Guest 420FLYFISHIN Posted March 27, 2009 Share Posted March 27, 2009 yep, galic butter and salt is all you need, if your up at elbow keep going to tomb stone and hit the cuts up there. Its the same deal as Elbow where there are tones of fish for a limited food supply. Man are they voratious (spelling) up there. Quote Link to comment Share on other sites More sharing options...
Harps Posted March 27, 2009 Share Posted March 27, 2009 yep, galic butter and salt is all you need, if your up at elbow keep going to tomb stone and hit the cuts up there. Its the same deal as Elbow where there are tones of fish for a limited food supply. Man are they voratious (spelling) up there. Elbow River Citts are pure westslopes... one of the reason they are going endangered is that they are voracious, and easily impacted by angling (over harvest, mis-handling, hooking injuries, etc). I'll only eat brookies... and then its becoming a rare thing (Sorry Taco). Quote Link to comment Share on other sites More sharing options...
Alinden Posted March 27, 2009 Share Posted March 27, 2009 You don't have to descale the fish? Or is that only if you want to eat the skin? Quote Link to comment Share on other sites More sharing options...
Harps Posted March 27, 2009 Share Posted March 27, 2009 Gut Throw in pan with butter Eat hot, with fingers. mmmmm Quote Link to comment Share on other sites More sharing options...
Bandi Posted March 27, 2009 Share Posted March 27, 2009 I take only stocked trouts, as it is illegal to take wild trout here in South Finland. When fishing abroad, I C&R. When keep, I bunk them with a priest and cut two-three gills across (full of blood veins) and let the blood flow out... I was taught to do so, because fish keeps fresh more this way. I also remove the gut right away. After that I store it in a portable cooler. I often steam them in oven with plenty of herbs stucked into the cavern. Place a bowl of water on the bottom to generate enough steam. However, my favorite is home smoked trout (with little sugar or honey and alder chips). I heard you guys in Canada use different tree for smoking fish. What was that? Here are two: Quote Link to comment Share on other sites More sharing options...
Bandi Posted March 27, 2009 Share Posted March 27, 2009 You don't have to descale the fish? Or is that only if you want to eat the skin? Nope, I never descale trout. After you steamed, cooked, or baked just peel off the scales and skin together. Quote Link to comment Share on other sites More sharing options...
flyfishfairwx Posted March 27, 2009 Share Posted March 27, 2009 I take only stocked trouts, as it is illegal to take wild trout here in South Finland. When fishing abroad, I C&R. When keep, I bunk them with a priest and cut two-three gills across (full of blood veins) and let the blood flow out... I was taught to do so, because fish keeps fresh more this way. I also remove the gut right away. After that I store it in a portable cooler. I often steam them in oven with plenty of herbs stucked into the cavern. Place a bowl of water on the bottom to generate enough steam. However, my favorite is home smoked trout (with little sugar or honey and alder chips). I heard you guys in Canada use different tree for smoking fish. What was that? Here are two: I use mesquite chips and maple syrup for trout and salmon.. some use apple or hickory chips Damn nice stocker trout... Quote Link to comment Share on other sites More sharing options...
Taco Posted March 27, 2009 Share Posted March 27, 2009 Out on the west coast they use a lot of alder for smoke. Myself I like to use diamond willow for smoke Quote Link to comment Share on other sites More sharing options...
Brownstone Posted March 27, 2009 Share Posted March 27, 2009 Out on the west coast they use a lot of alder for smoke. Myself I like to use diamond willow for smoke Alder for smoke..I'd imagine that would be fairly bitter no? Quote Link to comment Share on other sites More sharing options...
Brownstone Posted March 27, 2009 Share Posted March 27, 2009 Just because there are no Walleye's in the Bow, that doesnt mean there are no Walleye's in the province, or within a few hours of Calgary. If you look 'outside the box' and check out the regs, there are SEVERAL Southern AB lakes which allow you to keep up to 3 Walleyes over 50cm. That is all. Plenty of Walleye in the Bow..just look below the Box Quote Link to comment Share on other sites More sharing options...
Taco Posted March 27, 2009 Share Posted March 27, 2009 Alder for smoke..I'd imagine that would be fairly bitter no? wouldn't think so, that westcoast smoked salmon you can buy is mostly alder smoked, come to think of it, I've bought alder smoked bacon too Quote Link to comment Share on other sites More sharing options...
Brownstone Posted March 27, 2009 Share Posted March 27, 2009 wouldn't think so, that westcoast smoked salmon you can buy is mostly alder smoked, come to think of it, I've bought alder smoked bacon too Interesting, Iv'e always considered alder to be more of a weed than anything else..never heard of or considered smoking with it..minght have to give it a go Quote Link to comment Share on other sites More sharing options...
shredneck Posted March 27, 2009 Share Posted March 27, 2009 Did somebody say BROOKIES? MMMMMMmmm Quote Link to comment Share on other sites More sharing options...
Guest 420FLYFISHIN Posted March 28, 2009 Share Posted March 28, 2009 i havent taken any brookies out of the river just the head waters where they are trapped by glacier water and a 90ft water fall. But dont worry, i eat cutts too! no bows or browns or dulls but dolly vardons are on my list for this year. Quote Link to comment Share on other sites More sharing options...
pkk Posted March 28, 2009 Share Posted March 28, 2009 whack the odd dollie (steelhead bycatch).I think they taste one of the best. kill it, do a good job cleaning it, and eat it right away. great snack Quote Link to comment Share on other sites More sharing options...
Bandi Posted March 28, 2009 Share Posted March 28, 2009 Alder for smoke..I'd imagine that would be fairly bitter no? Actually not. Thought, you need not much of chips... but you can overdo it. Quote Link to comment Share on other sites More sharing options...
ham Posted March 28, 2009 Share Posted March 28, 2009 If there was a lake here that we were allowed to keep walleye there would be some supper time walleye thats for sure. Are there any Walleye in Spruce Coulee? Seems like they're encouraging that supper time meal? http://www.albertaregulations.ca/fishingregs/ Spruce Coulee – Open all year – Trout limit 5; Walleye limit 3 (no size limit). Harvest encouraged to remove illegally stocked walleye from stocked Brook Trout fishery. Quote Link to comment Share on other sites More sharing options...
kipper Posted March 28, 2009 Share Posted March 28, 2009 Are there any Walleye in Spruce Coulee? Seems like they're encouraging that supper time meal? http://www.albertaregulations.ca/fishingregs/ Spruce Coulee – Open all year – Trout limit 5; Walleye limit 3 (no size limit). Harvest encouraged to remove illegally stocked walleye from stocked Brook Trout fishery. unfortunately...yes, there are Walleye in Spruce although I have personally not seen or caught one myself. I heard of someone hooking up to a fairly large one through the ice a few weeks back but it was lost at the ice surface....the fellow also caught some Brooktrout so it is nice to see they are making it through the winter despite the drawdown of the water for the dam rehabilitation. Quote Link to comment Share on other sites More sharing options...
Conor Posted March 29, 2009 Share Posted March 29, 2009 The most important thing about eating fresh fish is to get it cold fast. The colder the better; the faster the better. When I plan on keeping fish I try to have a cooler of crushed ice. Bonk the fish, rip the fish and pack it with ice, inside and out. Quote Link to comment Share on other sites More sharing options...
Taco Posted March 29, 2009 Share Posted March 29, 2009 More good brookies, Mmmmmm brook trout! Quote Link to comment Share on other sites More sharing options...
beedhead Posted March 29, 2009 Share Posted March 29, 2009 More good brookies, Mmmmmm brook trout! I was wondering where all th Brook trout went from around Claresholm.... .. Quote Link to comment Share on other sites More sharing options...
Taco Posted March 29, 2009 Share Posted March 29, 2009 Sorry mang, ain't from around C'holm nor Ab either, it's from one of the more enlightened States farther south....20 brook daily/unlimited in possession. In other words "organic fertilizer" Tis a good thang Mang! Quote Link to comment Share on other sites More sharing options...
Pipestoneflyguy Posted March 29, 2009 Share Posted March 29, 2009 Hey 420 - check your consumption reccomendations on those glacier fed waters - especially poor circulating or draining lakes - 100 years of polution is rapidly melting off glacial surfaces leaving some nasty stuff, especially in fairly still waters. Most locals up here won't eat much of anything out of Bow Lake these days - more and more stories and examples of mutated and lesioned fish coming out lately. Fish up here grow real slow and so what seems like a young fish can be pretty old, and thus be hauling around a good deal of heavy metals etc etc. fish make almost as good filters as they do meals. For guilt free eating nothing beats fly-in walleye fishing in Northern Ontario (arctic watershed) shore lunch walleye, so fresh it says ouch when you bite it, mmmmmmmm fried up with a pancake batter and cole slaw....ahhhhhh - this thread is killing me... Quote Link to comment Share on other sites More sharing options...
Guest 420FLYFISHIN Posted March 29, 2009 Share Posted March 29, 2009 i wouldnt worry too much, it not more then 1 or 2/ month maybe Quote Link to comment Share on other sites More sharing options...
bigalcal Posted March 30, 2009 Share Posted March 30, 2009 Quote Link to comment Share on other sites More sharing options...
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