First trip of the spring

[JohnP]

I got out to a small lake near where I live for a couple of hours the other day. Weather was showery, temps in the low 60s, water somewhat stained. I caught about half a dozen trout, a dozen bluegill, including several nice-sized ones for this part of Idaho, and one skinny bass. All fish were released unharmed, and most were caught on the simple muskrat fly, the dressing for which I found on this site. A very nice way to start off the fishing season.

[DUBBN]

Keep that spot a secret. The run-off this year may last quite awhile!

[JohnP]

Keep that spot a secret. The run-off this year may last quite awhile!

Your muskrat fly works quite well here in Idaho. Thanks for sharing the pattern.

[DUBBN]

I am really glad it worked for you. I was starting to think I was the only person West of the Continental Divide that could make it work.

[willowhead]

Congratz John.....if it were me though i'da kept those Bluegil for the fryin' pan. Love those dang things.

[JohnP]

Congratz John.....if it were me though i'da kept those Bluegil for the fryin' pan. Love those dang things.

I've heard bluegills are pretty tasty. But I am a lousy cook and not that fond of fish. Although I do enjoy a mess of brookies from a mountain lake, rolled in cornmeal and fried in bacon grease. Of course, my shoe would taste OK fried in bacon grease.

[letumgo]

John - My mouth started watering when I read your description of the brook trout. My mom used to cook them very similar to that. Man, they taste good that way...mmm....

Did you ever notice what color the flesh is on your mountain brookies? In the Adirondacks, the flesh is a deep orange color resembling Pacific Salmon. I think their diet of has an affect on the color of their flesh (and probably their flavor as well). I've noticed that the flesh of the stocked rainbow trout is very pale, almost white in color. I've eaten the stockers, but they don't seem to be as tasty as the little brookies.

[hankaye]

JohnP, Howdy;

EVERYTHING tasts better cooked in bacon grease!!!!!!!!!!!!!!

I like to roll the bluegill, crappie fillets in ground up corn flakes or wheaties (best is 1/3 wheaties 2/3's corn flakes sh-h-h-h-h-h-hh don't tell anyone)

hank

[Ron Eagle Elk]

Hank,

You put some hushpuppies, slaw and sweet iced tea along with those fillets and you've got a meal fit for a king.

REE

[willowhead]

J.P., just clean and scale 'em.....takes bout 5 minutes per fish. Then cook 'em whole 3 or 4 minutes per side. All you need is a bit of butter, lemmon juice, salt and pepper.......byond that, you can get as fancy as you want............but it aint nessessary. When they're done, peal off the skin, chuck it, and split the fish in half and pull out the bones. Then go to town. If your a health nut, replace the butter with olive oil. Little white wine never hurts either. Bluegils KILL!