Pennsylvania Angler & Boater - November/December 2012 - 63

photo-Jerry Bush

Angler’s Notebook
by Jerry Bush
The best steelhead fishing occurs a day or two after rainfall. The best streams will be slightly higher than usual, with a flow of cloudy, green or tan water. In most cases, rain provides an influx of steelhead that are drawn to the flowing current, and these conditions turn on feeding habits. Steelhead can be caught in areas other than tributaries. They are often attainable along the shores of Lake Erie, and populations are particularly high in marinas and bays. Presque Isle Bay in particular provides several miles of shoreline with access to active steelhead and other fish. A long, limp rod, commonly referred to as a noodle rod, increases the likelihood an angler will successfully land a hooked steelhead. These fish are known as “silver bullets,” and it is not uncommon to feel one on the hook and see it jumping at the opposite end of a pool a split second later. If the rod is too stiff and doesn’t flex, anglers can almost plan on breaking their fishing line. Even expert steelhead enthusiasts should consider fishing at least once with a reputable, skilled tributary guide. They always have a few tips and tricks to share that will help the angler or fly angler catch more fish. During a season of steelhead fishing, a novice angler is likely to learn more on a single outing with a good guide than he or she would otherwise experience. Always dress in layers when ice fishing. Layering is a great tactic for providing insulation, and it allows for adjustment. It’s not unusual to shed a few garments after being on the ice for a few hours. Once the angler becomes acclimated to seasonally cool weather, he or she often finds they are overly warm. Perspiring is the last thing anyone wants to do in cold weather.

Trout and Broccoli Pasta
by Wayne Phillips
This variation of the classic Italian broccoli and tuna pasta is perfect comfort food on a cold winter evening. Ingredients for four servings: • 12 ounces of boneless, skinless • 2 Tbsp. olive oil rainbow trout fillet, cubed • 2 Tbsp. extra virgin olive oil • 12 ounces of broccoli, • Salt and black pepper to taste coarsely chopped • ¼ tsp. crushed red pepper flakes • ½ medium onion, coarsely diced • ½ lemon, juice and zest • 1 clove garlic, thinly sliced • 12 to 16 ounces of penne or other • 1 to 2 cups chicken stock short pasta Add olive oil, onions, red pepper flakes and garlic to a sauté pan over medium heat. Add chopped broccoli to the sauté pan. After 5 minutes, add a cup of chicken stock. Cook until the broccoli is tender, adding more stock if needed. Add the cubed trout, and cook until no longer transparent. Add the lemon zest and juice. Season the trout with salt and black pepper. Cook the pasta in plenty of salted water and drain. Add pasta to broccoli mixture in the sauté pan and toss to combine. Drizzle extra virgin olive oil over the finished dish.
PFBC website: www.ﬁshandboat.com

Fishin’ from the Kitchen

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Procedure

A green salad and a loaf of crusty ciabatta bread is all you need. Serve lemon wedges for those who like lemon with their trout. If the rainbow trout is not available, use any trout or steelhead for this dish. A drizzle of your best extra virgin olive oil adds extra flavor to the dish since you do not use any cheese. Regular broccoli makes for a flavorful dish. If you prefer a stronger, slightly bitter flavor, use either broccoli rabe or Chinese broccoli. Rapini is an even stronger flavored Italian green. All of these options go well with pasta and fish dishes.
Pennsylvania Angler & Boater • November/December 2012

Serve

NovDec12.indd 63

10/3/12 8:40 AM

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Pennsylvania Angler & Boater - November/December 2012

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