Do you know your round tails?
Okay, here we go with another round of everybody’s favorite game…
Name that Fish!…in which you can win lots of…um…well…okay, so there’s no prizes, but you will surely be a hit with the ladies when you are the first to record the right answer down in the comments section below. Cuz you know, chicks dig Ichthyology…
Now, you guys have been all over several of my previous entries, so I’m going to try to snap off a big, slow curveball here and maybe stump ya a little…This fish, obviously a rainbow of hatchery origin, is a hybrid cross developed in 1932. Can you guess this fish?
James Prosek in one seriously gifted artist…a Renaissance man, really. He’s a painter, musician, filmmaker & conservationist.
See more of his incredible trout portraits and all the other cool stuff he does at www.troutsite.com
by JD on October 17, 2009
In autumn, when the weather and water temperatures start cooling, big trout begin to shake off their summer lethargy and become active. The dropping water temperatures get the fish salivating like Pavlov’s dogs and they move in close to shore to feast before the onset of winter.
That’s exactly what makes the upcoming several weeks the most productive time of year to hook a monster.
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Sometimes ya just gotta dunk your head underwater and take a look around…which, just so happens to be what I’ve been doing for the past several years with the ol’ underwater digital. Just for kicks, here are some shots I’ve taken over the past couple years that give you a little different perspective of the fish’s world…
Lake Tahoe mackinaw
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by JD on December 5, 2008
Fish are amazing, beautiful animals that are like fine art. Here are some of my favorite “pieces”… 
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So, anybody can go slay a mess o’ trout on a Rooster Tail, Kastmaster, Mepps or Panther Martin. Big deal! But how many of you can say you’ve caught a big brownie on a Bezerker like the one above?
Apparently, there are scads of trout lures out there besides the household names that can catch fish. Here’s my Top 5 list of the best you probably didn’t even know existed…
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While I’ve never been a big fan of the hatchery “round-tailed” rainbow trout that get planted in waters throughout the West, I have to say that the Donaldson strain rainbows of Nor. Cal’s Lake Amador (and other places) are extremely cool “truck trout.”
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While catching trout is a blast, eating them can be even more fun – if you know how to cook ’em.
To find out how to do trout up right, I contacted the foremost authority on the subject, Scott Leysath – also known as the “Sporting Chef.”
Scott is the co-host of “Hunt-Fish-Cook,” a popular TV cooking/hunting/fishing show. He’s also the author of many magazine articles on cooking wild game, and has written a book on the subject. In short, Scott knows how to cook anything you can shoot or catch.
I told him I’ve been in a rut when it comes to preparing trout. I usually just wrap the fish in foil, add some lemon, butter, pepper and garlic and throw it on the barbie. It tastes great this way, but a little variety once in a while isn’t such a bad thing. If you’re like me and are looking for a new way to cook your catch, Scott suggested his trout with herb vinaigrette recipe.
He said you can bake, broil or pan-fry trout this way, but his favorite method is to throw it on the grill. My kinda dude!
Anyway, here’s how to impress your family, friends and taste buds:
To make a four-serving meal, start with four one-pound trout (cleaned with the head on). You’ll also need:
1/2 teaspoon of freshly ground black pepper
a pinch of salt,
1/2 cup white wine vinegar
one teaspoon Dijon mustard
two minced garlic cloves
one tablespoon lemon juice
1/2 teaspoon sugar
1/2 cup olive oil
1/3 cup fresh chopped herbs
On the herb front, go with whichever ones you like best or what’s in-season at the supermarket.
“First, butterfly the fish,” he says. “To butterfly, use a sharp boning knife and, starting at the head, run the knife between both sides and the spine. This will separate the bones from the spine and fish can be opened up flat. After cooking, the bones can be easily removed. Then, you’ll want to season fish with salt and pepper.”
After that, it’s time to make the herb vinaigrette. Scott says to combine your remaining ingredients in a jar with a tight-fitting lid and shake vigorously. Next, you’ll need to baste the fish with the vinaigrette mixture in the jar and let everything stand at room temperature for 30 minutes.
Now, the fun part!
“Place your fish, skin-side down on a medium heat barbecue,” he says. “Cover the fish with the lid or foil for five minutes, then baste again and give the fish a quarter turn with a spatula. Cover again and cook for five minutes more.
At that point, your fish should be done throughout. If your trout turns out too dry, don’t blame the fish – you’ve overcooked it. When done, remove the bones and serve with your vinaigrette mixture on the side.”
Yum! I’ve tried several of his recipes and they’ve all been outstanding! For more innovate and tasty ways to cook your favorite fish and game, check out his Web site, www.thesportingchef.com.
