Fishing for fun

The California record is nine pounds,eight ounces.

The Volcano Creek Golden is one of the most beautiful fish in the world.

It has a light olive back which suffuses to gold then crimson at the lateral line.

Olive parr marks are evenly spaced along the lateral line and remain visible in all but the oldest.The golden yellow flanks meld to a brilliant orange ventral surface.The operculum are of the same fiery orange as the belly.The orange ventral and the anal fins look as though the tips were dipped in white paint.Bold black spots spatter the dorsum and become profuse at the base of the caudal fin.Most Volcano Creek Goldens spotting is absent or minimal below the lateral line.Volcano Creek Goldens are found in over three hundred sierra waters.and are the goldens typically encountered by high country anglers.

There are numerous streams,lakes and rivers in the Sierra Nevada's where the angler can catch the beautiful Golden trout.

Some of my picks are Convict Lake,Volcano Creek,Kern River,Cottonwood Creek,Coyote Lake,Red Lake,Strawberry Lake,Devils Bathtub lake,Mallard lake,Lundy Lake and numerous small streams on the eastern sierre front.Just because a stream is four feet wide and three feet deep,doesn't mean there aren't any fish in it.

I have caught many nice sized trout in these creeks,and it doesn't take long to get your limit either.

And now for one of my B.B.Q. TROUT recipes.

1 TROUT

BBQ SAUCE

CILANTRO

SALT AND PEPPER

Place fish on a sheet of aluminum foil

Mix the BBQ sauce,salt,pepper and cilantro togeather.

Fill the cavity of the fish with the mixture.

Place on BBQ and cook 5 minutes on each side.

Side Dish; Fried potatoes and onions covered with Apricot Jam.

This meal will have you going back for seconds.

Rainbow Trout on the Grill

Rinse trout under cold water and stuff with lemon

wedges and onions. Wrap in foil and cook on hot

charcoal or gas grill for 6 minutes on each side.

Do not overcook.

Open foil and, with back of fish facing you, remove skin.

There is a line down the middle dividing the back meat

and the belly meat. With fork, pull back meat toward

you and belly meat away from you and remove bone

intact. Squeeze on fresh lemon. Salt and pepper to

taste.

Find more great recipes over at flread45