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the fish are picked from the net. As they're released,
each fish are "poked" in the belly with a
home-made instrument consisting of a 16-penny nail
protruding from an axe handle. This "poking"
releases any air within the fish and allows the fish to
more easily slide out of the net. The fish you see here
are Lake Superior's famous Whitefish, one of the best
tasting fish you'll find anywhere, no matter how it's
prepared.
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