This beauty came to the boat, alas, by the lazy imprecations of a nymph. It broke a long unlucky spell for me, fought truly and well for its 17.5 inches, and, for those reasons (and Brian’s taunting that I would probably post it anyway) I take a measure of relief showing it here now.
A few moments later, I picked up a larger fish that I posted yesterday.
So after all the back and forth between DeBie and I about dries versus nymphs it struck me as funny that my best fish of the trip fell for a 5″ black streamer. This beast was actually one of the smaller ones up feeding with a pod of big fish late in our float trip. Rich and I threw 14 different flies between us that we were able to identify afterwards with certainty. We may have tossed more. In an act of desperation, with light failing and lightning in the sky approaching us, I tied on my favorite streamer - the old black double bunny on a size 4 hook, 10X long! This beast fought well for such a skinny fish.
Hey Rich, look NO waders! Never again will I wet wade in 48 degree water…
Here are a couple of Louts’ shots that survived Thursday night’s Turkey Supper during this year’s Spring Summer Float on the Upper Delaware. I’ll post a second batch, anon.
Some days, you’re the Bug and some days you’re the Windshield. This broad-shouldered West Branch Brownie was taken on top just above Hales Eddy Bridge on June 8th after a difficult day of secret incantations and obscure hand-signs. He measured 20.5″ sober and made it unlikely that you’ll ever see the lithe 17.5-incher that preceded him to the net a few minutes earlier.
(But I have a photo, if you’re curious.)
Since receiving sh*t from Louts Cowden and Sutton about the urbane nature of the Salmon recipe, compared to other less-than-fine dining fishing fare I have met in the wilds on various trips, I will indeed opine concerning a whale blubber recipe and one other… Read the rest of this entry »
I wanted to be sure that all of the Louts knew how much I appreciated the opportunity to fish, dine, drink (a little) laugh, and join the group. Thanks to Brian for remembering his “old” teacher and thinking about me when an opening arose. You are an interesting, amazing, diverse group that really knows how to fish, have a great time, bust chops and during the four days I spent with you I only thought about work and my other responsibilities for a fleeting moment! I look forward to spending time with you guys in the future. Keep me in mind for almost any trip you are planning or if you need someone to round out a group, even at the last minute. My schedule is fairly flexable. Tight lines and if the picture Brian took of me and the brown that he took, (dare I say,) on a nymph, I promise I’ll write something on my thoughts on that fish. Thanks again for a memorable trip!
No, that sign that Brian is holding doesn’t really say “Bite me.” It’s just hard to read without your glasses.
Photo & stage set courtesy of Doc Hatton.
Some recipes are just good to know because they are easy enough to remember without a danged recipe card, nearly foolproof, and tasty! This is the recipe I prepared at Trout Lout Spring Float 2007, but you can substitute various kinds of fish and can also substitute coarse cracked pepper instead of sesame seeds on top for a spicier dish!
DOC’S SALMON
Can be made for any proportion of fish. First make a marinade of half teriyaki and half good maple syrup (I use Grade B pure), enough to cover your fish. Cut fish in strips (can be bite sized for appetizers (great!), but generally about 2 inches thick at a maximum). Place fish into marinade for 2-6 hours. When ready to cook, preheat oven to 500 F. Prepare dredge: I used a combo of dark and light sesame seeds. Take each piece of fish out of marinade, dredge top of fish into mixture, place non-dredged side down onto shallow baking sheet (I used disposable foil pans), separate peices by at least half inch. Cook for 5-8 minutes depending on thickness.
Done! Delicious as is, but for the Float I made a simple fish sauce:
Plain lowfat yogurt + minced ginger (cheat, use the jarred stuff) + lime juice + dill, to taste. Gently heat, serve over fish.
