08-25-2011, 04:39 PM
[cool][#0000ff]Starvation is a very underappreciated smallmouth fishery. It is loaded with them and they are probably larger on average than most other Utah fisheries. Problem is that they have too much competition for the anglers' attention...perch, walleyes, trout...carp, chubs... [/#0000ff]
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[#0000ff]I'm attaching some pics of Starvation smallies. They love plastics and cranks thrown all around the shoreline...especially in the rocks. Lots of rocks at Starvy and lots of smallies. They get plenty of crawdads and baby perch to keep them growing and chunky. Note the one pic of the "bluegill shaped" smallie I caught there on one trip.[/#0000ff]
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[#0000ff]I do have some smoked trout pics somewhere, but I am in the process of doing a photo how-to on this batch today. Basically, I don't mess with the fancy foo-foo brines. I just fillet the fish, leaving the skin intact, then do a "dry rub" prep with salt, sugar, brown sugar and super spice. I let it sit for a couple of hours to soak out moisture and form a glaze. Then I run it through a couple of pans of smoke and it is as done as you want it. [/#0000ff]
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[#0000ff]That is a fast smoke recipe I have been using on trout for quite a few years. Got it from an old guide in northern California. It was how he smoked salmon and steelhead. The idea is that you are not preserving it to last through a long hard winter so why do the heavy brining? My smoked fish often doesn't last more than a few days before disappearing. I eat a bunch myself and my stash gets raided by "visiting indignitaries" a lot.[/#0000ff]
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[#0000ff]Remind me in a few days and I will probably have a PDF paper put together on it.[/#0000ff]
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[#0000ff]In the meantime, get your life together and MAKE time for a Starvy trip. You need it.[/#0000ff]
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[#0000ff]I'm attaching some pics of Starvation smallies. They love plastics and cranks thrown all around the shoreline...especially in the rocks. Lots of rocks at Starvy and lots of smallies. They get plenty of crawdads and baby perch to keep them growing and chunky. Note the one pic of the "bluegill shaped" smallie I caught there on one trip.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]I do have some smoked trout pics somewhere, but I am in the process of doing a photo how-to on this batch today. Basically, I don't mess with the fancy foo-foo brines. I just fillet the fish, leaving the skin intact, then do a "dry rub" prep with salt, sugar, brown sugar and super spice. I let it sit for a couple of hours to soak out moisture and form a glaze. Then I run it through a couple of pans of smoke and it is as done as you want it. [/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]That is a fast smoke recipe I have been using on trout for quite a few years. Got it from an old guide in northern California. It was how he smoked salmon and steelhead. The idea is that you are not preserving it to last through a long hard winter so why do the heavy brining? My smoked fish often doesn't last more than a few days before disappearing. I eat a bunch myself and my stash gets raided by "visiting indignitaries" a lot.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Remind me in a few days and I will probably have a PDF paper put together on it.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]In the meantime, get your life together and MAKE time for a Starvy trip. You need it.[/#0000ff]
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[#0000ff][/#0000ff]
[signature]