A perfect forecast gave the green light to the RAA Rotoiti day trip and 16 anglers in six boats set forth to do battle with Lake Rotoiti’s famed trout. We meet at Gisborne point, wished each other luck and arranged to meet at Puketapu point for lunch.
At lunchtime it was obvious that some had more success than others. Tactics, flies and locations were all discussed to help improve the catch rate.
In the afternoon most of us headed for the spot that gave Chris and Jenny all their fish in the morning and most of us caught fish as a result. (Thanks Chris and Jenny for that).
We finished at Gisborne point late afternoon to discuss the day and weigh fish for the club records.
Manuels 3.12kg was fish of the month and Jenny nearly caught her first limit.
A big thank you to everyone for making this a successful day out, especially the skippers who provided boats.
Below are some of the images captured on this day
Rotoiti Day trip March 2013
from the Rotorua Anglers Association Newsletter December – 2012 January 2013
- Two 2lb trout (or one 3lb trout)
- 4 strips of bacon, diced
- 1 large onion, finely diced
- 3 or 4 good sized potatoes, thinly sliced
- Two or three carrots, diced or grated
- Salt, pepper and thyme to taste
- 1 ounce of butter
This recipe, prepared in the one pot, will serve four hungry anglers.
Cook diced bacon and pour off fat, stir in diced onion and saute lightly.
Add potatoes, carrots and seasonings with enough water to cover all ingredients.
Simmer with lid on pot until vegetables are cooked and a thickening sauce has formed from the potatoes.
While this simmers prepare the trout by making a V-cut along all fins, remove with the bones and cut-off head and tail. Place trout gently on top of simmering chowder and replace the lid until trout is cooked.
Using two forks, split trout down the back through fin cut and carefully remove backbones and ribs. These should come away in one piece.
Add butter, stir up the mixture and serve with hot bread rolls and a salad of tomatoes and cucumbers, splashed with tarragon vinegar and freshly ground black pepper.
The last kids fishout was held today at the Eastern Fish and Game Hatchery. 366 young anglers were taught to cast a fly and catch a Rainbow Trout – some for the first time. Below are some of the images captured on this nice spring day.
Today the second kids fishout for September 2012 was held today at the Fish and Game Hatchery pond. Hundreds of young fisherman and fisherwoman caught a trout many for the first time. Attached are some of the images of the action taken during the morning session.
Images from the morning session September 2012
This recipe was generously given to RAA by Graeme (Wally) Dale,famous cook of wild Game and fish, he calls this his “signature dish’. Also as printed in RAA newsletter August 2012.
- Butter and margarine – about two teaspoons of each
- Chopped chives – about half of a 5.0 gram packet
- Crushed ginger – two teaspoons
- Juice of one lemon – about 50 mls
- White wine – 100 mls
One trout about 2.0kg – filleted, skinned, boned and cut into suitable sized pieces. About six pieces each side. (Those really nice fat trout with the bright flesh are ideal for this dish)
Turn on warming drawer and put in a serving dish for the trout.
Arrange the dish so it is on a slight angle. This will allow the juices that run off the trout to pool in the bottom corner.
Put frying pan on to a medium heat and melt the butter and margarine.
Add the chives and fry gently for two to three minutes.
Add the crushed ginger and fry gently and stir to mix everything togeather.
Try and have the chives/ginger mix spead as evenly as possible over the bottom of the pan.
Add the trout pieces and fry on both sides – about one minute per side. The trout needs to be only just cooked (even slightly underdone) then remove to the dish in the warming drawer to rest.
The trout may need to be fried in two batches. If this is the case, just add more chives and ginger before frying the second batch. About half as much as was initially used.
Once the trout pieces are resting, tip out any excess of the butter/margarine mix (if this is required) and return pan to heat.
Add the white wine to deglaze the pan and then add lemon juice.
Stir gently until this sauce has reduced by about half. Spoon out any juice that has run off the trout and add to the pan.
Stir again until sauce has reduced a bit more. It won’t thicken, but should be a nice yellow to golden colour.
Get the serving dish out and arrange the trout pieces evenly. Pour over the sauce and serve.
This dish goes well with potatoe bake recipes and coleslaw.