Indian Lake Fishing 

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Filleting Fish

































































































































































































Indian Lake Ohio !


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Top Ten Fishing Tips


























INDIAN LAKE OHIO_ Logan County, (5,040 acres), unlimited horsepower

Bluegill _ 6-8in. , good population. Many quality bluegills are taken through the ice using

maggots. OUTLOOK _ GOOD.

Channel catfish _ 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.


Crappie - good number, 7-12". Spring and fall are best using minnows or small jigs

around shoreline cover. OUTLOOK _ GOOD.

Largemouth bass _ decent population, 12-18", some larger. Channels and vegetated

areas are best, riprap with shoreline cover produce well. 12” minimum length limit.


Saugeye _ fingerlings have been stocked annually since 1990. Number one lake in the

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 May.

Night fishing with minnows near bridges is popular during the summer months.


Yellow Perch _ small population, try offshore of South Bank or the Old Indian Lake

area throughout the year. OUTLOOK _ FAIR.















Top Ten Fishing Tips


10 Buy a quality rod and spincast reel combination; basic outfits – $15 to $35.
9 Use light line (4- to 8-pound test). Most new spincast reels come with line already attached.

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 – match bobbers and weights, too.

6 Tie an improved clinch knot (see drawing) when attaching your line to a hook or lure.

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 drawing)

4 If you choose not to keep a fish once you’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 stomach acid.

3 If it is necessary to net a fish, net it head first.

2 Check your line occasionally while fishing by running the last 18” 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 lure.

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.

Man holding channel catfish

Channel Catfish

Diagram of Carlisle and Baitholder hooksTop 10 Fishing Tips

Diagram of how to tie a clinch knot Insert 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 stronger.


Diagram of bottom and bobber rigs




















Filleting Fish

Fish caught in netFishing 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 Lake Erie.

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 fish dinners.

Filleting is a popular method of preparing fish for meals. With practice and the proper knife, filleting is really easy.

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

Nothing beats 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.

Men showing off caught fishFish 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) 644-6447.

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 shore lunch.

How to Fillet

Understanding the bone structure of a fish will help you fillet.

Diagram of the bone structure of fish

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.


Knife inserted behind gill cover

Knife 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.



Knife into fish along the rib cage

Knife into 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.


Cutting meat from rib cage

Cutting 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.


Removing skin from meat

Removing skin

Repeat the same steps on the other side. Keep the fish cool, even during the filleting process.

Additional Preparations

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.

The best 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.



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