Post By: Digginjiggin Posted: 5/1/2021 10:13:06 PMPoints: 345
A local Delta farmer finally got a day off today, it was his first time fishing on a boat, we took my Smokercraft to Miramonte. Fishing was great but catching was tough the first 2 hours. We were looking for the brown trout there, they are great table fare with their crawdad diet. We finally found them about ten o’clock and used a Blue Mesa jig to catch them, one I have rarely used there, Jon got the bite started. Took reaction strikes as they would not follow. Other trolling boats were without fish when loading out at one when the wind gusted over 30 mph. We caught 14 between us in when we finally got the pattern, two of them fatties at 20”, several more at 16-18”. Released the spawning bows, kept 6 browns n 2 non-spawning bows. At the risk of being hated on for actually keeping fish to eat, here is Jon with our keepers. (This lake is put and take, there is not enough inlet flow for trout to reproduce.) Not too worried about hot spotting, the lake is 400 miles from the big population center. Good day and was glad we finally figured something out.
Reply by: Wmdunker Posted: May. 2, 6:33:49 AM Points: 422
Even for those of us more local, Miramonte is a pretty long drive, but when it is on, it is great and I too almost always keep a couple for the table. They are some of the best tasting trout around. This farmer has not made it up there yet this spring. Thanks for the story.
Reply by: Smelly Posted: May. 2, 7:31:51 AM Points: 25806
Good on you Diggin for showing one of our farmers ( an undervalued asset in this country IMO ) , a nice day off. And nice job on the catching guys 👍. Shouldn’t be any haters on this post. Nothing wrong with selective harvest IMO. Anybody thinks its wrong to keep a few fish for dinner ( the exception here being the “ I gotta fill my freezer crowd “ ) , has forgotten why man figured out how to catch fish in the first place. !
Reply by: Digginjiggin Posted: May. 2, 8:49:02 AM Points: 345
Thanks for the support, guys. Any time I can make a farmer’s day better is a great day for me. I was an Ag Teacher/FFA Advisor for 30 years. In fact, Jon was a senior in my Animal Science class the year I retired. I had most of those kids for 4 years in my classes, get to know them as friends. Miramonte is the chosen place for lots of those farm families because of the exceptional quality of bright orange, salmon-like meat from the fish in it. My FIL, a farmer whose body was worn out from shoveling and feeding cattle, etc, etc wouldn’t go anywhere else. My MIL’s eyes still light up when we invite her over Miramonte trout fillets.
Great stuff Big Jerr! Miramonte and that whole area very very special to me and my family, my late MIL spent her Golden years in Eckert and I would never have been to Gr Mesa, Miramonte, Ridgeway, Montrose, Delta etc etc etc if it wasn’t for her. My cousin owned the Ponderosa in Cedaredge back in the day, MIL worked at Leisure Time Sports for a grip. Will never forget first time over Dallas Divide, Norwood Hill and seeing Lone Cone. man those were amazing times!! -A
Ok, Lance, I will float that offer out there, Lol. Except most of the farmers I work with now raise sweet corn, corn, beans and hay. Might get enough to make some great tacos, Lol. Course I would throw some delectable brown trout strips in there to make fish tacos, Lol. My MIL and youngest granddaughter are picky about their trout. I bake them in a shallow foil-lined pan with olive oil spread down first. Then swab the fillets down with sun dried tomato salad dressing (or Italian oil dressing). Then sprinkle lemon pepper, garlic, onion powder, and basil on liberally. Bake for 20-30 minutes at 350. Don’t need to turn them. Yumm.
Wow... without talking before hand, you and I have pretty close to the same cooking method. I will use spicy Italian dressing, sliced onions and tomatoes on top as well. I fold the foil over the top to kind of poach the fish. Sometimes I will sprinkle on a Cajun seasoning, to try and resurrect some of my old taste buds. Good, but nothing close to the deep fried pike, perch, and walleye that you used to bring to the Green River in the fall...