RANTINGS AND RAVINGS OF AN OLD MAN TRULY RUINED BY SPORT

Sunday, May 14, 2017

Blown Out Rivers and Creeks?...


...Head for the many high country lakes and ponds...
Annie and me fly fishing Widgeon Pond on the Red Rock Lakes NWR a couple May's ago.
...scattered all across the Beaverhead National Forest, in southwest Montana. Contact,or better yet stop by, the Forest Service Headquarters here in Dillon and request the free Lake Inventory publication. Purchase the BNF Travel Maps and you're in business. Last time I looked there were about 300 lakes listed. Showing range, latitude and longitude, elevation and species and access--horse and foot travel, ATV, motorcycle, 4X4 or motor vehicle. Obviously this early in the season many are still iced over so pay attention to the elevation beforehand. As a rule those below 7500 feet are open now but there's still a lot of snow so getting there might pose a problem. The highest, the 8-9000 footers won't see open water until at least the end of June and some remain frozen well into July.

Many of the lakes hold westslope cutthroat trout, some pretty big. Brook and rainbow trout, Arctic grayling are found in many others. I know of only a couple brown trout lakes. No matter which lake, low, high, whatever the hot time is when the ice goes. For the next couple weeks trout swarm the shallows, looking for food in the warming water and in many cases looking to spawn. 

You don't need a lot of different flies--turkey jigs, chronomids, sheep creeks, wooly buggers and ants--always ants--are about it. Suspend the flies under a bobber, cast out and let 'er set, then let 'er set some more is one of the best methods. But if you can't stand staring down a bobber by all means strip 'em on a sink-tip or later when the trout go deeper, a full-sink line.

Saturday, May 13, 2017

Catch And Eat

Article & Photo Courtesy Tom Dickson, Editor, Montana Outdoors Magazine
Sesame-Crusted Pan-Fried Trout

Preparation time: 15 minutes | Cooking time: 20 minutes | Serves 4.

Most trout anglers don’t keep fish anymore. That’s been good for trout conservation because a released fish can be caught again. But it’s a shame so many anglers—and their families—miss out on the joys of eating freshly caught trout, once a cherished Montana tradition.

Where legal, there’s nothing wrong with occasionally keeping some trout for a meal. FWP biologists account for harvest in regulations designed to keep populations healthy. In fact, regulated harvest could actually benefit some populations by giving remaining fish more food and habitat to grow larger.

A delicious way to turn a few trout into a scrumptious meal is this simple recipe. It’s a slight variation on one published in Field & Stream from a Maine chef, who created it for brook trout. The yummy sauce derives from a unique mix of ingredients, most of them found in the Asian aisle of Montana’s larger supermarkets. Readers may balk at buying sesame oil, hoisin sauce, and sherry* for a single meal. I urge you to make the investment. Believe me, you’ll make this dish more than once.
Fillets of perch, walleye, freshwater drum, and larger trout work well, too. Keep the skin on if you can, but it’s no big deal if you don’t. Store-bought cod, tilapia, or pollack also make good substitutes. 
INGREDIENTS
4 whole 11- to 13-inch trout, gutted
1 T. plus 1⁄2 c. vegetable oil, divided
1 T. minced fresh ginger
1 T. sliced garlic
1⁄2 c. chicken stock
2 t. dry sherry
2 t. soy sauce
1 T.  sesame oil
3⁄4 c. all-purpose flour
5 T. toasted sesame seeds
1 t. table salt
1 T. butter
1 T. Chinese hoisin sauce
1⁄4 c. chopped scallions (green onions)
1 small tomato, chopped
Julienned scallions, for garnish

DIRECTIONS
Preheat oven to 450 degrees. Heat 1 T. oil in a large saucepan over medium heat.
Sauté the ginger and garlic for 1 minute, or until just golden. Add the chicken stock, sherry, soy sauce, and sesame oil. Cook until the liquid is reduced by half, about 5 minutes, and set aside.
Combine the flour, 3 T. sesame seeds, and salt in a bowl. In this mixture, dredge the trout, which should be wet so the mixture adheres. Heat the remaining 1⁄2 c. oil in a large sauce or frying pan over medium-high heat. Fry the trout until golden brown, about 3 minutes on each side. Cook in batches.

Place the trout on a cookie sheet lined with parchment paper and roast in the oven for 6 minutes, or until just cooked through.

Meanwhile, bring the chicken-stock mixture to a simmer and whisk in the butter, hoisin sauce, chopped scallions, and tomato. Cook until heated through, about 2 minutes.

Place a trout on each plate and spoon the sauce over each fish. Sprinkle with the remaining 2 T. sesame seeds. Garnish with scallions.

Friday, May 12, 2017

Catch and Release...


...Keep 'Em Wet.


It makes sense that fish that are played longer and held out of water longer will experience more stress, and the more stress experienced by a fish the more likely it is to die when released. To reduce stress, scientists have recommended some general guidelines for catch-and-release angling

1) Minimize angling duration (the time a fish is played and handled for hook removal) .

2) Minimize air exposure (15-20 sec) by removing hooks with the fish in water and photographing fish quickly.

3) Use barbless hooks and artificial lures/flies.

4) Use rubber nets void of knots that protect fish scales and mucous 5) avoid angling during extremes in water temperature

Many of these guidelines are already practiced by educated anglers that retrieve fish quickly, leave them in water during hook removal, use barbless hooks, and photograph fish quickly before releasing them, ultimately keeping fish out of the water for no more than 15-20 seconds.

Anglers should also limit fishing during warm summer periods when trout are stressed (management agencies sometimes close fisheries during these warm periods).

These behaviors by educated anglers have helped substantially to reduce fish stress from catch-and-release fishing, thus increasing the chance those fish will live to be caught again.