A fly who's origins are not quite clear with the exception being it was created in the southern Appalachian mountains. I looked online and found bits and pieces about it. I have a book by Roger Lowe who is a good source of information on southern fly fishing and he does not have this fly listed. Now here it is. Many years ago I came across a poster on trout flies of southern Appalachia. It was issued by the North Carolina Natural Resources Commission. And on that poster is The Smoky Mountain Fork Tail. The photo of the fly along with a brief description and a materials list. The fly is not complicated with the only issue I found was the tying in of the goose biots. The fly is a good floater and it works well as a wet fly.
I tie this fly using two different colored biots, tan and brown. This fly works well on brook trout and I've also taken browns on it.
What to do with a two day old bagel. Toast it up, slather butter on it and place it along side of scrambled eggs and enjoy.
Alan, I let them get really stale, break them into chunks, throw them into the food processor, jog a few times and oualla bread crumbs. Almost free.ReplyDelete
John that's another use for old bagels/bread. It has been a long time since I've bought bread crumbs in a grocery store..
Looks like a yummy breakfast... Try some humus on that bagel, really livens up one!ReplyDelete
I feel like I learned of the forktail on your blog a while back Alan - like several years back. I tied a few up, pretty sure from your note on them, and they have worked well on brookies, and I've got a few rainbow's as well over the years on them. They make me think of the Rapidian flies for some reason... Awesome looking fish and history! Thank you!
Will your memory is correct. I did a post on that fly back in 2010. I love Mr. Rapidan tied parachute. Great floater and easy to see.
Add a little Green Chile in the eggs Alan. :-)ReplyDelete
Bill that Smoky Mtn. fly would work very well in your neck of the woods. I do spice them once and awhile.
Well maybe I'll try tying a few when I get back. Trip coming up to Machu Pichu and the Galapagos. Tomorrow is my last fishing for a month. :-/Delete
Well that's an interesting fly; I've never seen that one before. I'm not a big dry fly guy but I can see the possibilities for a wet version. Bread is food for the soul!ReplyDelete
Mike tie one up and your brookies will tell you a story.
It can be fished wet. Good bread is a blessing.
Bagels, I toast them all. My wife made Tomato Jam this year. On scrambled eggs, outstanding. Good on burgers too.ReplyDelete
Mark that tomato jam sounds good. We poor Italians have for many years made what we call "red eggs"...It's Sunday gravy mixed into Tuesdays scrambled eggs.
Interesting, the prevalence of biots in southern Appalachian fly patterns.ReplyDelete
Rowan there are a couple of southern Appalachian patterns that use them. I think this is the only dry fly that has them in the recipe.
Ooh,I like that pattern. Feel like I need to fish a few the next time I'm in Western North Carolina.ReplyDelete
Mike they will work there for sure...and in Valley Creek PA.
Hey Alan, what is the title of the book in your picture? I live in Nashville and would love to find more resources on Southern Appalachian patterns to tie. Thanks!ReplyDelete
The picture is from a poster on Southern Appalachian Trout Flies. I purchased it several years ago from the North Carolina Heritage Commission. There is a book written by Roger Lowe titled Fly Pattern Guide of the Great Smoky Mountains. It has a lot of flies for southern trout. I think you may be able to buy it from Little River Outfitters. If you google you may be able to find a few patterns online.
Really impressed with this fly, what size works best? Thanks for sharing
Bill I only tie it in size 14, it works best for me for the reason that size hook is ideal for use with the biots. At least for me.
What a great fly and great result too. Beautiful brook trout were fooled by that one. I have never seen that fly pattern before, but I like it. I like the looks of the scrambled eggs and toasted bagel too. Hard to beat that.ReplyDelete
Sam it has been around since the 30's, at least in the south. Waste not...
Wow. Here is the other end of the spectrum:ReplyDelete
Wow that is some brown.