Archived posting to the Leica Users Group, 2004/09/26
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Marc wrote: >and soon pulled up two brownies and a brookie -- >a Brown Trout is not a true trout but it tastes great, nonetheless. A brown trout (Salmo trutta) *is* a true (= European) trout (as is, confusingly, an Atlantic salmon), whereas a brook trout (Salvelinus fontinalus) is a char and a rainbow `trout` (Oncorhynchus mykiss) is more closely related to the Pacific salmon like coho and chinook than to the species in the genus Salmo. They are all members of the (Family) Salmonidae. >I do not believe that I have eaten better, before or since. I cooked a brown trout beside a tiny stream in Tasmania earlier this year and agree wholeheartedly. On the weekend I had hon-meguro ootoro, often known to cost horrendous amounts of money in the Tsukiji Fish Markets in Tokyo. Karen Nakamura can probably tell us about the going rate in Tokyo restaurants. >And there are folks who fish salt-water with flies though I find this >absolutely incomprehensible: they must have flies the size of pigeons and >a leader of 75-pound line! Depends what you fish for - heavier trout gear like you might use in a lake is fine for the bonefish of Kiribati, which I intend to capture some of and photograph with my Leica some day - bringing this back on topic. I have seen some guys fish for billfish with flies with gear that you could use to pull stumps out of a paddock. Marty (for whom fish form a living)