He says that the fish from cool water taste better than fish from warm water, so the main harvesting time is now and late Fall.
Thanks for all of the updated info.
However, the sentence above caught my attention. When I see people talk about "cool water" fish tasting better, I thought they were referring to the species. For example, I think walleye and YP are two of the tastiest North American fish that I have eaten. I definitely have not noticed a taste difference based on the actual water temperature. But I generally fish when I can get out of all of my other duties.
Does anyone in this thread definitively note a taste improvement of their fish on the table when caught in cool water compared to warmer water?
