Bassmaster Elite Series angler Kevin Short has recently made his most victorious Elite catch to date with taking the trophy at Fort Madison, Iowa in the "Genuity River Rumble", broadcast on ESPN earlier this year. With six years of professional angling under his belt, it took a lot of fishing expertise and talent (and 43lbs. 3oz. of bass), to bag that big one.
Kevin affably agreed to share some of what his professional angling experience has taught him, his favorite way to cook fish, and his goals for the 2010 season in this interview.
Jennifer: What do you find to be the key to successful professional angling?
Kevin: There are more factors that go into being a successful angler than meets the eye. The deeper I got into the sport, the more I realized that "luck" plays very little in the outcome of many tournaments and in many pros careers in the long run. Sure, there are times when the ball just bounces your way, but over the course of several years, those bounces may not add up to a lot of money. The major keys for me have been a blend of marketing savvy, support from my wife, Kerry, and spending countless hours on the water.
Jennifer: If you were stranded on an island and could only take three critical pieces of fishing equipment, what would your choices be?
Kevin: I would have to have a 7 foot, medium action St. Croix spinning rod, an Ardent spinning reel spooled with 8 pound Vicious Fluorocarbon, and a silver CC spoon. I feel like I could take those three items around the world and catch something everywhere I stopped.
Jennifer: What is your favorite way to cook bass?
Kevin: We don't actually eat the bass that we catch. Honestly couldn't tell you the last time I've eaten a bass. Never have been real fond of the way they taste. Crappie, bluegill, walleye, redfish, or snapper are all on the menu, though. It's a toss-up on fried for the smaller panfish or grilled with a little Tony Cachere's sprinkled on for the bigger redfish or snapper.
Jennifer: What can we look forward to seeing from you in the 2010 season?
Kevin affably agreed to share some of what his professional angling experience has taught him, his favorite way to cook fish, and his goals for the 2010 season in this interview.
Jennifer: What do you find to be the key to successful professional angling?
Kevin: There are more factors that go into being a successful angler than meets the eye. The deeper I got into the sport, the more I realized that "luck" plays very little in the outcome of many tournaments and in many pros careers in the long run. Sure, there are times when the ball just bounces your way, but over the course of several years, those bounces may not add up to a lot of money. The major keys for me have been a blend of marketing savvy, support from my wife, Kerry, and spending countless hours on the water.
Jennifer: If you were stranded on an island and could only take three critical pieces of fishing equipment, what would your choices be?
Kevin: I would have to have a 7 foot, medium action St. Croix spinning rod, an Ardent spinning reel spooled with 8 pound Vicious Fluorocarbon, and a silver CC spoon. I feel like I could take those three items around the world and catch something everywhere I stopped.
Jennifer: What is your favorite way to cook bass?
Kevin: We don't actually eat the bass that we catch. Honestly couldn't tell you the last time I've eaten a bass. Never have been real fond of the way they taste. Crappie, bluegill, walleye, redfish, or snapper are all on the menu, though. It's a toss-up on fried for the smaller panfish or grilled with a little Tony Cachere's sprinkled on for the bigger redfish or snapper.
Jennifer: What can we look forward to seeing from you in the 2010 season?
|
|