Mr. Hogito was hungry. Being early spring, there was not much life out and about and meals were few and far between.
He hadn’t eaten anything in about a week, and then it was only a small chub that he surprised along a shallow flat — hardly enough to sustain his great body for more than a day.
He cruised along a rocky shoreline, 20 feet down, hoping to intercept a careless sucker or perhaps a rainbow.
In the light of early dawn, nothing edible exposed itself and Mr. Hogito continued on a parallel track to the bank for another quarter mile.
As he rounded the point, the huge brown’s lateral line sensed commotion in the distance and his exceptionally sensitive nostrils picked up a faint scent that made his fins twitch with anticipation.
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If the steelhead of a lifetime is something you’ve been dreaming of, look no further than the streams of Northern British Columbia — the home of the largest steelies in the world.
My top pick for an outfitter in the area caters to small groups of 4 anglers and has many, many, many fish over 30 pounds (including this jumbo hawg in the photo) to his credit. He’s also hooked at least one steelhead that would have gone over 40 pounds and guided an angler to a 28-pound world line class record.
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So, that fish you caught the other day didn’t quite turn out to be as good on the grill as you had expected. In fact, you decided that it tasted a little too “fishy.” The funny thing is, however, fish shouldn’t ever taste fishy — and when it does, it usually means it was not properly taken care of between the time it was caught to the time it was eaten. The good news is that dreaded fishy flavor can be avoided!
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What I’m about to tell you is going to sound a little crazy, but hear me out. I’ve been sitting on this for quite a while, but I figured it was finally time to let the secret out and clue you all into some of the most productive trout lures I’ve ever come across.
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