Great Lakes - Lorain perch report

Fished out of Lorain on Sunday. Started out on the edge of the pack in 41 foot of water. Picking was slow and that appeared to be the norm from watch the other boats. Even though it was slow the size was outstanding. We decided to head out to deeper water. Ended up in 51 foot of water and the screen was just filled the whole time on that spot. Picked them real steady until the cell rang. The wife wanting me home and being mothers day I had no option but to head in. We also noticed that our frozen garlic and salted minnows did way better than fresh ones.
Question: I could use a hint on getting the anchor to stick using a windless. I know yesterday was a bit choppy and windy but I would think an experienced person could get it to stick sooner.

I don't have a windless but have been on boats that have them. What I've seen is you run your anchor down until it hits bottom, run out about 20' of loose line and wait for that to tighten up. The boat should start to turn into the wind even before the anchor sticks. When the boat starts to turn let out line in short bursts wait for the boat to turn a little and repeat 3-4 times until the you feel the anchor sticking good. Tighten up your anchor line by bringing it in for about 4-5 seconds and you should be good.

Tell me more about the frozen minnows. Did you freeze them? If so, what was the procedure? Were they really soft and hard to keep on the hook? I have tried freezing them but they end up so soft when you thaw them you can't keep them on the hook. What's with the garlic?

Russ

I just take leftover minnows and put them in a freezer bag. Hit it with salt and garlic powder. Why garlic, not sure but I sure do like it and I imagine it sure puts a scent. Shake em up and hit the freezer. Keep them froze until a 5 minutes before use. I also will freeze small amounts so ther are multiple packs. You also run them through the hook twice. We call them perch butter.

I just take leftover minnows and put them in a freezer bag. Hit it with salt and garlic powder. Why garlic, not sure but sure do like it and I imagine it sure puts a scent. Shake em up and hit the freezer. Keep them froze until a 5 minutes before use. I also will freeze small amounts so ther are multiple packs. You also run them through the hook twice. We call them perch butter.

Don't they turn to slush after freezing and thawing?

They do get real slimy after awhile especially on hot days. But remember to keep froze till you about to fish with them. the small packs make it possible to avoid the real mushy situation. Hopefully you use the pack up before it gets to that point.

Thanks for info