Pennsylvania Angler & Boater - January/February 2015 - 62

photo-Jerry Bush

Angler's Notebook
by Jerry Bush

Ice automatically comes to mind when people consider
fishing in Pennsylvania in January and February, and
there's little doubt that many fish that would normally
be out of reach for shore anglers are now vulnerable.
Opportunities are often available for people who are less
than enthusiastic about stepping on hard water. In truth,
many Pennsylvania waters continue to flow or become
open to anglers throughout the winter.
When ice fishing, many trophy fish are lost to frayed and
nicked monofilament line, damaged from the sharp edges
of ice around the hole. To prevent this, dull the edges of the
ice by chipping along the boundaries above and below the
surface. Use a rubber glove to splash water onto the surface
and continue using the glove to carefully hand-rub both
edges, causing them to dull. When feeling the weight of a
significant fish, dip the rod tip into the water, so the final rod
eyelet is submerged well below the ice. After the battle is over,

dry any eyelets that were exposed
to the water, or they will freeze
shortly after being exposed to air.
Drill holes in the ice, and use a 2- or 3-ounce weight to
pinpoint the elevation changes. Fish the shallower and deeper
points to determine where the fish are located. More often than
not, anglers will find fish holding along the topography between
the upper and lower edges of the elevation change.
Rather than use the same line spooled on summer rods, it is
wise to consider spooling winter reels with specially engineered
lines intended for cold weather use. Winter line is manufactured
to provide balance of strength, flexibility and sensitivity, while
being ultimately invisible to the fish.
Do not always move the bait. Winter fish are lethargic and
choose to exert minimal energy to attack baits. If fish continue to
ignore offerings, regardless of whether the bait is still or moving,
it will help determine if a different bait or location is required.

Fishin' from the Kitchen

Bluegill Phyllo Pastries with
Greek Style Dipping Sauce
by Wayne Phillips

When watching football games on television, why
not serve phyllo pastries stuffed with tasty Bluegill?
Ingredients for 36 to 48 phyllo pastries:
* 1 package phyllo sheets
* ½ package frozen spinach
(½ of the box)
* Salt and black pepper to taste
* 8- to 12-ounces Bluegill,
* 1 Tbsp. cooking oil
cooked and flaked
* ⅓- to ½-lb. butter
* ½ medium red onion, small dice

Procedure

Thaw phyllo sheets in the fridge. Thaw frozen spinach,
and squeeze out the moisture. Sauté red onion and Bluegill
in cooking oil over medium heat. Add spinach, salt and
pepper, and cook until the mixture is dry. Remove from the
heat and cool. Melt the butter in a small bowl. Dampen a dish
towel to cover the unrolled phyllo sheets. Separate one phyllo
sheet from the pile, and brush it with melted butter. Place a
second sheet on top and butter it. Cut the buttered sheets into
fourths, the short way, with a sharp knife. Place a rounded
teaspoon of Bluegill mixture in center of the first strip,
about 1 inch from the top. Fold a corner across the filling
and continue to fold, like folding a flag. Place the pastry on
a buttered baking sheet. Repeat with the remaining strips.
Continue with the other sheets until the mixture is used

62

Pennsylvania Angler & Boater * January/February 2015

photo-Wayne Phillips

Ingredients for dipping sauce (Oregano Yogurt):
* 1 cup plain Greek style yogurt
* 1 to 2 tsp. dried oregano
* 1 Tbsp. lemon juice
* 1 to 2 Tbsp. milk, if mixture is too thick
up. Brush the pastries with butter and bake in the upper
third of a 350-degree F oven for 20 to 25 minutes until the
pastries are bubbling and browned. The phyllo pastries
can be covered and refrigerated up to 24 hours ahead.

Serve

Serve pastries on a platter lined with kale or lettuce
leaves. Place dipping sauce in a small bowl. Do not
overstuff each pastry or wrap them too tightly. If you
prefer, use a commercial Greek tzatziki sauce. Phyllo
dough is very thin, so it dries out quickly. The damp dish
towel keeps the dough moist. Handle the sheets carefully,
but do not worry if one gets a tear in it. It can still be used,
and the tear will not show in the finished product.
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Pennsylvania Angler & Boater - January/February 2015

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