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Posted
A rose is a rose is a rose...

As far as I am concerned there are really no new flies out there.

Terry I think you and I discussed just that very thing early one morning after stripping...

I would be very surprised if any new fly could be developed. Now variations of existing fly's, of course.

Dano

Glass Has Class

"from the laid back lane in the Arkansas Ozarks"

Posted

Well, I will throw my .02 in for what it's worth. I started off copying Story's pattern but have since gone with a pale yelllow body, either floss or dubbing, and a pale yellow grizzly hackle. I sometimes add the herl on the back and sometimes leave it off.

My most productive way to fish it is on a sinking line near the bottom. I've tried a lot of variations but always go back to this one as a last resort.

Dave

Posted

I guess it's kind of like a wooly bugger in that there are infinite color combos and sizes that would work. Is it the hearl that makes it a crackle back instead of a wooly worm?

“Many go fishing all their lives without knowing that it is not fish they are after.” Henry David Thoreau

Visit my web site @ webfreeman.com for information on freelance web design.

Posted

I tie them with pearl, red, silver, or blue flashabou wrapped up the hook shank with ginger, furnace, olive or grizzly hackle. I dont add the peacock herl, seem to catch as many fish without it. Im lazy by nature and it cuts out the extra step of adding it. :D I float them dry and then strip back. Im not a great caster by any means but still seem to do well with cracklebacks. They are a great fly to go to. Too many variations to carry them all but everyone finds a variation that works for them.

HFDHOOSIER B)

Dennis

Eat, Fish, Sleep,....Repeat

Member: ozarkflyfishers http://www.ozarkflyfishers.org/

Posted

Did you day there are a lot of patterns for "Crackle backs"?

I'll bet you haven't seen this $1300 model. clik here:

http://www.rtfi.us/collectible/heddon/litt...crackleback.htm

click on the recipe home and then recipe link for some interesting recipes.

Thom Harvengt

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