Harps

Top 10 list for me with fly rod this year. I’ve caught some of these in the past, but not on a fly rod. A little ambitious….we’ll see….. Wiper Bowfin Flathead Chain Pickerel Grass Pickerel Musky Tarpon Snook Pompano Jack Crevalle

Go for some other species as well, and take your grandson. Trout are fun but you can catch most anything on a flyrod if you set up right for it. If you only have one rod, set-up for trout, you can use that same rod for panfish and some light bass fishing. Opens up some more opportunities!

Late to this party, but how is this ‘slam’ defined? Maybe I missed that.

Haven’t added any new species yet this year, fishing has been curtailed by life. In an average year I’ll catch LM, SM, bluegill, greenies, whiteys, maybe a few crappie, maybe a few goggleye, longears….oh yeah, rainbows and browns. If I’m lucky I get to go up north and catch some Northern Pike. Or go south and catch some saltwater fish, mainly redfish, sea-trout, ladyfish. Weirdest fish? Gafftopsail catfish maybe. Bowfin are on the bucket list.

Not so much destinations, but species. I try to catch as many species as I can each year on a fly rod, and hopefully add a couple I've never caught before.

Go ahead. Tell them.....

My understanding is that they stock 1 musky per acre per year (so around 850 fish per year). I think the stockers are 12-14 inches on average. I fish for them on occasion, but I can't catch them. I don't know who's more stupid — me or the musky.

Articulated koi streamer.

Ever watch Fly vs. Jerk? European pike tournament on a channel I watch called ‘kanalgratis.se’ (available on YouTube). Trackers and Nitros make appearances on there pretty regular.

He’s probably never heard of Johnny or Bass Pro, although they do sell a surprising amount of Trackers an Nitros over in Europe.

I like to fix deer several ways, fried nuggets in a pan (don’t over-cook), stew (cook a loooong time), jerky….. But @Chief showed me my new favorite a few years ago on a float trip. Take a 2-3 lb rump or blackstrap cut, coat with olive oil, salt and pepper (add some rub or other spices if desired), do a quick sear, move to the side and smoke at a low temp (250-275) until deepest internal temp is 130, and take it off the grill. Slice it thin across the grain and enjoy however you please. We enjoyed it on hoagies with fresh veggies and a little salad dressing on the river that day. I was instantly impressed. I have served it cooked this way to folks who ‘don’t like deer meat’ and they thought it was roast beef. They had no idea. If you properly handle the deer at harvest and get the meat cooled quickly as possible, it makes little difference (IMO) if it’s a young of the year, a middle age doe, or a gnarly old buck - they all taste the same, more or less, if properly handled. I will admit the younger deer will be a little more tender than a mature buck or doe.

No. And yes they are legal.

I have no problem with anyone until they try to mess with me. A stranger throwing a line with a hook on it across my boat is something I took as messing with me.

I think photos were posted. Maybe. A few years ago. Those Amish have their own weird language centered on a series of grunts and croaks. Head jerks and blinking provide subtleties.