 Welcome back to the channel y'all it is time to get some meat in the cooler and we are amongst a lake that has quite a few white bass and stripers. I want to catch me some and get them in the cooler. Right now pretty much all species on the lake are figuring out where they're going to go spawning. Some are actually in the spawning attempts and this lake has had some rain here and what white bass and striper species need is they need current to spawn so they will look for any type of little creaks, pockets that have some current and they'll congregate together and as soon as I find them in a group I'm going to probably do a little bit of crankbait casting with a mini recon. I've got a jerkbait, I've got some spoons to dangle, I've got everything I need. So so far on this trip since I've been out here I have caught an 8 to 9 pound striper obviously that one's a keeper but I didn't keep it. We were just, we were kind of bass fishing at the time. But I never found any white bass until today so I'm hoping to just whack them and stack them. On the recon, what are you going to be? Oh that's a nice white bass, there we go baby, that's what I'm talking about. There we go, yes sir, look at that chunky dog right there, woohoo, that's what we're looking for, a beast, that is going to eat good ladies and gentlemen. So we're dealing with a mix of stripers and white bass in this lake and the white bass, they are more of a broader body, they don't get nearly as big. That's a good size one right there. Okay, striper is much longer and they get huge, they can get up to like 40 pounds. When you throw it out there and you feel those fish hitting it, you just want to pause it and let them give them a chance to just nail it, that one got it right there. It's a little striper though, he is not going to make the cut, he's not 18 inches. Wow, gosh these guys are so much stronger, so much stronger than a white bass, that's insane. I'm going to catch a lot of those, but they're all in here trying to spawn, oh they're busting right there, they're busting. I just got hit like five times right there, oh gosh, one just was about to grab it, got him right there by the boat, there's a white bass. I think, nope, that's going to be a striper, and it's a little healthier one there. Gosh, this thing is scary to grab y'all, trying to get down there and catch one of those big ones, oh I got one on, got him on the spoon, as soon as it went down there, there we go, there we go, oh that's a striper way in the back, come on up here, yeah I know, I know you're not happy about it, I'm not happy about it either, I want to get you off of this hook, because I don't feel very safe, okay, I'll see you later, now there are some fishes that are just down here right at the end, oh got him, hit it on the paws, what are you going to be, striper or the white bass, it's coming right at me, looks like a white bass, yes sir, there we go, that is going to be close to keeper, but we're going to check, got to be 10 inches to keep, and that one is just legal, tail is over, it's hard to say where exactly the striped bass and the white bass start and end, they're all just kind of blending in here, I'm just casting and I'm going to have to weed through, if I get a huge striper or a keeper striper that would be awesome, but I think they're typically a little deeper, okay I don't really want to tear up my jerkbait, but I'm going to throw this for a minute because I'm seeing some big marks on this point, and I could get lucky and get the big striper, this might be a good one here, this might be a better one here, or it's a bass, it seems to be staying down, or it could just be a two pound striper, because they are just absolute savages, but he's taking drag now, there we go baby, taking the drags, oh my gosh, I think it's going to be a striper, it's just staying down, oh yeah it's a good one, this might be a keeper right here, shoo baby, okay I've got 10 pound test right here y'all, so the odds of getting this fish in without a net, I'm going to have to use a net, it's just going, oh yeah, this might be a keeper, this might be a keeper, this is one of those I was seeing the marks, come here, it's not a giant, but it's pretty good, if I can figure out how to use my net I'll be okay, oh this is a hybrid, this is actually a hybrid right here, oh it's a big one, come here baby, cannot get you without the net, you're too large, there we go, Lee y'all, this thing is a freaking tank, it's a freaking tank, holy cow, holy cow, this is the exact mix of a striper and a white bass, so let me grab these pliers to get this thing out, holy cow y'all, this is a freaking fatty, oh no no no no no no no, this is how you break hooks off a drip bait, okay, look at that butter ball sally right there y'all, holy cow, all right, I'm going to stick it in a live hole just a second, okay so if you all live in Texas you should download this app, this is the outdoor annual and it'll show you for hunting regulations, fishing regulations, it's really nice, but anyway statewide regulations for striper and hybrids, it's 18 inches except for Lake Texoma, they have a different one and you can keep five in any combination, so that's one, I'm pretty sure it's over 18 inches where we're going to measure it and just to make sure, yeah that's it, so outdoor annual, it's basically like having the booklet that you would get at sporting goods stores on your phone, so it really helps, we're just going to make sure and that is over 18, so mouth is touching and the tail is over 18 inches, just over 18, it's 18 and a quarter, I thought it would have been 19, but it's over, that was awesome y'all, if y'all have never felt the fight of a good size hybrid or striper, it is intense and that was on 10-pound line on a jerkbait on the scout, so I think I'm going to make some more casts out here on this point, this is kind of like the the lead-in area for them to go spawn and it's similar to the bass right now, honestly with that big hybrid, I don't really need to catch that many more fish because that thing makes up for like five or six white bass and it's self so chunky and things going to be delicious, we'll get to the cooking portion of this here in a minute, but right now let's have some more fun catching fish hooked up hooked up on a freaking drum baby, oh yeah okay thank god I thought you were the one that is a big ugly drum, hi yeah okay I'm gonna let you go buddy get out of here ugly face I'll eat one of those one day but it's not gonna be today, made a little switcheroo to El Grande Recon and I just landed a monster drum, okay I moved to the other side of this little hole where I just had the big hybrid, I'm gonna try to get me a few more, you're just roaming around here, oh there's one, got it, got it, what do we got, what do we got, what do we got, oh stripeies, stripeies and that's the stripe one and again you're gonna see the elongated body and their stripes are perfectly clean, there's no broken up stripes that that's a true striper right there so those those and the hybrids have to be 18 inches long to keep, oh it's probably gonna be a striper though, it's just going vicious mode, oh it's a white bass, yep no it is a striper, dad get him, he's just so fat, come here buddy, that's gonna be that striper again the old big crank out here, gosh got one right away, that's gotta be a striper, I've got some horsepower on this rod in real though, I can handle him, there you get off, jeez, I've been getting just absolutely cracked by those little striper but I can't keep them, so right now I'm gonna head in now with my big old hybrid and two white bass, put them in the grease, I want to see how these hybrids taste, alright y'all we are back from the lake and it is getting about dinner time here at the tree house, this is actually 24 hours later, I always like to let my fish sit on ice overnight before I even clean them, I just feel like it firms the meat up and just it's better, I feel like it's better, I do have some disappointing news though, cameraman Bryant at Guggen Squad, one of our lead camera personnel, well he was backing in my truck and boat into the cabin there and well made a big boo boo and pretty much made a big old dent scratch paint removing situation on a pole there at the cabin, needless to say I wasn't happy but there's not much you can do about it y'all make it like a duck feather with the water coming over the back just just let it roll off because things in life happen uh that actually happened like one of the first days we were there and the fishing was really good and we all had a really good time and we all forgot about it so it's it's not a big deal, what it is now time for is to clean our fish so I'm gonna go standard filet knife since I've only got three I usually keep these types of things in my truck and uh actually I think it's in here in the muddy bag so this is kind of like my um camping tools uh necessities I keep my um you know camping knife in here and then I've got my filet knife and I also keep my straps keep sharpeners I'm actually gonna give this filet knife a little stropping before we get into business and if you guys uh don't own a strap highly highly highly recommend getting one it is just a uh excellent outdoor tool it takes your knives to a whole another level and there's various different ones but I I get this one I've got a couple of these this one's made by Knives Knives Plus it's a Strop Block you can also make one yourself if you guys don't want to do that I'll leave a link for this one I've had it for a couple of years and I haven't even had to replace the compound and it's just really really good I like the way the the leather feels and the way they um they bake it actually bake it like bake the compound in there it just makes the whole process easier so this will take the hair right off the skin of my arm uh my left hand in my arm is is always like hairless because I'm always testing knives with it so anyway I always like to start with a small fish first because if you haven't cleaned fish in a while it's it's probably been a few months for me since I've really started cleaning fish start with a small one that way if you make a boo boo you can learn from those mistakes and not screw up on the big piece of meat that succulent juicy slab that you don't want to mess up so just go in right behind that gill plate not too far for the electric fillet I I go down I go straight across with it I flip it over and I just take it right off with this knife it's a little bit more difficult so I'll go in from the top and I'll find that spine and run it down until I hit that rib cage and this is so much easier because I've put these fish on ice and then I'll uh I'll just kind of work the blade along that rib cage and if you have a really sharp knife you just push it on through and there you have a really nice fillet piece of fish so uh there's a little bit of redness on the white bass I'm pretty sure it's on the hybrids too and stripers I'm just going to cut this in half and that makes the perfect fried piece right there so if you're going to fry fish which we're going to do just going to cut that in half just like that there you go if you start getting those like 15 to 18 inches then I'll go into three slices so if you're going to fillet your fish grab you a bowl put some ice in it and then stick your fillets right on top of the ice and then I like to just put my scraps in the cooler that has ice in it and that way if I don't want to get rid of them right away you know obviously I'm not on the lay I can't just like throw them back in the water since they're on ice I can take them later stick them out in the woods put them in the trash whatever you can wait till trash day just make sure you got ice on it because if you don't shoo it can get nasty gosh y'all I've never filleted one of these this is actually a mix of a white bass and a striper and I believe there's two different kinds there's like a it's like a palmetto and a sunshine I believe I believe that's right but if not please correct me in the comments so I'm interested to see how they taste and how much red is going to be in the meat this looks like it is a female it's going to have a row show you guys in just a second oh there we go holy cow that was a big piece of meat look at that that is a pork chop a little bit of red on that other side one two three four five pieces oh my gosh so I'm actually getting 10 edible uh fillets and these are like probably two bites right here look at that it looks like there's a little tougher skin in there as well and a hybrid bass can't actually spawn on its own because it's engineered this is a row sack right here this is huge look at that look how big that is y'all and I've actually heard these are really good to feed to the chickens so I'm going to keep keep these I'm just going to rinse it off and I'm going to get the go it smells like fish a little bit I enjoy it it's the smell of success okay y'all we're going to go ahead and serve our fish row to the chickens just straight up delicacy high protein meal for these girls I know you've never had this before but I got a feeling you're going to like it okay here you go get after it oh yeah oh wow wow they are tearing into that that did not stay on the oh wow when they're running with it I hardly ever see them do that or they're running with it see I put it on that nice thing so the leaves wouldn't get in it and y'all just take it right off stick it in the leaves they're absolutely going to town on that thing the way we're going to do these some y'all are familiar with if you've been here on this channel wow so we've done a lot of fishing it is freaking delicious that is all frank's red hot or just take your favorite hot sauce but I like this one because it is a it's a wing sauce it's got a little coating on it no need for the eggs or the milk you don't need to put any of that on there to get your stickiness before you go into your into your so that very strange I apologize uh Stephanie what is this what have you made here okay we're a big fan of the Cosmo SPG do you have any of that over here babe yeah right here great seasoning for everything we like to use it on fish if you're not feeling like a fiery hot mood but they also make some like wing dusts that are very good on fish as well so we got our fish there on ice we don't really want the water on there that's going to interrupt the coating so I'm going to take them out and kind of pat them dry with some paper towels I know these were rare these days but we managed to find some and we're going to use them sparingly so kind of pat dry our fish and then put them in that hot sauce look at that side of me right there wipe area I'm on the paper towel fold it over get that moisture off wow babe in the dry bowl simple as that take your frank's and you smother it on there that was about hmm three quarters of a bottle right there now the fun part somebody's got to get their hands in there and rub it on the end oh let's take this way to bring up oh wow can't really get it off okay dad had too many beers at the lake oh because it's going to be delicious here in just a second so I'm gonna cook the white bass first your first run in the grease is not the best it's usually the second or your third helping in the grease it's better I don't know it's just science grease is hot grease should be hot let's put them in our batter here and then get them sizzling I like to do this in all let's just just a fail swoop fail swoop where'd that word come from fail swoop I don't know did you just make that a no I did not that's an old school term I know I mean don't be coming hang on there girl put in the grease stay back it could be sizzly hot yes it is there we go now you don't have mama cooks every night yeah you gotta have like strong arms to do this batter up why they haven't been a shallow grease pan today but you can still tell when they're floating when they're floating they're done yep right okay your fingers tend to get pretty kinked in this process you're just gonna have to deal with that last you smell that hot sauce last white bass piece going in they're already turning golden yellow it's definitely on spring first frisky of the spring though crappie is next I did catch a couple on the strip and I let them go for some weird reason wow this is literally three fish I think that one hybrid would be enough for us honestly and it goes sizzle hot way and bad like a shrimp sandwich look at this funness right here you get those just big old cake fingers looks like my fingertips are just dumplings hmm we got on them flavors hmm I feel like it tastes the Frank's much more than I used to I like it I tasted a lot I taste a lot too how much how much did you put on there I put the whole daggum bottle oh going for seconds that looks like a better now look like the best piece that's a thicker piece it's gonna be hot how hot you know it's fine uh-huh fish is cooked perfectly the hybrids are hot out of the grease Steph has made a delicious looking side and some some taters some oven baked taters slice wedges so here is the big question how does this taste is it going to be more gamey than the white bass I have a feeling it is going to be because there's like a little bit of a gray skin associated with these bigger chunks just look at the look at the beef on there it's just thicker I probably would have even cut these up even more but pull apart flakiness steam shot probably can't see the steam but it is steamy looks like it's cooked pretty good all I'm tasting is hot just hang on mm okay there it is mm okay there's the gaminess in there and that Frank's really covers that up y'all I'm telling him especially on a fish like this we have some bigger stripers hybrids I think that's the way to go 100% just dick with two C's there wow walleye being a 10 and like mudcat being a one I'm gonna put this at like 6.8 white bass like 7.5 so just below it and I kind of suspect of that just with it being meteor probably an older fish and then having more of that gray skin in it not bad at all okay fishing freaks I'm gonna go in here and enjoy the rest of these golden crispies with the family but I hope wherever you are you are snatching them up and put them in the freezer or just put them right in the grease into your face and if you've never fried fish I highly suggest the recipe we use today so give it a shot you're gonna love it go ahead and smash that like button for utilizing resources out of the water and I'll catch y'all on the next one God bless you see you soon