2005-04-16
FISHING SEASON
A kind of group madness sets in | By eight p.m. Friday night many fisherman had already staked their parking spot along the Salmon River |
Saturday is the first day of fishing season | Almost everyone gets into the act | Even last weekend's Sunday New York Times [10 April 05] made note of the frenzy | On the way home I noticed the the Firemen's Recreational Association Fairgrounds [East
Hampton/Colchester] was filled up with campers waiting the call | And Salmon River State Park had some early risers staking a claim on a valuable parking spot or two |
The quarry is trout, mostly | Even though written up last year an Outdoor Central article gives a sense what can be expected opening day | Much of what is to be caught is stocked | Mike Roberts recounts getting ready for opening day |
Opening day has it's challenges | Casting in waters usually empty yet now lined with fishing men and women just about every available edge of the river has little appeal for me | Just don't like the crowds | Though the allure is strangely compelling | Kind of like a Rite of Spring | A rock concert crowd for woodlands folks |
&True, stocking the rivers makes fishing more like farming, but there's nothing wrong with that | Harvesting one's food has a much more honest aspect to it than grabbing the freshly thawed frozen fish from a package [visualize that for a moment] You are closer to the source of your food and several steps closer to gustatory independence | Speaking of which, once caught, cooking your meal is the next step | There are many recipes for trout | Here's one from Dining at Great American Lodges
Not everyone favors fishing on opening day | Human hostile PETA thinks that fishing should be banned altogether, for example |
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A kind of group madness sets in | By eight p.m. Friday night many fisherman had already staked their parking spot along the Salmon River | Saturday is the first day of fishing season | Almost everyone gets into the act | Even last weekend's Sunday New York Times [10 April 05] made note of the frenzy | On the way home I noticed the the Firemen's Recreational Association Fairgrounds [East
Hampton/Colchester] was filled up with campers waiting the call | And Salmon River State Park had some early risers staking a claim on a valuable parking spot or two |The quarry is trout, mostly | Even though written up last year an Outdoor Central article gives a sense what can be expected opening day | Much of what is to be caught is stocked | Mike Roberts recounts getting ready for opening day |
Opening day has it's challenges | Casting in waters usually empty yet now lined with fishing men and women just about every available edge of the river has little appeal for me | Just don't like the crowds | Though the allure is strangely compelling | Kind of like a Rite of Spring | A rock concert crowd for woodlands folks |
&True, stocking the rivers makes fishing more like farming, but there's nothing wrong with that | Harvesting one's food has a much more honest aspect to it than grabbing the freshly thawed frozen fish from a package [visualize that for a moment] You are closer to the source of your food and several steps closer to gustatory independence | Speaking of which, once caught, cooking your meal is the next step | There are many recipes for trout | Here's one from Dining at Great American Lodges
But, remember one thing | If you are going fishing this year, do everyone a favor | Make sure you've got your license |
1 teaspoon each ground cumin, chili powder, paprika, salt, pepper, and finely grated lemon zest
1/2 cup all-purpose flour
4 red trout fillets
2 tablespoons unsalted butter
4 sprigs fresh parsley and lemon wedges for garnish
In a small bowl, combine the spices, lemon zest, and flour. Spread the spice mixture on a large plate and lightly dredge each trout fillet on both sides in the mixture. Set aside.
In a large frying pan, melt the butter over medium-high heat and add the trout fillets just before the butter browns. Cook for 4 minutes on each side, or until golden brown. Transfer the fillets to each of 4 plates and garnish with parsley and lemon. Serve immediately.
Makes 4 servings
Not everyone favors fishing on opening day | Human hostile PETA thinks that fishing should be banned altogether, for example |
