Pennsylvania Angler & Boater - November/December 2022 - 46

ANGLER'S NOTEBOOK
by Jerry Bush
W
hen targeting steelhead, the Blood Dot
Egg and Sucker Spawn are two of the most
productive imitations used by fly anglers.
Live minnows or a skein of salmon eggs are often
preferred by bait anglers. Spinners with twirling blades
and marabou-covered treble hooks are often preferred
by anglers using spinning rods and reels, followed
closely by spoon enticements.
It may seem counterproductive, but fly anglers who
frequently experience broken lines when battling big, hardfighting
fish should use light, 3-weight rods. When forced
to anticipate the limitations of light gear, fly anglers may
develop and learn to finesse fish rather than overpower them.
Fewer breakoffs may be experienced when using heavier rods
intended to battle aggressive fish.
Try using
a Whirlfish
lure created
by Thomas
Fishing Lures.
The fish-shaped, metal spoon is manufactured with
both tail fins bent in opposite directions. Whether jigged
or reeled sideways, water crossing the bent tail blades
causes the lure to spin or flutter, which triggers strikes.
When ice fishing, a tip-up is used by anglers seeking
larger gamefish. Most tip-ups have a cross-shaped base
that suspends the unit over a hole in the ice. After bait is
submerged to a desired depth, a fluorescent flag on a thin,
springy, metal post is bent to clip a sensitive trigger point.
The flag pops up when a fish pulls line from the spool.
FISHIN' FROM THE KITCHEN
Steelhead Vegetable Frittata
by Wayne Phillips
T
he combination of steelhead, eggs, and vegetables
makes for a memorable meal.
Ingredients for four servings:
* 10- to 12-ounces boneless,
skinless steelhead fillets
* 8 eggs
* 1/2 red onion, diced
* 1/2 red or orange
pepper, diced
* 1/2 cup frozen peas
* 3 mushrooms, sliced
* 1/2 cup grated
parmesan cheese
* 1 Tbsp. minced fresh
or 1 Tsp. dried tarragon
* ¼ cup canola oil
* Salt and black pepper to taste
Procedure
Bake steelhead in a 350 degree F oven until fish
is cooked. Cool and cut fish into bite-sized pieces.
In a skillet with canola oil, sauté red onion, peas,
mushrooms,
and red or
orange pepper
until softened.
Lightly beat
the eggs.
Add tarragon
and parmesan
cheese. Season
with salt and black
pepper. Pour the egg
mixture into the skillet with
vegetables. Cook over medium heat
until the bottom is set. Finish cooking in a
350-degree F oven until cooked.
Serve
A simple, green salad and crusty rolls go well with
the frittata.
Tips
Use your family's favorite cheese. Use more cheese if
desired. Frittatas are similar to an omelet. Use either fresh
or leftover vegetables. Use your favorite herb to give the
frittata extra flavor.
46
Pennsylvania Angler & Boater
fishandboat.com
photo-Jerry Bush
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Pennsylvania Angler & Boater - November/December 2022

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Pennsylvania Angler & Boater - November/December 2022 - Cover1
Pennsylvania Angler & Boater - November/December 2022 - Cover2
Pennsylvania Angler & Boater - November/December 2022 - Contents
Pennsylvania Angler & Boater - November/December 2022 - 4
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Pennsylvania Angler & Boater - November/December 2022 - Cover3
Pennsylvania Angler & Boater - November/December 2022 - Cover4
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