Page 30 – VOICE OF THE SALT VALLEY LAKES – May 2006
Summer fly fishing for bluegill
Now that water temperatures are beginning to warm, it won’t be long before bluegill move into the shallows looking for food.
Once they move into shallow water, bluegill become easy prey for anglers, and that’s what makes spring the best time to go after them with fly fishing equipment.
There is no better way to take bluegill from shallow water than with a fly rod. Fly fishing for bluegill can be a real challenge. It is productive, and it’s a lot of fun because every fish you catch on a fly rod, even a three-fourths pound bluegill, feels like a “big one.”
Grilled Fish in Fruit Sauce
Fly fishing provides big advantages over other bluegill fishing methods. A fly fisherman can present his fly delicately with pin point accuracy, which gives him the edge he needs to consistently take large bluegill.
The “Improved McGinty” fly is an excellent bluegill pattern. It’s a variation of the famous McGinty trout fly, but it’s easier to tie, requires fewer materials and produces well when fished whether weighted or unweighted.
2 lbs. fish fillets 2 limes 1 lemon 2 large oranges 2 sticks of butter or margerine Melt butter in pan or microwave until just liquid. Grate oranges and lime (just the zest) into butter. Then add liquid of one orange, one lime, and 1/2 lemon into butter and mix. Slice the rest of the citrus into 1/4 inch slices and set aside. Cover heated grill with tin foil under the fish so it doesn’t stick. Next, either fillet the fish or split open and lay flat with skin side down. Then cover the fish with the fruit slices and marinate with butter mixture, splashing a little over the coals just creates smoke for a better flavor. Cover and cook, lifting lid frequently to generously mari- nate with butter mixture. Remove from grill when fish is opaque and flakes easily. Marinate once more before serving.
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