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In Memoriam Comment by Robert Burris on February 27, 2014 at 12:00

Yea Ken, we are lucky here, it warms up a little this time of year. Something triggers the catfish to start running this time of year. It may be the high water or that they want to start spawning soon. What ever it is, they start running and when they do, they are hungry. When I fished to sell some of my catch, I've caught over 300#'s on trout lines and fish traps. We caught some large fish and the weight would go up fast. They would pay a dollar a pound live weight.

  Yes Miss Jan, the smaller ones are the best for frying or grilling. We put the larger ones in a gravy. We use to sell the larger ones also.

   The girls are looking forward to the little fishing trip. They have been fighting with school and studying. My oldest has all A's right now, I hope she finishes that way.

Comment by Jan Carter on February 26, 2014 at 19:14

Oh Robert how I wish I was there with you!  I like the smaller ones too, sweet catfish!

Comment by Ken Spielvogel on February 26, 2014 at 19:10

Can't wait to start fishing around here. It will have to warm up some first. Suppose to get a big storm this weekend and below 0 again next week. Ugh.

In Memoriam Comment by Robert Burris on February 26, 2014 at 19:06

Thanks guys, fishing with the grand daughters is great.

  When I catfish, I usually fish for the smaller ones, 1# to 3#. I find these are the best eating, Sometimes, we catch a bigger one.

  I'll post a picture of our catch, but ya'll know me, if we don't catch anything, I'll tell ya'll the truth.

Comment by Ken Spielvogel on February 26, 2014 at 16:09

Good fishing, wish I was there to go with you.

Comment by Howard P Reynolds on February 26, 2014 at 11:51

Robert,

Catching children and grandchildren must be like catching fish.  You make it as effortless as possible - you keep the tackle in shape and lubed, keep the boat clean and ready, and the motor tuned so that all the chillins have to do is go along, enjoy the boat ride and throw the line in.  Like catching fish, you throw some bait or shiny thing at them and they don't have to hunt around for something to eat; effortless. 

In Memoriam Comment by Robert Burris on February 26, 2014 at 10:29

The catfish started running some of the little bayous around here. I am wanting to go real bad and bring my grand daughter and her boy friend but they have school [college] until Friday. So we're planning on a fishing trip Saturday. I've been going over the rod/reels to make sure their okay. Checking hooks, weights and getting bait.

In Memoriam Comment by Robert Burris on February 24, 2014 at 8:52

Congrats to your daughter, Alan, that's a fine buck.

Comment by Waggoner, Alan on February 23, 2014 at 22:03

Robert,

in my county in Texas and many other counties as well I can legally take 5 deer annually and I usually do. I have two freezers one in the barn and one in the house. I usually kill several wild hogs a year as well. I know lots of folks who will take any meat I want to share and I usually give a lot away. I process my own meat usually depending on temperature and what I have needing butchering. I eat lots of venison and wild pork annually. Since wild hogs are destructive vermin land owners want them killed and don't care what you do with the meat, nor does game and fish. Once in a while (infrequently and usually in the winter)  I may walk a long way back in a place that I cannot drive in. I may wear a pack and if I kill a hog I'll just put hog loin in a garbage bag and leave the rest. I hate feeding the coyotes but am not willing to pack the whole thing out.Getting ready to dress daughter's buck.

In Memoriam Comment by Robert Burris on February 23, 2014 at 20:12

That is very true, Howard. This year the 8 Pt. buck I killed, I was unable to process it myself because of health reasons, so I brought it to a processing plant. When I brought it to them it was cleaned and cut into 4 quarters. When I picked it up, some of it was ground and mixed with pork for hamburger meat and the rest cut into steaks. Then all of it was vacuumed pack into small packages. The price was not bad for the work preformed. $50. not counting the price of the deboned pork. 

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