The Mayfly Adult In our last article titled Mayfly Nymph. We covered the basics of the nymph stage of this crucial insect in the world of the freshwater game fish and fly fisherman. We now will cover the adult phases of the mayfly. Although most of its life is indeed spent as a nymph dwelling at the river or lake bottom. It is the adult insect that has truly captured the fancy of fly fisherman. It's the adults that were given the colorful names that we listed in the Mayfly Nymph article. And it is the adult that fly fishing elitists consider the only form worthy of imitation. After spending a year or so as a nymph, the mayfly emerges to the surface. On the way, it shucks its outer skin, and pumps fluids into it's wings. This emerging stage has caught on in popularity in the fly fishing world, as the mayfly emerger is extremely vulnerable. Many mayfly species are clumsy swimmers at best, and combine that with shucking their outer nymph skin, they become a flailing treat for the waiting trout.

The Difference in Lake Trout Lake trout are a type of fish that are completely different then any other fish. Those that like to go lake trout fishing, know that they are difficult to catch. Unless you know just how to do so, well, your chances are small of actually getting one. Lake trout fish are the ones everyone wants though as their size can be enormous! Lake trout fishing is a great type of fishing, but you will need the knowledge of these fish before you begin to fish them. There are many unique qualities to lake trout. One of the most important is their size. The record weight for lake trout is over 102 pounds! Imagine bringing that in! The average weight depends on what the fish eats. Those lake trout that can benefit from being in a lake with ciscoes, smelt or sculpins will grow to large sizes. These lake trout are called Siscowets or fat trout. Those that don't have this variety of small fish to eat, will eat plankton, insects, and crustaceans. Obviously, this fish is not going to weigh nearly as much.

Fish Recipes fillet and rinse fish. Spread the fillets skin side down in a buttered baking pan. Cover fish with tomatoes garlic and the flour mixed with water. Spread with parsley. Seasoned with salt and pepper. Pour oil and lemon juice all around fish. Bake at 325 after 420 to 40 minutes depending on the thickness of the fish. Spoon pan juices over the fish several times while baking. May be served hot or cold. Garnish with sliced lemon. Serves six.

Wading for Tailing Reds
It doesn't get much better than being surrounded by several small triangles of fish tails protruding from the water ahead of you. Wading and casting to redfish like is....