WCO Report for Erie and Crawford County 11/05/01: Erie area, PA,
Fishing Report Posted: November 07, 2001

Brought to you by FishLakeErie.com


[ Lake Erie & Tributaries Fishing Report ]

Posted by WCO John Bowser on November 07, 2001 at 02:10:03:

Western Erie County / DWCO Randy G. Leighton & WCO John W. Bowser

Conditions
Fishing conditions remain good with Steelhead spreading through out the upper areas of the tribs. Large concentrations still remain at the mouths of Elk and Walnut Creeks. The Walnut Creek Project waters continue to be a great success story providing easy access and good numbers of fish. Good fishing can now be found upstream near the Legion and Girard Boro Parks. Crooked Creek is worth a try now and can provide a more peaceful setting...watch for posted areas and heavy smolt concentrations at the lower end. The Walnut Basin is open and has been producing good numbers of fish. The Basin is an excellent area for our handicapped friends and a nice place for kids (be sure to bring a long handled net). Walnut Basin anglers have had good success drifting minnows, tipped mini-foos, and casting small spinners and spoons. Anglers have also been doing very well at the Trout Run Marina. Generally, clear water conditions continue to dictate light line and small presentations to avoid spooking the fish. .... rgl

Hottest Bait observed ...
While on patrol at the Elk Creek RR Tubes, an angler was observed "hooking up" about every 5 minutes. He was using live minnows hooked in the tail with no strike indicator or bobber. Other anglers were observed having similar success rates with minnows throughout the weekend.
... jwb

Fish Cleaning
Cleaning fish (belly gutting) streamside is discouraged and discarded entrails are considered litter. Filleting fish before they reach the point of consumption is a violation. Poor Richard's and BAC on Route 5 are both authorized fillet stations and for a small fee will fillet your catch. Officers have found numbers of fish along the Trout Run Beach that have been slit open for the eggs and then discarded along the shoreline. This activity is considered littering and illegal disposition and can result in costly fines. Retaining the eggs for bait is allowed, however the fish must be retained or discarded of properly. ...rgl

Weekend violations...
This past week has been a bit hectic for officers. Violations addressed by citation this past week have included:

1 - snagging
4 - no license
2 - lack of Trout Stamps
1 - Filleting
5 - Stop Sign violations
1 - Misuse of Private Property
9 - illegal device (netting)
3 - littering
2 - catching over the limit

Officers wish to thank those sportsmen that took time from their fishing to report some of these violations & West County Officers wish to thank WCO's Kerr & Russell for their assistance in our district. Together we can all keep a level playing field where all anglers get a fair chance at these fish .... jwb


Litter
Litter along Elk and Crooked Creeks as well as the Manchester area greatly jeopardizes future fishing access. Trash left on a landowner's yard by a careless or sloppy angler is a quick ticket to posted access. The vast majority of the anglers in our area are neat and conscientious, and it is a shame that this small group of slobs continue to threaten our future. To those anglers that take the time to clean up after those folks, we are all grateful. Make yourself and the local land owners feel good by taking home all that you came with. .... rgl

Steelhead and Coho are to easy smoke.
We published the following around the holiday season last year and by popular demand, here it is again..... Even the poorest of chefs can produce fine smoked fish. Don't be afraid to experiment with spices to give your treat the personal touch....have fun!!

Whether it's salmon, Steelhead or trout, this 'smoking' brine recipe and flavor tips are sure to bring your neighbors running. Hopefully they've brought along a nicely chilled bottle of "Chardonnay', a good rich dark ale, both of which are great to have with smoked fish.

Fillet the fish as usual. Then cut into 2 or 3 inch chunks. If you want to smoke the fish in larger portions be sure to increase your brining time. Make sure to cut off the belly fat. The tail section should be 4 to 5 inches in length and that is reserved for the cook!

Basic Brine
For every one quart of water dissolve:
1 Cup of White Sugar
1/2 Cup of non-iodized Salt
1 Cup of Brown Sugar

If you want a smokey bolder taste add:
1 T of Liquid Smoke
1 T of Worcestershire Sauce

Soak the fish skin side up in a non metallic bowl with a tight fitting lid in the refrigerator overnight. Shake the container every few hours if possible.


Gourmet Herb Brine
This must be added to the basic brine prior to curing overnight.

To the basic brine above add:
1/2 Cup finely diced Onion or 1/4 of Dried Minced Onion
2 T of Coarse ground Black Pepper
3 T of Dried Parsley
1 T of Dried Oregano
1 Bay Leave
2 T of Minced Garlic or 1 T of Garlic Juice 3 T of dried Cilantro

Maple Flavored Brine
This must be added to the basic brine prior to curing overnight.

To the basic brine above add:
1 ounce of Maple Flavoring or 1 Cup of Maple Syrup
1 Cinnamon Stick


Cooking

Plug in your smoker and let it preheat. (a charcoal smoker will work fine too) Pull the fish from the brine solution and rinse under cold water.

If you used the Herb Recipe above do not rinse the fish. You may want to roll the fish over and pull it from the Herb mixture meat side up which will allow all the wonderful spices to stick to the meat.

Place the chunks of fish on racks that are on paper towels. Dab of any excess moisture and allow the fish to air dry for 45 minutes to an hour.

If you are using a wet smoke, save the brine for the moisture pan and fill to 1/2 to 3/4 capacity and place in the smoker while it preheats.

If your using the plain or Herb brine, try using Alder chunks and chips for the flavor.

If you used the Maple brine or used any other sweet brine, use Hickory! You may want to try and sprinkle some Brown Sugar on the meat while it's drying. It will give the fish a Teriyaki flavor when it comes out of the smoker.

Smoke for 1-1/2 to 3 hours.

Add chips or chunks at the beginning and at the 1 hour time frame.

Check often and when the fish flakes, it's done!

Enjoy! .... rgl


Western Crawford County / WCO Joe Russell

Pymatuning...
The south end by the dam has been producing walleye in the 18" to 20" size range. Boats jigging sonars & shore anglers using minnows are the most successful.

Conneaut Lake ...
Bass are being caught on stick baits & Northerns are being caught on minnows.

(Due to Internet server problems - Joe phoned this report in at deadline - further details can be acquired by emailing him at... fishcop16@hotmail.com .... jwb)





[ Lake Erie & Tributaries Fishing Report ]

dialup068.angstrom.net (216.29.184.226)