I know this is the bass forum, but I still thought the bass fishermen who fished squaw creek might have some information about the tilapia there. I would like to catch some. any ideas were they might be and how to catch them? I would like to catch them on a rod and reel for the fun, but I also have a cast net. my grandson who is 12 is coming in from Colorado thanksgiving likes to catch any thing that swims. so I plan on taking him. I am not very familiar with the lake. a friend and I went years ago to catch catfish. I am a crappie fisherman now. that reminds me, is there good crappie fishing in squaw creek. but I think tilapia is my best bet. I understand they breed rapidly and there are plenty of them there. probably too many for the bass fishermen.

They are all over the lake, would be tough to not pick a good spot.

Bobber a perch hook and a small piece of worm,

This summer we filled a 100 qt cooler in about 4 hours of fishing.

Head towards the dam, hang a right towards "3 fingers" pick your favorite arm and go all the way to the back, less than 3 foot. There are thousands of them. Crankbaits, bright colored worms will do the trick, or a cast net. You should have no issue filling the boat quickly.

What Cohlmeyer said. Was out there Friday and those coves were full of them.

Yup, the lake is fulll of them...the bass are too!

Where they said^^^^with a drop shot rig. Put an earthworm on your dropshot hook.

Sounds like I may need to take a trip for a meat haul.

Do they taste better than the farm raised tilapia you get at the grocery store?

They taste pretty much the same, a pain to clean though. Better have some decent line, the bigger one's are fighters.

I like that picture. the one with the tilapia in the mouth of the bass.

you mean you cannot fillet them like crappie?

you can, just have a good electric fillet knife. The rib bones are thick.

Talking to Mr Whiskers Catfish service last weekend, he says he actually cleans them from the tail going forward, leaving the ribs on the carcass

I got a new fillet knife.... ready