Pennsylvania Angler & Boater - March/April 2013 - 63

Angler’s Notebook
by Jerry Bush

When an angler knows he or she is going to practice catch
and release, they accept the responsibility to handle fish as
gently as possible, thus promoting the best opportunity for
survival. Wet hands before handling fish and avoid lifting
the fish from the water. In an attempt to promote higher
survival rates, several manufacturers offer teardropshaped nets made with netting of slippery, non-binding,
rubber or synthetic materials. For more information on
how to properly release a fish, visit www.fishandboat.com/
education/learning/fish_funda/catch_release.htm.
Any angler who spots a trophy trout is well advised to fish
for it until it bites. Though it may take hours to get a trophy
fish to bite, a trophy is a trophy, and the most difficult task for
putting a trophy on the wall is locating one. Keep changing
baits and presentation tactics until something works.
The best tip for anglers tempting trout in cold weather
is to keep hands warm. A good pair of fingerless gloves
or insulated mittens with exposed fingertips can be
invaluable. The advantage of covering fingers with mittens

is that it allows fingers
to share body heat. It is
nearly impossible to fish
with hands completely covered, but they will warm quickly
during breaks.
Catching trout on the surface is very exciting for fly anglers,
but there’s little point in fishing on the surface before the
weather warms enough to promote substantial hatches. Stick
to nymphs, streamers and other wet flies if you don’t routinely
observe insects in the air and fish rising to take them.
Unlike any insect found in the water, minnows provide a
nutritious food source for trout all year long. Unfortunately,
live minnows are not always available or practical. Dead,
salted minnows can be rigged by tying the fishing line to a
large sewing needle, which is passed through the mouth of
the minnow and through the tail end. After the pass through,
remove the needle and tie on a hook, which is then retrieved,
so the shank is pulled into the fish’s body until only the bend
and point is exposed.

Rainbow Trout Fillets with Crisp Skin
by Wayne Phillips

lips
hil
eP
yn

ph
oto
-W
a

Welcome spring with a delicious trout fillet that has
extra tasty and crisp skin.
Ingredients for four servings:
• 2 12- to 14-inch rainbow trout
• 1 small onion, sliced
• 1 clove of garlic, crushed
• 2 lemons (1 sliced, 1 quartered)

• 2 Tbsp. canola oil
• 2 Tbsp. butter
• Salt and black pepper
to taste

Procedure

Fillet the trout and remove the rib bones, leaving the skin
on. Lightly season the flesh side of the trout with salt and
black pepper. Heat a heavy bottomed skillet over medium
heat. Add canola oil and butter. Sauté onions, garlic and
lemon slices to flavor the oil and butter mixture. Place the
trout in the skillet and cook skin side down until it is nearly
cooked through. Turn and cook the other side. Season the
skin side before serving.

Serve

Serve the fish with a wedge of lemon. Asparagus and
fingerling potatoes are excellent side dishes.

PFBC website: www.fishandboat.com

Hints

Cook the fish on the skin side until the fish is nearly
cooked. This will help make the skin as crispy as
possible. Fish skin is delicious as long as it is crispy and
not soggy. For the crispest fish skin, make sure the skin
is dry before putting it into the pan. Cook slowly over
medium heat, so the skin can become crisp. Do not
turn over the fish until it is nearly completely cooked.
Seasoning the skin side with sea salt adds a delightful
crunch to the dish.

Pennsylvania Angler & Boater • March/April 2013

http://www.fishandboat.com/education/learning/fish_funda/catch_release.htm http://www.fishandboat.com/education/learning/fish_funda/catch_release.htm http://www.fishandboat.com

Pennsylvania Angler & Boater - March/April 2013

Table of Contents for the Digital Edition of Pennsylvania Angler & Boater - March/April 2013