Off the Hook! — 25 Comments

  1. I knew I should of took pix today. I got another big ole chinquapin on a rubber spydie. Going back in am with yak and a daylight launch.

    Here is the last one I caught.


    • Have you heard of a man in Raceland who makes a little bug that bream like to eat? It’s so cute! Came across it yesterday. Will find link for you later and wondering if Chicagoland fish would eat it!!

      • bayou boogie bug or something? I think.

        I been hammering with size 12 or 10 black spiders with lime legs…

  2. ok tweak that a bit. thanks….

    Vienna sausages I find those cans everywhere and for that reason I do not eat them. Never saw hot ones though. Good?

  3. Took the Porta-Bote out today to run the motor. We hadn’t put it in the water in a year. Hubby’s got to clean the carberator, it wouldn’t open up. Anyway, we caught a few bream and a handful of small bass. Only 1 worth keeping, so today was a catch and release day.
    I read an artical once about the origin of the name Sac-a lait. i’m going to research again later (and make corrections if necessary). I think it was because people said the meat was as white as the clothe sacks milk was delivered in to some “water communities” (as in NO roads water access only). MANY YEARS AGO! I’ll look into this tomorrow.

  4. Looked like a relaxing fun day. My husband loves bream. He and our daughter like them fried whole and crispy so they can eat all of it. Including the fins! UGH.

  5. Here you go! Norbert LeBlanc on the origin of sac-au-lait. My friend in Houma explained it this way to me, too – he says it wasn’t the color of the white perch that gave rise to the name, but the behavior of the fish.

    Me? I’m just wondering what I’m going to do about this sudden craving I have for fresh fish. At 11 o’clock at night, not much. I’m sure not doing down to Long John Silver’s for fish sticks!

    I can’t get over those hot and spicy vienna sausage. Of course, I didn’t know there was garlic Spam, either, so there you are.

    Witty? Entertaining? You are, girl! Interesting, too. That’s why we keep showing up for your stories of life on the bayou!

    • I had heard long ago it was something about the “milk” the male broadcast over the eggs, but it was so far back in the archives of my brain, I could not retrieve it and didn’t want to sound like a total wacko!!! Hey, I didn’t know there was garlic Spam, LOL! And oh by the way, the jalapeno Vienna sausages are better than those with the hot sauce!!!

      • I just got an email with another explanation. Some people talk about bringing home a “sack of fish”. (In fact, I heard the expression on the outdoor show early this morning.) When someone brought home a sack of white perch, it was called “bag of milk” because of the white color.

        OK – we’re up to four explanations now. I wonder how many there are? 😉

  6. Oh ok. Chinquapins are called shellcracker a lot of places up here.

    And crappie would probably be called walmart bags now since they sometimes come to hand like reeling in a snagged plastic bag…

    Golly it is beautiful out here today. Got to make breakfast and get fishing…

      • That doesn’t sound good or are you only preparing your theatrical voice for the show? Hope that’s the case.

        • I been fighting the creeping crud in the throat for two days, and don’t ya know I hacked up a fur ball almost on air. I was answering a question Don asked me and I had to excuse myself so I could cough. How embarrassing. I was mortified. I didnt’ even finish my sentence . . . . I hope that NEVER happens again.

  7. My favorite fish in the whole world…..”brim”. I can fillet a whole fried one with my thumb and gobble it down in 14 seconds (someone timed me).

    As for the “sack of milk”, Grandpa always said it is because the flesh is white as milk.

    Btw, we sell tons of the Jalapeno Vienna where I work. Bon apetit!

    • Jalapeno Viennas are a favorite here too. I also like the bbq flavored.
      I’ll let those who like it have all the Spam. Of the very few foods I do not like, that is close to the top.

  8. Well, I couldn’t find the site I wrote about earlier, but I did come up with this. “The Cajun name for crappie or white perch, has a debated derivation, but was likely a term that developed as a corruption of Saklis, the term used by the Choctaw Indians of Bayou Lacombe, Louisiana. French inhabitants of the bayous were said to have interpreted this Indian name as “sac a lait,”associating its name with its milky white or silvery olive color.” So, I’m thinking it’s got to be the color of the meat. Fried Sac-a-lait is the best fried fish you’ll ever eat!

  9. Did you know that Bernice, OK- here on Grand Lake O’ The Cherokees is known as Crappie Capital of the World? I don’t know that it is necessarily true but it’s a little claim to fame the locals hold near and dear and are quite proud of!!! The annual fish fry is a lot of fun and still free. You can’t go anywhere these days and eat for free.

    • Well, no we didn’t know that!! Thanks for filling us in. And you are so right . . . . I don’t think you can eat anywhere for free . . . especially fried crappie!!!

  10. Free food when is this gig ???

    I got to set up this hot blonde tonight with blu’s secret crappie stuff so she can represent at a charity tourny. Or I get to score points.

    And no she is married…….

    google clue of day… (rain disrupts gill fest)

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