Blue River is Stocked With Trout... Woohoo!

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Great news… as announced last week, the Blue River received it trout stockings!

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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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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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Made it to the Blue River today to check things out. Great day to go… only one little Bass this round but did get lots of casting practice in with the Switch Rod – 6 Weight Cabelas TLR combined with the Liquid Lamson 4 and the Rio Switch Chucker line is balancing well. Getting great casts and distance with the two-handed Switch Cast now. Plus… always good to be able to fall back to the cast we use when shoulder is hurting from a past injury. For want of a name for it, calling it the “hurt shoulder cast”. Here is a video snippet of some of the casts used today.
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