iFishNews "newspaper" - April 13, 2016 is posted!

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Latest issue of iFishNews is available. Do check it out – April 13, 2016! Current trends in our area, don’t forget about Crappie, do prepare for kayak fishing soon, and check out how we tied the Damsel Fly Variant we call the “Look Ma No Hands”!

April 13, 2016

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TRDW Flyfest...

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Had a great time at TRWD Flyfest yesterday. Checked out some of the fly tying demos, and joined the fishing contest on a whim. Had brought fly fishing gear out of habit but left the chest waders. Had put the waders away since the Trout Stocking Season was winding down. While walking around, stopped by the fishing contest booth and learned that an opening was available for the next heat. Decided to sign up when I remembered the hip waders were in the pick up. Kept them there as a backup set of waders, and forgot to put them away. Good thing… ended up using them for the contest. The contest worked in two-man Teams – one fisherman fished for 10″ while the other fisherman waited, then they would switch when a horn sounded. We ended up getting three on the line – one was almost landed but the other two were on the line briefly before throwing the hook or breaking off the line. For the one that was almost landed, had forgot to bring the landing net (it was put it away in the garage already).
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How Do We Clean and Cook Trout?

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Question from one of our Readers asking, “How do we clean and cook trout?” In answer to the question, we provide a summary of the different ways we clean and cook trout! Depending on the size of the trout, we clean and cook them as follows: Stocker size trout (9″-13″ in size) : We cut their heads or remove the gills (“gilling”), and then we remove the guts. Not sure why we opt to cut the head off versus “gilling” them; just seems to go one way or the other from trip to trip. When cooking the Stockers, we season them with salt and pepper (sometimes add Season Salt), and then pan fry them in oil for about 5-8 minutes each side. For larger trout in the 14″ – 18″ range: We clean them like the Stockers but will split the fish (butterfly). We then cook them on a cedar plank (see Grilled Plank Trout Recipe ). For trout going 19″+ in size: We gill them and remove the guts, leaving the head in place. Then, we stuff with lemon slices, onions, butter, and sprinkle Rosemary in the body cavity. Nex
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We received a question from a YouTube Viewer asking, “What is the best setup for a beginner who wants to get started in fly fishing?” Expanding on the question, we learned they would be fishing for freshwater fish like Bluegill and Largemouth Bass as well as saltwater fish like Redfish and Speckled Trout. Subsequently… Fishing both freshwater and saltwater threw us a curve. At first thought, we leaned toward two rod/reel combos – one for freshwater and one for saltwater. But, then we put our brainstorming hat on and came up with one rod/reel combo that would work for both situations. When we came up with our one rod/reel combo we biased the outcome with our personal preference in fly rods. That is, we like fast action fly rods that we overweight (also over-line) one line size… not sure why but it seems to work for us! (see more on over-lining a fly rod) Additionally, since it was tough to describe in generic terms a rod and a reel, we provided the actual rod and reel we use. Since each
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