Braving the elements was worth it today!

[moparman]

Now I am not much of a fisherman and I haven't caught very many trout in my life. Mostly 10"-12" planters and a few natives in the 14"-16" range. I just never had the patience to stand around and drown a worm. Today, however, I landed my biggest trout ever at 20 inches long. (Sorry but I didn't weigh it.) I used a Castmaster lure in a settling-pond-type area of the North Fork of the Payette River that runs behind the now-demolished-and-leveled-sawmill my wife worked at for over 14 years.
It was a nice fighter and great fun getting it to the shore and over the 9 foot ice shelf next to it.

We will enjoy eating it with lemon or maybe some chipotle seasoning.

http://www.frontiernet.net/~mramazin/Frank%20N.Stein.jpg

I named it Frank.

Middle initial is N.

Last name is Stein.



CUZ IT IS A MONSTER!!!

2me anyway.....:biggrin:

[ALBPM]

Excellent!!!! Very nice Rainbow!!!

[Da Nerd]

Nice fish...does it have white or pink meat.??

[slakline]

Nice Catch.... I hope you enjoy(ed) the good eating.:shades:

[moparman]

It's pink. And I'll be cooking it tonight.

[georgestrings]

Congrats...


- georgestrings

[Da Nerd]

Pink meated trout are a real treat...bet you enjoyed it.
NOW go get a BIGGER one..!!

[moparman]

Well, today I got a smaller one but not much smaller. Tomorrow's dinner size for my wife and I. Just right. However, it took me 4 hours in the cold Idaho winter to get it. I am thinking that it may be time to wait a month for some warmer weather......BRRRRRRRR.....:?

[Da Nerd]

Warmer weather and they wont be 'there'......have to find the honey hole where they are hanging out with their 'buds'.......

[Da Nerd]

..

[idsubgun]

Kim, a couple guys from work have been slaughtering the browns in Cascade lake. Been fishing it?

Hey, speaking of Chipotle peppers, here's a recipe from last Sunday's newspaper. I haven't tried it yet but does sound good.


Chipotle Ranch Dip

1 packet of Ranch dip mix
2 1/2 cups sour cream
3 tablespoons fresh lime juice
2 tablespoons pureed chipotle peppers
1 teaspoon ground cumin
2 1/2 tablespoons fresh chopped cilantro

Place all ingredients in blender and blend until smooth.

[Jon Frum]

Good catch!