Catching Channel Catfish and Stripers in the Imperial Valley
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- Опубликовано: 17 фев 2021
- The Imperial Valley is a special place for fishing. For one, it's below sea level so it gets hot, it's east of San Diego and his home to farm country, and best of all it has some of the best fishing around!
Best of all, the catfish are some of the best tasting specimens you'll find. Their texture is like chicken. Yum!
Is the canal dirty? It is common to find some trash in there from time to time but overall the water flows well and the freshwater clams seem to clean it thoroughly. I've eaten the fish from them and the EPA reports show it to be safe.
0:02 - Channel Catfish Technique for the IV
2:00 - How to Bait a Crawdad
3:30 - Catching a Channel Catfish
4:30 - Catching My First Striper
#catfish #channelcatfish #striper
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IV fishing lets goooooo
Where was that large reservoir at?
There’s also carp, tilapia, and big sunfish there as well! Just be careful of the heat and mosquitoes
that was a fun day.. just posted one similar to this one the other day...
A lot fun out there. My boys are always asking to go. Amazing fishery that most would never suspect. Props to the Coach!
Awesome! I hope you take them soon 😀
Great vid love it out there
I've heard of the imperial valley cats being monsters. I drive by there on the way to Mexicali but never stopped. 👍🏻
Yeah there are some big ones in there. I think the largest channel I caught was around 6lbs, but I've seen some flatheads over 40 for sure
If the field run offs are running into that canal be careful . Theres a lot of pesticides coming from those fields
Great call!
Yup , use moderation for sure!
Always wanted to go I’m in San Diego. Maybe you can give some cross streets or locations. I have no clue where to go. Love catfishing
You should put aqueduct fishing or something in the title, I’m thinking that’s what people would look up to watch these videos
Great video though bro, I see the streams all the time driving from SD to Phoenix. Need to try em one day
Great call! Dude hit them up next time for sure
Are you allowed to fish in those reservoirs ? There’s one next to a canal off forester road but I don’t wanna get in trouble 😅
We do, just don’t go into the farm areas
That reservoir on Forester can be legally fished during the day. Go down by where the water comes in. Excellent fishing ! Also the drop at the canel behind it has some good fishing.
@@deegee2920 know any other good fishing spots in IV? Also i cant seem to find the resovoir your talking about off Forester any other landmarks closer to the resovoir? or the name of the canal where the water goes in?
Where is the reservoir you went too , please let me know
We mainly just hit the countless aqueducts along the road
That looks like "Fudge" reservoir in Brawely
Where is this “IV” location?
We move all around the different canals, so it’s hard to tell exactly where
Imperial valley is located east of San Diego. There are plenty of spots to go to. Many crisp fields. I like to go to high line, all American canal drop 3, and sun beam lake. There's wrist lake too
Hey where was that reservoir located? I never seen it before and I live in the valley
Found the name yet?
New friend here
I'm headed there this Wednesday. Haven't fished there in a few years.
Any fishing there lately
Awesome.... ps, always ALWAYS remember to bleed every fish you’re gonna keep and eat regardless what type but especially things like catfish sturgeon strippers etc etc use knife or pliers cut or rip out some gills which are always right near heart, then leave in water in bucket stringer net or whatever so it takes last breaths while breathing water so all blood leaves body if not in water and breathing air blood coagulated and leaves some in body. Take it from commercial fisherman if 35 yrs and 40 yrs sport fishing there is no debate no contest no argument a bled fish tastes three times better then a not bled fish regardless of species there is massive difference not bled fish taste like shit in contrast bleed those cats out properly and prevent any contact of fillets and meat with guts and stomach contents innards etc, and if bled and handled and processes properly that meat will be twice as white ten times less fishy tasting have no fishy odor and flavor be three times better.... trust me. Any other professional will tell u same. Anyways.... congrats looks like having fun rippin lip in desert !
You’re absolutely right. I’m trying to improve my fish food prep game going forward. With your decades of experience, would you be down to come on my podcast sometime and share your knowledge and stories?
@@castandspear sure,,, tell you the truth, as a kid I was blessed grew up in areas where multiple places walking distance to fish, and had family with boats etc, I literally fished every single day after school til moms curfew of around 9 pm in winter 11 pm in summer, and fished every day off of school weekends summer break holidays etc etc, and grew up annoying hell outta deckhand and captain on charter boats and on grandpa's boat and taking golf carts to ponds or our horses to river, etc etc fished every damn day entire youth, and was ALWAYS supported tolerated encouraged etc and as result fishing ended up being my career began as deckhand as kid got capts license in early twentys fished from Alaska west to Russia south to below cabo and goudelupe island west to samoa, basically career all over entire Pacific for charter vessels to commercial from salmon to sharks to crabs to halibut to all the tuna species and even albacore from Oregon (summer) to samoa (winter) cod Shrimp herring squid all sorts of random fisheries even gobies I made a fortune fishing for lol (trapping) fishing has been great life great career and total savior for my life and career, and I owe it ALL to people encouraging supporting tolerating teaching helping me when i was kid and always feel like I owe it to pay it forward always went out of way to mark sure kids had great time on charter vessels when I was deckhand always encouraged aided helped any youngsters fishin i cross paths with etc etc if I can heal ya I glad to do it and I've certainly got plenty to teach to any who wanna learn, and third century career at sea got plenty of "stories" lol , so yes of course, be glad to do so for ya. If u like u can email me at fishncapt26@yahoo.com and from there we can swap numbers or whatever ttys look forward to it
@@castandspear since you want to learn I'll give ya the quick run down on table quality procedure,, THIS is for WHITE MEAT fish, like cats stripers etc, is NOT for pink red green etc meats, but for WHITE MEAT fish - the first parts here are universal for ALL fish, which is the aforementioned ALWAYS bleed every fish u plan to keep and eat, I covered the how to already, and second never allow stomach contents innards "guts" or juices from body cavity innards and organs etc to make contact with your fillets or steaks or however your doing your meat, for me boneless skinless fillets are always choice unless I'm going to be smoking some stuff like trout salmon steelhead Bonita baracuda etc etc, so unless smoking or fish jerkying it, boneless skinless fillets are ALWAYS best I my opinion.but I digress,,, just avoid contact with that stuff whether streaking filtering whatever.... ok so for MOST white meat fish (excludes just a few like sturgeon halibut white sea bass, these are so good "as is" the following steps I'm about to say aren't required,,, but, for most WHITE MEAT fish like CATS being prime example= you wanna use appropriately sized casserole dish or bowl and for 24 hrs overnight soak in refrigerator fish submerged in whole milk and lots of salt the salt and enzymes in the milk break down and draw out everything from toxins to the fish oils and funkyness that awful taste that taste the way fish smells I begs way I know to put it lol, soak 24 hrs in whole milk and heavy salt then rinse thoroughly and massage under running cold water right before actual prep and cook. Now, I'm dying to hear from you in near future where you took some of the same catfish from Same waterways but this time you bled them cleaned and handled this way then did the 24 hr fridge whole milk and salt soak rinsed thoroughly THEN cooked and ate them, and cannot wait to hear your report of how much improved the table quality and odor and flavor were THIS time. Lol. The difference Is night and day. It's like eating a completely differemt species. Ps just remember during the 24 hr soak that ALL meat is submerged and none is portruding up into air, placing an appropriately sized plate on top will help force fillets down submerge them entirely, do THAT and use WHOLE MILK and rinse thoroughly in cold water and its all pretty child proof and hard to mess it up its easy EASY, and I assure you the difference in odor and flavor and table quality will shock you compare st your not bled grip it and rip it previous catfish fry. And ALWAYS do this with these types of white meat fish, cats large mouth and small mouth bass stripers etc and you'll not believe the difference when Dinner time rolls around. Halibut white sea bass sturgeon Wahoo are white meats do not require this treatment in fact the less you do to them the better, proper bleed, ice cold storage proper filleting without contact in innards or cavity fluids, and simple butter and ads of lemon pepper is simple as it gets and all th a needle needle such delicacies but for all the rest of WHITE MEAT fish, you now have the go to method of ensuring excellent table fare even for sub par fish by mist seafood snob standards lol
@@fishncapt26 Wow! I'll give the milk soak and salt a go and report back. Shot you an email regarding the podcast recording. Chat soon!
@@castandspear ok broseph ttys