No action lately here in the outdoor forum, hence this post.
Often, when I made the visit to my guerilla grow, I'd plan to spend the night.
Or at least set aside enough time to fish.
I like fishing, both catch and release and catch & eat.
Now, some people are really into fishing. Like you might see them standing in a stream during the rain in the winter what are they nuts?
I used to see a guy at one of my favorite area's. He wore a "necklace" of these little clear containers, each with a different fly. When he arrived he'd take out his jeweller's loupe and turn over rocks next to the stream to see what insects were around and take out a fly to match.
I don't fish like that. To me, that's too much like work.
The only time I catch to eat is when I'm going to eat them in the next few hours. I never take them home to eat them Trout tastes best when they live until just minutes before they're cooked.
Fishing catch and release I'd use single barbless hooks and usually Power Bait.
If I was somewhere where I had easy acess to a worm or grub/cricket I'd try one of those.
Catching a fish I'd carefully remove the hook and let the fish go to catch another day.
Fishing to catch and eat I'd use treble hooks (3 barbed hooks in one).
I'd keep this fish alive on a stringer until I had as much as I was gonna eat.
Then I'd leave them on the stringer in the water while I built a fire and got a bed of coals going.
Ther are lots of ways to cook trout and I've tried most of them. Pan-fried (filleted or not) with all sorts of topping like butter, almonds, garlic, etc.
Or you can wrap the fish inb foil again with your choice of toppings
There's 2 other little-used ways:
I would put a flat-topped rock in the center of the fire, and when the coals were jammin' I'd put a bit of oil on the rock and slap the fish on the rock.
It would combination fry/bake.
And the lowest-tech way--slit the fish up the middle, remove guts, then get a green branch. Lay the branch in the fish, then close the fish back around the stick with twine or a vine, then roast the fish just like a hot dog.
My favorite meal of all time....
I was with 2 long-time friends and we had spent all day fishing at Lake Cachuma in Santa Barbara County (San Marcos Pass).
It's a beautiful lake and the campground there is dotted with 500-year old oak tree's.
We spent most of the day put-puting around the lake in one of those rental motorboats. Most of the fish we caught we released but if we caught an exceptional one, it would go on the stringer. We came back into camp with an approx. 18" lake trout each, nice and fat.
It's a drive-in campground so we had cooking gear & a camp stove.
I sliced up some potatoes and chopped up some red & green bell peppers & onions for my world famous "confetti fries" while my friends cleaned and filleted the fish.
The fries were started and we enjoyed some Sierra Nevada ale and of course lots of quality ganja.
Then the cast-iron skillet was heated. We used that morning's bacon grease with a few cloves of crushed garlic.
We dipped the fillets in ale then put them in a bag with flour and various spices (Mrs. Dash) and shook them up.
Then we slapped them bad boys down in the hot bacon grease. At the same time I threw a handfull of the chopped red & green bell peppers & onions into the cooking fries.
Five minutes later dinner was ready.
And we enjoyed dinner while the sun set over the lake.
It was like that commercial--"guys, is doesn't get any better than this."
P.S. You don't have to camp at Lake Cachuma to enjoy confetti fries. You can even fix them at home.
It's best to start with fresh potato's caiuse they're better than frozen.
Chop up a few bell pepper and an onion. When the fries are a few minutes from being done, throw the peppers & onion in.
When you drain them you'll have little bits of crisp veggies mixed in with the fries.
Mmmmmmmm.
Often, when I made the visit to my guerilla grow, I'd plan to spend the night.
Or at least set aside enough time to fish.
I like fishing, both catch and release and catch & eat.
Now, some people are really into fishing. Like you might see them standing in a stream during the rain in the winter what are they nuts?
I used to see a guy at one of my favorite area's. He wore a "necklace" of these little clear containers, each with a different fly. When he arrived he'd take out his jeweller's loupe and turn over rocks next to the stream to see what insects were around and take out a fly to match.
I don't fish like that. To me, that's too much like work.
The only time I catch to eat is when I'm going to eat them in the next few hours. I never take them home to eat them Trout tastes best when they live until just minutes before they're cooked.
Fishing catch and release I'd use single barbless hooks and usually Power Bait.
If I was somewhere where I had easy acess to a worm or grub/cricket I'd try one of those.
Catching a fish I'd carefully remove the hook and let the fish go to catch another day.
Fishing to catch and eat I'd use treble hooks (3 barbed hooks in one).
I'd keep this fish alive on a stringer until I had as much as I was gonna eat.
Then I'd leave them on the stringer in the water while I built a fire and got a bed of coals going.
Ther are lots of ways to cook trout and I've tried most of them. Pan-fried (filleted or not) with all sorts of topping like butter, almonds, garlic, etc.
Or you can wrap the fish inb foil again with your choice of toppings
There's 2 other little-used ways:
I would put a flat-topped rock in the center of the fire, and when the coals were jammin' I'd put a bit of oil on the rock and slap the fish on the rock.
It would combination fry/bake.
And the lowest-tech way--slit the fish up the middle, remove guts, then get a green branch. Lay the branch in the fish, then close the fish back around the stick with twine or a vine, then roast the fish just like a hot dog.
My favorite meal of all time....
I was with 2 long-time friends and we had spent all day fishing at Lake Cachuma in Santa Barbara County (San Marcos Pass).
It's a beautiful lake and the campground there is dotted with 500-year old oak tree's.
We spent most of the day put-puting around the lake in one of those rental motorboats. Most of the fish we caught we released but if we caught an exceptional one, it would go on the stringer. We came back into camp with an approx. 18" lake trout each, nice and fat.
It's a drive-in campground so we had cooking gear & a camp stove.
I sliced up some potatoes and chopped up some red & green bell peppers & onions for my world famous "confetti fries" while my friends cleaned and filleted the fish.
The fries were started and we enjoyed some Sierra Nevada ale and of course lots of quality ganja.
Then the cast-iron skillet was heated. We used that morning's bacon grease with a few cloves of crushed garlic.
We dipped the fillets in ale then put them in a bag with flour and various spices (Mrs. Dash) and shook them up.
Then we slapped them bad boys down in the hot bacon grease. At the same time I threw a handfull of the chopped red & green bell peppers & onions into the cooking fries.
Five minutes later dinner was ready.
And we enjoyed dinner while the sun set over the lake.
It was like that commercial--"guys, is doesn't get any better than this."
P.S. You don't have to camp at Lake Cachuma to enjoy confetti fries. You can even fix them at home.
It's best to start with fresh potato's caiuse they're better than frozen.
Chop up a few bell pepper and an onion. When the fries are a few minutes from being done, throw the peppers & onion in.
When you drain them you'll have little bits of crisp veggies mixed in with the fries.
Mmmmmmmm.
