RodFlyFishing2.com

Johns Fishing Pages “And it shall be that every living thing that moves, wherever the rivers go, will live. There will be a very great multitude of fish, because these waters go there; for they will be healed, and everything will live wherever the river goes….Along the bank of the river, on this side and that, will grow all kinds of trees used for food; their leaves will not wither, and their fruit will not fail. They will bear fruit every month, because their water flows from the sanctuary. Their fruit will be for food, and their leaves for medicine.” - Ezekiel 47:9, 12 It is very interesting but have you ever stand next to a river and take a look at the surrounding environment around the river bank? I never really did until one day when I drove across a bridge over a deep river on my way to my mother-in-law’s house. The children were swimming freely in the river. Further down, I saw some women washing their clothes in the river. Some men were enjoying an afternoon of fishing act

Feel free to click on link

Compliments of the season to all  for 2011 and I hope you had a good new year with not to much of the old beverage. Had a great break away, lots of fishing, scallops, and mussels and mostly time out. If you pull it up on Google  you will see where we went a great retreat.  Pohuenui Nature Resort. Can only be got to by boat. But it was a well worth the time. So now it is a new year so we will all be getting back to work and into the swing of things.

Smoked fish Cakes ingredients 4  heaped tablespoons mayonnaise 3 eggs 1 teaspoon ground white pepper 1 tablespoon of Coleman’s hot mustard 1 tablespoon fresh garlic purée 2 cups of breadcrumbs two tablespoons chopped parsley 450 g smoked fish, diced or pulled into small pieces mix all the ingredients, except the fish, together thoroughly, then gently add the fish place heaped  tablespoons on a plate of more breadcrumbs and press down coating the bottom of each fishcake with crumbs place a quarter of cup of olive oil in a heavy pan and heat stop place the crumb coated cakes in the hot oil and flatten gently. Cook until the bottom side of each is nicely brown and crisp, then turn and continue cooking until browned on both sides and hot all the way through. Makes approximately 24 fishcakes For more recipes please feel free to  Click here

http://www.kiwi36.com   Merry Christmas to all, as this will be the last blog until January. If over the holidays you are fishing and you have caught your fish. Cleaning and cooking will be on the agenda. The traditional and popular method is to smoke you catch. This is very simple using the type of hot smokers available at most fish retailers and hardware stores. For a quick and simple smoked trout. Gut and clean the trout, cut off the head and tail, Butterfly the fish- cut length ways from the front down one side of the back bone, but don't cut right through, and fold out those halves  with the skin side down. either soak in salt and brown sugar brine for a few hours, or overnight in the fridge, or if you are in a real hurry, sprinkle salt/ sugar over the flesh while you organize your smoker. When you are ready to smoke, rinse off most of the salt and sugar, Pat dry with paper towel, sprinkle a little more fresh salt and sugar, and place the fish skin side down on a rack  in

http://www.kiwi36.com/ On the beach wear warm body waders and wade out further distance.  Fish the incoming tides. Be prepared to fish into the night. Have pre-baited traces ready to clip on to replace empty hooks. If plagued by paddle crabs stick it out as this means the snapper have arrived Try tough baits like salted mullet when crabs are a problem. Always secure baits with bait elastic. Check it out promising areas at low tide when the contour of the bottom and key features like kelp beds, guts and channels are revealed. Always use the Rod, not the reel, to lead a fish into the rocks or beach and wait for an incoming wave  and use the power of the water to float the fish to you.