I went out this morning with the express purpose of harvesting three trout for the dinner table tonight. I took a look at my dashboard clock when I got out of the White Whale “my vehicle” and it said 8:46am. I fished non-designated water. I am also not naming streams anymore on the open internet.
9:52am I re-entered my vehicle. I landed 16 browns on silver panther martins with red and blue accents. The sizes ranged from 4 inches to 18 inches.
I kept two around 14 inches and one 16 incher. I believe only catching trout for sport is injuring a fish for the sheer sport of it and is inhumane.
On the way back to vehicle I stumbled on some morels under an apple tree.
I chuckled to myself as I cleaned them. I can remember reading a guy’s post last night where he said he only kept stockers and never wild trout. The only way to tell if a fish is a stocker or wild is by watching the stocking truck drop them off or cleaning them. Is a little too late to let them go if their flesh is orange and firm just like all three wild trout I kept. The ones that claim to never keep wild trout are not fooling anyone besides themselves.
I practiced what I preach. I let go the 18 incher. I stopped fishing when I caught my third trout which made my limit. I was selective on my keepers. In the near future if I decided to keep some more, I will be responsible and select a different waterway to keep them from.
I am up for a new recipe for trout. Anyone have any? I will fry up the morel in the usual way but I am willing to try a new way if one of you supplies me with a new recipe?
Photo here later of trout plated. Check back around 6pm.
if they dont have any color to the flesh then they are tastless to me like eating cotton or something. i ate a 14″ brown off the grill sat night MMMM, enjoy them len as im sure you will and great photos again 
