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Fly fishing in South Africa is at its Best

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Date Added : July 15, 2013 Views : 375
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Fly fishing in South Africa is at its best during the spring and autumn months when the water is cooler and the fish feed more actively. Fishing at Wagenbietjieshoek Fly Fishing Estate should, therefore, be at its best right now. Chilly mornings and bright blue skies are the order of the day and by the time you have spent the day fishing out in the fresh clear air of the estate you will have worked up an awesome appetite.

What better evening meal to prepare than your own catch of the day. This simple but tasty method of cooking trout should take no more than 30 minutes of your time.

Cleaning: If you are taking the head off (optional, can be left on) cut off just before the Pectoral fin. Holding the fish belly up use a sharp filleting knife to cut from the anal hole up towards the head. Pull out the entrails taking care to clean the blood vein that runs along the spine. Remove the scales by scraping firmly from the tail to the gills of the fish.

Rinse thoroughly inside and out and pat dry with a paper towel. Your fish is now ready to cook!

Cooking: Roll the trout in flour seasoned with salt and pepper until well coated. Heat 2 oz. butter in a frying pan and pop the trout in. Fry for about 5 minutes on either side until golden brown. You can also cook on a cast iron griddle outside on the braai.

To check if your fish is cooked, prod with a fork into the thickest part of the trout. If it flakes easily your trout is cooked. Leaving it in the pan for too long will dry the fish out!!

Garnish with a slice of lemon and serve with chips and a green salad. Enjoy your meal!

Fly fishing in South Africa is at its best during the spring and autumn months when the water is cooler and the fish feed more actively. Fishing at Wagenbietjieshoek Fly Fishing Estate should, therefore, be at its best right now. Chilly mornings and bright blue skies are the order of the day and by the time you have spent the day fishing out in the fresh clear air of the estate you will have worked up an awesome appetite.

What better evening meal to prepare than your own catch of the day. This simple but tasty method of cooking trout should take no more than 30 minutes of your time.

Cleaning: If you are taking the head off (optional, can be left on) cut off just before the Pectoral fin. Holding the fish belly up use a sharp filleting knife to cut from the anal hole up towards the head. Pull out the entrails taking care to clean the blood vein that runs along the spine. Remove the scales by scraping firmly from the tail to the gills of the fish.

Rinse thoroughly inside and out and pat dry with a paper towel. Your fish is now ready to cook!

Cooking: Roll the trout in flour seasoned with salt and pepper until well coated. Heat 2 oz. butter in a frying pan and pop the trout in. Fry for about 5 minutes on either side until golden brown. You can also cook on a cast iron griddle outside on the braai.

To check if your fish is cooked, prod with a fork into the thickest part of the trout. If it flakes easily your trout is cooked. Leaving it in the pan for too long will dry the fish out!!

Garnish with a slice of lemon and serve with chips and a green salad. Enjoy your meal!


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Model Maker,kibrendan24
Phone : 435-770-1254

Email : wagenbietjieshoek88@gmail.com

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