Awesome, nice job buddy

OH OH I KNOW THAT SPOT WHERE THE PICTURE WAS TAKEN LOL....


As for getting rid of "taste" in big ones.... If its 20 or under no big issue, really 30 or more is the issue. What grandma always said was if it was bigger than 20 to tie it on a stringer on the dock and let it swim for a day or two... or put it in a water trough.... She said they would spit up the sand in them and they taste better.

I think what actually happens is they burn the fat out of themselves. Its the fat that gives it that funny taste sometimes.

Make sure to clean off ALL the silver skin too.... it is primary funny taste issue.

OH one last thing, on a flat head make sure to get the "head meat". It is a fillet sized piece of meat on top of the head and it is some of the best on the fish

nice!

was it in some ones yard lake almost dry lol