Saturday, May 16, 2020

Picket Pin Variant And A Brook Trout

The Picket Pin wet fly. I have written about it in several posts telling you of it's versatility. The fly can be used as a semi-dry or a wet fly. It is normally tied with a squirrel wing and tail with brown hackle palmered along a peacock herl body. I also tie them like the one pictured above. This version has a tail of coq de leon a peacock herl body and a gray squirrel wing. It sinks a bit further in the water than the hackled version fly. When tied on a heavier hook it make a good nymph.



When the fly is wet you can see why fish take the fly.


Not often but once in awhile I'll accidentally hook a brookie in the wrong place. The hook will prick the gill and that bright red blood will flow. I have two choices at that time, one is to put it back in the water and let nature do it's thing or I can take it home. I chose to take it home. The brookie was cleaned and fried in butter. A light flour coating along with salt and pepper.


Yes friends it was the finest eating lunch I've had in a long time.







20 comments:

  1. Looks like a good lunch, and a great mod to an exceptionally wonderful fly!

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    Replies
    1. Hibernation
      Thanks
      Will you well know there's nothing better then wild food. Be it deer, fowl or fresh brookies.
      They take the fly retrieved slow like a nymph....

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  2. Alan,
    It's always disappointing to severely wound a fish but it does happen.
    Brook trout fried in butter like that is a delicacy.
    Wondering if you have ever used a Davy knot (or Double Davy knot) to tie on flies. Once you get the hang of it it is quick and easy to tie and the small knot size is especially good for dry flies.
    JJ

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    Replies
    1. Beaverdam
      Thanks
      Joe just a few ingredients to bring out that sweet flavor.
      I have not trier the Davy Knot...still old school.

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  3. As I recall from way back when there was still Brookies to be caught out here, that they were very tasty.

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    Replies
    1. Mark Kautz
      Thanks
      Mark fried crisp, everything is eaten when they are that small.

      Delete
  4. I still dredge mine in fine cornmeal but I've given up frying in butter for health reasons. Now I just fry them in bacon fat...

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    Replies
    1. Mike
      Thanks
      Mike that fine cornmeal put's a nice crispy crust on the fish. I'll have to try that. Yes bacon fat, glorious bacon fat. Walmart has contracts with many bacon producers. I bought a 12oz pkg of their bacon last week and I was impressed.

      Delete
  5. Alan
    No need to add any extras with this meal; looks delicious! Thanks for sharing

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  6. Great looking meal on that dish! I haven't had trout in a few years. The bleeders go to friends I fish with. Even barbless you can injure one once in awhile.

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    Replies
    1. billp
      Thanks
      Bill as careful as we are this is going to happen..I really did enjoy it.

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  7. It happens once in a while, Alan. One of the risks of the sport as you pointed out to me a couple years ago when I had to take a brookie home. They are delicious fried up in such a simple manner.

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    Replies
    1. Sam
      Thanks
      Sam when you think of the amount of times we hook a fish and compare the times when we kill one the stats are pretty low.
      You know those morels you find. I'll bet when you cook them the amount of additives is minimal.

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    2. If one cares about the ywelfare of trout we love, the barbless hook is the only way to go. I have not been feeling it for fishing lately. I have to make myself go. Morels I found were mighty tasty sauteed. Looked for more today, but the ones I found were most likely the end of them this spring.

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    3. Sam barbless is the way to go if you practice C&R. Simply delicious on those morels.

      Delete
  8. This fly is a winner! I'm gonna have to give this one a try! Hope all is well out there...

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    Replies
    1. The River Damsel
      Thanks
      Emily things are great here and I hope that's how it is for you. The fly works well on brookies, and I'm certain a brown or bow will find it attractive.

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  9. Hi Alan,

    I only keep a couple of fish each season and as such make sure it is a special meal if we eat one. Trout (or Grayling) quickly roasted in a hot oven with plenty of butter is our usual (we sometimes add almonds or fresh dill), add in there boiled new potatoes (it is Jersey Royal season here in the UK), asparagus and sprouting broccoli and a glass of riesling and I am in heaven!

    Take care Alan

    Alistair

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    Replies
    1. Anonymous
      Thanks
      Alistair you put together a fine meal with those trout. Yes the local "native" produce is close. I enjoy the fresh distinct taste of the local farms.

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