Mike Iaconelli

Become a knowledgeable fan, Part 4

Feb 20, 2012

The Bassmaster Classic is an event like no other. It’s about catching fish in a short period of time under pressure — mental pressure, physical pressure and fishing pressure.

Become a knowledgeable fan, Part 3

Feb 13, 2012

This week we’ll talk about how to watch the weigh-in — what to look for and what it means when you see it.

Become a knowledgeable fan, Part 2

Feb 6, 2012

Last week we talked about the river conditions we might face on the Red River for the 2012 Bassmaster Classic and what you should be looking for there. This week we’ll discuss practice and how it really works.

Become a knowledgeable fan, Part 1

Jan 30, 2012

If you’re going to be a knowledgeable fan with the ability to understand things beyond the standings, water depth is the first thing you should be thinking about.

Getting ready

Jan 23, 2012

OK, things are better with my sinus problem. I’m not completely back to normal but I’m getting there.

A rough couple of weeks

Jan 17, 2012

I don’t have much insightful information about bass fishing to offer today. I’ve been sick for a couple of weeks and really haven’t done much of anything, at least not anything useful.

My Classic picks

Jan 9, 2012

I’ve been asked several times about who might win the Classic this year, other than me, of course. I’m going to give you four guys who I think you should watch.

Looking both ways, Part 2

Jan 4, 2012

When I think about the future of professional bass fishing, I think about more than just the business framework of the industry or the state of the fishing economy.

Looking both ways, Part 1

Dec 27, 2011

At the end of they year it’s traditional to look back at how things went. I suppose taking stock of things is a human trait, something we all do.

The real world of fishing

Dec 19, 2011

Last week I promised to give you some more of the details about my new TV show, Going Ike. As I said it’s different than anything else out there. It isn’t a show about catching a lot of fish.

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