The only thing I can recommend is to get a green flat bottomed metal boat that doesn't leak too badly and find a 20 acre bream lake. Push off from the bank at about 8:00 am seated in the front of the boat with a sculling paddle and a fly rod with a double taper closed cell floating line finished off with 4 pound leader and a size 12 chartreuse popping bug. Work your way around the lake at least once and then go back to the truck and retrieve your tin of sandiness, a sleeve of Saltine crackers and a honey bun. Before going back to the boat, pull a chilled diet Dr. Pepper from the ice chest and ease back out into the lake. Regardless of how many bream you pulled out on the first circle around the lake, avoid the urge to start working the popping bug again until all of the sardines, most of the crackers, the honey bun and Dr. Pepper are gone.

Great way to spend a Saturday morning.

I doubt that helped much, but IMO if you follow these instructions, the style of sardine won't matter much.

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Posted by reb13

Member since May 2010

10905 posts

Posted on 5/17/15 at 3:31 pm to MeridianDog

My recommendation is to buy whole fresh sardines and fry them up skin on. Freaking delicious.

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Posted by Icansee4miles

Trolling the Tickfaw

Member since Jan 2007

29342 posts

Posted on 5/17/15 at 9:32 pm to MeridianDog

Meridian, you sang a song out of my hymnal. Of course, both my parents and all my other people are all out of central Mississippi. I have always been kind of partial to the ones in mustard, olive oil a close second, lemons preferred but too much hassle 95% of the time. We never went perch jerking without sardines and/or Vienna sausages. In either case carried into mouth on a Saltine.

Would love to try some fresh. Ate many a fried fresh smelt...yum

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