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Originally Posted by SetterGuy
I put another 100 4” YP. We still don’t see as many as we used to. I tried adding in some more shiners to help the YP survive. (Even though we have a lot of shiners in there now).
I didn’t see any ribbons again this year, but pond level was coming up at that time. From 18” down to full)
We just used to catch a fair number of them, and they were our favorites on the table.
So I keep trying.
Hey SG, something I'm finding in my larger, 12"+ YP is crawdads.. don't know if that's normal-Cody may know-but sure is growing some nice YP.

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Wife & I refilled all feeders. Very wide differences in how much they throw, even on the same throw time settings! Also, continue to reset toward earlier and later in the day when the water isn't quite as hot. HSB and LMB feeding seem to have tapered off, while CNBG continues heavy despite rising temps.

Speaking of feed, Aquamax MVP has not been delivered to my favorite Purina store in Marshall, Tx for several weeks. Had to pay through the nose to get it elsewhere.

Bloom has faded, viz now about 36 inches. May add a bit more fertilizer, but it won't be nearly as much as earlier in the year. Some algae, along with southern naiad and American pondweed. Hope the crawfish and tilapia will handle the algae sufficiently well that I don't have to do anything drastic.

We enjoyed wild blackberries that grow profusely at our place. Small, but tasty. Pair of geese still hanging around, eating fish food & pooping all over our dock & boat. sick

Last edited by anthropic; 05/18/22 10:59 PM.

7ac 2015 CNBG RES FHM 2016 TP FLMB 2017 NLMB GSH L 2018 TP & 70 HSB PK 2019 TP RBT 2020 TFS TP 25 HSB & 250 F1,L,RBT -206 2021 TFS TP GSH L,-312 2022 GSH TP CR TFS -116




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Wild blackberries. I also have them; probably 2 to 3 acres. They increase the size every year. No way I can get any that aren’t on the edges.


It's not about the fish. It's about the pond. Take care of the pond and the fish will be fine. PB subscriber since before it was in color.

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Originally Posted by Snipe
Originally Posted by SetterGuy
I put another 100 4” YP. We still don’t see as many as we used to. I tried adding in some more shiners to help the YP survive. (Even though we have a lot of shiners in there now).
I didn’t see any ribbons again this year, but pond level was coming up at that time. From 18” down to full)
We just used to catch a fair number of them, and they were our favorites on the table.
So I keep trying.
Hey SG, something I'm finding in my larger, 12"+ YP is crawdads.. don't know if that's normal-Cody may know-but sure is growing some nice YP.

I added some a few years ago. We’ve been seeing them in the rocks around the edges of the pond. We haven’t kept a SMB this year, but I imagine the SMB are working them. Every SMB we’ve caught has been very close to the shoreline.


7 yr old pond, 1 ac, 15' deep.
RES, YP, GS, FHM (no longer), HBG (way too many), SMB, and HSB (didn’t make it. 0 seen in 5 yrs) Restocked HSB (2020) I think we have survivors!
I think that's about all I should put in my little pond.
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Originally Posted by anthropic
John, did the SMB learn to feed pretty quickly, or did it take longer than the BG?
I raised these SMB from fingerlings and started feeding them starter feed from the time I brought them home and put them in my forage pond. They were on feed at the hatchery (Keo in Arkansas) and I continued with some Optimal starter. Then I went to Optimal BG Jr as they got bigger. So they were accustomed to being hand fed from the beginning.

Story of my raising HSB starting about 2/3 the way down this page and several pages after. Gives the feeds I used as well as a link to NEDOC's thread on raising HSB. It was his experience raising HSB and my visit to his pond that got me excited about raising some HSB myself.

my forage pond thread with the HSB raising experience starting down this page

Last edited by snrub; 05/19/22 09:34 AM.

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Originally Posted by snrub
Originally Posted by anthropic
John, did the SMB learn to feed pretty quickly, or did it take longer than the BG?
I raised these SMB from fingerlings and started feeding them starter feed from the time I brought them home and put them in my forage pond. They were on feed at the hatchery (Keo in Arkansas) and I continued with some Optimal starter. Then I went to Optimal BG Jr as they got bigger. So they were accustomed to being hand fed from the beginning.

Story of my raising HSB starting about 2/3 the way down this page and several pages after. Gives the feeds I used as well as a link to NEDOC's thread on raising HSB. It was his experience raising HSB and my visit to his pond that got me excited about raising some HSB myself.

my forage pond thread with the HSB raising experience starting down this page

What year did Keo have the SMB?


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3/4 to 1 1/4 ac pond LMB, SMB, PS, BG, RES, CC, YP, Bardello BG, (RBT & Blue Tilapia - seasonal).
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I had hoped to get started re-working the finish grade on the pond dam this weekend, but 2" of rain Friday night into Saturday shut that down.

So I spent a few minutes tossing pair of tandem-rigged marabou jigs thinking I might pull a couple BG out for the skillet, but the fish had other ideas.
Instead of a BG I hooked a HSB that was all I wanted on 6lb test mono line. Was working on bringing it in when I felt another big thump at the
end of my string, so now I've got two of the crazy things going at once. The fish on the trailing jig broke off before I got them close to the dock.
The one that I landed was decent and still frisky enough to let a good bit of my blood out while I was removing the hook from its jaw. Think I'll
switch to 20lb test braid before I try that again. lol

I didn't have the scale with me, so don't have a weight on it, but it was plenty solid. Pushing 17" - not bad for a 2yo fish, eh?

[Linked Image from hosting.photobucket.com]

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Very nice looking HSB.

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Pretty fish….. how do they taste?

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I think HSB make fantastic table fare. The flesh is firm and flavorful.
They have a little dark meat that can have a bit of a whang to it, so I try to leave most of that attached to the skin when I filet them.

Haven't eaten any of the ones that I stocked in my pond - yet. For what they cost me I decided not to harvest them until they grow past 18".

Looks like a few of them will get to meet Mr. Knife sometime later this year.

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Augie, I wish I had a dozen just like that one. How hot does your water get in the summer?


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Someone told me that they are close tasting to red snapper….. any fish that has a bloodline it should be removed before cooking, if they are like snapper I’m stocking some

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Just be sure to stay away from that razor-edged gill cover, Augie. Several HSB anglers have been sliced at my place, including me one time! Mouth much safer than gill cover.


7ac 2015 CNBG RES FHM 2016 TP FLMB 2017 NLMB GSH L 2018 TP & 70 HSB PK 2019 TP RBT 2020 TFS TP 25 HSB & 250 F1,L,RBT -206 2021 TFS TP GSH L,-312 2022 GSH TP CR TFS -116




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Originally Posted by anthropic
Just be sure to stay away from that razor-edged gill cover, Augie. Several HSB anglers have been sliced at my place, including me one time! Mouth much safer than gill cover.
When I was doing the offshore charter thing I had a bass fisherman lip a red snapper …. He regretted doing that when the snapper center punched his thumb with those hidden teeth. I had just told him not to lipgrab them and he said that he knew that you could do it….

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Pat, I wonder if a really big RES might be able to clamp down enough to hurt if you stick your finger in their mouth. They crush snails and mussels, so...


7ac 2015 CNBG RES FHM 2016 TP FLMB 2017 NLMB GSH L 2018 TP & 70 HSB PK 2019 TP RBT 2020 TFS TP 25 HSB & 250 F1,L,RBT -206 2021 TFS TP GSH L,-312 2022 GSH TP CR TFS -116




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I think they wouldn’t be such a popular fish…. I think their chompers are in the back of their throat ifn I’m thinking right

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Originally Posted by FireIsHot
Augie, I wish I had a dozen just like that one. How hot does your water get in the summer?

Mid 80°s summertime surface temps, but down deep it stays much cooler.

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Originally Posted by Augie
I think HSB make fantastic table fare. The flesh is firm and flavorful.
They have a little dark meat that can have a bit of a whang to it, so I try to leave most of that attached to the skin when I filet them.

Haven't eaten any of the ones that I stocked in my pond - yet. For what they cost me I decided not to harvest them until they grow past 18".

Looks like a few of them will get to meet Mr. Knife sometime later this year.

We caught one last year. After I stocked the fall before. We haven’t caught any this year. Hopefully they survived. I will say we haven’t caught any HBG this spring either. Lots of RES, SMB, and GSH. I’ve kept all the tips from years past on catching HSB. Hopefully I’ll get to see one up close this summer.
That one you caught looks really healthy.


7 yr old pond, 1 ac, 15' deep.
RES, YP, GS, FHM (no longer), HBG (way too many), SMB, and HSB (didn’t make it. 0 seen in 5 yrs) Restocked HSB (2020) I think we have survivors!
I think that's about all I should put in my little pond.
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The fish in my pond have been biting well since mid-March. Except for the YP. I still haven't figured out what it takes to catch them consistently.

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They taste great especially if you "unzip" the red meat in the filet.

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Originally Posted by Augie
I think HSB make fantastic table fare. The flesh is firm and flavorful.
They have a little dark meat that can have a bit of a whang to it, so I try to leave most of that attached to the skin when I filet them.

Haven't eaten any of the ones that I stocked in my pond - yet. For what they cost me I decided not to harvest them until they grow past 18".

Looks like a few of them will get to meet Mr. Knife sometime later this year.

Make a V cut on the edge of the filet and pull it out. It basically unzips itself. Makes a world of difference.

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We had a big fish fry last weekend with stripers (not HSB).

We did beer-battered because it was a mixed crowd of regular fish eaters and not usually fish eaters.

There was zero fish left over. The fresh striper meat was very mild, but we did zip out the red meat.

We had to add beer-battered onion rings to the menu just to top off that ravening horde!

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Rod, I understand why you went the fry route. Delicious way to prepare fish!

As someone trying to reduce carbs, I will sometimes try blackening fish such as salmon and redfish. Not every fish is suitable for this technique, as some fall apart when subjected to intense heat. Bluegill & bass, for instance, are better steamed or baked (or fried, but I'm trying to avoid that).

So what's your assessment of striper meat? Would it hold together well enough for blackening to work?


7ac 2015 CNBG RES FHM 2016 TP FLMB 2017 NLMB GSH L 2018 TP & 70 HSB PK 2019 TP RBT 2020 TFS TP 25 HSB & 250 F1,L,RBT -206 2021 TFS TP GSH L,-312 2022 GSH TP CR TFS -116




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Originally Posted by anthropic
Rod, I understand why you went the fry route. Delicious way to prepare fish!

As someone trying to reduce carbs, I will sometimes try blackening fish such as salmon and redfish. Not every fish is suitable for this technique, as some fall apart when subjected to intense heat. Bluegill & bass, for instance, are better steamed or baked (or fried, but I'm trying to avoid that).

So what's your assessment of striper meat? Would it hold together well enough for blackening to work?

I have started to do a lot of blackened fish, my CC are at about 4.5 lbs and they make some amazing blackened fillets. salmon now I will put on the smoker, that's my favorite way to prepare salmon.


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Originally Posted by anthropic
I will sometimes try blackening fish such as salmon and redfish. Not every fish is suitable for this technique, as some fall apart when subjected to intense heat. Bluegill & bass, for instance, are better steamed or baked (or fried, but I'm trying to avoid that).

So what's your assessment of striper meat? Would it hold together well enough for blackening to work?

I am so NOT an expert on this - that was our first time with stripers.

However, the striper filets seemed pretty cohesive to me, relative to other fish where the meat is flakier. So I would guess they would be good for blackening.

We have done the same type of fish fry with walleye in Canada on many occasions. That meat seems to flake into chunks when doing a beer-batter fry.

The battered walleye chunks are awesome to get kids to try and like fish, but not good at all if you are watching your carbs!

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