Every labor day weekend my brother and I fish Alum, focusing only on smallies (we usually get tempted by the saugeyes and muskie). We made it out this morning at about 6:15 AM on my bro's brand new blue Triton. We had 5 good ones (about 16"-19") - they looked like they're already starting to fatten up for fall. We landed several more in the 8-14" range, which were not as proportionately fat as the bigger ones. One largemouth fell for my drop shot. All fish were in about 16' of water and caught on Spotsticker "Green Glitter Destroyer" finesse worms drop shotted. Decided to keep and fry up 3 to accompany beers and football this afternoon. My second time eating smallmouth. I'm normally C&R but I've been wanting to compare Alum fish taste with 2 I caught from the Scioto the day before. The Alum smallies tasted much better IMO. 3 filets breaded with panko, 3 with cornmeal. A little bit of paprika, lemon pepper and Murray River flake salt. Canola oil. Served with pea and candied lemon peel risotto and an heirloom tomato salad from the garden (Black Krim, Cherokee Chocolate, Pink Pong and Kellogg's Breakfast) with some fresh Mozzerala di Bufala drizzled with some primo Extra Virgin olive oil and a few splashes of 20 year-old balsamic. Here are the three we kept!