Calendar of Events - Upcoming Items of Interest...!

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Rain or shine, cold or hot… even if we cannot go fishing, we can still be doing things related to fishing. In this case, taking a look at our calendars to see what derbies are scheduled in our area. Looks like there are some double and even tripled booked days, so we will need to deal with them accordingly.

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Black Near Deere Variant

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Here is a variant of the Near Deere tied using the same material as the Olive Near Deere but uses one black marabou plume and no chenille. Instead, the marabou plume is used in place of the chenille. We still prefer using chenille when tying a Near Deere, but in making do with what we have, this approach allows us to skip a trip to Cabelas just for one item – black chenille. The pattern works for stocker trout in our area, and skipping the chenille makes for a quicker tie. Do check out the steps below on how we tie the Black Near Deere Variant.   Tying the Black Near Deere Variant Picture 1 First step is to build the thread base like normal, ending just slightly past the point where a perpendicular line from the hook point to the hook shank would intersect. Then, build a slight “hump” with the tying thread as shown in Picture 1. The hump helps lift and spread the feathers of the marabou tail from the hook shank.     Picture 2 Next, measure a hook shank l...
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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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This video answers the mail – a YouTube Viewer requested we show the hand hold we used in the video One Rod, No Reel. The intent of the One Rod, No Reel was to show quality fly line was more important than the fly reel, and the suggestion was to focus more on a quality fly line, followed by the fly rod, and then the fly reel for most fishing situations. In One Rod, No Reel, we used a premium but old 5wt WF Fly line that we have since retired… keeping about 8 yards of the forward portion of the fly line, attaching it to a short section of dacron backing, and a rubber band. We then attached the rubber band to the rod handle, and then demonstrated casting without a fly reel as well as catching a trout or two at a local pond. To answer the mail, we removed the 4wt fly reel that was zip tied to an Orvis Practicaster, and used the heavy “rope like” practice line that came with it to show the hand hold used. And since, we still had the fly line used in the One Rod, No Reel vi...
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Join the TRWD at Mayfest

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Good info! TRWD - Water Supply • Flood Protection • Recreation             This email was sent to gbtx@hotmail.com . If you would prefer to stop receiving TRWD emails, you can UNSUBSCRIBE at any time. Please do not reply to this email as we are not able to respond to messages sent to this address. Tarrant Regional Water District 800 East Northside Drive Fort Worth, TX 76102 CONTACT US at any time or give us a call at 817-335-2491. © 2015 Tarrant Regional Water District
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Light Lining with Corn for Trout... #ultralightspinning #troutfishing

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