cover
Turn the fish end-for-end and
run the knife along the backbone and dorsal fin. Cut deep
enough to bounce the knife along the top of the rib cage.
fish along the rib cage
When the knife
blade no longer contacts the rib cage, push the knife
through the width of the fish. The blade will exit on the
bottom near the vent. Continue cutting along the bone until
the fillet is cut off at the tail.
meat from rib cage
A second method
is to cut through the rib cage and remove the ribs along
with the fillet. An additional step is then required to cut
the ribs away from the meat.
Remove the skin
from the fillet by inserting the knife at the tail and
cutting the meat from the skin. Hold the fillet in position
by pressing down on the skin, with your thumb.
Repeat the same
steps on the other side. Keep the fish cool, even during the
Contaminants are found at
higher levels in the fat of some fish. You can reduce the
amount of these contaminants in a fish meal by properly
trimming, skinning, and cooking your catch. Remove the skin
and trim all the fat from the belly flap, the line along the
sides of the fish, along the back, and under the skin. Cut
away a V-shaped wedge to remove the dark fatty tissue along
the entire length of the fillet. Cooking does not destroy
contaminants in fish, but heat from cooking melts some of
the fat in fish allowing some of it to drip away. Broil,
grill, or bake the skinned fish on a rack so the fat drips
away. Do not use the drippings to prepare sauces.
How to Store Your Catch
Fish will taste
best cooked soon after they are caught. Fish can be stored
in a refrigerator for up to two days, but if you cannot cook
them within that time they should be frozen.
freezing method is to submerge the fillets in a container of
cold water. Plastic freezer bags, freezer containers and
paper milk cartons are good packages. Tightly seal the
container and freeze it. This method helps prevent freezer
burn and preserves the fine flavor of your catch.
Indian Lake Ohio