Basic fishing gear for Lake Powell?

I do see where on Wayne's World, they say Arizona resident license. But on the Arizona site, there is just one license, and you pay X amount if you are a resident, and Y amount if you are a non-resident for said license.

AZ_license.jpg

I just wonder if they are using "Arizona resident license" to really mean "Arizona license vs. Utah license" since Arizona themselves doesn't seem to have two separate licenses (only a different fee structure).

Since I'm going to be in Arizona over the winter, I would prefer an Arizona license with a Powell reciprocal if possible. If not, well then it's not. I may just decide to buy fish ;), but if I do look into this and find out for sure I will let folks know.
 
Flint":3876bfpa said:
I see from the post that Utah charges for more than one fishing pole at a time. I was hoping to fish four or six lines off my boat. Does that mean I need four or six permits? Utah must think their fish are special or just more taxes. Hope to see you all at the lake. I'll have regular internet service starting this Wed. and I'll check Utah's license regulations. Thanks for the heads up.
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As of July 1st 2014 the Utah license includes the second pole permit. There is also a two lure per line and three hooks per lure. I would get a copy of the Utah regs just to be safe.
 
Sunbeam":qvf1ph6y said:
I do see where on Wayne's World, they say Arizona resident license. But on the Arizona site, there is just one license, and you pay X amount if you are a resident, and Y amount if you are a non-resident for said license.

AZ_license.jpg

I just wonder if they are using "Arizona resident license" to really mean "Arizona license vs. Utah license" since Arizona themselves doesn't seem to have two separate licenses (only a different fee structure).

Since I'm going to be in Arizona over the winter, I would prefer an Arizona license with a Powell reciprocal if possible. If not, well then it's not. I may just decide to buy fish ;), but if I do look into this and find out for sure I will let folks know.
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But that "one" license in Arizona will undoubtedly be marked with whether you paid the resident or non-resident fee and the resident one will be the only one Utah will accept with their reciprocal license. I'll be you a striped bass on that one! :-)
 
[quote="thataway I have never seen anyone fishing with minnows from a trap on Lake Powell--but it is very possible that Will C has some inside information.

I think it's a pretty well known fact big fish eat smaller fish. That's true in creeks, lakes, streams and even in the ocean. I would find it hard to believe there are no bait fish in Lake Powell and that the fish there eat nothing but crayfish. But then again I don't know everything. Never been to Lake Powell. I do know that bread in a minnow trap will catch small chubs and the like and bigger fish eat them. Fresh water or salt water.

D.D.
 
Roger,

I'm not going to take that bet, because it's too likely you'd be right (and if you were, I wouldn't be able to fish for a striper to pay you :D! I aim to find out though, because I'd much rather have an Arizona license (given that it's going to last a year), and from all appearances it should be fine. Heh, let's see if I can break their machine (just kidding, I'll be polite and deferential).
 
One thing that no one has mentioned is that stripers will take a large fly. I loved fly fishing for small schooly stripers in Ca. Lots of fun. Just use large minnow style flys and strip them fast across the water at different depths.

As for minnow, that is a great way to go and a lot of fun IF its legal. In Ca you can only use minnows in lakes west of highway 49 but not east. know your local rules.

For those of you from the great lakes area where boats will run 10 rods at a time.. not so much in the west. Most states are on or two rods if you have a two rod stamp. That is from shore or boat.
 
It turns out there is a reason I have not seen bait fish used at Powell. It is illegal. Also tiger salamanders are illegal to use for bait. Any fish lure which is a coated fish or uses part of a real fish is also illegal.

Sunbeam you are in luck in that Arizona licenses are one year from the date of purchase, rather than a calendar or fiscal year. It appears that Utah is also a 365 day license, starting the day you purchase the license.

It is easy to download a PDF (low resolution) version of the Utah fish and game laws, if you don't have a hard copy.
 
On the east coast stripers ball up pods of bunker(menhaden) and fisherman cast weighted trebles into the pod snagging a bunker some just let it swim while waiting for the take. Others reel in the bunker and transfer the live bunker over to another rod and run the hook just behind the dorsal fin. Some make some modifications to the bunker to gimp it up a little which seems to trigger the stripers to eat a little quicker.
If you do catch a striper by legal methods I hope. Here is a proven recipe for striper cerviche that is great for a finger food.
1 pound striper red meat removed
1/2 red bell pepper
1/2 red onion
1 cup of lime juice approximately six limes
1or 2 Jalapeno peppers
3 tablespoons of olive oil
salt to taste
1/2 cup of cilantro
1 avocado
mix fish lime, juice, peppers, onion, oil, salt, jalapeno and a 1/4 cup of cilantro and marinate for two hours, some do it over night. serve with chopped avocado dust it with the rest of the cilantro and place some on a quality tortilla chip. Good Stuff.
D.D.
 
Will-C":34my005s said:
Here is a proven recipe for striper cerviche that is great for a finger food.
1 pound striper red meat removed
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I have a question for you. Since there is no comma, I can't tell if it means you remove the red meat so you can use the red meat only; or if you remove the red meat and use the non-red meat part. In other words, is it 1 pound striper, red meat removed - or is it 1 pound striper red meat, removed?

If I'm lucky maybe I will get a chance to try it :)
 
Trim the read meat off and give the red meat to the cat or dog. That is always the stronger tasting part of almost any fish because of their lateral line which consists of their sensing organs that detect movement and vibrations in surrounding water.
D.D.
 
Personally, I'd avoid making ceviche from any fish caught in warm, fresh water especially one with human population centers nearby. Ceviche is typically made with ocean caught fish. Such fish are less likely to contain human pathogens (viruses and bacteria) due to a combination of:
1) generally colder water in the ocean (pathogens that can replicate in humans do better in water that is closer to human temperatures).
2) salt water - (pathogens that replicate well in salt water or fish living in salt water generally don't do as well in humans).
3) Migration paths in which much of the time is spent away from human population centers (human pathogens often enter the water due to nearby human activity - e.g. sewer outflows etc.) Similar logic applies to the fish typically used in sushi, with salmon being a somewhat recently introduced exception. Even for salmon though, one typically only makes sushi from ocean caught and not river caught fish AND it's safest if the fish are frozen for awhile prior to preparation.

While the striped bass in Lake Powell are the same species as those caught out of the Atlantic Ocean in Will's area, the water in Powell is in the upper 70's to low 80's and can be higher in the shallows.
 
Sunbeam-

Will-C (Dave) will answer this, of course, but here's my strategy:

The red meat, which is down the lateral line in the sides of the fish, is much stronger tasting (not good) than the while/very light pink meat.
It needs to be removed as soon as possible when cleaning the fish to preserve the good flavor of the fish.
(I've heard that the red meat o around the lateral line has a much higher bacterial content than the rest of the muscle tissue of the fish.)

My striper cleaning goes like this:
1. Bleed out ASAP.
2. Gut ASAP.
3. Skin or fillet & remove dark meat along lateral line and discard ASAP.
4. Store in ice to use very soon or freeze, alternatively, for later.

Tight lines!:lol:

Joe. :teeth :thup
 
From looking at a map I would not think Lake Powell is a polluted swamp. Not to many population centers around the edges of the lake that I noticed. Stripers spawn in fresh water rivers that go thru high population areas like Philadelphia and Trenton New Jersey not to mention the Hudson which goes thru the NYC area. These rivers are not exactly glacier cold. I would also guess that in the deeper portions of Lake Powell the water temps are well below 80 degrees. But whatever, if your going to eat the fish either by cooking with heat or letting it cook with citric acid it's not exactly the same as eating raw sushi.
D.D.
 
1 pound striper fillets red meat removed and give the red meat to a cat or dog
cut the white meat into quarter sized pieces not too thick
1/2 red bell pepper
1/2 red onion
1 cup of lime juice approximately six limes
1or 2 Jalapeno peppers
3 tablespoons of olive oil
salt to taste
1/2 cup of cilantro
1 avocado
mix fish lime, juice, peppers, onion, oil, salt, jalapeno and a 1/4 cup of cilantro and marinate for two hours, some do it over night. serve with chopped avocado dust it with the rest of the cilantro and place some on a quality tortilla chip. Good Stuff.
I forgot to say how to cut the striper up in my first post. It was too late to edit.
D.D.
 
I never said it's a "polluted swamp". But I did provide the rationale of a microbiologist and said "Personally, I'd (emphasis added) avoid making ceviche from any fish caught in warm, fresh water especially one with human population centers nearby".

As for the fish out on the east coast, I'd eat ceviche of striper caught in the ocean on their way to the spawning grounds but not those caught in the rivers (for the same reasons). I also understand that the acid provided by lime juice may or may not completely inactivate bacteria and viruses present in a fish so for ceviche (or sushi). Here's an abstract to a recent article that looks at the reduction in viable bacteria in fish (tilapia) due to lime juice. The short summary is that lime juice reduced vibrio bacteria significantly, but had little effect on salmonella. I either freeze the fish for many days (the length of time is temperature dependent - shorter in really cold freezers) prior to consumption OR chose fish from clean, cold saltwater environments or actually cook the fish. Freezing is pretty much guaranteed to work, selecting fish from the right environment only decreases the risk.
 
Fish can carry many parasites. Three weeks ago, I identified Diphyllobothrium latum (the fish or broad tapeworm), the largest human tapeworm, from stool and found eggs and gravid proglottids (maybe 100),, They can several feet long


Dlatum_proglottid2.jpg


carmine-stained proglottids of D. latum, showing the rosette-shaped ovaries.

CDC DpDX image

We took pics too but did not post here

Be safe and Go Well
 
We love Ceviche, Dave's recipe sounds great--a bit more complicated than the one we use however. You need to have a very firm fish. You must cover the fish with the lime juice and we let it sit overnight. We would turn the fish every couple of hours before we went to bed. I'll admit that most of the Ceviche we have made is from salt water fish in Calif. Mexico, Central America and the Caribbean. I asked the admiral about making ceviche from her catch in Powell. She feels that the fish at this time of the year are in too warm water. Granted that the stripers are going to be often in the deeper water. which will be cooler.

There is a no discharge rule in Powell--and there are floating pump out stations located at a number of places. Does some sewage get into Powell---yes.

Also consider that what Sunbeam may be catching a Striper. I would say that less than 20% possibility of her catching a striper. Far more prevalent are the large mouth bass in our catch--then small mouth bass, and a few stripers in our experience. A striper from the deepest part of the lake may well be in cooler water. Currently surface waters are in the 80 plus degree range, and the deeper fishing depths are closer to the 60's-the water out of the dam from the bottom of the lake may be much colder (water at the beginning of Colorado River below Glen Canyon dam is about 46 degrees).

Other fish in the lake include crappie, trout, catfish, bluegill and walleye. Sometimes you will see a shad boil; if so get a shad like lure into the center of it and hang on!
 
Bob, as I recall, Tex on Bixby's Cub has made ceviche for the Powell get together a a couple of times. I think he was using small mouth bass.
 
Tex's ceviche was just awesome! I think you could use any of the fish you catch at Powell, the key is the lime "cooking" and the onion/tomato/cilantro! I sure hope we can put it to the test in a few weeks!

Wandering Sagebrush":1r06hls3 said:
Bob, as I recall, Tex on Bixby's Cub has made ceviche for the Powell get together a a couple of times. I think he was using small mouth bass.
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