Recent content by dinghy

ODFW Recreation Report : FOSTER RESERVOIR: trout, bass, perch, catfish This scenic 1,200-acre reservoir on the South Santiam River is located just 30 minutes from Interstate 5. There is good bank access at several rest stops and campgrounds, and three seasonal boat ramps. It will be stocked...

gonna be cold gonna be cold going out for a look.maybe iced over? going to try #6 for recent stocking of 50+ 3 pounders. might be some left over from previous stockings.Recreation Report: Willamette Zone: Fishing - Oregon Department of Fish and Wildlife

I use 1/4 oz. 1/8 oz works but won't cast as far.sliver with green worked in the spring and summer.gold or my custom gold and orange worked in late summer and fall. these work good trolling too.krylon sells little jars of paint-this one is glow orange.

snow was great thur and fri it rain hard but still caught fish. the bite was slow everyday about one per hour

power eggs and kastmaster. 14 incher acted like a mini steelhead.

my first thought was wading or floating could be done on this strech of river to cover more holes,saw yesterday that this recent rain has the river high and muddy in mac and laffayette.I dont know about about the upper.ODFW - News Release - New rule allows wild trout retention on Tualatin...

chartreuse worked on south fork yamhill yesterday.

cell phone pics don't do justice to that fish-yamhill river road or aka fort hill road

oh yea, after seeing your fillets the wheels started turning. I like the shorter smoking time and no bones. thanks for the info.

it happened a few years ago and dfw said it was natural for the males to die off.

16 inch triploid falls to chartreuse kastmaster. lost 1 legal size and caught 2 squaw fish.

went by there yesterday-gate locked.

I skin my trout and brine 2 days. smoke 2 pans and 12 hours. A fish market man told me years ago that he brined his salmon for several days. so I tried my trout for 2 and it was great. I always taste as I'm mixing and adding my brine-I like more sweet than salty and lighty rinse fish after brine.

fillet and skin, use Louisiana breading- buy at fred meyer. pan fry or deep fry. make homemade tarter sauce. simple-fast-good

I always skin my trout for better brine penetration.you are right about the time for smoking. these are a 12 hour smoke for 10-12 inchers.