Pennsylvania Angler & Boater - March/April 2014 - 62

photo-Jerry Bush

Angler's Notebook
by Jerry Bush

It is important to protect the mucus coating on fish that
are going to be released. This coating provides protection
from disease and also helps the fish conserve energy, by
reducing water friction by as much as 30 percent. When
catching and landing fish for release, consider using one of
several lip-gripping devices. Most lip-gripping devices are
manufactured with spring-loaded prongs that securely grasp
the fish's lower jaw throughout the hook removal process.
Fish can even be lifted for short photo sessions with minimal
handling required. As a bonus, some gripping devices include
a scale to weigh the captured fish. When using lip gripping
devices, support the belly of the fish to evenly support the
fish's weight. This will help prevent injuring the fish.
When fishing creeks for trout, half the challenge is reading
the water and understanding what areas are attractive to fish.
Current breaks created by small boulders, wood structure and
steep drop-offs appeal to a trout's natural instinct to conserve
energy. Current often reacts to obstacles in such a manner that
flow is reduced in front of and to the sides of many barriers.

Trout can be found at these
locations. Trout also congregate
in oxygenated areas created by
strong riffles and waterfalls.
Usually, the front and back ends
of deep pools attract more fish than the center of the pool.
Protective undercuts carved into stream banks by strong
currents are favorite hideouts for trout.
Many fly anglers are somewhat confused by the concept
of "mending" line. Mending is basically a tactic of laying
curves of line on the surface after the original cast, which
allows the fly to drift naturally with the current for a
prolonged period of time. Most fly anglers mend line too
aggressively and make the mistake of waiting too long
before imparting action to the line. It is also a mistake to
wait until the line is becoming taut, which will disrupt the
natural rise of the fly at a key moment when fish often
strike. The entire purpose of the mend is to preserve the
natural drift and present bait that appears natural.

Fishin' from the Kitchen

Nothing can top pan-sized trout and onions cooked over
an open fire with a side of creamy scrambled eggs.
Ingredients for four servings:
* 4 to 8 pan-sized trout, * 8 to 10 eggs,
preferably Brook Trout
well beaten
* 2 large yellow onions,
* 2 Tbsp. butter
coarsely diced
* 1 Tbsp. fresh dill
* 1Tbsp. canola oil
or 1 tsp. dried dill

* Juice of ½ lemon
* Salt and black
pepper to taste
* 1 Tbsp. cream,
optional

Procedure

Clean the trout and remove the heads. Season
the cavities with salt and black pepper. Dry the skins
completely. Over medium heat, sauté diced onions in canola
oil. When softened, remove the diced onions. Turn the heat
up to medium high. Sauté the trout until the skin is crisp.
Turn the trout over. Using a fork, remove the cooked flesh
from the trout. Lower the heat, and repeat on the other side.
Discard bones. Add the onions to the trout to reheat. Add
1 Tbsp. butter, dill and lemon juice. In a separate pan, cook
eggs in 1 Tbsp. of butter. Stir constantly to keep the eggs
creamy. Add cream or raw egg to prevent over cooking.

62

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Crispy Trout with Onions and Creamy
Scrambled Eggs by Wayne Phillips

Pennsylvania Angler & Boater * March/April 2014

Serve

Serve eggs alongside trout and onions with strong
coffee and plenty of buttered toast.

Hints

Any pan-sized trout is good, but Brook Trout are the
best. Keep the fins and skin as they will be crispy and
flavor packed. There are two ways to make scrambled
eggs extra creamy. First, you must stir them constantly.
Then, you must stop the cooking quickly. You can
add a bit of cream, or you can keep ¼ cup of raw egg.
Adding the cream or raw egg reduces the temperature
in the pan and stops cooking immediately.

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Pennsylvania Angler & Boater - March/April 2014

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