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I'm Goin' Fishin' Tomorrow.
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Originally posted by Slats View PostI used to shoot gar with a ruger 10/22 using a 50 round drum mag and a BMF Activator. But I agree with the words of fictional Ron Swanson. Fish, for sport only, not for meat. Fish meat is practically a vegetable.
I'm going fishing tomorrow, hoping to get into some crappie. But any and all fish are welcome to bite.
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Originally posted by Harvey_Wideshaft View PostMy property backs up to a creek. Other states would call it a river. It's full of small mouth bass, steelhead, rainbows and perch. I just got my first fly rod. I plan on learning how to use it back there.
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Trout fishing at lake Taupo is a treat over here, and trout is a special flavour of fish. I have noticed though that fish caught in lake rotorua are disgusting; they taste like dirt and pond weed. The ones at Taupo are clear and fresh and delicious.
It's a strong, oily flavour, well suited to hot smoking on the side of the lake in a portable smoker with manuka chips and big thick slabs of white bread slathered in fresh butter.
mmm. don't hold the salt, either.
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Originally posted by Steve28 View Post^^Sounds delicious. Forgive my ignorance Abs, but do you get salmon down there?
I really enjoy both - but then I love eel too, and it's a similar sort of oily 'give me salt' experience.
Trout is best enjoyed, actually, with a carrot sauterne sauce.
Boil some carrots (skinned) in chicken stock for an hr and put through a moulee. reduce slowly and with love pouring in a sweet sauterne as you go. Take another hour over it.
This for some reason cuts the oil out of the trout, tones it down, and yet is a gentle and delicate foil for it. The carrots are a mild flavour - and trout has quite a delicate flavour under that oil So it just sort of simplifies and lightens the experience.
It's like the way apple sauce (or pear sauce, whatever you're into) has a calming effect on pork.
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