Saturday, February 18, 2017
Working on my tackle this winter has given me plenty of time to think about how and why certain lures work in certain situations.
The wheels turn constantly during the process of deciding which lures stay on the workbench and which make their way to the storage compartments on the BassCat this spring. Decisions are based largely on how effective the lures are in getting in front of the fish I wish to catch.
Hooks come in many configurations and strengths. Sinkers come in a multitude of shapes and weights. Crankbaits dive to specific depths, while jigs and plastic worms are made to fish in all manner of cover.
With so many options, it’s good to have criteria. They weave to form the filter through which ideas pass to result in decisions.
The best criteria are the most obvious. What and where do fish eat? If my lure choices are based on those simple factors, I’m confident I’ve got the right stuff.
You may be familiar with the saying, 90 percent of the fish live in 10 percent of the lake. It’s pretty accurate. It means 90 percent of the lake is fishless because it doesn’t present opportunities for the fish to hide and eat.
Think about it this way. You’re driving down a street in an unfamiliar town and the hungries have hit. You see gas stations, shopping centers, fire stations and restaurants.
Depending on your mood and your credit card balance, one of the restaurants will catch your eye. Maybe it was the neon sign or the splendid architecture. Or perhaps it was the giant red crab that decorated the roof over the front door.
For whatever reason, you pull off the road, park the car, go in the front door and find a cozy table.
Same thing happens in the fish world. Bass, crappies, walleyes, trout, muskies, catfish and other freshwater fish all have their favorite hangouts where they can eat and feel comfy and secure.
When we are wearing our fishing hats, our job is to select and present our lured hook so that to a fish it looks as real and scrumptious as a steaming slab of lasagna or platter of spicy wings and celery sticks look to people.
So the real art of fishing is figuring out the fishes’ restaurants and menus, then matching up the presentation with the circumstances.
Say the bass are dining at the buffet with the giant red crab on the roof. That’s where you will want to be fishing. Say they are chowing down on the unlimited Alaskan king crab legs. Your lure had better be your best crab leg imitation.
As I prepare for the upcoming season – now just a month remaining before I get the boat out – I know the fish will be hungry. So I stock my boxes with all the best crab legs, fried chicken, broccoli, pasta and chocolate goodies.
Each category of lures will include not only the best-looking examples of crawfish, perch, shad, frogs and other tasty fish treats, but also the versions that are best capable of slipping into the cover – the “restaurants” – easily and without snagging.
It’s all fun. Matching up the best menus and serving them up in the prime locations is what makes fishing fun and fishermen successful.
So if you see me out on Mosquito flipping jigs into the flooded willows this spring, you’ll know I’m working the bass’ favorite dining spots.
It may not have a giant red crab on the roof, but it will no doubt be a place where the dinner bell is likely to be ringing.
jack.wollitz@innismaggiore.com