Spring Walleyes, Boat Makeovers, and Fish Recipes w/ Ryan Pinkalla | JMO Fishing 410
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Ryan Pinkalla, a multi-species fishing expert and wild game cookbook author, returns to the JMO Podcast to share his transformative boat makeover and deep dive into spring walleye fishing. The centerpiece of the episode is Ryan’s custom refit of his 1997 Ranger 690—transformed with high-density aquatraction flooring, a removable kitchen setup including a battery-powered Traeger grill, and modular decks—completed in just one week. He reveals that the project, done in collaboration with Aftec, cost a fraction of a new boat but delivered a fully customized, retro-feel vessel that’s now ideal for both fishing and cooking on the water. Ryan then shifts focus to Green Bay’s Wisconsin Fishing Opener, where he and his crew target post-spawn walleyes through aggressive trolling and strategic use of clean water zones. He breaks down his go-to tactics: using flicker minnows, targeting suspended fish near river mouths, and leveraging communication among four boats to stay on fish. For inland Wisconsin, he champions jerkbaits, swimbaits, and jointed Rapalas for multi-species action, emphasizing the confidence boost of mastering baitcasting. Finally, Ryan shares two standout recipes—double-breaded fish sandwiches with a buttermilk marinade and quick, fresh crappie poke bowls using a poaching-and-ice-bath technique that mimics ceviche. His message is clear: you don’t need a new boat or perfect gear to level up—just creativity, collaboration, and a willingness to experiment.
Complete a boat refit in one week with Aftec for under the cost of a new boat using aquatraction flooring and modular, removable decks
Use a buttermilk marinade and double breading with flour and cornstarch for an ultra-crispy, thick-crusted fish sandwich
Poach fish in boiling salt water for 10 minutes, then shock in an ice bath to create a tender, ceviche-like texture perfect for poke bowls
Target post-spawn walleyes in Green Bay by trolling in clean water zones and focusing on suspended fish near river mouths at 25–30 feet
Master baitcasting for jerkbaits—Ryan says he’ll never throw one on spin tackle again due to superior control and rhythm
…and 3 more takeaways available in PodZeus
Ryan Pinkalla Returns: Boat Makeover & Fishing Philosophy
“I don't know. I like connecting with people like that, that are willing to kind of talk through an idea and not just be like, I don't know if that's going to work. But they're like, we'll figure it out. And I was like, perfect. That sounds awesome.”
The Boat Makeover: From 1997 Ranger to Mobile Kitchen
“For whatever reason, you just want to keep your own boat, but you don't realize you could take this to the next level. You talk to a company like Aftec and you don't even know the sky's the limit with these guys, it seems like.”
Green Bay Opener: Trolling, Water Clarity & Post-Spawn Tactics
“The one thing that we've found is that when you get into areas that have these like big postspawn females, that's like all you're catching. So like most of these areas that we've been going to, it's like you don't really catch any small ones. Like they're all big when you hook up, which is super fun.”
Inland Wisconsin: Multi-Species Tactics & Baitcasting Conversion
Ryan shares his top three presentations for early-season fishing in Northern Wisconsin: jerkbaits on baitcasters, 2.8-inch swimbaits on light tackle, and jointed Rapalas in the evening. He also reveals his personal journey from spin tackle to baitcasting for better control and confidence.
Cooking on the Water: Fish Sandwiches & Crappie Poke Bowls
“I just dice it up into like half inch chunks of fish and then get a pot of salt water boiling. And then as soon as it comes to a boil, you just shut it off, put all the fish in there, put a lid on it and let it sit for 10 minutes. And like you're poaching the fish, it'll sit between like 180 and like 200 degrees, keep it in that range for 10 minutes.”
“dice it up into, I'll say like half inch chunks of fish and then get a pot of salt water boiling. And then as soon as it comes to a boil, you just shut it off, put all the fish in there, put a lid on it and let it sit for 10 minutes. And like you're poaching the fish, it'll sit between like 180. and like 200 degrees, keep it in that range for 10 minutes.”
“For whatever reason, you just want to keep your own boat, but you don't realize you could take this to the next level. You talk to a company like Aptek and you don't even know the sky's the limit with these guys, it seems like,”
“I don't know. I like connecting with people like that, that are willing to kind of talk through an idea and not just be like, I don't know if that's going to work. But they're like, we'll figure out how to make that happen. And yeah, so anyways,”
Host
Guest
Ryan Pinkalla
person
Green Bay
place
Aftec
organization
1997 Ranger 690
product
aquatraction
product
Crappie Chronicles
media
Traeger grill
product
flicker minnow
product
The Frozen Kitchen
book
Pass the Barb
media
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