Home Fishing Tips Door County Smallmouth Bass Tips and Tricks

Door County Smallmouth Bass Tips and Tricks

Door County Smallmouth Bass Tips and Tricks

(light music) – All right team charge. ♪ Take me out on the water – [Voiceover] We eat, the fish eat. ♪ Way out in the woods ♪ Where the breathing is easy ♪ The living is good – [Voiceover] All you can do is just laugh ♪ Out in the great– ♪ – [Voiceover] Larry Smith Outdoors is brought to in part by Badger Sportsman, Bartlein Barrels, Warrior Boats, Wilderness North Lodge, Big Snow resort, Hard and Soft Fishing, Suzuki, Lynch of Mukwonago, Dick Smith’s Bait and Tackle, Wings over Wisconsin, Kmiec Law Firm, Deep Freeze, Cold Snap, Otter, Norm’s Ag, and Jiffy.

– And remember, it’s a great day to be alive. ♪ Out in the great outdoors ♪ – Holy moly. – Hey this week on Larry Smith Outdoors, we’re up in Sturgeon Bay and we’re fishing small mouth, and it looks like an absolutely awesome day we’ve had a consistent weather pattern going on up here.

And we should be in for a pretty good day right? We’re fishing with our good buddy, guide Lonnie, hey Lonnie tell me about this Sturgeon Bay bite up here, I don’t get a chance to fish small mouth, especially up here.

Tell us what we’re in for today, were we in for a lot of fish, big fish, or both? – We’re gonna start out today with, we’re gonna go into a couple bays, looking for some bass. Small mouth. There’s a lot of little ones going with some mediums and a big one now and then.

There were bigger fish when the water was cold but now a lot of these males are coming in to kinda get beds ready for spawning. For these bass. Hoping to get big numbers today, and hopefully pick off a couple big ones.

We’re gonna start in shallow and then work to a little bit deeper water, looking for bigger fish, so. It should be a good. – That sounds awesome, hey we got a guest here today too. Introduce us. – Yeah we got Brian here from Clam, Brian Lindberg, he’s head of the media department, he works on a lot of the catalogs and media and social media stuff, so we’re excited to have him here all the way from Minnesota.

– Well that’s awesome hey Brian. Excellent and you know what, this is gonna be a little bit awkward because we got two glint clam guys fishing against an Otter guy today, you know what? I’m hoping that they don’t constantly hog the best spots.

But hey, let’s see what happens today, we got an absolutely awesome day, we got good people, good company in the boat, it should be a good one. – [Voiceover] The warrior story continues with the best tracking, driest ride in the industry.

Designed with a high degree of dead rise and bow flair to push water out and down for a smooth dry comfortable ride. The smart trolling keel limits bow drift for enhanced boat control in the wind and with a lifetime haul warranty, warrior boats are built to last.

Warrior boats, a legend reborn. – [Voiceover] Badgers sportsman magazine, Wisconsin’s premier outdoor magazine. Fishing and hunting in Wisconsin written by outdoor enthusiasts from Wisconsin. Each issue features timely fishing and hunting articles from experts across the state.

Badger Sportsman magazine will help you make the most out of your time in the woods or on the water. Subscribe to Badger Sportsmen Magazine today. – Hey folks the badger sportsman magazine wants to see a picture of you having fun in the outdoors.

And to have a chance to win a trip with us here on Larry Smith Outdoors, and a hard and soft water fishing kit all you have to do is submit that picture to the badger sportsman.com. (light music) – [Voiceover] Come on now.

Right. You clam guys are ganging up on me I don’t know about this. – Get you to cross over Larry. (laughter) – [Voiceover] Oh that’s a nice fish. – [Voiceover] Oh it’s a dandy. – [Voiceover] It’s a nice fish.

– [Voiceover] It’s a dandy bass. Nice job Ryan. – [Voiceover] I think that’s the one that I think that’s, like mine. Nice job. – First Sturgeon Bay small mouth. – [Voiceover] Nice little, that’s almost four pounds.

– [Voiceover] What oh come on. – That’s a good three. – [Voiceover] What. Boy I’ll tell you something, these clam guys. – [Voiceover] Three and a half. – [Voiceover] Hey hey hey. Tubes end. – [Voiceover] Got the old callan’s tube on there today huh? – Callan’s, yep.

Callan’s tube hair. – [Voiceover] That’s a nice little fish. – Little three pounder. Sturgeon Bay right here, Sturgeon Bay greenbacks. What do we call them brown bass? – [Voiceover] Brown bass. – Hey there little feller.

– [Voiceover] You can call them anything you want. It’s yours. – Yeah last week we were up off of port washington fishing coho and we had a heck of a day, we got 25 coho. Nothing real big you know, up to about eight pounds.

– Yeah funny story I was 13 and my dad took me out to algoma. On a coho trip and first fish of the day was six am, and it ended up being a 21 pounder. – [Voiceover] A 21 pound coho? – 21 pound coho. The guide said it was two pounds off the lake record or whatever it was.

Yeah it’s still up on my wall today. 30 years later. – Wow you know that is the cool part about taxidermy work is that it pretty much lasts a lifetime if it was mounted right, and then some. (mumbles) hey they left me one.

Can’t believe it. Right I can’t believe he actually left me a fish. That one on the bite. – [Voiceover] Larry you need a net? – No I’m good. I’m good. Gotta love this. This is about a 10 pounder. Just so everybody knows.

(laughter) gotta love it. It’s very interesting when you come up here to door county, this is definitely world class small mouth fishery, and I was watching Brian and Lonnie, and I’m used to throwing a tube jig and kinda working it, working it, swimming it, working it, and I’ve watched them they’re just kinda casting it like they’re casting a crank bait.

Letting, throwing it let it sit for about a split second and then just steady retrieve. And the second cast I did, that (mumbles) caught nice little small mouth. There’s some rock over here now. He didn’t say anything at all to us, you know, you gotta watch these, especially of all the guides in the country that we fish with, the Sturgeon Bay guys, you gotta watch, keep an eye on them right.

They’re a little sneaky once in a while. (mumbles) – some of the best. (light music) – it’s time for breakfast. – [Voiceover] I was hoping you were gonna say that like a half hour ago. – I know I’m starving.

– [Voiceover] What do you got there? – My mounds, a bakery in algoma. Northwater bakery deli. Why don’t you try one Larry. – [Voiceover] Only one? – Yeah. – I don’t even know which, they all look so good.

– Custard, fritters, there’s some mud pie, that’s got home made custard in there. – Oh man I’m gonna have that next. I’m gonna have this one, cause this one’s facing me. – [Voiceover] Hey Brian you want a donut for breakfast? – [Voiceover] I would love a donut.

I think I need one. – You oughta give me this donut first because these two clam guys have been hogging the fresh water all the time right? So I think he was feeling a little bad for me. – Oh that is good.

It’s kinda like carbonated lemonade. – [Voiceover] Thank goodness Brian, I have the deepest respect for you because you know what you didn’t say the dirty word I can’t stand when people say that. Oh it kinda tastes like Mountain Dew, I’m like are you kidding me? It’s a good fish? – [Voiceover] They’re all good.

– [Voiceover] Yeah you’re right. – [Voiceover] They’re all good. – [Voiceover] Yeah you’re right they are all good. – [Voiceover] Like Larry said. – [Voiceover] Kinda like donuts. (mumbles) – [Voiceover] People put too much emphasis on oh this and that.

– That’s their donut right there. – [Voiceover] Right there. – [Voiceover] There you go Larry. Better. – Yeah. See I had to go to a secret weapon since these guys are up on the front right there. They offered me the front just so everybody knows but I know there was a trick to it.

Getting in between two clam guys. All the sudden yeah I’m over the side of the boat or something. I wasn’t born yesterday. – [Voiceover] Kalin’s has been catching multispecies fish for over 30 years. From our crappie grubs to our seismic series of hybrid swim baits and grubs.

To our jerk minnows. – You can’t see that jerk minnow can you? – [Voiceover] To our garlic and salt impregnated wack a worm. – That’s a Kalin’s wacko. – [Voiceover] Our premium line of kalin jig heads.

Oh and our original kalin’s grubs still does a pretty good job too. – Look at the kalin’s in her mouth right there. (light music) (light music) – patrick what are you doing out here? – Mark I’m going fishing this weekend, but with this massive selection of trucks, I can’t figure out which one to take.

– [Voiceover] The brand new lynch mukwonago stores have a massive selection of brand new chevrolet, Chrysler, Dodge, Jeep and Ram trucks cars vans and suvs. Make your next stop at the all new state of the art lynch mukwonago dealerships today.

♪ Nobody sells for less than lynch ♪ (light music) – hey what I’m going now is I’m going, I’m switching I had this 16 ounce jig on here, and darter jig. What I’m doing is I’m gonna go to a quarter, cause what’s happening I’m trying to keep my bait within about two to three inches of the bottom and now the wind’s blowing on my line, and it’s lifting my line which is obviously lifting the bait up so I’m just gonna drop to a little bit heavier jig, and that’s what you have to do when the wind conditions change, you have to change your bait, especially when you’re rolling.

It’s a different story if you’re casting out there and you’re able, you want the bait to stall, sit still for a split second and then lift, but it’s always any time you’re doing any type of jig fishing, it’s all about controlling the bait, and for me with the type of fishing we’re doing here, casting across these rock humps, I need that bait to be able to slide down the edges of the rocks, but I also want it to stay within about two to three inches of bottom, and I’m not hung up all the time, so but again it’s a control issue.

So what I’m gonna do is I’m gonna go to our quarter, and try that. Should be heavy enough. See how good that was? 52 years old I got the hole the first time. (laughter) what are you laughing at? Here we go.

That’s not too bad a fish. You guys both had bites right there and I just, I was looking. (mumbles) I just worked the other side. (mumbles) no. It’s a good fish. Boy you gotta love them small mouth. It’s amazing how they thump that.

And I just put that cracked pepper back on there. That kalin’s grub. And got a dark jig on there. Just working it a little bit slower. And boop, you just whack that thing. Awesome hey hey hey. Hey Lonnie.

I kinda looking around at this boat. And if I didn’t fish with you, a number of times and catch a lot of fish, I would kind of think that you’re a fisherman that doesn’t catch a lot of fish because I’ve never seen a boat so clean in my life.

Unless it just came off the showroom floor. What’s the deal with this? I don’t even see a scale anywhere. If you were anybody else, I would be scared. – Well I like to keep my boat clean. – [Voiceover] Apparently.

– We scrubbed her for three hours last night getting ready for the Larry Smith show. – [Voiceover] I’m afraid to even eat a sandwich in this boat. – I don’t like crumbs. – [Voiceover] I know when I was eating my donut I was eating it over the side of the boat.

– I don’t like messy clients. (laughter) we vacuum it out every night and scrub her down. – You got way, he’s got way too much time on his hands. He needs to come out to the farm, I’ll put him to work.

Look at these shoes right here. See that? My wife just bought me these shoes. You know what this is? On them shoes? It’s called dirt. Right. And some plant and soybeans. – [Voiceover] That’s a little better fish.

Gotta like that. – [Voiceover] It ate that thing too. – [Voiceover] Oh he did. See that’s the key, so snag up. – [Voiceover] Snag up. – [Voiceover] Right? Sit there and pop it and pop it. And then when it comes off the rock, it’s like a cray fish hiding in the rocks huh? – That’s what it was yeah.

Yeah and you know, that’s one thing this tube really emulates, is a crayfish. These small mouth really feed on all year long. That’s their main diet huh? – Gobi’s here too? (mumbles) yeah just fat. Look at the fat healthy fish.

– You can see what these small mouth are relating to in the bays here, there’s a lot of rock and this is right here a good example, this one really come up to about six inches, good one to take your lower unit off.

If you were cranking through here, but I think these small mouth obviously it’s what would you say Lonnie this is where they like to spawn? But it’s also where the bulk of their food’s coming out of too.

Plus the rocks are warm. – Yeah these walleyes that like that transitions, that rock, sand muck transition, that’s kinda where they’re spawning in the rock. Rock bars and piles of rock and that’s kind of what we been doing, fishing all morning is rock bars.

– [Voiceover] I’ll even net that for you here. – [Voiceover] Nice job, were you doing anything different Brian on that? – Just dragging that tube on them shallow. – [Voiceover] Are you kinda stalling at all or just a steady retrieve? – Not really, pretty steady retrieve, I might stall it just a split second.

– [Voiceover] Okay. But just pretty much a steady retrieve on that huh? – Yep yep yep. – [Voiceover] That’s a nice fish, now that wind’s blowing. – Small mouth (mumbles). – [Voiceover] That winds blowing right across there.

– Yeah that one thing we noticed is that wind has kinda come up on this reef. – [Voiceover] And you saw a couple other ones on there too huh? – Yeah there was one or two more there. Swimming right along with it.

It’s kinda cool those small mouth they get a little competition, when they see bait going. A lotta times you’ll pull up three for them at the same time. – Hey Lonnie we just checked out the radar, see there’s a little cell coming in, doesn’t look like it’s gonna be any lightning or anything so I’m wondering if that’ll trick get these fish to bite.

– Yeah that can’t hurt we had a good shot this morning, now it’s been a little stagnant, so the wind picked up a little bit, a little bit of a front’s coming in, so hoping it picks up. (light music) (mumbles) – now we got.

(light music) – thanks Larry, today in the kitchen I am Shotgun Steve Scheafer. For those of you who were lucky last year, and got a bear, a friend of mine dropped off some bear he handed me some bear steaks.

Shot in wisconsin. I have a seschuan rub to go on this bear, and I am making aspargus rolled up with prosciutto and cheese in it. I have ginger, all spice berries. White peppercorn. And black peppercorn.

I have it in the grinder right now, it’s gonna get a little loud in here. Gonna grind it all up and then I’m gonna rub it on my bear and throw it in the frying pan. For those who don’t have it, I just used my wife’s coffee grinder.

Ground up all the pepper. Now… That really smells. This is the recipe I used on master chef when I was out in California. Take it lightly dust it over the top. This goes a long ways this seasoning. This rub.

Folks if you could smell all this pepper in here. Both sides, both sides folks. What I did lotta kids don’t like to eat the asparagus, the green on the outside. So I learned a trick a long time ago. Take your food grater, grate off some of the green, see how it turns white? And I’m gonna put pepperjack cheese, and you can use whatever cheese you want.

Cream cheese, mozarella, but I kinda like the little kick of pepperjack. Put your pepperjack in. Start your prosciutto on an angle like this. Roll it up real nice. That’s it folks. It doesn’t take much to cook this.

Let’s go back to the stove. See what our finished product looks like. I’m gonna show you how to cook the bear, it’s only about two minutes on each side. Once again, take and clean all your meat up, get all the white meat stuff you can off there cause you can’t digest that.

Okay let’s go back to the stove and cook this up. Okay folks, got the asparagus in. Hear that sizzle going? Doesn’t take long for this. Just start cooking it and flip it over a couple sides. This pan’s hot, like I say, bear steaks, do not overcook them.

Only about a minute and a half, two minutes each side, hear that sizzle? That’s exactly what you want when you’re cooking meat. I have it on medium high. On man that seschuan’s unbelievable. Roll it over, see the color on that prosciutto.

That’s what you want. And once again, that asparagus is real tender when you take that green layer off of it. When the meat breaks loose from the pan, that’s when you can tell it’s getting done. If it’s sticky leave it in there for a little bit.

If the meats sticking to your pan, cause then it’s not getting done. Oh see that sear on that? That is beautiful. Some nice coloring on it. You can usually tell too when you’re close, see the little blood coming through there the meat? That’s how you know you’re getting close.

And do not keep flipping them, get another sear on this side. My prosciutto, get the cheese coming out of it. That’s close too. You can tell see the color is turning darker green there? And it’s getting softer.

That’s exactly what you want, see how the ends are getting sauced? We’re close folks within a couple of minutes and we are ready to serve this up and eat it. All right. I think our bear’s done it’s been about four minutes.

Oh look at that nice sear on that side. That’s exactly what you want folks. Don’t forget now, I’m gonna plate this, but we do not put a knife through it for four to five minutes, cause once you put a knife in it, it lets all the juices out of the meat, and then all your meat is wrecked.

My asparagus, look at that color on there. The cheese is oozing out of there. This is about about a 15 to $25 meal at a restaurant if I was serving Larry I’d charge him 50. Just cause he owes me. All right folks here is the finished product.

The bear saschuan bear. This recipe is on Larry Smith Outdoor’s website. The rub is the key. Oh look at the color on that bear. Man if you guys could smell this, this is really good. Seriously folks, excuse me but, if you can a buddy to give you some bear, get and try this recipe, you can try it on venison too, this seschuan rub is really good.

Look how nice and tender this asparagus is. Just taking the green off the outside with a peeler. Very good. Folks once again, Steve Schaefer the shotgun chef, it’s a great day to be alive. (dramatic music) – [Voiceover] The latest issue of the badger sportsman will be in our reader’s hands within the week.

Not a subscriber? Now is the time, you won’t want to miss this issue. It’s packed full of everything you need to know for open water success, no matter what species you’re targeting. For availability in your area, and subscription information, check out badgersportsman.

com today. (light music) – that is what it’s all about. (laughter) (light music) – [Voiceover] Oh a double. (mumbles) – hey guys this is a good one. – [Voiceover] Is it? – Yeah. – [Voiceover] The later in the day it goes, the better the fishing gets.

– [Voiceover] Man it is, and you know this morning, caught a lot of fish but there were a lot of small fish and I’ll tell you – oh yeah look at this guy. – [Voiceover] Oh that’s a nice fish. This afternoon we’ve had a lot of really respectable fish.

Nice there you go. – [Voiceover] Yes. – Hey Lonnie why don’t you tell us a little bit more about your guiding business as far as the areas that you guide and I know you have a huge ice guiding business too and tell us about, I know you guide up here to Sturgeon Bay but, you also guide on the lower bay too right? – Yeah our primary, we guide year round now, Green Bay trophy fishing.

Into summer and trophy ice fish in the winter. – [Larry] Okay. – Nice four pounder. And we do a lot of guiding, we’re full time walleye bass guides, spring summer fall. We’re starting to go into that spring transition into summer, so we’ll be fishing a lot of door county for big walleye and big bass when they transition into deeper water.

(light music) – hey Lonnie a couple more casts and lets head her in we had an absolutely great day, hey Brian thank you for spending the day with us and fishing with us, that was awesome. And you definitely had the hot stick today for sure, caught the bulk of the big fish.

– [Voiceover] They had to bring the guys from Minnesota down to catch the big– – yeah that’s right. – [Voiceover] Right. And Lonnie you’re gonna be guiding every day right? So if people want to get ahold of you.

– Yeah if you want to get ahold of us, check us out on the web at www.greenbaytrophyfishing.com or give me a call 920-304-0282, just leave a voicemail or an email and we’ll get you out. Our contact information is on our website so just give us a call, we’ll get back to you at the end of the day.

But yeah we’ll be out all summer. – That’s awesome. Hey and everybody remember every week we’re doing at least once a week live half hour feed from wherever we’re fishing, usually right around 12:30, and we have a trivia question every week, and you have an opportunity to win some great prizes.

Just remember, it’s a great day to be alive. – There’s a big fish finally. Not quite as big as, oh there he goes. (laughter) did you get? Finally. So you think the prime of the small mouth bite is probably out another couple weeks huh Lonnie? – [Voiceover] I would say a couple weeks I think.

Lucky the net floats. (laughter) – Is that your good net? The one I like? Yeah it is. That was a big fish. – [Voiceover] Whatever you had bit. – Yes. – [Voiceover] I seen him just right out there he didn’t go nowhere.

– I didn’t want to tell you what it was. – [Voiceover] Do you know what it was? – Yeah I saw it. – A sheepshead. (laughter) it was a goat. I can’t believe he hit that wacky worm.


Please enter your comment!
Please enter your name here