Archive for September, 2009

Small streams fished better than large streams with water ranging from mildly stained to fairly clear. Larger tribs chocolate milk. Fished landed all morning drift fishing eggs and egg fly patterns, and a few on bright colored yarn. All fish very fresh with a fishing partner landing a 12.5 lb male early. Many fish running upstream and on the move. Some of the smaller streams that I expected to have the same activity did not. Found just a few and a few that hammered jigs. One fish fought so hard and so long my forearm cramped up. She was a large silver female pushing past the 30 inch mark that finally broke me off under a cut bank around some wood. Really could not control her at all. Good number of fish landed today despite tough conditions at all streams except for one. Streams should fish great tomorrow and possibly the weekend depending on rain. Here are just a few pics of fish we pulled the camera out for today. Back on the streams on Friday.

-JB

Big rains this week have brought in fish to pretty much every stream from west to east. Smaller mile streams should fish tomorrow at some point, larger streams most likely not until Thursday. I will be on the streams tomorrow and report further at the end of the day. I will also be guiding this Friday and Monday and I anticipate the weekend to be excellent for Steelhead in the streams. If the wind cooperates the lake will fish good at the mouths as well. With stained water in the morning I’ll be float fishing skein, various egg fly patterns, yarn in brighter colors, and San Juan worms. If it clears up and we start to see fish I’ll switch to jigs, flatfish lures in 1.5-1.75 inch (possible even swinging them in current), single eggs, and even nymphs and stone flies under a Blackbird float with appropriate split shot.

I have a lot of days planned for October. Whether guiding, fishing with a friend, or alone I can’t explain how much I love fall Steelhead fishing and sharing the experience with others. Teaching every bit of knowledge I have to others is what I enjoy most and more than catching fish myself I want to be landing fish for others and taking the picture. This is my true passion and truly the one way I feel completely alive on this planet. I look forward to seeing everyone on the streams and sharing a drift with whoever else shares this passion.

The next 90 days on the Erie tribs exemplify completely THE Erie Steelhead Experience. See you on the streams.

-JB

Gravlax is a Swedish Lox recipe that can be made with Steelhead or Salmon. Meaning “buried fish” in Swedish, it is a filet of fish that is cured for 2-4 days in a mixture of sea salt, sugar, black pepper, and fresh dill. Sometimes the cure is topped off with 1-2 shots of Akavit or Aquavit, a Swedish vodka-like liquor flavored with Caraway, or a Citron Vodka. This is thought to get the cure started and meld the flavors better, but it is not necessary. If you like Nova Lox give this recipe a try. Keep in mind the fish is only cured, it is not smoked.

Mix in bowl 1/2 cup of sea salt, 1/2 cup of dark brown sugar, and 2-4 tablespoons of coarse black pepper from a pepper mill. Put half of mixture on foil sheet the length of the filet you are using. Filet can have skin on but I prefer skinless for better curing and flavor on both sides of fish. Put fish on curing mixture on foil. Cover top of filet with other half of mix. Put as much fresh dill as needed on top of the cure to cover the fish. If you have a citrus flavored vodka or if you buy a bottle of Akavit or Aquavit if it is available, use 1-2 shots to pour over entire mixture of salt, sugar, pepper, and dill. This step can be omitted if you do not have these liquors. Wrap up tightly in foil. Use plastic wrap to wrap up the fish even more and do it until everything is sealed in and will not come out of first sheet of foil.

Place wrapped fish on large cookie sheet, plastic cutting board, or large baking pan or dish. Put in refrigerator. This next step is important. On the fish you want to have some type of weight on top that will be pressing down on the fish for the next few days. Either full half gallons of orange juice or milk, or jars of pasta sauce or canned fruit. Something around 1-3 lbs that will evenly fit on top of fish and weigh fish down while it is curing.

Every 24 hours flip the fish and replace the weights. Do this for at least 2 days, preferably 3. Do not do more than 4 as fish is well cured by then. Remove fish from wrapping and rinse off any leftover dill and salt/sugar. Do this quickly as you do not want fish under water very long.

Put fish on platter or cutting board and dry thoroughly with paper towels on both sides.

Use sharp filet knife and cut fish starting in middle of filet as thin as you can in long rectangles. I have even used an electric slicer to create paper thin cuts like you would get at a deli with ham and turkey. Serve on a platter with bagels and cream cheese, crackers with other cheese spreads, or toasted baguettes. A fresh sprig of dill can be garnished on the fish and a dollop of Tobasco on each slice makes a nice final touch regardless of how it is being served.

Or do as I do and eat slices at will plain during a football game. The picture attached should be a good example of final appearance and texture. It’s actually a super easy recipe that is hard to mess up. Just use the freshest fish possible. Good luck!