If you are remotely interested in fly-fishing
make plans to be at the Farm Bureau Building on January 5, 2008. It’s all
set now. “It” is the first “Indiana On The Fly,” all-fly-fishing show scheduled
that day from 10 a.m. to 6 p.m.
Of course, you need not be a fly-fisherman to
attend, but if you are not now a fly-caster, you may leave the show being
Sponsored by the relatively-new “Reel Women .
. . Reel Men” organization, this inaugural effort will be a one-day affair
and it will collect under one roof more fly-fishing apparel and knowledge--much
of it in the noggins’ of patrons--than Hoosiers have ever before been subjected
Patti Beasley, president of the sponsoring organization,
and a fly-fishing instructor, says this first effort is being confined
to one day to see if it will “fly” in Hoosier angling skies. Admission
will be $5.00 for all, and children less than 10 years old will be admitted
“If all goes well,”Patti says, “the show may
be extended in future years” . . . maybe even the second year.
Patti says the show is a sellout of booth space
now (48 exhibitors), and that they will run the gamut of shops, guides,
fly tiers, conservation groups, artists and others. The Division of Fish
and Wildlife will be there.
This first effort at helping fly-casters and
anglers rub elbows for a day is reminiscent of the old-time feature on
the Indianapolis Sports Show when the late and great Bill Hughes, then
a Heddon sales representative, loaded the various types of fly lines on
individual reels and brought them in for Hoosier show-goers
to test their rods for the correct line. It was then greatest demonstration
of fly-fishing I have seen anywhere.
Smallmouth bass expert Tim Holschlag, of Minnesota,
will be there to speak on effectively fishing smallmouth in Indiana. He
has spent a lifetime exploring the Midwest's multitude of smallmouth streams
and lakes. He is a full time outdoor writer and smallmouth guide since
1989. He has published two books, the first, “Stream Smallmouth Fishing”
was the classic on small water angling for the species and his latest book,
“Smallmouth Fly Fishing,” is widely regarded as the authoritative work
on catching bronzebacks from all types of water.
Seminars will be conducted throughout the day.
A schedule can be found on the club’s web-site: www.reelwomen-reelmen.com.
Fabulous angling trips will be featured from
local Indiana guided float trips all the way to Chile. Casting clinics
will be available, and reps will be available to discuss and demonstrate
The show, of course, is open to the public, as
is membership in the organization.
Novice, or old pro, you’ll find them there.
This first show is dedicated to Jack Scifres who
lived a life of fly-fishing, and an organizer of the club as an originating
part owner of the FlyMasters Store at Allisonville.
Leaves of trees--and those of the understory--are
hanging on a little longer this fall than usual, so Mother Nature is giving
us a little extra time for autumn fishing . . . more time to put your fish-frying
skills on display--not to mention the eating.
This may not be completely apropos to the subject
matter (as announced above), but I use a method of determining when the
big fall leaf shed starts. The end is more obvious--bare branches.
At any rate, to conduct my leaf-falling tests,
I position myself at a point where I can readily see the colorful leaves
floating to the earth from a tree--or trees. If I can count the falling
leaves, nature has not yet exacted her toll on the leaves. You can’t count
‘em when the big shed starts. Wind is always a factor.
And now, those “other fish to fry.” There are,
of course many methods for cooking fish. Conventionally, however, frying
is the most popular (and probably easiest, except for poaching).
To fry fish, I start by filleting them--especially
panfish like crappies and bluegill if they are large enough. If too small
to filet, I cut off tails remove scale (skin on) and fry them whole. If
they are infested with black spot, small larvae, I remove skin. Then,
with skin left on, I shave off the side filets and (with sharp knife) and
the rib cage bones, leaving as much flesh as possible.
I use an iron skillet, but a non-stick skillet
will work--any skillet, for that matter. I start by frying half a dozen
strips of bacon and augment the fryings with olive oil.
The filets (scales off, skin still on) are dipped
in a 50-50 mix of milk and eggs (beaten together), and rolled in a 50-50
mix of Keebler Club Crackers (rolled very fine) and flour. Sometimes I
add some yellow cornmeal (optional).
If you place skin sides of the filets down, they
will curl less. When first sides are a golden brown, turn them (adding
more olive oil if necessary). But turn them only once if possible. It is
important to keep enough fryings in the skillet to keep them moist.
You will encounter few bones in the eating, but
in giving youngsters fried fish--any fish--the watchword is caution even
To check for brownness, lift a part of the filet
off the skillet with a table knife. Turn filets with a spatula.