After spending a couple HARD days in the Scapegoat Wilderness in search of a big bull elk, some jigging therapy was much needed. We have spent a tremendous amount of time in the woods this fall and have had one of the toughest bow seasons in our hunting history. Usually for us, by rifle season we know every bull in the forest by name. Believe it or not, this year we have only heard a couple bugles and have not laid eyes on a single elk. With frustrations mounting…we knew exactly where to blow off some steam!!
A Holter Lake Rainbow with a Brown/Orange Pro Series marabou in his lip!!
Following up our prior blog, we hooked up the boat and headed for Holter Lake. We had a fantastic day jigging for BRUTE fall rainbows on the Pro Series marabou jigs. The brown/orange (crayfish imitation) and Black (leech pattern) were the hot ticket for the afternoon. We focused on the shorelines near Man gulch on both sides of the lake. As usual, we were using 1/8 ounce and casting into shore and working it back to the boat. We were letting it sink for about four seconds between jig ups…a little longer the closer the jig got to the boat.
The link below is a short video teaser of a PIG Rainbow Trout from our excursion to Holter lake:
The other rewarding part about this time of year is the fish are ON FIRE!! When you hook up it is an instant twenty yard run that makes for a pretty nice adrenaline rush!! Not to mention the fish are mint silver this time of year and great on the table. I hear all the time how people dislike trout…well I’m here to tell you a fall mint sliver rainbow trout is every bit as good as salmon. When you fillet a fall rainbow I would recommend wearing sunglasses because the meat is the brightest blood orange/red you have ever seen…DELICIOUS!!
See my favorite recipe below:
Golden Honey Trout
-2 trout fillets (skin on and deboned)
-spicy brown mustard (2 tablespoons)
-Butter (1 tablespoon melted)
-Brown Sugar (1 tablespoon)
-soy sauce (a splash)
-honey (2 tablespoons)
-salt and pepper
How to make the Golden deliciousness:
Heat oven to 400 degrees. Mix the butter (melted), brown sugar, mustard, soy sauce and honey in a bowl with a whisk and set aside. Salt and pepper the fillets. With an oven proof skillet, place over HIGH heat with a tablespoon of olive oil. Add the fillets (flesh down) to the pan and let sear for 1-2 minutes. Check regularly to make sure they don’t burn. I cook them dark brown but not black. Then flip the fillets and cook for 30 seconds with the skin side down. Remove from heat and brush sauce on the fillets and place in oven for 10 minutes. When done fish should flake easily…ENJOY!!
Golden Honey Trout…DELICIOUS!!
(Written by Trevor Johnson of Kit’s Tackle (www.kitstackle.com); Photos: Trevor Johnson)