Southland Reel Life December 2018
What lure should I use?
It's a question I get asked frequently by anglers who are new to spin fishing and want to increase their chances of success.
There are quite literally hundreds of lure patterns out there, and I'm sure that on the right day they will all catch trout.
However, in my opinion, there are three 'must have' spinning lures that should be a staple in every lure box because they consistently perform.
Above right: Bladed spinners in size 2 or 3 are very popular with many anglers, particularly effective when fished downstream through riffles and runs, slightly faster than the water current.
The number one lure in New Zealand must be the black and gold toby.
Throughout New Zealand trout fishing history, this toby has probably accounted for more trout captures than any other lure.
Toby’s have an erratic action and tend to sit in the top 30cm of the water column.
When selecting the size of the toby, it's best to use either a seven or ten gram one; anything heavier is unnecessary when casting and retrieving from the shore.
The second must have lure is the humble silver wedge.
It is the most affordable lure on the sports store shelf yet it's a reliable performer, particularly in the tidal reaches of our rivers.
I like to fish a small seven gram silver wedge along the edges of the tidal reaches of our rivers because it imitates a distressed smelt perfectly.
And finally, no tackle box would be complete without a bladed spinner; the likes of a Veltic or Mepps spinner.
If you don’t have these lures in your tackle box, I suggest a trip to the sports store before your next fishing trip.
For more information, check out this link to a video which explains the features and benefits of these lures.
Spicy pan-fried trout
After you've used your black and gold toby, silver wedge or bladed spinner to catch a trout, you might be wondering how to cook it.
Have you ever tried a spice rub on your trout?
It's a really simple and tasty way to eat them.
In a bowl combine dried coriander, turmeric, cumin and garam masala with fresh ginger, garlic, coriander and salt and pepper.
Mix the spice rub then generously coat your trout fillets in the spices.
Heat oil in a pan and then fry your trout until golden brown - delicious!
Cohen Stewart, Southland Fish & Game Officer