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Show Wednesday, September II, 1974 a FISHING by Dave Mueller THE PARK CITY cum Page And After Youve Caught Em. Through the course of many issues of the Coalition this summer, I have discussed the catching of trout, the releasing of trout, the cleaning of trout, the preservation of trout habitat, the innovations of y management, weather conditions trout like best, weather conditions trout fishermen like the least, insects the trout feed on, insects which feed on the trout fisherman, and many other pseudo-myth- s concerning the varied aspects of trout fishing. It has come to my attention that I have overlooked one aspect of trouting the eating of trout which in itself can be major rewarmighty ding after all the other rigor and ritual is finally acted out. By a longshot, the most popular way to cook up a mess of trout is to fry em in butter, as longtime Park City sportsman John Georgio says. He suggests mixing up some flour and commeal with some salt and pepper in a paper sack, putting in each fish for a good shake, and then fry it to taste in the good old pan. Some like them crisper than others, asserts Mr. Georgio, but youve got to be careful to not bum the butter. Dont make the mistake of not including a slice of lemon. A traditional method of fixing a larger fish comes to this writers attention via that scion of the outdoors, Rusty Prudence. Rusty is adamant to claim that out on the camp the best trout you can eat is prepared by coating the fish with thick, clay-typ- e mud. Then just put the fish to rest right in a bed of hot coals and wait. Rusty didnt say how long to wait I would imagine until the mud is baked on solidly. Mr. Prudence assured me that all would be truly delicious when upon removing your fare from the fire, you break off the clay covering, the skin peels off with it, and youre left with steaming, tender trout fillet. Truth, says Russ. Edwin Grose, who makes a habit of bringing home larger specimens of the trout race, has developed a fine way of overcoming the gaminess trout. He parboils his catch for several of older, minnow-eatin- g minutes until the flesh falls away from the bones, and then uses the trout meat, sans skin and bones, to make trout loaf. After mixing the trout with lemon juice, cayenne pepper, beaten eggs, milk, salt, and breadcrumbs (all to taste), Edwin mixes in a cup of chopped celery f and teaspoon of baking powder, puts it all into a greased pan and bakes the dish for forty minutes at 350 degrees. Tastes just like salmonloaf, says Ed, as he baits up his hook with another chub. 17 . . Don Stoll is another trout eater who prefers a baked fish now and then, but he is apt to take his larger fish and stuff them like a chicken or turkey. Don uses bread, garlic, and onions in his dressing, and bakes his trout at 275 degrees for a half hour per pound of fish. Some of the most delicious trout I have ever eaten in this town were served over the bar at the old Gold Digger Saloon when Jim Marcellin was proprietor. Jim always had a smoked trout in the beer cooler that he would offer over the bar on occasion. Smoked trout makes a fine snack item, and are easily prepared with a homemade smoker. The trick of the taste is in the brine and the wood, and IU be darned if Jim didnt want to keep that a secret. I think I remember choke cherry one particular evening when Bob Dean and I were trying to pry the secret from him, but the three-fifth- s of Scotch we were doing the prying with didnt do much for our investigative reporting. I can personally say that I have enjoyed trout prepared in all these manners, as if the truth were known, no matter what you do to a trout (aside from overcooking), the original product is such a fine item, it is trout-fisher- hard to miss coming up with a culinary masterpiece. However, I think that the tastiest fish I have ever eaten were prepared in the simplest fashion. It might have had to do with the fact that the fish were taken from the pure, high country waters of the Uinta back-to-ear- th Mountains. And it might have been because none of the fish were over seven inches in length,' at a point in the lives of trout when they are feeding exclusively on insect forms, and have yet to include minnows or other items in their diet which reduce the sweetness of their flesh. I had caught several of the small fish for supper and had decided to dispense with pan or foil or whatever. I skewered each fish on a stick like a hotdog and roasted them over an open fire until the skin began to blister. With the addition of a little salt and pepper, these small fish (eaten like com on the cob) became as tasty as anything I have ever eaten. The beauty of the whole thing is that this was most likely the FIRST method any one ever used to cook up a trout. So the next time you get a mess of trout and begin to haul out the frypan, remember that there are other ways of making a trout taste really good. If you eat trout more than once a year, you might want to please your palate in more ways than one one-hal- HELP! Applications are now being taken . by PARK WEST RESORT for the following departments. Being a shot maker on the practice tee and taking this ability to the course are two different things. Also, why can 6 many make the good move on the practice swing and yet, when they swing with the ball there, we see a completely different motion?; One important reason for these phenomena is that the student is under much more pressure when he is playing a shot on the course. He has to live with the consequences, and this often causes fear and anxiety, especially in competition. Fear and anxiety can interfere with the mental concept of target projection and with the physical motion required for a good . RESERVATIONS HOUSEKEEPING TRANSPORTATION ADMINISTRATION MAINTENANCE These positions WILL NOT available until late October. swing!' There are various ways to deal with fear arid anxiety. The player can try to maintain his composure through keeping past success patterns in mind, understanding the cause of the pressure, and controlling these emotions as much as possible. The player can also try. to make light of a situation and try to convince himself the whole thing is not so serious after all. Lee Trevino did this before his playoff with Jack Nicklaus for the 1971 U.S.G.A. Open Title. He reduced the pressure for everyone there, including the gallery, when he threw a rubber snake over to Nicklaus. His constant chatter with the gallery also probably results in reducing pressure in the form of fear and anxiety. can also be used to deal with pressure. An example of this method would be where a player faces a particularly difficult but sidehill putt and says to himself, Youre just on the crucial practice green and this doesnt mean a thing. Just stroke it smoothly into the back of the cup. Or, he might have said, You are the greatest putter in the world. This putt is really not difficult at all. Through the player attempts to deal with pressure by convincing himself that there really is no pressure because the situation does not warrant it. URGENT & IMMEDIATELY self-disciplin-e, Self-hypnos- is 5-fo- ot, self-hypnos- is, be - General Maintenance: Part time andor contractor with plumhing, electrical & mechanical skills. (must have own tools) Tim Moreland (801 j 649-966- 8 P.O. Box 553 PARK CITY, UT84060 |