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Fish: Rainbow Trout

Dry Fly Fishing for Rainbows to eat!

Post By: Team CO.F.F.      Posted: 8/20/2020 6:04:13 PM     Points: 57    
Really fun and simple video today! Catch and Cook with Rainbow Trout! I love the taste of high elevation trout, I feel they taste a lot better but that's just me. I wanted to highlight the flavor more then anything, so that's why it's a short and sweet video! The recipe is very simple with only 4 ingredients, one of them being the Trout!

Went Dry fly fishing up at 10.6K and had my line in the water by 9:30AM. Temperature was high 50's when I got there. Off and on wind gusts but nothing crazy. I surveyed the water for about 5 minutes and didn't see a single rise, but wanted to do some dry fly fishing anyway...First cast a fish came up and bit my fly right away, wasn't expecting that so I of course missed it...Didn't see much other rises around but the fish were incredibly active for my fly. Caught a small splake, a few brookies, and 3 rainbow trout!

Hope you guys enjoy the video or at least find it useful! 😃

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 Reply by: bron      Posted: Aug. 20, 6:36:23 PM     Points: 38411    
Good stuff again guys! Like the simplicity of your cooking. I always add dill to my fish if you want to try it.
 Reply by: SirGreg88      Posted: Aug. 20, 8:00:46 PM     Points: 68    
Thanks for the great footage. Im going to have to try dill---whenever I get a breath to fish!
 Reply by: Team CO.F.F.      Posted: Aug. 21, 8:03:34 AM     Points: 57    
bron

Thanks man! Ya I don't like to go crazy with it, I like tasting the meat for what it is!! Never tried that, I will next time for sure!
 Reply by: Team CO.F.F.      Posted: Aug. 21, 8:04:25 AM     Points: 57    
SirGreg88

My pleasure man!! Hope you get out sometime soon to fish!! IDK why but I have a feeling this fall is going to be really good.
 Reply by: not too old to fish      Posted: Aug. 21, 9:23:13 AM     Points: 5235    
The orange or pink trout are always pretty tasty. Nice video as usual and it looks like you are catching on to fly casting very well. Too bad those brookies were to small to eat as those are always very good table fare.
You can separate the bones from the meat after cooking by using a knife to make a slit and cut the skin and meat to the backbone one both back and belly then lift the tail and separate the meat from the skeleton. The bones should come out intact.
 Reply by: Team CO.F.F.      Posted: Aug. 21, 8:42:44 PM     Points: 57    
not too old to fish

I agree, that meat is so much better then the mushy white on some!! Thank you very much, trying to invest as much time as I can into getting better and really been watching my backcast and my wrist more...That place has some good brookies too, was hoping for more of those then the rainbows. Good to know, never tried that...Next time I'll have to do that! Thanks for the tip😃
 Reply by: Wmdunker      Posted: Aug. 22, 6:52:53 PM     Points: 387    
Nice job as always. One thing I like to do when cooking or smoking trout is to leave the head on, especially the bigger ones. That juicy little piece of cheek meat on each side of the head just behind the mouth is my favorite.
 Reply by: Team CO.F.F.      Posted: Aug. 23, 12:38:24 PM     Points: 57    
Wmdunker

Thanks man! I do with the bigger ones but haven't done that with the small ones in a while. I do agree though, can't beat the cheek meat!! I Love a good chunk of walleye cheek🤤