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Monthly Archives: May 2011
- The insect hatches at Bewl are variable from year to year due to the changing water levels.
- The most predominate emerging insects are the midges (chironomids) which is the primary diet of the trout.
- Shallow areas of Bewl will hold sedges, damsel flies and some buzzers
- There is a plentiful hatch of large black buzzers from the middle of March right through to the end of April when they stop hatching.
- Smaller brown and olive buzzers start to appear in late April and May
- Hawthorn flies (terrestrials) tend to appear at the end of April.
- The deep-water species of midges provide food for the trout during the summer. These tend to be quite small.
- From June to October there is a light but continuous presence of large dark midges.
- June is a good time for sedge but their abundance is dependent on high water levels as they need this to thrive.
- During mid June to October corixa, damsels and shrimp become an important food source if plentiful.
- The existence and quantity of daphnia vary because they feed on algae, which in turn is dependent on the condition of the water. A good fly to try if fish are feeding on daphnia is the blob.
- From mid summer to the end of the season coarse fish fry become the main food source. Fry tend to favour deep-water bays and along the banks where there is enough deep water to shelter them. This is a time when larger trout can be caught from the bank as they come in close to feed on the fry.
- The Crane fly better known as Daddy-long-legs is a good source of food for trout and always worth using in its many fly dressings.
After spooning it is evident that this trout has been feeding on daphnia
To create this delicious summer dish follow the instructions below:
- Clean a good size trout (2lb–3lb)
- Stuff the trout
Stuffing The most convenient stuffing is a mixture of sundried tomatoes and breadcrumbs, with lemon zest and seasoning. The stuffing needs to be dry so it absorbs the moisture from the trout. You could also use the regular stuffing for turkey or chicken.
- Sprinkle some salt and pepper to the inside of the trout before stuffing.
- Place the trout in a fish cage/grill alternatively you could wrap the trout in thick cooking foil with some butter or oil.
The advantage of using a cage is that you can add a smoky flavour to the fish by adding wood chips & herbs directly onto the hot charcoal.
- Place the trout onto a barbecue only when all the flames have disappeared leaving the glowing embers. Don’t have the trout too close to the glowing charcoal so that it burns but you do want it to be hot. Cook slowly turning regularly, at this stage you could add oak or hickory wood chips to the glowing embers to create an extra smoky flavour or herbs such as bay leaves, chives, thyme, rosemary, parsley or dill (this is optional). We have lots of herbs growing in pot around the barbecue, for this purpose.