More Fly Fishing Fun at Albury and another big trout

My pal Malcolm has made so much progress with his casting of the fly that I decided to take him to the lakes at Albury Estates, near Guildford.  I also wanted him to see what a real fly fishing shop was like so we visited Peter Cockwill's Albury Game Angling tackle shop.  I need some fly tying materials and I wanted to make sure Malcolm invested in some blue flash damsel nymphs as they are deadly on the lakes.

Peter Cockwill is a splendid instructor, guide, author, lecturer and tackle shop proprietor. He has been guiding trips to Alaska every year since 1988. 

Peter's shop has everything you need to fly fish and fly tie.

We started fishing at Weston on the main lake, with me wanting to sight fish, but the fish were staying out of sight so we had a go at the Wood Lodge Pool where we could see fish, especially where the water flows in through the feeder pipe.  Malcolm caught on the blue flash and I blanked so after a sandwich we drove the mile or so to Vale End and fished the river pool. Malcolm positioned himself adjacent the tail of the pool (I hadn't told him that was where a couple of years ago our mutual friend Ashok had caught a 10lb fish).  I positioned myself at the side of a large tree, hoping to use it as cover because the water was fairly clear.  Whilst I was pulling a bit of debris from my fly Malcolm called out and pointed to the far side of the lake. I looked round the tree trunk and saw a very large ring rapidly expanding on the water about 25 yards away.  I quickly worked out some line, false casting like crazy and double hauling dropped the fly at the center of the ring.  Reckoning that the fish was probably still high in the water I started tweaking the fly in immediately and was rewarded with a firm snatch.  The fish splashed and Malcolm gave me one of his "I don't believe it looks"!  Ten minutes later having been taken back onto the reel, and having steered the fish out of reeds on both sides of the lake I managed to get it on the bank. It was in perfect condition with a lovely full tail. It weighed in at 4lb 8oz.

We both went on to have another fish each and ended a very pleasant winters day so glad we had gone fishing.

I tend to fillet larger fish as it is less trouble than gutting them, but note the filleting glove under the filleting knife.

Thought for the day: Bragging may not bring happiness, but no man having caught a large fish goes home through an alley!

How to cook a wonderful trout meal without having to gut the trout!

If ever I "blank" or "get skunked" as my friends in the US put it (both terms mean you don't catch anything) I console myself with the thought,  "Well I won't have to gut and clean any fish now!"  I don't mind cleaning fish, after all, I must have cleaned thousands in the fifty years I have been fishing, but it is messy and a bit smelly.  However, there is a way you can prepare fish for cooking without gutting and that is to fillet them.  So when I caught three rainbows each weighing just over 2lb (approx 1kg) I decided to fillet them and then try to emulate an amazing trout dish I had in the USA earlier in the year.  Please note it is easier to fillet or clean fish that are not too fresh.  Leaving them in the fridge over night makes the process easier. 

 

 Three trout lined up ready for filleting.

 

 A really sharp knife (preferably a curve bladed filleting knife) is required.  I also like to wear a filleting glove on the non knife-holding hand.  Having cut down to the back bone just behind the gill plate and just in front of the tail, I then start to slice down the fish with the knife resting on and being guided by the bone structure.

 Ideally, you don't puncture the stomarch cavity.  I came a bit close here!  Then you turn the fish over and repeat on the other side (which is a bit harder as the fish has lost its shape).

 If all goes well you end up with some nice fillets. It is good now to take some long nose pliers and pull out the tiny lateral bones.  You find them by running your finger along the fillet as they stick up slightly.

Then I like to cut the skin off.  Again the filleting knife has to be very sharp.  Here I am using a special board (given me years ago as a birthday present) that enables me to clamp the skin and slice away from the clamp.  If you don't have a clamp, sprinkling rock salt on the board helps you hold the fillet stationary whilst you skin it. Always cut away from the fingers that are pressing the skin to the board.

 

I then dried the fillets and beat up a mixture to coat the fish with. This comprised 2 eggs, a dash of garlic oil, salt and ground pepper.   Having coated the fillets I covered them in bread crumbs and fried them for a couple of minutes a side in hot corn oil.

 My wife had kindly prepared some vegetables and put the tartare sauce on the table.

 

As you can see I have a long way to go in terms of presentation, but the taste was stunning and we spoilt ourselves by eating 2 fillets each!

 

And if you want another very popular way of eating your trout try my earlier post at:-

 

http://breakingrods.blogspot.co.uk/2013/01/rosalinds-delicious-quick-and-easy.html

 

Fish is so healthy and wonderful!