Zach Matthews
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Great to have you Darryl. Is it common for South African anglers to get over to New Zealand? It’s a long way for you too, but I wondered if there was a favorable flight schedule.
Zach
It’s interesting to me how much brown trout vary. To some extent it’s predictable; I feel like I can tell an Eastern European brown from an American brown based on how they look, and I’ve guessed correctly in photos before. But here in America I think the genetic lines are so mixed up, the main distinction is going to be time of year and to some extent diet. Browns which eat a lot of tailwater crustaceans seem to have richer red spots and a more buttery color. Western browns that prey primarily on classic dry flies and their nymphs seem to favor the teal to turquoise spectrum. Just my observations.
Zach
Shew, good point Tim. I was thinking these were still in the high $200s/low $300s.
What I will say is that even at that price, this still would be worth it, simply because there’s no way you wear this thing out (unlike my Renzetti Traveler, for example, which is worn nine ways to Sunday).
Zach
Aaand we finally pestered someone into coding a working static date/time plugin. No more “three hours ago” etc.
Does anyone know if Kaenon is still pursuing the fishing market? I really haven’t seen them much lately.
This is another awesome old thread. I really don’t have many shots of my boat from the side or even from a distance. Need to see about fixing that.
Zach
It sure would be cool if a lot of the guys who introduced themselves in this thread would swing by and say hi again.
Lurkers, I am looking at you.
Zach
I’m bumping up a few interesting old posts today.
Just wanted to add that since I switched to the Dyna King Barracuda, I really have become convinced that is is the best vise on the market. It’s kind of the Toyota 4Runner of vises — there might be more luxurious rides but there’s really nothing out there that’s going to outperform this from a baseline standpoint.
I mean just look at that thing:
Great piece of equipment. Mine doesn’t have the brass knobs and I wouldn’t want them.
Zach
Ha, I just found this old thread with our new ‘Topics with Most Replies’ feature. Some great suggestions here.
Zach
Thanks guys, and Chad I appreciate the feedback. That method must be ingrained in me by now — it’s the same querying technique we use as lawyers in depositions, except that I’m actually interested in the answers on the podcast (as opposed to being professionally diligent).
Zach
Hey Don –
It’s in the context of a little more extensive article on “editing” your fly line:
There’s also a video, but again I would recommend the heat-shrink tubing and a heat gun as there’s less room for error than the hand-made version in the video.
Zach
On advice from Bill Butts we made ceviche out of about a third of the crappie. It was delicious–Scott Kitchens can attest.
Here’s the recipe we used/came up with:
Cube deboned crappie filets into 1/2″ segments
Marinate in juice of lime for 4 hours
(1.5 lbs. of crappie took ~1 1/4 cup of lime juice or the juice of about 10 storebought limes)The citric acid will “cook” the crappie. When it is done marinating, cube avocado, tomato, dice red onion and cilantro, then drain crappie and mix all together salsa-style with salt and chili powder to taste. I think Tracy left the chili powder out of this batch and it could have been a bit spicier to my palate.
Thanks again Bill for the suggestion!