One of the best eating fish there is I think, Las. I like the second picture, Good example of the ''worst day fishing or best day at work.... LOL!
We have a camp exactly on the 1998 plotted Arctic Circle , as it wobbles up and down with the Earth, but still, one half is south of the Arctic Circle, and dead North is the other 1/2 of the property, across the rivers channel.
If not right there, then a mile out and its Sheefish heaven untill they migrate upriver with the passing of the ice. Theres a small cabin , but a camp is being organized and more permanent dwellings are in the works. Might make a great business for 1/2 year at a time.
I hear the fish calling....
''Folks that can actually fhuqking shoot,KNOW that everything will work. Folks who don't,contrive reasons why NOTHING does work.'' Big Stick
IIRC it is from the French and means wanderer or stranger.
It is quite oily and bland. It has been baked whole most of the times I have eaten it. I smoked some once and it was difficult to get it to firm up without getting it too hot.
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
I had it quite a few times when I lived in Bettles. I thought is was excellent. Not sure what to compare it to. It was better than Lakers and Northerns- the only other fish I caught.
NRA Benefactor Member
Those who live by the sword get shot by those who don't.
[s][/s] Folks up this way call them ''Sii'' (See), the french Iconnu , and the German spelling 'Shee' and then into English ''She", I guess its too close to ''Sea Fish"....its funny how phonically Inupiaq was translated to German (The first explorer in the region was a Dane in Russian service) and then ,again, into English. I dont know the Yup'ik name for them. They are all around the Arctic and sub Arctic
Oily when full of eggs and headed up river for spawning, sorta dry when they come down. People have a hard time with the softenss and oils when drying the fish headed up river, springtime but the one that are returning after spawning, to the sea are good to dry, no oils to go rancid, no soft flaky meats.
The winter has them fat again, the eggs small and not very oily, just sweet firm and great to fry, bake or chowder
I eat them with out salt, I like the sweetness. Salting make them bland.
The fight is short and sweet with ice jigging, as the line is often less than 20 feet or so.
Last edited by Caribou; 01/29/19.
''Folks that can actually fhuqking shoot,KNOW that everything will work. Folks who don't,contrive reasons why NOTHING does work.'' Big Stick
The Yup’ik and Inupiat of Alaska as well as some Athabascan people call these fish “shees” and thus in Alaska the common name is sheefish. However, in other parts of the circumpolar north, this species is commonly called Inconnu (unknown fish) because early explorers, upon seeing this fish for the first time, did not know what they were.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
Closest I can come to describing taste is about halfway between halibut and cod, and very fat and oily.
Generally jigged through the ice is not much of a fight. I hear they fight like hell in the summer, on rod and reel. Or if they miss the jig and you hook them in he eye.
They don't like that!
Dogs love 'em. Or my Lab did.. I've had mushers tell me that if their dogs go on food strike, they'll always start eating again if it is sheefish.
Heya Chip, can't get tired of fresh fish aye? I just cooked down 500 lbs of it for my dog team. Pre-cooked, spread flat, broken into wafers. Rice pre-cooked in the fatty drippings, also spread flat and frozen into wafers. Break it up, fill up a contractor trash bag, store in the sled. On the trail: Add hot water to the bucket, the frozen wafers of fish n rice and the dogs will get a luke-warm/cooked meal. They don't do well on raw fish, judging what comes out the other end of em. Heading to Kobuk by dog team and will be passing through if trail is good and this blizzard subsides. This morning, I was gonna leave, but when I couldn't see 60 ft in front of me, I said screw that!
Las, I own the only freight team in all the northwest arctic, they do very well on sheefish. All that's really around nowadays, are an occasional gangly team of those dainty-footed dogs used for racing sport. I never see these guys on the trail, mileing up their dogs. Can't speak for them, but sheefish is what's commonly fed to all dogs, simply because it's there. The Seaveys buy it from local fishers for their teams, and some others. Definitely better than salmon.
I learned something new last week: Don't give whole/cooked-down sheefish to pups, gotta separate bones from fish well beyond 5 months of age. I thought at the 10 week mark, that my latest litter were ready for whole fish. One of em got blocked up bad with a sheefish spine piece. This dumb a s s inhales his food whole, is quite the pig. He even tries to crowd out the other pups and eat as fast as he can. Four days ago, had to squirt olive oil down his gullet with a syringe, and in the other end of him as well. 5 mins later, poor guy passed an undigested spine piece. Idiot.
That pic looks like lockhart point. A bit beyond, I usually head 12 miles out, to the mouth of the Noatak for a decent fishin hole. Ice was thin back in November though, only bout 3-4 inches:
I had previously caught only one sheefish of about 5 pounds at the mouth of the Cosna River/Tanana River in Interior on rod and reel one summer years before while fishing for pike. That one fought well, and a tattered tail - from spawning, I guess. We ate it anyway.
Big fish picture was taken about 8 years ago on my first try at jigging for sheefish through the ice in Kotzebue, which would have been off the left side of the picture, and about 7 or 8 miles away across the Sound.
Staley Foster took me out to near the mouth of the Noatak, where they had been hitting well the day before. We ice-picked 3 inches or so of refrozen ice out of some day-before holes (the two bloodiest) , and our jigging lures never hit bottom. I had 7 fish in less than 20 minutes, but I was using the "wrong" lure, and the second bloodiest hole. Staley had 10 or 11. Maybe 13? I quit (more than enough to fillet, vacuum pack, and put in freezer). He had other intentions for his, and let them freeze up whole, for outside storage, and kept fishing. 30 minutes after we got there, I headed home. Staley was still pulling them out, with 20 or so on the ice. Crazy fast fishing!
The second picture was about a mile out from the Tech Center, and that is Lockhart Point. They had killed the chit out of them the day before (hence the birds), but this day us two lonely ice-holers could not get a hit.
I used to set 7" nets at Pipe Spit about a mile out, 300 feet long and get 80-200 a haul. We built ice block houses and cached them there untill we could get them all home. Sometimes we fillet a few out there, if they are fat and keep them in the freezer for immediate eating, or just handsaw steaks fromthe pile in the cache'. when we got out of dogs, we dint have to fish nearly as much, so we mostly catch a few and be happy.
The fish paddys sound cool, Mainer, and as to back bones, my wife hatchet chops the frozen ones along the back bones, tward the belly and chunks them up for the dogs that way, before cooking. Seems to keep the backbone blues away We also give raw , though fermented, whitefish to them as well, as the fermentation has all the parasites dead.
We also boil out the fats and make fish oil, which is pretty damn good with frozen fish
Mmmmmm Mmmmmmm good.
''Folks that can actually fhuqking shoot,KNOW that everything will work. Folks who don't,contrive reasons why NOTHING does work.'' Big Stick
There are strange things done in the midnight sun By the men who moil for gold; The Arctic trails have their secret tales That would make your blood run cold; The Northern Lights have seen queer sights, But the queerest they ever did see Was that night on the marge of Lake Lebarge I cremated Sam McGee.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
There are strange things done in the midnight sun By the men who moil for gold; The Arctic trails have their secret tales That would make your blood run cold; The Northern Lights have seen queer sights, But the queerest they ever did see Was that night on the marge of Lake Lebarge I cremated Sam McGee.
Is there any sign of the Alice May left? And whatever became of Sam once the coals burned down? In any case, I would rather be on Labarge than in Plumtree.
One of the best eating fish there is. Move over halibut.
Wife and I jumped on Art Warbelo's mail plane back in September of '98; headed to Ambler...and boated from there up the Kobuk to the mouth of the Pah. We caught 36"+ sheefish until our arms hurt. Every. Single. Cast.
It doesn't take much to surpass halibut in the flavor department. It's way down the list on white meat fish as far as I'm concerned. It's one and only saving grace is that it freezes well.
"243/85TSX It's as if the HAMMER OF THOR were wielded by CHUCK NORRIS himself, and a roundhouse kick thrown in for good measure."
It doesn't take much to surpass halibut in the flavor department. It's way down the list on white meat fish as far as I'm concerned. It's one and only saving grace is that it freezes well.
+1
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
It doesn't take much to surpass halibut in the flavor department. It's way down the list on white meat fish as far as I'm concerned. It's one and only saving grace is that it freezes well.
It doesn't take much to surpass halibut in the flavor department. It's way down the list on white meat fish as far as I'm concerned. It's one and only saving grace is that it freezes well.
It doesn't freeze any better than pike, and doesn't taste a good.
As well, if it gets cooked even a little bit too much, it's like eating cardboard.
I have a freezer full of fresh walleye, northern and jumbo yellow perch fillets. They are all frozen in water and taste-wise they are in a class by themselves.
With halibut the larger fish don't have the flavor or texture, but smaller ones, especially fresh can be excellent. Halibut is a fantastic meat. Cooking is crucial, but that applies to most meats..
With halibut the larger fish don't have the flavor or texture, but smaller ones, especially fresh can be excellent. Halibut is a fantastic meat. Cooking is crucial, but that applies to most meats..
I guess we're just going to have to agree to disagree on this one. I'll never refer to Halibut as "excellent" and I've eaten in literally within an hour or two of being caught. big, little, doesn't matter. I will agree with you though that walleye and perch are excellent fish.
"243/85TSX It's as if the HAMMER OF THOR were wielded by CHUCK NORRIS himself, and a roundhouse kick thrown in for good measure."
I have a freezer full of fresh walleye, northern and jumbo yellow perch fillets. They are all frozen in water and taste-wise they are in a class by themselves.
With halibut the larger fish don't have the flavor or texture, but smaller ones, especially fresh can be excellent. Halibut is a fantastic meat. Cooking is crucial, but that applies to most meats..
Laughing here! Have eatem much walleye, perch, and pike, both fresh and (yuk!)frozen. It is not in the same universe with fresh rockfish, lingcod, or any number of other saltwater fish.
Halibut is good fish, but it is just not in a league with truly good fish.
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
With halibut the larger fish don't have the flavor or texture, but smaller ones, especially fresh can be excellent. Halibut is a fantastic meat. Cooking is crucial, but that applies to most meats..
I guess we're just going to have to agree to disagree on this one. I'll never refer to Halibut as "excellent" and I've eaten in literally within an hour or two of being caught. big, little, doesn't matter. I will agree with you though that walleye and perch are excellent fish.
Back in the day on a power troller in SE we aged halibut in a wet gunny sack in the rigging. We then ate absolutely still-wiggling fresh with aged... the aged spanked fresh. At the time it was commonly done by some segments of the fweet.
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
I have a freezer full of fresh walleye, northern and jumbo yellow perch fillets. They are all frozen in water and taste-wise they are in a class by themselves.
With halibut the larger fish don't have the flavor or texture, but smaller ones, especially fresh can be excellent. Halibut is a fantastic meat. Cooking is crucial, but that applies to most meats..
Laughing here! Have eatem much walleye, perch, and pike, both fresh and (yuk!)frozen. It is not in the same universe with fresh rockfish, lingcod, or any number of other saltwater fish.
Halibut is good fish, but it is just not in a league with truly good fish.
I agree pass me the Ling cod, Rockfish, and Halibut cheeks. Salmon is King to me.
I have a freezer full of fresh walleye, northern and jumbo yellow perch fillets. They are all frozen in water and taste-wise they are in a class by themselves.
With halibut the larger fish don't have the flavor or texture, but smaller ones, especially fresh can be excellent. Halibut is a fantastic meat. Cooking is crucial, but that applies to most meats..
Laughing here! Have eatem much walleye, perch, and pike, both fresh and (yuk!)frozen. It is not in the same universe with fresh rockfish, lingcod, or any number of other saltwater fish.
Halibut is good fish, but it is just not in a league with truly good fish.
And I'll regard your opinion the same way I always do....
Anyone that thinks that jumbo yellow perch and walleye from far northern Ontario are somehow inferior is nuts. I'll put a cold-water walleye shore lunch against any fish, from anywhere in the world. Alaska has some excellent ocean fish choices, but none taste like a fresh-caught walleye. Not to mention the ridiculously meager ling and rockfish limits.
Back on topic, love the sheefish......quick to strike, a blast to catch, and even better to eat.
I have a freezer full of fresh walleye, northern and jumbo yellow perch fillets. They are all frozen in water and taste-wise they are in a class by themselves.
With halibut the larger fish don't have the flavor or texture, but smaller ones, especially fresh can be excellent. Halibut is a fantastic meat. Cooking is crucial, but that applies to most meats..
Laughing here! Have eatem much walleye, perch, and pike, both fresh and (yuk!)frozen. It is not in the same universe with fresh rockfish, lingcod, or any number of other saltwater fish.
Halibut is good fish, but it is just not in a league with truly good fish.
I agree pass me the Ling cod, Rockfish, and Halibut cheeks. Salmon is King to me.
Rockfish tastes dirty to me, and lingcod is too mushy. I like halibut for my white meat when I want white meat which isn't too often. I'm guessing we go though 70lbs a year. I eat so much salmon that I have to patty it up anymore with a bunch of stuff in it.
I really need to bust out the smoker for the halibut. Got a buddy who smokes and jars halibut. Makes the best spread I've ever had.
Calvin, I'd love that recipe. I've tried smoking butt a couple times, but wasn't satisfied with the results. Canning it to use like tuna is pretty good though. Halibut sandwiches aren't all that bad.
"243/85TSX It's as if the HAMMER OF THOR were wielded by CHUCK NORRIS himself, and a roundhouse kick thrown in for good measure."
You been hammering the kings Joel? $13/lb is pretty good money if you can catch a few.
Wouldn't exactly call it hammering. Good days and bad days with the occasional swing and a complete miss. Ran three hours in the dark this morning, fished for 7 hours, then bucked a good chop for three hours home without a fish to be home by dinner.. (grin) Last week was pretty good.
You been hammering the kings Joel? $13/lb is pretty good money if you can catch a few.
Wouldn't exactly call it hammering. Good days and bad days with the occasional swing and a complete miss. Ran three hours in the dark this morning, fished for 7 hours, then bucked a good chop for three hours home without a fish to be home by dinner.. (grin) Last week was pretty good.
10-4 I tried to take my boat out today but it was a little more than I wanted to deal with so I came back. I really want to get out there and drag some herring for a king. Winter kings are the best
Goes to show that we all have different taste in food. I have never acquired a taste for salmon. I "love" halibut, walleye are ok. The hybrid bluegill out of my fishing pond are great. Catfish are OK. Trout of different varieties are edible and I like Mahi Mahi.
Once we had yellow perch, we wondered why all the fuss over walleye... I"ll take the perch any day...
We love yellow catfish, out of flowing water, about 10-20 pound fish max size, for deep frying.
Like Halibut so far. Have not had the pleasure YET of rockfish etc...
Salmon is ok, but we've never had really green salmon, always on a spawning run so far.
I do want to learn how to can, I've had some really good canned salmon and halibut but have never had a recipe, no clue what to do.
Also want to learn to smoke them... all we've ever smoked is sausage and jerky. LOL. Catfish that we have here are a bit oily to smoke IMHO. But we've never tried so...
Tuna goes raw or rare. Mahi Mahi rare is good too.
We can keep Larry Root and all his idiotic blabber and user names on here, but we can't get Ralph back..... Whiskey Tango Foxtrot, over....
I gotta agree with Art on halibut.....I consider it for people that don't like fish......tasteless and dense. I grew up in walleye, perch and crappie country and enjoy all of em but I'll still take some of our rockfish for my favorites.......that is until I can get a smaller Cubera Snapper.
Just to stir the pot, I'll throw in fresh cold-water burbot as a favorite. For you suthrin boys, that is a (the only?) fresh water cod, found in more northern parts. Had them in NoDak, caught the crap out of them fall, winter, and especially spring when they came up into the Knife and Missouri rivers to spawn. They don't keep well in the freezer, tho - developing a (surprise!) cod-fish oil taste after a few weeks. Only once did I catch one during the summer- I guess they retire to deep cold water in the reservoirs, is my guess.
Carp and catfish you can keep. And we ate a lot of catfish (muddy taste) when I was growing up. Preferred sauger, walleye, perch, bluegills, or pike (from cold water) - pike can get a bit muddy tasting from warmer waters. Which reminds me - I have onecaught in Interior from this summer yet to eat...
Moving to Alaska, it took me awhile to develop a taste for salmon.
There's plenty of salmon that I don't care for. You certainly couldn't sell it to me in a restaurant. King or sockeye, I would take over flatfish in a heartbeat, the rest is great smoked, but pretty tough for me to take out of the freezer.
Once we had yellow perch, we wondered why all the fuss over walleye... I"ll take the perch any day...
That's exactly how my wife thinks. I can be yanking 7-8 pound walleye into the boat and she's trying to finesse those jumbo yellow perch. Regarded by many as the best tasting fish anywhere, a well-deserved reputation.
Once we had yellow perch, we wondered why all the fuss over walleye... I"ll take the perch any day...
That's exactly how my wife thinks. I can be yanking 7-8 pound walleye into the boat and she's trying to finesse those jumbo yellow perch. Regarded by many as the best tasting fish anywhere, a well-deserved reputation.
Bait...
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
Once we had yellow perch, we wondered why all the fuss over walleye... I"ll take the perch any day...
That's exactly how my wife thinks. I can be yanking 7-8 pound walleye into the boat and she's trying to finesse those jumbo yellow perch. Regarded by many as the best tasting fish anywhere, a well-deserved reputation.
Bait...
Nobody likes a one upper Art...
Originally Posted by Bricktop
Then STFU. The rest of your statement is superflous bullshit with no real bearing on this discussion other than to massage your own ego.
Once we had yellow perch, we wondered why all the fuss over walleye... I"ll take the perch any day...
That's exactly how my wife thinks. I can be yanking 7-8 pound walleye into the boat and she's trying to finesse those jumbo yellow perch. Regarded by many as the best tasting fish anywhere, a well-deserved reputation.
Bait...
Nobody likes a one upper Art...
That was right down the middle...
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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