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| You Are Here: | Game & Fish >> Fishing >> Trout Fishing | ||||
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Tactics For Reluctant Spring Trout
In my home county, I fish a gem of a trout stream that has an unusual upstream transition zone. Instead of arising from spring-fed brooks and gradually warming as it widens miles downstream the way most trout waters do, this creek starts out as a warmwater stream and turns into a trout haven as it is invigorated by a series of large limestone springs. The water upstream from the springs gets as warm as the mid-70s in July and August, but is stocked generously with trout anyway to accommodate the intense local angling pressure. I love fishing this marginal trout water in the spring because it harbors plenty of nice fish and lacks the crowds that pound the more classic section of the creek. BE SPECIES-SPECIFIC Brook trout are more tolerant of icy temperatures than browns and rainbows, and accordingly, may feed more aggressively and more often than the other two during the snowmelt period. Take a stream thermometer along on your early-season outings and determine which species is most likely to be active. I've found that, while all three species will take worms quite readily (provided water temperatures are conducive to feeding), browns are more enthusiastic minnow-eaters than the others. Carry worms and minnows if you're a bait-dunker, but make sure you have an ample supply of the latter when spring-day temperatures peak and browns turn on. Be aware, too, that spring is the spawning season for wild rainbows, although that's not necessarily the case for hatchery-bred fish. Streams that flow into rainbow-populated lakes often harbor runs of good-sized trout in spring, and anglers who visit such flows -- where legal, of course -- stand an excellent chance of catching trout in the 20-inch class. Spawn sacs, brightly colored streamer flies or even night crawlers work well, before or after the reproductive chores have been accomplished. I'll take my big rainbow baked in a 350-degree oven with a sprinkle of herbs, a dollop of melted butter and a splash of chardonnay, thank you. The medium-sized browns and 8-inch brookies destined for the pan should be sautéed in canola oil and served with crisp asparagus. |
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