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Santee Lakes Fishing: Monster 29 Pound Carp From Lake 4!

Tasi Tautala caught a huge 29 lb. 2 oz. Carp out of lake 4 on powerbait. This monster was caught using 2 lb. test line and took 30 minutes to land. That has to be some record for 2 lb. line. Credit: Santee Lakes
Tasi Tautala caught a huge 29 lb. 2 oz. Carp out of lake 4 on powerbait. This monster was caught using 2 lb. test line and took 30 minutes to land. That has to be some record for 2 lb. line. Credit: Santee Lakes

By Greg Evans, Santee Lakes

WEEK OF: January 20, 2014

TROUT:

Another great week of fishing at Santee Lakes. Lakes 3, 6 and 7 split the stock this past Friday. Lake 3 has been producing with powerbait, inflated nightcrawlers and kastmasters all working.

Mike Zayac from San Diego caught a 6 lb. Trout out of lake 3 on powerbait. This fish qualifies Mike for the April 1st TV drawing.

Noah Sanderson from Santee landed a 5 lb. 6 oz. Rainbow out of lake 3 on powerbait. Noah also qualifies for the TV drawing.

Paul Song hooked into a 4 lb. 6 oz. Trout while fishing an inflated nightcrawler in lake 3. 

Frank Delorenzo caught a tagged Trout out of lake 3 using a kastmaster. Frank won a rod and reel combo.

Jerry Schible caught a tagged Trout out of lake 4 on powerbait and won $25.

Chuck Hannacher from Santee brought a tagged Trout to the Park Office and walked out with $25. This fish was caught out of lake 3 on a nightcrawler. 

Quentin Ivy from San Diego caught a 1 lb. 8 oz. Trout out of lake 3 on powerbait. This was a tagged Trout and Quentin won a pair of Spider Wire polarized sunglasses.

CARP:

Tasi Tautala caught a huge 29 lb. 2 oz. Carp out of lake 4 on powerbait. This monster was caught using 2 lb. test line and took 30 minutes to land. That has to be some record for 2 lb. line. Great job Tasi.

Recipe of the Week: Carp Cakes

1 small carp, prepared for cooking
3 eggs
1/4 cup chopped onions
1/4 cup chopped green pepper
1/2 teaspoon garlic salt
1 teaspoon salt
1 teaspoon black pepper
1 egg beaten with 1 tablespoon milk cracker meal
1/4 cup vegetable shortening

Bake the fish in a preheated 350-degree oven until fish flakes easily from the bones. Remove the meat from the bones, allow to cool and then crumble in a bowl. In a blender, mix onion, green pepper, garlic salt, salt, and pepper, and liquefy. Add the liquid to the crumbled fish. Shape into patties. Dip each patty in the egg/milk mixture and then dredge in cracker meal. Fry in shortening heated in a skillet. Brown both sides.

NEXT STOCK

(stock will arrive on or before date below)

February 7, 2014

1,000 lbs. of Rainbow Trout

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