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want to try trout fishing
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<blockquote data-quote="JRSherman" data-source="post: 1426326" data-attributes="member: 13432"><p>Disclaimer: I haven't fished the LIR yet, I'm just giving out info from areas I've fished. </p><p></p><p>I don't know what the river conditions are like, but I'd suggest 4lb mono with a #8 or #10 hook to start with. If there's a heavy current, use 2 bb size split shot(I can't remember what size they actually are) or just 1 if it's lite, about a foot above the hook. </p><p></p><p>If you can find any locally, I recommend Lucky Lady or Luck-E-Strike cheese scented trout worms. To use these, the general way is tear about 1/2" off, insert the hook in that torn end, and thread the worm on until the eye will be covered. Make sure to bring the hook out the flat side if it's that type of worm, otherwise you'll wind up corkscrewing a lot and I rarely catch trout with a worm working that way. </p><p></p><p>If you can't get worms like that, Berkley Power Bait works(for anyone but me). Just scoop a little out and squeeze it over the hook like a marshmallow. </p><p></p><p>You could also try using chilled whole kernel corn, just open the can the night before and fridge it. </p><p></p><p>Try to find deeper holes behind an eddy or a riffle, they generally go together. Deeper spots in long pools will sometimes hold a trout or two as well, especially if there's rocks or undercut root wads in the water. Fish from upstream of the hole, or off to the side and up-current of it, and reel slow-medium paced. </p><p></p><p>When you clean them, it's your choice to leave the skin on or take it off. I would recommend though, when you fillet them, to make small cuts every 1/4" to 1/2", halfway down through the thicker meat above the ribs. If you fry/deep fry them, this will allow the smaller bones through that section to dissolve really easily, and less worry to the family.</p><p></p><p>As far as cooking them, there's chapters of books on the subject. I prefer to just batter mine in cornmeal or Louisiana Fish Fry and fry them in the frying pan. You can bake, broil, deep fry, or whatever you do to your fish normally though too.</p><p></p><p>I don't know if I'd characterize them as tasting like another fish, taste is a person to person thing. I really do like them though, and trout fishing is my favorite kind of fishing. When you're down on the river on an early morning, and wildlife is stirring around you, trout are jumping; these are days that live with me and I'll never forget.</p></blockquote><p></p>
[QUOTE="JRSherman, post: 1426326, member: 13432"] Disclaimer: I haven't fished the LIR yet, I'm just giving out info from areas I've fished. I don't know what the river conditions are like, but I'd suggest 4lb mono with a #8 or #10 hook to start with. If there's a heavy current, use 2 bb size split shot(I can't remember what size they actually are) or just 1 if it's lite, about a foot above the hook. If you can find any locally, I recommend Lucky Lady or Luck-E-Strike cheese scented trout worms. To use these, the general way is tear about 1/2" off, insert the hook in that torn end, and thread the worm on until the eye will be covered. Make sure to bring the hook out the flat side if it's that type of worm, otherwise you'll wind up corkscrewing a lot and I rarely catch trout with a worm working that way. If you can't get worms like that, Berkley Power Bait works(for anyone but me). Just scoop a little out and squeeze it over the hook like a marshmallow. You could also try using chilled whole kernel corn, just open the can the night before and fridge it. Try to find deeper holes behind an eddy or a riffle, they generally go together. Deeper spots in long pools will sometimes hold a trout or two as well, especially if there's rocks or undercut root wads in the water. Fish from upstream of the hole, or off to the side and up-current of it, and reel slow-medium paced. When you clean them, it's your choice to leave the skin on or take it off. I would recommend though, when you fillet them, to make small cuts every 1/4" to 1/2", halfway down through the thicker meat above the ribs. If you fry/deep fry them, this will allow the smaller bones through that section to dissolve really easily, and less worry to the family. As far as cooking them, there's chapters of books on the subject. I prefer to just batter mine in cornmeal or Louisiana Fish Fry and fry them in the frying pan. You can bake, broil, deep fry, or whatever you do to your fish normally though too. I don't know if I'd characterize them as tasting like another fish, taste is a person to person thing. I really do like them though, and trout fishing is my favorite kind of fishing. When you're down on the river on an early morning, and wildlife is stirring around you, trout are jumping; these are days that live with me and I'll never forget. [/QUOTE]
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