The recipe for the saltwater popper – aka BNB (Bass N Brim) popper follows: Nook: Tiemco TMC8089 #2-10 Thread: Danville Flat Waxed Nylon Tail: Slinky Fibres Legs: Sili-legs over a ball of Hareline UV Dubbing Body: 10mm crystal chenille with 2mm two tone foam cut with a Chernobyl Ant cutter Indicator: 2mm Two tone foam, vibrant colour to suit.
This fly was designed by Brett Clarke who founded BWC Flies in 2012 and was featured in FlyLife, Number 81, Spring 2015
14 Aug – 7:30 at Raiders Weston. Our Annual General Meeting – come along to receive updates on finances and next year’s program. All Office Bearers will face election – nominate if you’d like to help shape the club.
Next Activities
24 Jul– Fly tying by Zoom. Saltwater Popper led by John. Zoom invite and instructions will be sent via email and blog.
16 – 18 Aug– BJ is taking us to Bondi Forest Lodge – a comfortable cabin near Bombala with a stocked lake. Hopefully we will conduct the 120 minute fly tying/fish catching challenge. Contact BJ to register – we have some already signed up, but there is plenty of room.
The streams are closed and our formal program has ended. Already we are starting to look towards the AGM (thinking about joining the committee or council? – you’ll be most welcome), the ever enjoyable Bondi Forest trip (no smoking fireplace nowadays) and Casting for the Public – how quickly a season goes.
This issue is dominated by photos – this will bring a smile to one of our members who embraces the visual aspects of the newsletter. Some excellent late season rainbows, overseas travel and images from our distant, northern, chapter – but gazumped for the photo of the month by Ryan’s stonker.
I’ve also made some changes to our fly tying information base – hopefully making it easier to use as a resource to inspire those fur and feathers folk.
For those using our fly tying posts for ideas, I’ve started adding search keywords to the posts and have updated our fly index to explain how to use the index and the blog search function. Thanks Lachy for encouraging this change.
Flies are currently labelled with keywords to effectively create categories labelled wetfly, streamerfly, dryfly, emergerfly and nymphfly (have I missed something?). A fly pattern can have multiple keywords.
I note that identified priority actions include further research work to determine the susceptibility of non target species including Rainbow Trout, along with native species, and species in marine environments.
After a few weeks in Malaysia and Europe this cooler weather has come as a bit of a shock – not assisted by Lyall’s beautiful image above.
Reports here of our past two events – looked to be very successful and I’m as jealous as get go that I missed them. Well done Al for the dry fly show up in the Brindabellas. Stefan has produced another of his thoughtful pieces, along with a new recipe. A couple of superb late season fish from Paul
The club goes into a bit of a slow down from the perspective of events during this cooler weather, but surely there may be some of you have been up at the spawning run – share some news with the rest of the club. Also, if you have an idea for an event, eg Damien’s ‘Back to Buckenderra’ of years gone by, please come forward.
I told you of the blue trout, I had always wanted to cook a fresh caught at Tumut.
Well I had made a “court bouillon” in preparation and took it with me to Tumut, or more correctly Meg had made it for me, but I did not plan the execution too well (no fish to cook while camping) and brought it back so…….
I just went to the markets and for $8.50 bought a trout (albeit dead ☹ ) and had it cooked for lunch. The taste even then was spectacular and makes me want to do it streamside even more sometime,
The following is a translation from a French wiki entry, and refers to the same process but with slight variance, uses wine and such
“Blue trout refers to a culinary preparation of trout drizzled with hot red wine or vinegar, then cooked in a court-bouillon composed of red wine or vinegar, onions, salt, lemon. The recipe is cited as early as the 17th century by Nicolas de Bonnefons, in Délices de la campagne [ 1 ] , and it applies to salmon, pike, carp and trout.
In order to best benefit from the subtleties of the original taste of this wild-caught product, the trout can be prepared “au bleu” .
When cooking, the vinegar turns the mucus from the trout scales , which will take on a bluish tint, hence the name of the recipe.
For example, it is served with a vegetable Bordeaux sauce, court broth, lemon and melted butter … “
The photo of the fish in the pot is mine, the other with garnish is a clip from the Internet.
“Here’s the tying instructions and materials, courtesy of Craig Coltman:”
Many anglers are familiar with Vern Barby’s excellent fly, the Magoo, which we first described way back in 2016 FlyStream #12 – The Magoo – FlyStream. This pattern has caught thousands of trout since Vern created it in 1999.
Materials
Hook – size 10-12 Wet fly
Thread – Black 8/0
Bead – 3mm copper bead, coloured chartreuse.
Tail – Black Marabou.
Body – Black/emerald Sparkle Dubbing. (If you can’t find this, substitute No 46 Spectra Dubbing and black rabbit fur, blended in equal proportions.)
Collar – Black hen hackle.
Tying Instructions
1. Place the bead on the hook.
2. Tie in a clump of black Marabou for the tail. I break it off to a length of 3cm for a size 12 hook, and 4cm for the larger size 10 hook.
3. Dub the body.
4. Tie in four turns of the black hen hackle immediately behind the bead.
5. Whip finish.
6. Scruff up the body dubbing with some Velcro to give the fly a more mobile, lifelike appearance.
If we have time we could visit the original Viva lure fly, as well have the colours.
