||WEEKLY FISHERY REPORT|
Boat bookings: Tel.01877 385 664
Gateside Bay:Temperature at 6ft - 15C, Water Clarity 2.0m on the secchi disk.
A breezy and cool end to spring and start to summer coincided with the fish (and anglers )being on buzzers or dries. With less than a month to the longest day, the evenings now have the potential to be pleasant - and present a good chance of getting hold of a last minute boat at the Lake. Top drifts have been Shear Point, Hotel Bay, Sam’s or Reedy Point and Reedy Bay. The latter drift can mean the bays on either side of Sam’s Point – depending on the angler.
Keith Anderson (pictured left – photo Paul Barr) of Lothian and Borders Police became the new National Police Fly Fishing Champion. Paul Barr of Central Scotland was the runner up. The 4 man team event was won by Lothian and Borders Team A (McBride, Bell, Anderson and Dicvkson). The 70 competitors landed 117 fish for 237lbs and returned a further 37 fish.
In the Scottish Anglers National Fly Fishing Championship Heat on 19th May, 59 anglers caught 329 fish 658lbs – of these 127 were returned. Top bag on the day was Andy Kemp of Perth RAFC with 12 fish for 23lbs (Reedy Bay, Midge Tip and Buzzers), 2nd was Andy Dunn Norhet AC with 11 fish. The cut of weight for qualification was 12lbs 5oz.
The Fire Service had their Menteith outing on Monday and landed 48 fish for 108lbs with 15 boats.
In the 3rd Heat of the Scottish Club Championships Sponsored by the Daily Record, Angling Centre Stirling and Famous Grouse Whisky, the 48 anglers bagged 56 fish for 124lbs – there was no catch and release. First placed were Irvine and District (A.Boylan, D.Inglis and Jim Watson) with 13 fish for 27lbs 6oz. In 2nd place were Change AC with 8 fish for 17lbs and 3rd were Kinross AC. Through to the Champion of Champion’s Final are Andy Boylan, Dougie Inglis, Kevin McCabe and Angus Gall. Andy Boylan was fishing diawl bachs on a midge tip at Sam’s Point. The winners, top rod and heaviest fish (N.MacNeil) received bottles of Famouse Angler (Grouse) Whisky.
On the second night of the Angling Centre Stirling Menteith Boat League the 34 anglers landed 69 fish for 205lbs. Andy Dunn was first with 5 fish for 11lbs, 2nd equal was Ken Oliver (5 for 10lbs) and Alan Brock. There were 5 limit bags of 5 fish. Andy Dunn got the ACS line for the heaviest bag and Ken Oliver won the ACS line for the biggest fish.
Other Catches: Stewarton AC 7 boats 43 trout 98lbs plus 7 rtd, Pentland AC 4 boats 17 fish for 39lbs and Badenoch 5 boats 30 fish.
We have 4 boats available for next Saturday’s Evening Sessions.
Alan Ross's Trout Pate Recipe (Thanks Alan)
2LB OF WELL BONED COOKED COLD TROUT
1X HEAD OF CELERY
1 LARGE ONION
2 TABLESPOONS OF HELLMANS MAYONNAISE
2 TABLESPOONS OF FRESH OR BOTTLED LEMON JUICE
COOK TROUT IN MICROWAVE AND LEAVE TO COOL
STRIP SKIN OFF TROUT AND CAREFULLY REMOVE FLESH FROM BONE.
IF CARE IS TAKEN THE FLESH CAN BE REMOVED LEAVING THE BONES BEHIND.
FLAKE THE FISH IN A BOWL MAKING SURE THERE ARE NO BONES LEFT.
THE TROUT CAN THEN BE PULPED IN A PROCESSOR
WASH AND DRY CELERY HEAD AND PULP IN A FOOD PROCESSOR.
STRAIN AND RETAIN FLUID.
WASH AND PULP IN A FOOD PROCESSOR ONE LARGE ONION
STRAIN AND RETAIN FLUID.
IN A BOWL MIX THE PULPED CELERY, ONION, MAYONNAISE AND LEMON JUICE
AND FINALLY ADD THE TROUT PULP.
SEASON TO TASTE
AT THIS STAGE YOU CAN ADD SOME OF THE CELERY JUICE OR ONION JUICE IN EQUAL QUANTITIES IF THE MIXTURE IS TOO DRY.
CAN BE SERVED RIGHT AWAY AS A STARTER ON TOAST OR BUSCUITS.
OR PLACE INTO SMALL DISHES AND COVER WITH A LITTLE MELTED BUTTER TO SEAL.
LEAVE TO HARDEN AND COVER WITH CLINGFILM AND FREEZE.
IT IS ESSENTIAL THAT YOU STRAIN THE VEGETABLES INITIALLY SO YOU CAN CONTROL THE CONSISTANCY OF THE PATE BY ADDING FLUID IF YOU DON’T YOU WILL END UP WITH A MUSHY MESS.
ALSO THE LENGHTH OF TIME IN THE PROCESSOR WILL DETERMINE IF YOU END UP WITH A FINE OR COURSE PATE.